BOK CHOY 1 KG

What's New and Beneficial About Bok Choy

• Baby bok choy has become more widely available to U.S. consumers, and this wider availability is a good thing in terms of nutrition. A recent study has shown some unique characteristics of Baby Shanghai bok choy in terms of its phytonutrient contents. Specifically, among 17 different cruciferous vegetables analyzed in the study, Baby Shanghai bok choy was the only vegetable to contain high amounts of what the researchers called "Principle 1" and "Principle 2" phenols. "Principle 1" components were primarily flavonoids (and especially flavonoids related to kaempferol and quercetin). "Principle 2" components were non-flavonoid phenols, including molecules like malic acid and hydroxycinnamic acid.
• Phenols and other phytonutrients in bok choy represent what is now known to be a full spectrum of over 70 antioxidants in this cruciferous vegetable. The antioxidant richness of bok choy partly explains ongoing investigation of bok choy in relationship to cancer prevention since prevention and reduction of oxidative stress has often been linked to decreased cancer risk. In most research studies, increased intake of antioxidant nutrients from vegetables like bok choy has been associated with decreased oxidative stress, and this connection is one way that researchers explain the ability of certain vegetables to lower cancer risk. (Too much oxidative stress can leave our cells too susceptible to damage from free radicals and too much at risk for potential transformation into pre-cancerous cells.)
• Bok choy also contains glucosinolates, sulfur-containing compounds associated with reduced cancer risk. While all cruciferous vegetable contain beneficial amounts of glucosinolates, a recent study on the total glucosinolate content of bok choy shoots has caught our attention. This study looked at very early developmental forms of cruciferous vegetables including their seeds (pre-planting); their sprouts (an early germination form representing about 1 week of growth), and their shoots (still an early growth stage, but involving more development of plant structure including a well-defined stem and some leaves and representing about 1-2 weeks of growth). What the researchers found was a greater concentration of total glucosinolates in the shoots of the bok choy plants than in the shoots of most other cruciferous vegetables, including broccoli, cabbage, cauliflower, and kale. Only mustard green shoots contained more total glucosinolates than the bok choy shoots.
• Because of its strong beta-carotene content, bok choy ranks as our 11th richest food in vitamin A. This vitamin A richness places bok choy ahead of some of its fellow cruciferous vegetables, including cauliflower, cabbage, Brussels sprouts, and broccoli. Significant amounts of other carotenoids—for example, lutein—are also provided by bok choy.

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