Bok Choy

2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29

Bok choy is a representative of cabbage plants. It originates from the Far East - Japan, China, Indonesia. Bok choi is a type of kale that is very similar in size and appearance to Chinese cabbage. It belongs to the cruciferous family. Bok choi is known by many different names, but the most common is choi.

Initially, cultivated varieties in China are very difficult to adapt to our climate. Through long-term selection and genetic experiments, these varieties are so developed and adapted that they can now be easily grown in any garden.

Growing bok choy

Bok choy so it should be planted that its main phase of development should not coincide with the longest days of the year. This is because if the sun is exposed to sunlight for too long, the plant will sprout, bloom and taste bitter.

Bok choy is sensitive to low temperatures. The minimum temperature it can withstand is 12 degrees. From mid-July to early August, bok choy is planted directly in the open.

It is planted sparsely in rows at a distance of 30-35 cm. It is possible to make seedlings first and then to plant. The cabbage is ready no later than 60 days after planting.

As with Chinese cabbage, the most important part of bok choy is the stalk. One head can reach 1.5 kg, but the ideal weight for picking is between half and one kg.

Composition of bok choy

Bok choy is a very good source of vitamins A and C. Its green part contains folic acid, iron, calcium and fiber. Bok choy is rich in vitamin B6, potassium, manganese. Bok choy is low in sodium.

Potassium in bok choi helps maintain electrolyte balance, vitamin K helps blood clotting, calcium strengthens bones and teeth, and vitamin A is needed to maintain healthy teeth, mucous membranes, bones and soft tissues.

Selection and storage of bok choy

Choose side choy with white, well-formed and spotless stems. The stems of this cabbage resemble celery, but are not tough. Avoid bok choy with deformed stems and brown spots. This indicates poor growing conditions. The yellow leaves and very small stems indicate an old plant.

Cooking on the side of choi

Bok choy tastes much more delicate than Chinese cabbage. Therefore, it can be eaten raw, like ordinary vegetables. Its leaves and stalks are finely chopped and seasoned with ordinary salad dressings.

Bok choy can be prepared like kale, but the heads are cut larger and briefly stewed in oil. Bok choy is a great side dish, and for this purpose it is only lightly steamed.

One of the most common applications of side choy is in soups. It can be served boiled or stewed, sliced with salad, baked with salmon. Small heads are best for salads bok choy, because there will be no problem to consume raw.

Bok choy is a staple in many Asian dishes. It is infinitely flexible and can be baked, stewed or used as a crunchy addition to various salads or mainly cabbage salad.

If you want to try a new vegetable, rich in vitamins and minerals, easy to prepare and serve, bok choy is an ideal choice.

Benefits of bok choy

As it turned out, bok choy contains a number of important vitamins and minerals that are necessary for good health. It is rich in fiber and at the same time low in calories, making it an ideal food to eat during a diet. It can be consumed in large quantities without playing a role in caloric intake for the day.

Bok choy is one of the new superfoods because due to its antioxidant levels it plays an important role in the fight against free radicals and cancer prevention. Bok choy is not an allergen and does not contain oxalates and purines.