Super source
Vitamin A
88.6 μg · 10% DV target
A crisp, mild-flavored member of the cabbage family with succulent white stalks and tender green leaves, bok choy is a versatile staple of East Asian cuisine that provides a dense concentration of protective phytochemicals.
Bok choy is a cruciferous vegetable consistently linked to a lower risk of cardiovascular disease, with meta-analyses of cohort studies showing a dose-response relationship between cruciferous intake and heart health .2
Consumption of cooked bok choy has been shown in clinical trials to reduce postprandial (after-meal) blood glucose levels, which may assist in managing metabolic health .1
While bok choy contains goitrogens (substances that can interfere with iodine uptake), the levels of progoitrin and thiocyanates are far below what would cause physiological effects in healthy individuals; concerns are generally limited to extreme consumption cases or those with severe iodine deficiency .68
Because of its high vitamin K content, individuals taking Coumadin (warfarin) are advised to manage their intake of bok choy to avoid interfering with the medication's blood-thinning effects .3
Petal shape shows the nine FoodCompass domains, including nutrient density, processing, satiety, fats, and phytochemicals.
88.6 μg · 10% DV target
45.5 μg · 38% DV target
31.8 mg · 35% DV target
71.1 μg · 18% DV target
Seasonality has not been estimated for this ingredient yet.
Store in a perforated plastic bag in the crisper drawer.
Leafy greens generally have a low carbon footprint but can be water-intensive.
Bok choy was the first cabbage variety to be cultivated in China over 6,000 years ago, and its name translates literally to 'white vegetable' in Cantonese.