The Chinese cabbage called bok choy is a commonly used in stir fries, soup, and stew. It belongs to the family of cruciferous vegetables that includes Brussels sprouts, broccoli, and cauliflower. Here are 7 health benefits of bok choy.
Cruciferous vegetables like bok choy are powerful cancer fighters. The more cruciferous vegetables in a person's diet, the less likely he or she is to get cancer. This is in part due to the glucosinolates these vegetables contain as well as a a phytoalexin called brassinin.
Bok choy also rich in beta-carotene, an antioxidant which has been found in studies to be effective in reducing a person's risk of cancer. Some people have even suggested that beta-carotene may actually reverse the damage that has already occurred as a result of cancer cells in the body.
Bok choy is a great source of fiber, which is essential for healthy digestion. When a person is eating enough fiber, the body can use that fiber to remove waste through the intestines. It is the bulk that is needed to keep everything moving through the digestive tract.
The beta-carotene in bok choy is beneficial for eye health, helping in the prevention of cataracts and macular degeneration.
Bok choy is a great source of potassium and calcium, both of which help to lower blood pressure levels. Additionally, bok choy is low in sodium, and lower levels of sodium have been linked to lower blood pressure levels.
Pregnant women need a higher amount of folic acid in their diets because the folic acid prevents certain birth defects. Bok choy is a great source of folic acid and eating it during and after pregnancy can be beneficial. Breastfeeding mothers who consume bok choy have increased milk production.
Bok choy is a great source of vitamin C, which is effective in strengthening the immune system and preventing disease and infection.