Bok choy

Bok choy, also known as pak choi or Chinese cabbage, is a variety of Chinese cabbage highly valued in Asian cuisine for its mild flavor and crunchy texture. It is characterized by its dark green leaves and thick, white, fleshy stalks, which are consumed both raw in salads and cooked in stir-fries, soups, and stews.

Originating in China, bok choy has been a fundamental part of East Asian gastronomy for centuries. Its cultivation has spread to various regions due to its versatility and high nutritional value.

Among its properties, it stands out for being low in calories and rich in fiber, vitamins A, C, and K, as well as minerals such as calcium and iron. This makes it an ideal ingredient for healthy and balanced diets.

In Hispanic American countries, bok choy can also be found under the names Chinese cabbage, Chinese chard, or simply Chinese cabbage, terms that vary by region but refer to this same leafy vegetable.