This member of the cabbage family with chunky stalks and glossy, deep green leaves. The texture of both leaves and stalks is crisp, and the flavour is somewhere between mild cabbage and spinach. Can be eaten raw in salads, but is best when briefly cooked.
Variety & Origin
China Choi | Baby Choi – Organic Seed
How to Use – Cook | Juice | Raw
It is a great source of vitamins B2, B6, C, A, K, beta carotene, folic acid, iron, calcium, manganese, magnesium, thiamin, niacin, phosphorus, potassium, selenium and zinc.
This food is a mild anti-inflammatory, which means that Pak Choi can help to reduce instances of joint pain, allergies and premature aging by working to reduce inflammation.