1440:
743:("small white vegetable") in Mandarin. White bok choy is usually more expensive and has dark-colored crinkly leaves and stem portions that are white and a crisp texture that is more suitable for Cantonese-style cooking, stir-fries, and simple or raw preparations. Green bok choy has greater availability in most American markets, and has mild-tasting spoon-shaped leaves that are lighter green with stems that are jade green instead of white. The texture of green bok choy is less crisp, and it gets slimy if overcooked but otherwise can often be substituted for white bok choy.
1368:
40:
1404:
1326:
2160:
2150:
1428:
216:
1482:
1922:
1416:
1392:
1380:
775:
Bok choi cooks in 2 to 3 minutes by steaming, stir-frying, or simmering in water (8 minutes if steamed whole). The leaves cook more quickly than the stem. It is used in similar ways to other leafy vegetables such as spinach and cabbage. It can also be eaten raw. It is commonly used in salads.
1229:
1853:
National
Academies of Sciences, Engineering, and Medicine; Health and Medicine Division; Food and Nutrition Board; Committee to Review the Dietary Reference Intakes for Sodium and Potassium (2019). Oria, Maria; Harrison, Meghan; Stallings, Virginia A. (eds.).
1242:
1559:"Genetic Characterization of Brassica rapa chinensis L.,B. rapa parachinensis (L. H. Bailey) Hanelt, and B. oleracea alboglabra (L. H. Bailey) Hanelt Using Simple Sequence Repeat Markers"
1832:
1439:
747:
2556:
1643:
2326:
1675:
784:
Bok choy, dried, is saltier and sweeter. Bok choy, pickled, remains edible for months. Immature plants have the sweetest, tenderest stems and leaves.
1558:
2504:
2274:
2569:
2517:
2287:
1926:
2592:
2349:
1865:
194:. They are a member of the family of Brassicaceae or Cruciferae, also commonly known as the mustards, the crucifers, or the cabbage family.
1954:
1860:. The National Academies Collection: Reports funded by National Institutes of Health. Washington, DC: National Academies Press (US).
2187:
2120:
2252:
1824:
1367:
2543:
2313:
142:
varieties do not form heads and have green leaf blades with lighter bulbous bottoms instead, forming a cluster reminiscent of
1520:
469:
367:
2574:
1879:
1647:
1820:
154:
but is slightly sweeter, with a mildly peppery undertone. The green leaves have a stronger flavor than the white bulb.
2442:
2261:
1794:
285:
2669:
2605:
2388:
1629:
751:
324:
2331:
2659:
1427:
2674:
2354:
522:
2610:
2393:
1615:
1471:
2496:
2491:
2210:
2176:
1947:
1238:
1403:
2292:
2163:
2036:
1668:
1126:
113:
1583:
2522:
1536:
1415:
2584:
2380:
2341:
1994:
1693:
1165:
1139:
545:
Other than the ambiguous term "Chinese cabbage", the most widely used name in North
America for the
2375:
2001:
1900:
416:
2631:
2597:
2401:
1113:
1093:
879:
403:
395:
101:
2470:
2561:
2664:
2362:
2182:
2153:
2022:
1987:
1980:
1940:
1871:
1861:
1516:
1178:
991:
315:
309:
301:
117:
2367:
1008:
717:
703:
689:
675:
661:
639:
613:
347:
228:
97:
93:
2063:
2008:
1768:
1447:
1391:
1251:
See the table for the nutritional content of bok choy. The raw vegetable is 95% water, 2%
495:
240:
177:
143:
135:
109:
1717:
1644:"Help is on the way for consumers confused by the wide array of Asian vegetables on sale"
1241:
for adults, except for potassium, which is estimated based on expert recommendation from
2085:
2015:
169:
161:
151:
67:
39:
1742:
1325:
2653:
2143:
2095:
2029:
1379:
1252:
937:
835:
191:
182:
126:
59:
2636:
2406:
2192:
2172:
2073:
1511:
Sanderson, Helen; Renfrew, Jane M. (2005). Prance, Ghillean; Nesbitt, Mark (eds.).
821:
657:
570:
253:
173:
2447:
2266:
1356:
Bok choy evolved in China, where it has been cultivated since the 5th century CE.
2433:
754:
names to refer to specific cultivars. In addition, they have introduced the word
2530:
2300:
2246:
1486:
1286:
1282:
805:
627:
354:
235:
1855:
1306:
1025:
974:
731:
2237:
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1298:
1294:
1290:
1152:
1071:
1058:
933:
631:
586:
562:
554:
165:
1875:
215:
2623:
1921:
2618:
2457:
2427:
2231:
2115:
2105:
2100:
2090:
2080:
1964:
1466:
957:
504:
381:
269:
186:, this group was originally classified as its own species under the name
1277:-ounce) reference serving, raw bok choy provides 54 kilojoules (13 food
17:
2509:
2465:
2279:
2053:
1461:
1310:
1278:
1256:
913:
413:
147:
53:
2535:
2305:
1481:
474:
2130:
2125:
2110:
2058:
1302:
1041:
441:
2204:
2548:
2483:
2318:
626:'milky white vegetable') which is primarily cultivated in
488:
455:
80:
2208:
1936:
1630:"Regular vs. Shanghai Baby Bok Choy | Cook's Illustrated"
1320:
1260:
855:
612:
There are two main types of bok choy: one is white bok choy (
421:
1932:
1795:"Harvesting Bok Choy Plants: How And When To Pick Bok Choy"
730:'small Chinese vegetable') which is more common in
1901:"National Treasure Diaporama—Qing dynasty Jadeite Cabbage"
1825:"Daily Value on the Nutrition and Supplement Facts Labels"
652:'white vegetable'; the same characters pronounced
569:
meaning "big white vegetable" which refers to the larger
400:
386:
372:
329:
1699:. Rural Industries Research and Development Corporation
1337:
593:
is used. Less commonly, the descriptive
English names
527:
306:
290:
274:
258:
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2217:
2046:
1972:
1214:
1202:
1177:
1164:
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1091:
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1057:
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1007:
990:
973:
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852:
834:
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799:
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366:
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323:
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268:
252:
227:
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76:
66:
52:
32:
1857:Dietary Reference Intakes for Sodium and Potassium
1103:
923:
748:New South Wales Department of Primary Industries
1694:"Improving Market Access for Asian Vegetables"
1564:. Philippine Journal of Science. December 2009
800:Nutritional value per 100 g (3.5 oz)
509:
493:
1948:
1769:"6 Ways to Store Bok Choy so It Lasts Longer"
1230:Link to Full Report in USDA Nutrient Database
735:
656:by Mandarin speakers are preferably used for
565:, for "small white vegetable"; as opposed to
352:
233:
8:
792:
460:
446:
1506:
1504:
725:
711:
697:
683:
669:
647:
621:
2205:
1955:
1941:
1933:
1821:United States Food and Drug Administration
893:
791:
214:
38:
29:
1616:"Ingredient Spotlight: Shanghai Bok Choy"
1285:and is a rich source (20% or more of the
47:, called "bok choy" in the United States
1500:
1363:
758:to refer white bok choy and redefined
402:
314:
308:
201:
7:
2585:2e59cd89-3519-400a-aa44-0396c04a8965
2342:3b7cbaae-ae9f-42e3-8031-7e4e6f884670
585:. In the UK, South Africa, and the
25:
1445:Bok choy as depicted in art, the
1313:in moderate amounts (10–17% DV).
716:'green-stalk vegetable';
674:'green white vegetable';
180:. Now considered a subspecies of
176:, they are increasingly grown in
2611:urn:lsid:ipni.org:names:279290-1
2394:urn:lsid:ipni.org:names:953223-1
2159:
2158:
2149:
2148:
1920:
1681:from the original on 2006-10-30.
1537:"What Does Pak Choi Taste Like?"
1480:
1438:
1426:
1414:
1402:
1390:
1378:
1366:
1324:
660:); the other is green bok choy (
1882:from the original on 2024-05-09
1835:from the original on 2024-03-27
1373:Young bok choy plants in garden
734:. They are collectively called
422:
401:
387:
373:
342:Cantonese and Southern Min name
330:
2253:Brassica rapa subsp. chinensis
1927:Brassica rapa subsp. chinensis
1539:. Thrive Cuisine. 2 March 2019
1513:The Cultural History of Plants
528:
353:
307:
291:
275:
259:
234:
198:Spelling and naming variations
1:
1692:Ekman, Jenny (October 2008).
27:Subspecies of flowering plant
1646:. 2009-10-22. Archived from
1237:Percentages estimated using
762:to refer to green bok choy.
1433:Bok choy has yellow flowers
1421:Bok choy plant in side view
688:'green vegetable';
475:
2691:
1743:"Can You Eat Bok Choy Raw"
1515:. Routledge. p. 115.
1301:(44% DV), while providing
702:'Shanghai green';
573:). It can also be spelled
557:for "white vegetable") or
146:. It has a flavor between
2139:
1236:
1226:
1222:
1198:
1190:
1087:
1083:
907:
903:
896:
892:
872:
868:
848:
844:
814:
810:54 kJ (13 kcal)
736:
721:
707:
693:
679:
665:
643:
617:
539:
535:
517:
510:
494:
461:
447:
431:
362:
337:
248:
213:
209:
160:varieties are popular in
37:
2188:Cruciferous Biochemistry
2381:Brassica rapa chinensis
1669:"Asian vegetable names"
1472:List of leaf vegetables
1239:US recommendations
45:Brassica rapa chinensis
2177:Cruciferous vegetables
1905:National Palace Museum
1243:the National Academies
2037:Brassica tournefortii
898:Vitamins and minerals
795:(chinensis, pak choi)
404:[pàːktsʰɔ̄ːy]
114:South African English
1995:Brassica fruticulosa
1929:at Wikimedia Commons
634:it is simply called
470:Revised Romanization
2002:Brassica hilarionis
1009:Pantothenic acid (B
796:
750:has redefined many
609:are also employed.
2419:Brassica chinensis
1799:Gardening Know How
1592:in Flora of China"
1336:. You can help by
1204:Other constituents
746:In Australia, the
549:variety is simply
188:Brassica chinensis
102:Australian English
2670:Cantonese cuisine
2647:
2646:
2363:Open Tree of Life
2211:Taxon identifiers
2202:
2201:
2023:Brassica oleracea
1988:Brassica elongata
1981:Brassica carinata
1925:Media related to
1867:978-0-309-48834-1
1618:. 5 October 2011.
1489:
1354:
1353:
1263:. In a 100-gram (
1259:and less than 1%
1249:
1248:
1194:
1193:
788:Nutritional value
728:
714:
700:
686:
672:
650:
624:
543:
542:
368:Yale Romanization
118:Caribbean English
87:
86:
16:(Redirected from
2682:
2660:Asian vegetables
2640:
2639:
2627:
2626:
2614:
2613:
2601:
2600:
2588:
2587:
2578:
2577:
2565:
2564:
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2551:
2539:
2538:
2526:
2525:
2513:
2512:
2500:
2499:
2487:
2486:
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2461:
2460:
2451:
2450:
2438:
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2436:
2410:
2409:
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2396:
2384:
2383:
2371:
2370:
2358:
2357:
2345:
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2334:
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2321:
2309:
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2296:
2295:
2283:
2282:
2270:
2269:
2257:
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2240:
2222:
2206:
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2152:
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1957:
1950:
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1934:
1924:
1909:
1908:
1897:
1891:
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1888:
1887:
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1817:
1811:
1810:
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1791:
1785:
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1773:Homestratosphere
1765:
1759:
1758:
1756:
1754:
1739:
1733:
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1728:
1714:
1708:
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1580:
1574:
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1533:
1527:
1526:
1508:
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1484:
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1418:
1406:
1394:
1382:
1370:
1349:
1346:
1328:
1321:
1276:
1275:
1271:
1268:
1107:
1045:
1029:
1012:
995:
978:
961:
934:Vitamin A equiv.
927:
894:
797:
739:
738:
729:
726:
723:
715:
712:
709:
701:
698:
695:
687:
684:
681:
673:
670:
667:
651:
648:
645:
625:
622:
619:
531:
530:
513:
512:
499:
498:
478:
476:cheonggyeongchae
464:
463:
450:
449:
427:
426:
408:
407:
406:
390:
389:
376:
375:
358:
357:
333:
332:
319:
318:
317:
311:
296:
295:
280:
279:
264:
263:
244:
243:
218:
202:
138:, used as food.
98:Canadian English
94:American English
83:, 5th century AD
42:
30:
21:
2690:
2689:
2685:
2684:
2683:
2681:
2680:
2679:
2675:Leaf vegetables
2650:
2649:
2648:
2643:
2635:
2630:
2622:
2617:
2609:
2604:
2596:
2591:
2583:
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2529:
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2477:
2469:
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2413:
2405:
2400:
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2387:
2379:
2374:
2366:
2361:
2353:
2348:
2340:
2338:
2330:
2325:
2317:
2312:
2304:
2299:
2291:
2286:
2278:
2273:
2265:
2260:
2251:
2250:
2245:
2236:
2235:
2230:
2220:
2213:
2203:
2198:
2197:
2135:
2064:Chinese cabbage
2042:
2009:Brassica juncea
1968:
1961:
1917:
1912:
1899:
1898:
1894:
1885:
1883:
1868:
1852:
1851:
1847:
1838:
1836:
1819:
1818:
1814:
1804:
1802:
1793:
1792:
1788:
1778:
1776:
1767:
1766:
1762:
1752:
1750:
1749:. 6 August 2023
1741:
1740:
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1534:
1530:
1523:
1510:
1509:
1502:
1498:
1487:Food portal
1479:
1458:
1451:
1448:Jadeite Cabbage
1443:
1434:
1431:
1422:
1419:
1410:
1407:
1398:
1395:
1386:
1383:
1374:
1371:
1362:
1350:
1344:
1341:
1334:needs expansion
1319:
1273:
1269:
1266:
1264:
1232:
1227:
1185:
1172:
1159:
1146:
1133:
1120:
1108:
1078:
1065:
1052:
1043:
1035:
1027:
1019:
1010:
1002:
993:
985:
976:
968:
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945:
940:
928:
899:
888:
883:
864:
859:
830:
825:
794:
790:
782:
773:
768:
599:Chinese mustard
424:
313:
293:
286:Gwoyeu Romatzyh
277:
261:
239:
205:Cooked bok choy
200:
178:Northern Europe
152:water chestnuts
136:Chinese cabbage
134:) is a type of
110:British English
48:
28:
23:
22:
15:
12:
11:
5:
2688:
2686:
2678:
2677:
2672:
2667:
2662:
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2651:
2645:
2644:
2642:
2641:
2637:wfo-0000571014
2628:
2615:
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2589:
2579:
2566:
2553:
2540:
2527:
2514:
2501:
2488:
2475:
2462:
2452:
2439:
2423:
2421:
2415:
2414:
2412:
2411:
2407:wfo-0000571556
2398:
2385:
2372:
2359:
2346:
2336:
2323:
2310:
2297:
2284:
2271:
2258:
2243:
2227:
2225:
2219:Brassica rapa
2215:
2214:
2209:
2200:
2199:
2196:
2195:
2190:
2185:
2168:
2167:
2166:
2156:
2146:
2140:
2137:
2136:
2134:
2133:
2128:
2123:
2118:
2113:
2108:
2103:
2098:
2093:
2088:
2086:Collard greens
2083:
2078:
2077:
2076:
2071:
2061:
2056:
2050:
2048:
2044:
2043:
2041:
2040:
2033:
2026:
2019:
2016:Brassica napus
2012:
2005:
1998:
1991:
1984:
1976:
1974:
1970:
1969:
1962:
1960:
1959:
1952:
1945:
1937:
1931:
1930:
1916:
1915:External links
1913:
1911:
1910:
1892:
1866:
1845:
1812:
1801:. 29 July 2012
1786:
1760:
1747:Leftover Guide
1734:
1709:
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1453:
1452:
1444:
1437:
1435:
1432:
1425:
1423:
1420:
1413:
1411:
1409:Green bok choy
1408:
1401:
1399:
1397:White bok choy
1396:
1389:
1387:
1384:
1377:
1375:
1372:
1365:
1361:
1358:
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1076:
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1067:
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1061:
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1038:
1037:
1033:
1031:
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1004:
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998:
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987:
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897:
890:
889:
886:
884:
877:
874:
873:
870:
869:
866:
865:
862:
860:
853:
850:
849:
846:
845:
842:
841:
838:
832:
831:
828:
826:
819:
816:
815:
812:
811:
808:
802:
801:
789:
786:
781:
778:
772:
769:
767:
764:
603:celery mustard
541:
540:
537:
536:
533:
532:
525:
519:
518:
515:
514:
507:
501:
500:
491:
485:
484:
480:
479:
472:
466:
465:
458:
452:
451:
444:
438:
437:
433:
432:
429:
428:
419:
410:
409:
398:
392:
391:
384:
378:
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370:
364:
363:
360:
359:
350:
344:
343:
339:
338:
335:
334:
327:
321:
320:
304:
298:
297:
288:
282:
281:
272:
266:
265:
256:
250:
249:
246:
245:
231:
225:
224:
220:
219:
211:
210:
207:
206:
199:
196:
170:Southeast Asia
162:southern China
144:mustard greens
85:
84:
78:
74:
73:
70:
68:Cultivar group
64:
63:
56:
50:
49:
43:
35:
34:
26:
24:
14:
13:
10:
9:
6:
4:
3:
2:
2687:
2676:
2673:
2671:
2668:
2666:
2663:
2661:
2658:
2657:
2655:
2638:
2633:
2629:
2625:
2620:
2616:
2612:
2607:
2603:
2599:
2594:
2590:
2586:
2580:
2576:
2571:
2567:
2563:
2558:
2554:
2550:
2545:
2541:
2537:
2532:
2528:
2524:
2519:
2515:
2511:
2506:
2502:
2498:
2493:
2489:
2485:
2480:
2476:
2472:
2467:
2463:
2459:
2453:
2449:
2444:
2440:
2435:
2429:
2425:
2424:
2422:
2420:
2416:
2408:
2403:
2399:
2395:
2390:
2386:
2382:
2377:
2373:
2369:
2364:
2360:
2356:
2351:
2347:
2343:
2337:
2333:
2328:
2324:
2320:
2315:
2311:
2307:
2302:
2298:
2294:
2289:
2285:
2281:
2276:
2272:
2268:
2263:
2259:
2254:
2248:
2244:
2239:
2233:
2229:
2228:
2226:
2224:
2216:
2212:
2207:
2194:
2193:genera (list)
2191:
2189:
2186:
2184:
2180:
2178:
2174:
2170:
2169:
2165:
2157:
2155:
2147:
2145:
2144:Triangle of U
2142:
2141:
2138:
2132:
2129:
2127:
2124:
2122:
2121:Spring greens
2119:
2117:
2114:
2112:
2109:
2107:
2104:
2102:
2099:
2097:
2096:Mustard plant
2094:
2092:
2089:
2087:
2084:
2082:
2079:
2075:
2072:
2070:
2067:
2066:
2065:
2062:
2060:
2057:
2055:
2052:
2051:
2049:
2045:
2039:
2038:
2034:
2032:
2031:
2030:Brassica rapa
2027:
2025:
2024:
2020:
2018:
2017:
2013:
2011:
2010:
2006:
2004:
2003:
1999:
1997:
1996:
1992:
1990:
1989:
1985:
1983:
1982:
1978:
1977:
1975:
1971:
1967:
1966:
1958:
1953:
1951:
1946:
1944:
1939:
1938:
1935:
1928:
1923:
1919:
1918:
1914:
1906:
1902:
1896:
1893:
1881:
1877:
1873:
1869:
1863:
1859:
1858:
1849:
1846:
1834:
1830:
1826:
1822:
1816:
1813:
1800:
1796:
1790:
1787:
1775:. 20 May 2019
1774:
1770:
1764:
1761:
1748:
1744:
1738:
1735:
1723:
1722:BBC Good Food
1719:
1713:
1710:
1695:
1688:
1685:
1677:
1670:
1664:
1661:
1650:on 2007-08-20
1649:
1645:
1639:
1636:
1631:
1625:
1622:
1617:
1611:
1608:
1597:
1593:
1591:
1587:
1586:Brassica rapa
1579:
1576:
1560:
1554:
1551:
1538:
1532:
1529:
1524:
1518:
1514:
1507:
1505:
1501:
1495:
1491:
1490:
1488:
1483:
1475:
1473:
1470:
1468:
1465:
1463:
1460:
1459:
1455:
1450:
1449:
1441:
1436:
1429:
1424:
1417:
1412:
1405:
1400:
1393:
1388:
1381:
1376:
1369:
1364:
1359:
1357:
1348:
1339:
1335:
1332:This section
1330:
1327:
1323:
1322:
1316:
1314:
1312:
1308:
1304:
1300:
1297:(54% DV) and
1296:
1292:
1288:
1284:
1280:
1262:
1258:
1254:
1253:carbohydrates
1244:
1240:
1235:
1231:
1225:
1221:
1217:
1213:
1210:
1207:
1205:
1201:
1197:
1189:
1182:
1180:
1176:
1169:
1167:
1163:
1156:
1154:
1150:
1143:
1141:
1137:
1130:
1128:
1124:
1117:
1115:
1111:
1106:
1101:
1098:
1096:
1095:
1090:
1086:
1082:
1075:
1073:
1069:
1062:
1060:
1056:
1049:
1047:
1039:
1032:
1030:
1023:
1016:
1014:
1006:
999:
997:
989:
982:
980:
975:Riboflavin (B
972:
965:
963:
955:
942:
939:
938:beta-Carotene
935:
931:
926:
921:
918:
916:
915:
910:
906:
902:
895:
891:
885:
882:
881:
875:
871:
867:
861:
858:
857:
851:
847:
843:
839:
837:
836:Dietary fiber
833:
827:
824:
823:
822:Carbohydrates
817:
813:
809:
807:
803:
798:
793:Bok choy, raw
787:
785:
779:
777:
770:
765:
763:
761:
757:
753:
749:
744:
742:
733:
719:
705:
691:
677:
663:
659:
655:
641:
637:
633:
629:
615:
610:
608:
607:spoon cabbage
604:
600:
596:
595:Chinese chard
592:
588:
584:
580:
576:
572:
568:
564:
560:
556:
552:
548:
538:
534:
526:
524:
520:
516:
508:
506:
502:
497:
492:
490:
486:
483:Japanese name
481:
477:
473:
471:
467:
459:
457:
453:
445:
443:
439:
434:
430:
423:pe̍h-chhài or
420:
418:
415:
411:
405:
399:
397:
393:
385:
383:
379:
371:
369:
365:
361:
356:
351:
349:
345:
340:
336:
328:
326:
322:
316:
310:
305:
303:
299:
294:sheaubairtsay
289:
287:
283:
273:
271:
267:
257:
255:
251:
247:
242:
237:
232:
230:
226:
221:
217:
212:
208:
203:
197:
195:
193:
192:Carl Linnaeus
189:
185:
184:
183:Brassica rapa
179:
175:
171:
167:
163:
159:
155:
153:
149:
145:
141:
137:
133:
129:
128:
127:Brassica rapa
123:
119:
115:
111:
107:
103:
99:
95:
91:
82:
79:
75:
71:
69:
65:
62:
61:
60:Brassica rapa
57:
55:
51:
46:
41:
36:
31:
19:
2418:
2218:
2173:Brassicaceae
2171:
2164:Brassicaceae
2074:Napa cabbage
2068:
2035:
2028:
2021:
2014:
2007:
2000:
1993:
1986:
1979:
1963:
1904:
1895:
1884:. Retrieved
1856:
1848:
1837:. Retrieved
1828:
1815:
1803:. Retrieved
1798:
1789:
1777:. Retrieved
1772:
1763:
1751:. Retrieved
1746:
1737:
1725:. Retrieved
1721:
1712:
1701:. Retrieved
1687:
1663:
1652:. Retrieved
1648:the original
1638:
1624:
1610:
1599:. Retrieved
1595:
1589:
1585:
1578:
1566:. Retrieved
1553:
1541:. Retrieved
1531:
1512:
1477:
1476:
1446:
1355:
1342:
1338:adding to it
1333:
1250:
1208:
1203:
1104:
1099:
1092:
924:
919:
912:
878:
854:
820:
783:
774:
759:
755:
745:
741:xiǎo bái cài
740:
658:Napa cabbage
653:
635:
611:
606:
602:
598:
594:
590:
582:
578:
574:
571:Napa cabbage
567:dai bok choy
566:
559:siu bok choy
558:
550:
546:
544:
523:Romanization
331:tsching tsae
325:Romanization
278:ㄒㄧㄠˇ ㄅㄞˊ ㄘㄞˋ
254:Hanyu Pinyin
223:Chinese name
187:
181:
174:winter-hardy
157:
156:
139:
131:
125:
121:
105:
89:
88:
58:
44:
2531:iNaturalist
2301:iNaturalist
2247:Wikispecies
1805:20 February
1779:20 February
1596:efloras.org
1568:16 February
1543:13 December
1287:Daily Value
1283:food energy
958:Thiamine (B
752:transcribed
628:South China
436:Korean name
425:pe̍eh-chhài
2654:Categories
1886:2024-06-21
1839:2024-03-28
1727:2 February
1718:"Pak choi"
1703:2023-12-06
1654:2011-09-08
1601:2022-04-28
1522:0415927463
1496:References
1345:April 2022
1307:vitamin B6
1293:(30% DV),
780:Preserving
732:East China
529:chingensai
374:baahk choi
292:chingtsay,
262:xiǎobáicài
2497:200009250
2434:Q50829171
2223:chinensis
2047:Cultivars
1299:vitamin K
1295:vitamin C
1291:vitamin A
1289:, DV) of
1166:Potassium
1153:Manganese
1140:Magnesium
1072:Vitamin K
1059:Vitamin C
1042:Folate (B
1026:Vitamin B
992:Niacin (B
636:baak choi
632:Cantonese
630:, and in
589:the term
587:Caribbean
563:Cantonese
555:Cantonese
547:chinensis
166:East Asia
158:Chinensis
140:Chinensis
132:chinensis
72:Chinensis
2665:Brassica
2619:Tropicos
2562:11016956
2549:279290-1
2455:BioLib:
2428:Wikidata
2319:953223-1
2232:Wikidata
2183:Brassica
2154:Brassica
2116:Rutabaga
2106:Rapeseed
2101:Nanohana
2091:Kohlrabi
2081:Choy sum
2069:Bok choy
1965:Brassica
1880:Archived
1876:30844154
1833:Archived
1823:(2024).
1753:7 August
1676:Archived
1467:Choy sum
1456:See also
1385:Bok choy
1279:calories
1209:Quantity
1100:Quantity
1094:Minerals
920:Quantity
914:Vitamins
760:pak choy
756:buk choy
591:pak choi
583:pak choy
579:bok choi
575:pak choi
551:bok choy
505:Katakana
388:baak coi
382:Jyutping
276:ㄑㄧㄥ ㄘㄞˋ,
270:Bopomofo
260:qīngcài,
172:. Being
122:pok choi
106:pak choi
90:Bok choy
33:Bok choy
18:Pak choy
2624:4103115
2510:3042713
2466:Ecocrop
2280:3042702
2238:Q165178
2054:Bomdong
1973:Species
1907:. 2017.
1462:Gai lan
1360:Gallery
1317:History
1311:calcium
1272:⁄
1257:protein
1160:0.16 mg
1134:0.80 mg
1114:Calcium
1036:0.19 mg
1020:0.09 mg
986:0.07 mg
969:0.04 mg
951:2681 μg
880:Protein
771:Cooking
718:Chinese
704:Chinese
690:Chinese
676:Chinese
662:Chinese
654:bai cai
640:Chinese
614:Chinese
414:Hokkien
348:Chinese
229:Chinese
148:spinach
130:subsp.
54:Species
2593:PLANTS
2582:NZOR:
2575:506219
2536:286852
2448:199194
2368:991022
2339:NZOR:
2306:414239
2293:319634
2267:201677
2221:subsp.
2131:Turnip
2126:Tatsoi
2111:Rapini
2059:Canola
1874:
1864:
1590:glabra
1519:
1303:folate
1218:95.3 g
1179:Sodium
1173:252 mg
1121:105 mg
1003:0.5 mg
946:243 μg
806:Energy
720::
706::
692::
678::
664::
642::
616::
605:, and
581:, and
511:チンゲンサイ
442:Hangul
168:, and
116:, and
100:, and
77:Origin
2598:BRCH4
2557:IRMNG
2484:BRSCH
2458:39204
2350:NZPCN
2332:93385
1697:(PDF)
1679:(PDF)
1672:(PDF)
1588:var.
1562:(PDF)
1281:) of
1255:, 1%
1215:Water
1186:65 mg
1147:19 mg
1079:46 μg
1066:45 mg
1053:66 μg
887:1.5 g
863:0.2 g
840:1.0 g
829:2.2 g
489:Kanji
456:Hanja
120:) or
81:China
2606:POWO
2570:ITIS
2544:IPNI
2523:7643
2518:GRIN
2505:GBIF
2479:EPPO
2443:APNI
2389:POWO
2376:PfaF
2355:4267
2327:NCBI
2314:IPNI
2288:GRIN
2275:GBIF
2262:APNI
1872:PMID
1862:ISBN
1807:2023
1781:2023
1755:2023
1729:2022
1570:2023
1545:2021
1517:ISBN
1309:and
1127:Iron
766:Uses
727:lit.
713:lit.
699:lit.
685:lit.
671:lit.
649:lit.
623:lit.
150:and
2632:WFO
2492:FNA
2471:547
2402:WFO
1829:FDA
1340:.
1261:fat
1105:%DV
1077:38%
1064:50%
1051:17%
1034:11%
949:25%
944:27%
925:%DV
856:Fat
737:小白菜
722:小唐菜
708:青梗菜
694:上海青
666:青白菜
618:奶白菜
496:青梗菜
462:靑莖菜
448:청경채
417:POJ
396:IPA
302:IPA
241:小白菜
190:by
104:),
2656::
2634::
2621::
2608::
2595::
2572::
2559::
2546::
2533::
2520::
2507::
2494::
2481::
2468::
2445::
2430::
2404::
2391::
2378::
2365::
2352::
2329::
2316::
2303::
2290::
2277::
2264::
2249::
2234::
2181::
1903:.
1878:.
1870:.
1831:.
1827:.
1797:.
1771:.
1745:.
1720:.
1674:.
1594:.
1503:^
1305:,
1184:3%
1171:8%
1158:7%
1145:5%
1132:4%
1119:8%
1018:2%
1001:3%
984:5%
967:3%
724:;
710:;
696:;
682:;
680:青菜
668:;
646:;
644:白菜
620:;
601:,
597:,
577:,
355:白菜
236:青菜
164:,
112:,
96:,
2179:)
2175:(
1956:e
1949:t
1942:v
1889:.
1842:.
1809:.
1783:.
1757:.
1731:.
1706:.
1657:.
1632:.
1604:.
1584:"
1572:.
1547:.
1525:.
1347:)
1343:(
1274:2
1270:1
1267:+
1265:3
1245:.
1046:)
1044:9
1028:6
1013:)
1011:5
996:)
994:3
979:)
977:2
962:)
960:1
638:(
561:(
553:(
312:,
238:,
124:(
108:(
92:(
20:)
Text is available under the Creative Commons Attribution-ShareAlike License. Additional terms may apply.
