Chinese Cabbage

Chinese Cabbage/Bok Choy (Brassica Rapa Subsp. Pekinensis) Chinese Cabbage/Bok Choy, a cruciferous green vegetable, is a member of the Brassica family. It’s also called Pak Choi or Chinese Cabbage. Unlike most cruciferous vegetables grown in the United States, such as cabbages, Brussels sprouts, and broccoli, this particular variety of Brassica doesn’t form a “head”. Instead, it’s a non-heading cabbage that has thick crunchy white stems and broad green leaves.

Chinese Cabbage/Bok Choy is native to China, where it has been eaten for more than 1,500 years. While not as well-known in the United States as other types of cabbages and cruciferous vegetables, it’s also been cultivated in North America for more than 100 years. The vegetable is easy to prepare and is a common ingredient in Asian soups and stir-fries.

Health Benefits

Along with being crunchy and delicious, bok choy is full of fiber, vitamins, minerals, and other nutrients that make it a beneficial addition to your diet. Like other dark, leafy greens, it’s full of antioxidants and other compounds that help to promote better health.

Health benefits of Chinese Cabbage include:

• Aids in the Prevention of Cancer
• Lowers the Risk of Heart Disease
• Promotes Bone Health
• Protects Eye Health
• Keeps Skin Healthy