Pak choi and bok choy are of the same plant. It is a leafy green Chinese cabbage which mostly grows in Asian regions like the Philippines, China, and Vietnam. It is a popular mainland crop that belongs in the Brassica family. Though pak choi or bok choy is commonly grown in the eastern world, it has also captivated westerners with its sweet and tender stalks.
Bok choy and other cruciferous vegetables have certain anti-cancer properties. Studies have shown that people who eat more cruciferous vegetables have a lower risk of developing lung, prostate, colon, and breast cancer.
The iron, phosphorous, calcium, magnesium, zinc, and vitamin K in bok choy all contribute to building and maintaining bone structure and strength.
Potassium, calcium, and magnesium are all present in bok choy. They have been found to decrease blood pressure naturally.
Bok choy's folate, potassium, vitamin C, and vitamin B-6 content, coupled with its lack of cholesterol, all help to maintain a healthy heart.
Choline helps with sleep, muscle movement, learning, and memory. It also helps in maintaining the structure of cellular membranes, the transmission of nerve impulses, the absorption of fat and the reduction of chronic inflammation.
The selenium found in bok choy has been found to improve immune response to infection by stimulating production of killer T-cells.
Collagen, the skin's support system, relies on vitamin C as an essential nutrient. Vitamin C works in our bodies as an antioxidant to help prevent damage caused by the sun, pollution, and smoke. Vitamin C also promotes collagen's ability to smooth wrinkles and improve overall skin texture.