The healing power of bok choy

Bok choy is a crunchy vegetable with large dark green leaves and creamy white flat stems and veins. You can do everything with it in the culinary field. It is an ideal stir-fry vegetable. Raw it has a slight aniseed flavor and the leaves, but also the chopped white stalk can be mixed well with a raw salad. Bok choy is very soft and does not need to be cooked or fried for long.

Bok choy, originally a Chinese vegetable

Pak choi is an Asian vegetable. It is now also grown in Europe, especially in Spain. In China, people started to cultivate the vegetable 5,000 years ago. In the Ming Dynasty, the vegetable was studied in China by the pharmacologist Liu Shizen for its medicinal properties. From China, the vegetable has conquered the whole world.

Bok choy is a vegetable that has more vitamins than many other vegetables. It is one of the most healthy vegetables out there. Bok choy contains a lot of vitamin C. 100 grams of this large-leaf vegetable is enough for 75% of the Recommended Daily Allowance (RDA) of vitamin C. The RDA value for vitamin A is even higher, because one ounce accounts for 149% of the RDI . This means it contains more vitamin A than coal such as cauliflower. In terms of vitamin K, this tasty plant contains 28% of the RDI. It doesn't stop there, because it also contains 16% of the RDA for folic acid (vitamin B11) and for vitamins B5 and B6 it contains 15% of the RDA.

Bok choy is rich in calcium and iron. It contains 10% of the RDI of these minerals. In addition, there is 7% of the RDA for manganese and for phosphorus, potassium and magnesium, there is 5% of the RDA. Of course there are even more vitamins and minerals in it, but their values are less than 5% of the RDA.

Bok choy is a cabbage vegetable. These are very healthy and should be on the menu every day. The cancer-fighting properties of coal have been extensively researched. Coal in general has the following health-promoting properties:

Vitamins A and C are powerful antioxidants that prevent many diseases, including cancer. In addition, the bok choy contains a lot of glucosinolates. These are phytonutrients with a strong anti-cancer effect. It contains all kinds of enzymes that are converted in the body into substances that fight cancer. The effect of all these cancer-fighting substances is best preserved if you eat the vegetable raw. It can also be blanched, steamed or briefly stir-fried.

Everything in moderation. Too much bok choy is not good. In principle, the cancer-fighting glucosinolates can be dangerous if you get into the habit of eating more than one kilo to one and a half kilos of bok choy per day. There is a known case of a Korean woman who developed hypothyroidism from an excess of bok choy. She died after eating 1 to 2 kilos of bok choy per day for years. Hypothyroidism is a disease in which the thyroid gland does not produce enough hormones. Fortunately, these cases are rare. It shows that it is important to eat as varied as possible.

Pak soy leaves can be used as a salad leaf in a mixed salad. You can also put the crunchy, white grain pieces in the salad, but you can also stir-fry them to make a vegetable mix for the rice. Bok choy is an ideal cabbage base for a vegetable smoothie; mix it in a blender with plenty of water. A dark green paksoi leaf is an excellent addition to a homemade sandwich with Dutch cheese. paksoi leaf is one of the alternative salad leaves with which you can create an original salad.
Pak soy leaves are an excellent addition to a mixed salad as a lettuce leaf. You can also put the crunchy, white grain pieces in the salad, but you can also stir-fry them to make a vegetable mix for the rice. Bok choy is an ideal cabbage base for a vegetable smoothie; mix it in a blender with plenty of water. A dark green paksoi leaf is an excellent addition to a homemade sandwich with Dutch cheese. paksoi leaf is one of the alternative salad leaves with which you can create an original salad.