Showing Food Pak choy
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| Name | Pak choy | ||||||||||
| Scientific Name | Brassica rapa var. chinensis | ||||||||||
| Description | Pak choy, Brassica rapa var. chinensis, is a vegetable native to China. It is widely consumed in China, Southeast Asia, and increasingly in Western countries. The leaves and stems are edible and used in various dishes, including stir-fries, soups, salads, and as a steamed or sautéed side dish. Pak choy has dark green leaves with white stems, a crunchy texture, and a mild, slightly peppery taste. It is rich in vitamins A, C, and K, and contains antioxidants, making it a nutritious addition to a healthy diet. The most notable chemical in pak choy is glucoraphanin, a glucosinolate compound. In traditional Chinese medicine, pak choy is used to treat various ailments, including fever and inflammation. A peculiar aspect of preparing pak choy is separating the leaves from the stems during cooking, as the stems take longer to cook (PMID: 38202314). | ||||||||||
| Primary ID | FOOD00252 | ||||||||||
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| Group | Vegetables | ||||||||||
| Sub-Group | Cabbages | ||||||||||
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| ITIS ID | Not Available | ||||||||||
| Wikipedia ID | Pak_choy | ||||||||||
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| Content Reference | Not Available | ||||||||||