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Bok Choy Vegetable Health Benefits

Bok choy is sometimes referred to as white cabbage, and is one of the popular very low calories, leafy vegetable. Nonetheless, it is a very rich source of many vital phyto-nutrients, vitamins, minerals and health-benefiting anti-oxidants.


Fresh bok choy is vital source of B-complex vitamins such as pyridoxine (vitamin B6), riboflavin, pantothenic acid (vitamin B5), pyridoxine, and thiamine (vitamin B-1).


These vitamins are essential in the sense that our body requires them from external sources to replenish.


The leaves and the stalks can both be cooked, but they should be separated before washing to ensure that both parts are thoroughly cleansed.


The veggie is packed with vitamins A and C. One cup of cooked bok choy provides more than 100% of the recommended dietary allowance (RDA) of A, and close to two-thirds the RDA of C.


In addition to calcium, you need magnesium, phosphorus and vitamin K to build and maintain strong bones.


Calcium and phosphorus combine to form hydroxyapatite, which is the primary mineral in bones and teeth. Magnesium creates the collagen matrix that supports the minerals.


Vitamin K is better known for its role in blood clotting, but it also regulates mineralization of bones.


Even though they’re a rigid structure, bones constantly shed and replace old or damaged tissue, so it’s important to include these nutrients in your diet.


Like all members of the cruciferous vegetable family, bok choy has unique sulphur-containing compounds that may reduce the risk of breast, prostate, lung and digestive tract cancers.


These substances may help the body eliminate carcinogens, prevent cells from turning into cancer or alter metabolism to stop the development of hormone-sensitive cancers.


Potassium present in bok choy not only helps in treating hypertension, but it also takes part in keeping your blood sugar level under control.


The mineral can also stimulate our mental well-being by relieving tension, stress and anxiety.

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