Bok choy - Wikipedia

Bok choy pak choi (British English) or pok choi (Brassica rapa subsp. chinensis) is a type of Chinese cabbage, ... Chinese mustard, celery mustard, and spoon cabbage are also employed. Bokchoy FromWikipedia,thefreeencyclopedia Jumptonavigation Jumptosearch Subspeciesoffloweringplant PakchoiBrassicarapachinensis,called"bokchoy"intheUnitedStatesSpeciesBrassicarapaCultivargroupChinensisOriginChina,5thcenturyAD[1] Bokchoy(AmericanEnglish,CanadianEnglishandAustralianEnglish),pakchoi(BritishEnglish)orpokchoi(Brassicarapasubsp.chinensis)isatypeofChinesecabbage,usedasfood.Chinensisvarietiesdonotformheadsandhavegreenleafbladeswithlighterbulbousbottomsinstead,formingaclusterreminiscentofmustardgreens.Ithasaflavorbetweenspinachandwaterchestnutsbutisslightlysweeter,withamildlypepperyundertone.Thegreenleaveshaveastrongerflavorthanthewhitebulb.[2] ChinensisvarietiesarepopularinsouthernChina,EastAsia,andSoutheastAsia.Beingwinter-hardy,theyareincreasinglygrowninNorthernEurope.NowconsideredasubspeciesofBrassicarapa,thisgroupwasoriginallyclassifiedasitsownspeciesunderthenameBrassicachinensisbyCarlLinnaeus.[citationneeded]TheyareamemberofthefamilyofBrassicaceaeorCruciferae,alsocommonlyknownasthemustards,thecrucifers,orthecabbagefamily. Contents 1Spellingandnamingvariations 2Culinaryuse 3Nutritionalvalue 4Toxiceffects 5History 6Gallery 7Seealso 8References 9Externallinks Spellingandnamingvariations[edit] CookedbokchoyChinesenameChinese青江菜HanyuPinyinqīngjiāngcàiIPA[tɕʰíŋ.tɕjáŋ.tsʰâi]Romanizationtschingtsae CantoneseandSouthernMinnameChinese白菜YaleRomanizationbaahkchoiJyutpingbaak6coi3IPA[pàːktsʰɔ̄ːy]HokkienPOJpe̍h-chhàiorpe̍eh-chhài KoreannameHangul청경채Hanja靑莖菜RevisedRomanizationcheonggyeongchaeJapanesenameKanji青梗菜KatakanaチンゲンサイRomanizationchingensai Otherthantheambiguousterm"Chinesecabbage",themostwidelyusednameinNorthAmericaforthechinensisvarietyissimplybokchoy(Cantonesefor"whitevegetable")orsiubokchoy(Cantonese,for"smallwhitevegetable";asopposedtodaibokchoymeaning"bigwhitevegetable"whichreferstothelargerNapacabbage).Itcanalsobespelledpakchoi,bokchoi,andpakchoy.IntheUKandSouthAfrica,thetermpakchoiisused.Lesscommonly,thedescriptiveEnglishnamesChinesechard,Chinesemustard,celerymustard,andspooncabbagearealsoemployed. InAustralia,theNewSouthWalesDepartmentofPrimaryIndustrieshasredefinedmanytranscribednamestorefertospecificcultivars.Inaddition,theyhaveintroducedthewordbukchoytorefertoaspecifickindofcabbagedistinctfrompakchoy.[3][4] InMandarinChinese,acommonnameis青菜qīngcài(literally"greenvegetable").[citationneeded]Althoughtheterm白菜ispronounced"baakchoi"inCantonese,thesamecharactersarepronounced"báicài"byMandarinspeakersandusedasthenameforNapacabbagewhichtheycall"Chinesecabbage"whenspeakingEnglish.[citationneeded] WhatislabelledBokChoymaycomein2forms:traditionaltruebokchoy(Chinese:小白菜;lit.'smallwhitevegetable')orShanghaibokchoy(Chinese:上海青;lit.'Shanghaigreen').RegularbokchoyisusuallymoreexpensiveandhasadarkcrinklycoloredleavesandstemportionsthatarewhiteandcrisptexturethatismoresuitabletoCantonesestylecooking,stirfries,andsimpleorrawpreparations.[5]ShanghaibokchoyhasgreateravailabilityinmostAmericanmarkets,andhasmild-tastingspoon-shapedleavesthatarelightergreenwithstemsthatarejadegreeninsteadofwhite.ThetextureofShanghaibokchoyislesscrisp,anditgetsslimyifovercooked,butotherwisecanoftenbesubstitutedfortruebokchoy.[6] Culinaryuse[edit] Pakchoicooksin2to3minutesbysteaming,stir-frying,orsimmeringinwater(8minutesifsteamedwhole).Theleavescookmorequicklythanthestem.Itisusedinsimilarwaystootherleafyvegetablessuchasspinachandcabbage.[7] Nutritionalvalue[edit] Bokchoy,raw(chinensis,pakchoi)Nutritionalvalueper100 g(3.5 oz)Energy54 kJ(13 kcal)Carbohydrates2.2gDietaryfiber1.0g Fat0.2g Protein1.5g VitaminsQuantity%DV†VitaminAequiv.beta-Carotene30%243μg25%2681μgThiamine(B1)3%0.04mgRiboflavin(B2)6%0.07mgNiacin(B3)3%0.5mgPantothenicacid(B5)2%0.09mgVitaminB615%0.19mgFolate(B9)17%66μgVitaminC54%45mgVitaminK44%46μg MineralsQuantity%DV†Calcium11%105mgIron6%0.80mgMagnesium5%19mgManganese8%0.16mgPotassium5%252mgSodium4%65mg OtherconstituentsQuantityWater95.3g LinktoFullReportinUSDANutrientDatabase Units μg=micrograms •mg=milligrams IU=Internationalunits †PercentagesareroughlyapproximatedusingUS recommendationsforadults. Seethetableforthenutritionalcontentofbokchoy.Therawvegetableis95%water,2%carbohydrates,1%proteinandlessthan1%fat.Ina100-gram(3+1⁄2-ounce)referenceserving,rawbokchoyprovides54kilojoules(13foodcalories)offoodenergyandisarichsource(20%ormoreoftheDailyValue,DV)ofvitaminA(30%DV),vitaminC(54%DV)andvitaminK(44%DV),whileprovidingfolate,vitaminB6andcalciuminmoderateamounts(10–17%DV). Toxiceffects[edit] Bokchoycontainsglucosinolates.Thesecompoundshavebeenreportedtopreventcancer[citationneeded]insmalldoses,but,likemanysubstances,canbetoxictohumansinlargedoses,particularlytopeoplewhoarealreadyseriouslyill.In2009,anelderlydiabeticwomanwhohadbeenconsuming1to1.5kilograms(2 lb3 ozto3 lb5 oz)ofrawbokchoyperdayinanattempttotreatherdiabetesdevelopedhypothyroidismforreasonsrelatingtoherdiabetes,[citationneeded]resultinginmyxedemacoma.[8]Accordingtothecasestudypublishedbyhertreatingphysicians,rawbokchoyreleasesanenzymewhichcaninhibittheuptakeofiodinewheneateninlargeamountsoverextendedperiods.[9] History[edit] BokchoyevolvedinChina,whereithasbeencultivatedsincethe5thcenturyAD.[1] Gallery[edit] Bokchoy whitebokchoy Shanghaibokchoy B.rapachinensis B.rapachinensishasyellowflowers Seealso[edit] Gailan Choysum Listofleafvegetables  Foodportal References[edit] ^abSanderson,Helen;Renfrew,JaneM.(2005).Prance,Ghillean;Nesbitt,Mark(eds.).TheCulturalHistoryofPlants.Routledge.p. 115.ISBN 0415927463. ^"WhatDoesPakChoiTasteLike?".ThriveCuisine.2March2019.Retrieved13December2021. ^"HelpisonthewayforconsumersconfusedbythewidearrayofAsianvegetablesonsale".2009-10-22.Archivedfromtheoriginalon2007-08-20.Retrieved2011-09-08. ^"Asianvegetablenames"(PDF).Archived(PDF)fromtheoriginalon2006-10-30. ^"IngredientSpotlight:ShanghaiBokChoy".5October2011. ^"Regularvs.ShanghaiBabyBokChoy|Cook'sIllustrated". ^"Pakchoi".BBCGoodFood.Retrieved2February2022. ^Rabin,RoniCaryn(2010-05-24)."Regimens:EatYourVegetables,butNotTooMany".TheNewYorkTimes.Retrieved2010-06-03. ^Chu,Michael;Seltzer,TerryF.(May20,2010)."MyxedemaComaInducedbyIngestionofRawBokChoy".NewEnglandJournalofMedicine.362(20):1945–1946.doi:10.1056/NEJMc0911005.PMID 20484407. Externallinks[edit] MediarelatedtoBrassicarapasubsp.chinensisatWikimediaCommons BokChoyattheWikibooksCookbooksubproject vteBrassicaSpecies Brassicacarinata Brassicaelongata Brassicafruticulosa Brassicahilarionis Brassicajuncea Brassicanapus Brassicanigra Brassicaoleracea Brassicarapa Brassicatournefortii Cultivars Bomdong Canola Chinesecabbage Bokchoy Napacabbage Choysum Collardgreens Kohlrabi Mustardplant Nanohana Rapeseed Rapini Rutabaga Springgreens Tatsoi TriangleofU Turnip Brassica Brassicaceae Brassicaceae(Cruciferousvegetables):Brassica Raphanus CruciferousBiochemistry genera(list) TaxonidentifiersBrassicarapasubsp.chinensis Wikidata:Q165178 Wikispecies:Brassicarapasubsp.chinensis APNI:201677 GBIF:3042702 GRIN:319634 iNaturalist:414239 IPNI:953223-1 NCBI:93385 NZOR:3b7cbaae-ae9f-42e3-8031-7e4e6f884670 NZPCN:4267 POWO:urn:lsid:ipni.org:names:953223-1 WFO:wfo-0000571556 Brassicachinensis Wikidata:Q50829171 APNI:199194 BioLib:39204 Ecocrop:547 EPPO:BRSCH GBIF:3042713 GRIN:7643 iNaturalist:286852 IPNI:279290-1 IRMNG:11016956 ITIS:506219 NZOR:2e59cd89-3519-400a-aa44-0396c04a8965 PLANTS:BRCH4 POWO:urn:lsid:ipni.org:names:279290-1 Tropicos:4103115 WFO:wfo-0000571014 Retrievedfrom"https://en.wikipedia.org/w/index.php?title=Bok_choy&oldid=1073974053" Categories:AsianvegetablesBrassicaCantonesecuisineLeafvegetablesHiddencategories:ArticleswithshortdescriptionShortdescriptionisdifferentfromWikidataArticleswith'species'microformatsAllarticleswithunsourcedstatementsArticleswithunsourcedstatementsfromJune2014ArticlescontainingChinese-languagetextArticlescontainingKorean-languagetextArticlescontainingJapanese-languagetextArticleswithunsourcedstatementsfromJuly2017ArticleswithunsourcedstatementsfromFebruary2019CommonscategorylinkisonWikidataTaxonbarswithautomaticallyaddedbasionyms Navigationmenu Personaltools NotloggedinTalkContributionsCreateaccountLogin Namespaces ArticleTalk English Views ReadEditViewhistory More Search Navigation MainpageContentsCurrenteventsRandomarticleAboutWikipediaContactusDonate Contribute HelpLearntoeditCommunityportalRecentchangesUploadfile Tools WhatlinkshereRelatedchangesUploadfileSpecialpagesPermanentlinkPageinformationCitethispageWikidataitem Print/export DownloadasPDFPrintableversion Inotherprojects WikimediaCommonsWikispecies Languages العربيةབོད་ཡིགCatalàČeštinaDeutschDinébizaadΕλληνικάEspañolEsperantoEuskaraفارسیFrançaisGalego한국어HornjoserbsceHrvatskiBahasaIndonesiaÍslenskaItalianoJawaಕನ್ನಡLigureMagyarМакедонскиمصرىBahasaMelayuNederlands日本語NorskbokmålPolskiPortuguêsРусскийSimpleEnglishSuomiSvenskaУкраїнськаTiếngViệt粵語中文 Editlinks