Bok Choy is a type of Chinese cabbage that does not form heads, but rather forming an open head with thick white stems and green leaves. The flavor is slightly bitter, like mustard greens, but milder and the texture is crisp and juicy. Bok choy is best lightly cooked and lends itself nicely to steaming, stir-fries, sautees, and added to soups.
Nutrition: Bok Choy contains a wealth of vitamin C, K, and beta-carotene and is an excellent source of calcium, magnesium, potassium, manganese, and iron. Its antioxidant support extends well beyond conventional antioxidants to a wide range of other phytonutrient antioxidants, many of which have significant anti-inflammatory benefits. Bok choy has been included in human studies of cruciferous vegetables that have shown decreasing risk of certain cancers when these vegetables were consumed on a frequent basis.