Health Benefits:

Fights free radicals
Increases immunity
Lowers blood pressure
May reduce risk of cancer
Reduces risk of colon cancer
Reduces risk of lung cancer
Reduces risk of prostate cancer


Serving size: 1 cup shredded; Calories: 9; Fat: 0.1g; Cholesterol: 0mg; Sodium: 46mg; Carbs: 1.5g; Fiber: 1g; Sugars: 0.8g; Protein: 1g; Potassium: 5%DV; Vitamin A: 62%DV; Vitamin C: 52%DV; Calcium: 7%DV; Iron: 3%DV

Did You Know?

  • Bok choy might look a lot like celery, but it’s a member of the cruciferous family
  • One cup of cooked bok choy provides more than 100% of the recommended dietary allowance of A, and close to two-thirds of C
  • For optimal freshness, don’t wash bok choy until you’re ready to use it. Unused parts can stay fresh in the refrigerator for up to 6 days
  • Recent studies identified over 70 antioxidant phenoli substances


Ways to Eat:

  • Raw
  • In soups
  • In stir-frys 

Farming Trivia:

  • Bok choy takes about 2 months from planting to harvest and thrives best in milder weather
  • Bok choy is sometimes called a “soup spoon” because of the shape of its leaves
  • Although bok choy is still grown in China, bok choy is now also harvested in California and parts of Canada

Note: Always consult a physician for any specific health questions and concerns. Some of this information may be subject to change should there be any new findings from Federal Health Administration (FHA), Food & Drug Administration (FDA), American Medical Association (AMA), American Cancer Society (ACS), and / or other leading food, nutrition and medical advisors.