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Baby Bok Choy

Category : Leafy Vegetables
Bok choy is smaller and has wider leaves, which, together with the stalks, have a pale green hue. It has the brilliantly crunchy texture one expects from a member of the cabbage family, as well as a fresh, grassy flavor that grows in nuttiness as you cook it. Its flavor is comparable to that of spinach or Swiss chard, and you may eat the raw stalks on their own or add them to other meals like stir-fries and soups. Likewise called "Shanghai bok choy." Baby bok choy is accessible all year long because of our hydroponic means. When choosing, seek out sturdy stalks and young, crisp leaves. Bok choy can be braised, stir-fried, or roasted and is a common element in Chinese and other Asian cuisines. The only preparation required is to separate and rinse the stalks because the entire plant is edible. On the other hand, baby bok choy is a little bit sweeter than mature bok choy. Soy sauce, sesame, chili paste, and aromatics like ginger and garlic go nicely with bok choy.

Flavors : Crisp, Crunchy texture with a slightly bitter and mineral flavor and slightly nutty

  • ● Contributes to the development and maintenance of bone strength and structure.
  • ●  Rich in iron, phosphorus, calcium, magnesium, zinc, potassium and vitamin C, B6, K.
  • ●  Helps in decreasing blood pressure naturally.
  • ●  Helps the body's cells maintain their structure, absorbs fat, and lowers chronic inflammation.
  • ●  Encourages collagen's capacity to reduce wrinkles and enhance skin's overall texture.
  • ●  Bok choy contains selenium, which may support thyroid health.
  • ●  High in folate, which is essential during pregnancy

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