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Bok choy

Bok choy
Bok Choy.JPG
Brassica rapa chinensis, called "bok choy" in the United States
Species Brassica rapa
Cultivar group Chinensis
Origin China, before the 15th century
Green bok choy
Brassica rapa var. chinensis (leaf).jpg
Chinese name
Hanyu Pinyin qīng cài
IPA [tɕʰíŋ.tsʰâj]
Romanization tsching tsae
Cantonese and Southern Min name
IPA [pàːk tsʰɔ̄ːy]
Jyutping baak6 coi3
Hokkien POJ be̍h-chhài or pe̍h-chhài
Korean name
Hangul 청경채
Hanja 靑莖菜
Revised Romanization cheonggyeongchae
Japanese name
Kanji 青梗菜
Romanization chingensai
Chinese cabbage, raw
(chinensis, pak choi)
Nutritional value per 100 g (3.5 oz)
Energy 54 kJ (13 kcal)
2.2 g
Dietary fiber 1.0 g
0.2 g
1.5 g
Vitamin A equiv.
243 μg
2681 μg
Thiamine (B1)
0.04 mg
Riboflavin (B2)
0.07 mg
Niacin (B3)
0.5 mg
Pantothenic acid (B5)
0.09 mg
Vitamin B6
0.19 mg
Folate (B9)
66 μg
Vitamin C
45 mg
Vitamin K
46 μg
105 mg
0.80 mg
19 mg
0.16 mg
252 mg
65 mg
Other constituents
Water 95.3 g

Percentages are roughly approximated using US recommendations for adults.

Bok choy or pak choi (Chinese: 青菜; Brassica rapa subsp. chinensis) is a type of Chinese cabbage. Chinensis varieties do not form heads and have smooth, dark green leaf blades instead, forming a cluster reminiscent of mustard greens or celery. Chinensis varieties are popular in southern China and Southeast Asia. Being winter-hardy, they are increasingly grown in Northern Europe. This group was originally classified as its own species under the name Brassica chinensis by Linnaeus.

Other than the ambiguous term "Chinese cabbage", the most widely used name in North America for the chinensis variety is bok choy (from the Cantonese, literally meaning "white vegetable"; also spelled pak choi, bok choi, and pak choy). In the UK, Australia, South Africa, and other Commonwealth Nations, the term pak choi is used. Less commonly, the descriptive English names Chinese chard, Chinese mustard, celery mustard, and spoon cabbage are also employed.

In Australia, the New South Wales Department of Primary Industries has redefined many transcribed names to refer to specific cultivars. In addition, they have introduced the word buk choy to refer to a specific kind of cabbage distinct from pak choy.

In China, the majority of Chinese speak Mandarin (about 955 million people), and for them, the term used most commonly is 青菜 qīng cài (literally "blue-green vegetable"). Although the term 白菜 is pronounced "baak choi" in Cantonese, the same characters are pronounced "bái cài" by Mandarin speakers and used as the name for Napa cabbage which they call "Chinese cabbage" when speaking English.



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