Bok Choy

Bok choy is low in calories and is one of the most nutritious vegetables. It contains a high amount of strong antioxidants, beta-carotene and vitamin C, and is effective for eye and skin health, strengthening the immune system, preventing arteriosclerosis, and is also anti-aging. Bok choy also contains a lot of calcium, potassium, iron, and zinc. Calcium is known to strengthen bones and teeth and helps prevent osteoporosis. Potassium promotes the excretion of salt and keeps blood pressure normal. Iron helps produce hemoglobin in the blood and prevents anemia.
Bok choy, a cruciferous vegetable, contains isothiocyanate, a spicy ingredient that is a phytochemical common to the Brassicaceae family. Isothiocyanate has anti-inflammatory and antibacterial effects, and is thought to contribute to the prevention of lifestyle-related diseases and promotes health.
By stir-frying bok choy in oil for a short time, you can effectively consume fat-soluble beta-carotene while suppressing the loss of vitamin C, which is sensitive to heat.

Stays fresh for longer when wrapped lightly in paper towel or newspaper and placed as upright as possible in the vegetable compartment in the refrigerator.

Bok choy belongs to the same family of leafy green vegetables as hakusai / napa cabbage / Chinese cabbage. In China, hakusai is referred to as the "big" cabbage, meaning it grows into a more spherical shape. Bok choy, however, belongs to the "small" cabbages, which means that it grows into a more elongated shape.
Dirt can get caught in the overlapping stalks of bok choy, so make sure to cut off the root base and wash thoroughly in water.