Pak choi is a cruciferous green vegetable, and a member of the Brassica family. Great in soups and stir fry's. Not only is it crunchy and delicious its full of fibre, vitamins, minerals, and antioxidents. It may:
*Aid in the prevention of cancer as it has vitamins C and E, beta-carotene, folate, and selenium. Vitamin C, vitamin E, and beta-carotene are powerful antioxidants that can help to prevent cell damage from free radicals, which may help to lower your cancer risk. Selenium may help to slow the growth rate of tumors. Bok choy is also full of fiber, which keeps your digestive system healthy and may help to prevent colon cancer.
*Fight Inflammation: Like other dark, leafy greens, bok choy is an excellent source of quercetin. Quercetin can help to reduce inflammation in the body, which may help to reduce your risk of developing a variety of chronic health issues such as heart disease, diabetes, and cancer.
*lower the risk of heart disease: It contains folate and vitamin B6,. This helps to remove homocysteine from blood. Too much homocysteine can damage your blood vessels, increasing your risk of heart problems. Studies show that diets high in leafy green vegetables, including cruciferous vegetables, have an overall lower risk of developing heart disease. Pak Choi is also high in potassium, magnesium, and calcium, all of which helps to reduce blood pressure naturally.
*Promote bone health: Bok choy is high in calcium, phosphorous, iron, magnesium, and vitamin K, all of which are essential for maintaining strong, healthy bones.
*Protects eyes: Bok choy contains a decent amount of vitamin A and beta-carotene, which helps eye health.
*Boosts immune health: The selenium in bok choy may help to contribute to a healthy immune system, enabling your body to more effectively fight off harmful bacteria and viruses.
