Pak Choi

Pak choi, also spelled as Bok Choy or Pak Choi, is a type of Chinese cabbage that is widely used in Asian cuisine and has gained popularity in Western cooking as well. It belongs to the Brassica rapa family, which also includes turnips and mustard greens. Pak Choi has thick, dark green leaves and crunchy, white stems. It has a mild, slightly peppery flavor that becomes sweeter when cooked.
Pak Choi is highly nutritious, rich in vitamins A, C and K, as well as calcium, potassium, and antioxidants. It’s low in calories and carbohydrates, making it a healthy addition to various dishes. Pak choi is commonly stir-fried, steamed, or added to soups and stir-fries, but it can also be enjoyed raw in salads or used as a wrapper for fillings.
Pak Choi has numerous health benefits such as reduction in heart disease, inflammation and oxidative stress. It has anti-cancer properties as well and is permitted on a low-FODMAP diet.