Baby Bok Choy - Gross: 180g | Net: 100g

  • Rs. 95.00
    Unit price per 

Bok choy, pak choi or Chinese white cabbage, belongs to the cruciferous family of vegetables. First cultivated in China thousands of years ago, it is now available all over the world.

In addition to its low-calorie and high nutrient content, its mildly sweet flavor and crisp texture make it an agreeable addition to almost any dish.

Nutritional Value

Bok choy is a cruciferous vegetable that can provide valuable nutrients. Bok choy contains folate that plays a role in the production and repair of DNA, so it might prevent cancer cells from forming due to mutations in the DNA.
Bok choy also contains vitamin C, vitamin E, and beta-carotene. These nutrients have powerful antioxidant properties that help protect cells against damage by free radicals. Unlike most other fruits and vegetables, bok choy contains the mineral selenium. The iron, phosphorous, calcium, magnesium, zinc, and vitamin K in bok choy all contribute to building and maintaining bone structure and strength. Bok choy's folate, potassium, vitamin C, and vitamin B-6 content, coupled with its lack of cholesterol, all help to maintain a healthy heart.

How to Use

We can consume all parts of bok choy and prepare it in a variety of ways.

  • shred raw bok choy and toss with other fresh vegetables to make a salad

  • add chopped bok choy to hot and sour soup

  • stir-fry bok choy with a variety of vegetables, some soy sauce, and sesame oil

  • sauté fresh garlic and ginger in olive oil until soft, then add bok choy and continue to sauté until desired tenderness

  • mix minced bok choy, mushrooms, chives, and soy sauce to make a homemade dumpling filling

How to Store



The leaves will keep up to ten days kept in their biodegradable plastic bag or when wrapped in paper towels and stored in a sealed container in the refrigerator.

Fun Fact



Bok choy and other cruciferous vegetables have certain anti-cancer properties. Studies have shown that some people who eat more cruciferous vegetables have a lower risk of developing lung, prostate, and colon cancer.