Bok Choy (Pac Choi) Chinese Cabbage – a spicy tasting sprout from the cruciferous family that is easy to grow. It is a great source of vitamins B2, B6, C, A, K, beta carotene, folic acid, iron, calcium, manganese, magnesium, thiamin, niacin, phosphorus, potassium, selenium, and zinc.
“Bok choy has been enjoyed in China and other parts of Asia for over 1,500 years. And bok choy is by no means a total newcomer to North America either, having been cultivated on the continent for over 100 years. About 95 million pounds of Asian vegetables—the produce trading category that includes bok choy—are brought into the U.S. each year (primarily from Mexico). However, another 35 million pounds are produced in the U.S. The state of California dominates this domestic production, with smaller amounts being produced in Arizona and Texas. Some marketplace statistics on bok choy combine the production of this vegetable together with overall cabbage production. If this approach is used, the numbers go up dramatically, since more than 2 billion pounds of cabbage are produced in the U.S. each year.”