Pak Choi / Pak Choy / Bok Choi / Bok Choy.
Whatever you call it – this vegetable has some very interesting attributes.
Pak Choi is from Cantonese and literally means “white vegetable” and it’s one of the cruciferous family that includes: cabbage, broccoli, cauliflower, kale and turnips.
Pak Choi is rich in calcium. However, it’s the availability of that calcium that makes Pak Choi especially interesting. Pak Choi is low in something called oxalate, a substance that binds up calcium and prevents it from being absorbed. Much lower than most other leafy greens and nearly all dairy foods. So we can absorb calcium from Pak Choi better than from most other products. This makes it perfect for those of us needing to boost the amount of calcium in their diet.
As well as being nutrient-dense, Pak Choi is very low in calories – so it’s an ideal ingredient for those looking at limiting their calorie intake.
In a smoothie Pak Choi disappears. So it’s easy to sneak into any recipe – under the radar of any suspecting teenager – or dubious child.