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Brassica rapa chinensis, called "bok choy" in the United States
|Origin||China, before the 15th century|
|Green bok choy|
|Hanyu Pinyin||qīng cài|
|Cantonese and Southern Min name|
|Hokkien POJ||be̍h-chhài or pe̍h-chhài|
|Nutritional value per 100 g (3.5 oz)|
|Energy||54 kJ (13 kcal)|
|Dietary fiber||1.0 g|
|Vitamin A equiv.||
|Pantothenic acid (B5)||
|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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