Organic Bok choy

“Let food be your medicine.” Hippocrates

I tried bok choy in many dishes in Thailand, but I planted them for the first time when I was working for the Rodale Institute a few years ago. Bok choy is a kind of cabbage that in Chinese means “soup spoon”, after the shape of the leaves. It has been harvested in China for thousands of years and now is all over the world.

Bok choy has a lot of fiber along with protein, carbohydrate, folate, vitamins A, C, and K, antioxidants, and minerals like calcium, phosphorus, magnezium, sodium, potassium, iron, zinc, and selenium.

Bok choy or pak choi, has anti-cancer qualities, especially with regard to colon, prostate, and lung cancer. It promotes healthy bones and joints and has anti inflammatory characteristics. It helps to increase immunity, improve skin texture, smooth wrinkles, aid heart health, and lower blood pressure.

Bok choy is a delicious vegetable as a side dish, in a stir fry, or in soup or salad. Over eating raw book choy can cause hypothyroidism because it reduces the absorption of iodine. Cooked book choy is safer in this regard.

“Let’s always eat and drink healthful food and beverages and do it in moderation.” Dr. Sii