By Dr. med. Claudia Schmiemann
Pok Choi, also known as bok choy or Chinese cabbage, is a leafy green vegetable that belongs to the Brassica family. It is popular in Asian cuisine and has gained recognition for its numerous health benefits. It is a biennial plant that is typically harvested in its first year of growth before it flowers.
Pok Choi is low in calories but rich in essential nutrients such as vitamins A, C, and K, as well as folate, calcium, and iron. It has antioxidant properties containing various antioxidants like vitamin C and beta-carotene, which help protect the body against free radicals and reduce the risk of chronic diseases (helps to reduce chronic inflammation/ Lyme symptoms). Bone health: The vegetable is a good source of calcium, which is important for maintaining healthy bones and preventing osteoporosis. Heart health: Pok Choi is low in sodium and high in potassium, making it beneficial for maintaining healthy blood pressure levels and reducing the risk of heart disease. Digestive health: It contains dietary fiber, which aids in digestion, promotes bowel regularity, and supports a healthy gut. Major Producer of Pok Choi is China, followed by other countries in the region like Japan, South Korea, and Taiwan. It is also grown in other parts of the world, including the United States (also in our raised beds in Nova Scotia), particularly in California, where there is a significant Asian population and demand for Asian vegetables. In recent years, the popularity of Pok Choi and Asian vegetables, in general, has increased worldwide due to their nutritional benefits and culinary versatility. As a result, more farmers and agricultural companies have started cultivating Pok Choi to meet the growing demand in local and international markets.
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