Description
Pak Choi
Pak Choi is a member of the cabbage family and has a number of different names, including bok choy, horse’s ear, Chinese celery cabbage and white mustard cabbage. Its structure looks like a squat celery, with either white or very pale green short, chunky stalks and glossy, deep green leaves. The texture of both leaves and stalks is crisp, and the flavor is somewhere between mild cabbage and spinach. If very young it can be eaten raw in salads, but is best when briefly cooked. Compared to its other vegetable families like cabbage and cauliflower, pak choi, or bok choy, contains more vitamin A and carotene. To be able to meet the required levels of vitamin A, eat 100 grams of pak choi. Aside from vitamin A, it is also rich in vitamin K, B-complex vitamins, calcium, and iron.
