Baby Bok Choy refers to either one of the dwarf varieties, or the not fully mature version of regular bok choy, picked at about 30 to 35 days maturity. The stalks are not as fully developed, taking up less of the plant stem, and the leaves are nice and tender.
Bok Choy (also called pak choi or Chinese white cabbage) is a very healthy member of the Brassica family (kale, Brussels sprouts, broccoli). It is native to China, and eaten worldwide, cooked or raw. Bok choy is full of vitamins, nutrients, and antioxidants.
Key nutrients in bok choy
This is a partial list of the daily nutrient values contained in 70 grams of bok choy (about 1 cup):
- Vitamin C: 35% of the Daily Value
- Vitamin K: 27% of the Daily Value
- Vitamin A: 17% of the Daily Value
- Folate: 12% of the Daily Value
Additionally, bok choy contains iron, some fiber, magnesium, phosphorous, potassium, manganese, zinc, and selenium.
Antioxidant and cancer-fighting benefits of baby bok choy
One study found that eating bok choy at least once per week was associated with a significantly lower risk of oral, esophageal, colorectal, breast, and kidney cancers, compared with never or occasionally consuming bok choy.
Additionally, bok choy is a rich source of the mineral selenium, which may also have anticancer benefits.
In one analysis of studies, researchers found that high selenium exposure, indicated by levels in the blood or toenails, was related to a lower risk of cancers of the breast, lungs, esophagus, stomach, and prostate.
https://www.healthline.com/nutrition/bok-choy-nutrition#health-benefits
Using Baby Bok Choy in recipes
The leaves of baby bok choy, shredded, make a tasty and healthy addition to our Homemade Chinese Fried Noodles Recipe, or Chinese Scallops with Cumin and Chili.
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