Baby bok choy

Baby bok choy, also known as pak choi or pak choy, is a tender and young variety of this popular leafy green vegetable native to China. It is characterized by its crunchy white stems and soft green leaves, with a mild and slightly sweet flavor that makes it ideal for a wide variety of culinary preparations.

Bok choy belongs to the brassica family, like cabbage and kale, and is a vegetable widely used in Asian cuisine, especially in stir-fries, soups, and stews. Its origin dates back to the southern region of China, where it has been cultivated for centuries, and today it has become popular worldwide for its flavor and versatility.

Among its nutritional properties, its low calorie content and richness in vitamins A, C, and K stand out, as well as minerals such as calcium, potassium, and iron. It is an excellent source of dietary fiber and antioxidants, which contributes to digestive health and strengthening the immune system.

In different Latin American countries, it can be found under names such as baby pak choi, baby Chinese cabbage, or simply bok choy. Its small size and delicate texture make it especially appreciated in recipes that seek a fresh and crunchy touch.