Bok Choy

Bok Choy is a variety of Chinese Cabbage.

Has a decent amount of calcium, beta-carotene plus iron, zinc, phosphorus, magnesium, vitamin K, potassium, folate, B6, fibre, vitamin C (if not cooked), choline and selenium.

Eating leafy greens like bok choy can help with diabetes, heart health, reduce inflammation, immune support, antioxidant, good for the lungs, prostate and colon.

You can eat it raw in salads, but most people would think of using it in Asian inspired dishes.

I prefer the smaller Pak Choy which has the same benefits.

Do you eat Asian greens on a regular basis?