History of Bok Choy
Bok choy is a Chinese vegetable that is also known as Chinese cabbage, bak choi, paak choi, Chinese chard cabbage, Chinese mustard cabbage, Chinese white cabbage, petsai, white celery mustard and the scientific identification: Brassica rapa chinensis. Originally grown in China, the vegetable has found its way around the world where varieties are now grown in the United States and Canada. Bok choy is a member of the cabbage family, and it resembles celery with its thick white stalks and dark green leaves. The stalks are crunchy, juicy and slightly sweet, while the green leaves taste more like traditional cabbage. Does this Spark an idea?
Other People Are Reading
-
Ancient China
-
An archaeological excavation of an ancient Chinese village found bok choy seeds that were more than 6,000 years old. The ancient Chinese often praised the vegetable through poetry and other writing. They considered it an extremely delicious, flavorful and nutritious vegetable. In modern China, the vegetable is believed to have many medicinal qualities, including battling fever, inflammation, infections and sore throat.
Europe
-
After being grown for centuries in China, bok choy made its way to Europe in the 18th or 19th century where it began to be eaten and planted by the Europeans.
-
America
-
Today bok choy is also grown in the United States and Canada. The vegetable is most commonly grown in Alberta, Canada and in California. Bok choy is available year-round in America. It only recently became popular in America and is still most commonly found at ethnic market and grocery stores.
Traditional Uses
-
In China, bok choy has been popular for centuries in all kinds of recipes, including: soup, salads, stir fry or for filling spring rolls, pot stickers, steamed buns and dumplings or in juice form for its medicinal purposes. Today more than 20 varieties of bok choy exist in Asia, the most common varieties found in the United States are the traditional bok choy and baby bok choy, a smaller, more tender version.
Nutritional Value
-
Bok choy contains several vitamins and minerals. A 100g portion of bok choy contains 265mg of vitamin A, 37mg of vitamin C, 140mg of calcium and 50mg of phosphorous. It also contains iron, magnesium, potassium and vitamin B. In Chinese medicine it is thought to contain a slightly Yin energy that helps to balance the energy of the lungs, stomach, gall bladder, brain and kidneys as well as improving metabolism and healthy urination.
-
References
Resources
More Like This
Comments
-
An archaeological excavation of an ancient Chinese village found bok choy seeds that were more than 6,000 years old.In modern China, the vegetable is believed to have many medicinal qualities, including battling fever, inflammation, infections and sore throat.... Pretty interesting :) Helping Preston with a couple of papers and thought this was worth sharing...
