Bok Choy Benefits

Image provided by Pullao
Bok Choy, also known as bak choi, Chinese mustard cabbage and white cabbage, is a vegetable that resembles a mixture of celery and swiss chard. Bok choy is the healthiest vegetable of the cabbage family, it is full of vitamin C, potassium, calcium,  and is loaded with beta-carotene. One cup of bok choy contains nearly the full RDA for beta-carotene and half the calcium of a cup of milk. Beta-carotene is also known as provitamin A because your body can convert it into retinol, an active form of vitamin A. This makes beta-carotene important for preventing vitamin A deficiency. Beta-carotene is effective at protecting cells and DNA from being damaged by free radicals because of its antioxidant properties. This powerful antioxidant can help reduce your chance of getting chronic diseases in the future.

The main flavor of bok choy is light-sweet with a crispy texture, the flavor is similar to cabbage and lettuce. Raw bok choy has a slightly bitter flavor than cooked bok choy. This vegetable is popular as an additive for chicken soup because of its crispy texture and antiviral properties. The next time you get a cold, sprinkle some bok choy on top of your chicken soup, the phytochemicals from bok choy will increase the effectiveness of the soup.

Bok choy benefits:

• High in beta-carotene
• Contains no fat or cholesterol
• Great source of antioxidants
• Enhance the immune system
• May enhance the reproductive system
• Helps the body fight against cancer
• Great source of calcium and potassium
• Great for the digestive system

Related Posts:

• Swiss Chard – The Rainbow Vegetable
• Broccoli – Best Cancer Fighter

Share and Enjoy