Bokchoy

Description

Bok choy is a cruciferous, leafy green vegetable that is packed with nutritional compounds that may offer health-promoting properties:

Fights Inflammation and Oxidative Stress

Like many fruits and vegetables, especially bright or dark-colored ones, bokchoy contains antioxidants, which help the body fight inflammation and cell damage.

Contains Cancer-Fighting Compounds

Cruciferous vegetables like bokchoy have anti-cancer properties. Various studies suggest that eating more of these can help protect against several types of cancer, including prostate, lung, breast, and colorectal cancer.

Provides Non-Dairy Calcium

Calcium is an essential mineral for strong bones and teeth. If you can’t or prefer not to consume dairy, it’s important to find other dietary sources of calcium, and bokchoy fits the bill.

Bokchoy is widely used in Chinese cooking, frequently in soups, salads, stir-fries and fillings for spring rolls, steamed buns and dumplings. Its mild flavor shines when it’s stir-fried in sesame oil with a little garlic and/or ginger and a splash of soy sauce or a sprinkle of salt.