Bok Choy (Brassica rapa subsp. chinensis) is a Chinese cabbage that has been cultivated since the 5th Century AD. It is popular all through south east Asia & is now also grown in Northern Europe. The name bokchoy is Cantonese for “white vegetable”.
The vegetable is mostly water but also contains vitamins such as A, C & K. Bok Choy contains Glucosinolate which in small doses may reduce inflammation & increase antioxidants, yet in large doses can be toxic.

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