Pak Choi vs Bok Choy
Pak choi and bok choy are of the same plant. It is a leafy green Chinese cabbage which mostly grows in Asian regions like the Philippines, China, and Vietnam. Pak choi, or bok choy, is also called pe-tsai, petsay, Chinese white cabbage, and white celery mustard. It is a popular mainland crop that belongs in the Brassica family. Though pak choi or bok choy is commonly grown in the eastern world, it has also captivated westerners with its sweet and tender stalks. It comes in the scientific name of Brassica campestris L.
The Brassica family can be further subdivided into different varieties according to the color of the leaves’ petioles. The white petiole variety includes the Canton pak choi, prize choi, taisai, lei choi, joi choi, and pak-choy white. On the other hand, the green petiole variety includes the mei qing choi and the Chinese pak choi green.
Pak choi or bok choy is a small plant but can grow up to 12 or 18 inches in height. It grows upright from the ground. It has smooth and white stalks that look like celery. At the end of each stalk, the plant will spread to an oval-shaped leaf. Its leaves are green, smooth, and glossy. Some people have mistaken pak choi or bok choy as a collard or a mostaza because of their similar structures.
Eating pak choi or bok choy can bring you several health benefits. This leafy plant is actually very low in calories. If you eat even 100 grams of pak choi or bok choy, you don’t have to worry about gaining weight. Instead, it helps the body to burn your present calories which then leads to a weight reduction. It is also an abundant source of nutrients, vitamins, and minerals.
Pak choi, or bok choy, also has antioxidant properties. Its antioxidant properties, along with its fiber component, help to protect your body to fight against cancer-causing agents. The fiber component of the pak choi, or bok choy, acts as a sweeper of your bloodstream in eliminating the bad cholesterol of your blood. If you also prepare and eat fresh pak choi, or bok choy, your body will benefit from its vitamin C. We all know that vitamin C is necessary to boost our immune system and fight the common cold and flu.
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.
Pak choi, or bok choy, can be prepared and eaten as additives to healthy sandwiches and salads. This green, leafy vegetable helps give a crunchy, sweet taste. You can also add pak choi in your usual cabbage coleslaw recipe. Your coleslaw will become more delicious if you add pak choi. Pak choi is also great in stew recipes, soups, and stir fries.
- Pak choi and bok choy are of the same plant. It comes in the scientific name of Brassica campestris L.
- Pak choi, or bok choy, is also called pe-tsai, petsay, Chinese white cabbage, and white celery mustard.
- It is a Chinese cabbage with leafy, green leaves and white stalks.
- Pak choi, or bok choy, mostly grows in Asian regions like the Philippines, China, and Vietnam.
- Eating pak choi, or bok choy, can bring you several health benefits by being low in calories, rich in antioxidants, vitamin C, vitamin K, calcium and iron.