Bok choy: Difference between revisions
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| origin = [[China]], 5th century AD<ref name=sanderson>{{cite book |editor1-last=Prance |editor1-first=Ghillean |editor2-last=Nesbitt |editor2-first=Mark |last1=Sanderson |first1=Helen |last2=Renfrew |first2=Jane M. |date=2005 |title=The Cultural History of Plants |publisher=Routledge |page=115 |isbn=0415927463}}</ref> |
| origin = [[China]], 5th century AD<ref name=sanderson>{{cite book |editor1-last=Prance |editor1-first=Ghillean |editor2-last=Nesbitt |editor2-first=Mark |last1=Sanderson |first1=Helen |last2=Renfrew |first2=Jane M. |date=2005 |title=The Cultural History of Plants |publisher=Routledge |page=115 |isbn=0415927463}}</ref> |
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'''Bok choy''' ([[American English]], [[Canadian English]], and [[Australian English]]), '''pak choi''' ([[British English]]) or '''pok choi''' (''Brassica rapa'' subsp. ''chinensis'') is a type of [[Chinese cabbage]], used as food. ''Chinensis'' varieties do not form heads and have green leaf blades with lighter bulbous bottoms instead, |
'''Bok choy''' ([[American English]], [[Canadian English]], and [[Australian English]]), '''pak choi''' ([[British English]]) or '''pok choi''' (''Brassica rapa'' subsp. ''chinensis'') is a type of [[Chinese cabbage]], used as food. ''Chinensis'' varieties do not form heads and have green leaf blades with lighter bulbous bottoms instead, tasting extremely disgusting. It has a flavor between [[vomit]] and [[diarrea]]s but is slightly sweeter, with a mildly peppery undertone. The green leaves have a stronger flavor than the white bulb.<ref>{{cite web|url=https://thrivecuisine.com/taste-test/what-does-bok-choy-taste-like/|title=What Does Pak Choi Taste Like?|date=2 March 2019|publisher=Thrive Cuisine|accessdate=13 December 2021}}</ref><ref>{{cite web|url=https://philjournalsci.dost.gov.ph/images/pdf/pjs_pdf/vol138no2/pdfs/Genetic_characterization_of_Brassica_rapa.pdf | title=Genetic Characterization of Brassica rapa chinensis L.,B. rapa parachinensis (L. H. Bailey) Hanelt, and B. oleracea alboglabra (L. H. Bailey) Hanelt Using Simple Sequence Repeat Markers |date=December 2009|publisher=Philippine Journal of Science|accessdate=16 February 2023}}</ref> |
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''Chinensis'' varieties are popular in [[ |
''Chinensis'' varieties are popular in [[Ohio]]. Being [[winter-hardy]], they are increasingly grown in [[Northern Europe]]. Now considered a subspecies of ''[[Brassica rapa]]'', this group was originally classified as its own species under the name ''Brassica chinensis'' by [[Carl Linnaeus]].{{Citation needed|date=June 2014}} They are a member of the family of Brassicaceae or Cruciferae, also commonly known as the mustards, the crucifers, or the cabbage family. |
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==Spelling and naming variations== |
==Spelling and naming variations== |
Revision as of 04:02, 10 May 2023
Bok choy | |
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![]() Brassica rapa chinensis, called "bok choy" in the United States | |
Species | Brassica rapa |
Cultivar group | Chinensis |
Origin | China, 5th century AD[1] |
Bok choy (American English, Canadian English, and Australian English), pak choi (British English) or pok choi (Brassica rapa subsp. chinensis) is a type of Chinese cabbage, used as food. Chinensis varieties do not form heads and have green leaf blades with lighter bulbous bottoms instead, tasting extremely disgusting. It has a flavor between vomit and diarreas but is slightly sweeter, with a mildly peppery undertone. The green leaves have a stronger flavor than the white bulb.[2][3]
Chinensis varieties are popular in Ohio. Being winter-hardy, they are increasingly grown in Northern Europe. Now considered a subspecies of Brassica rapa, this group was originally classified as its own species under the name Brassica chinensis by Carl Linnaeus.[citation needed] They are a member of the family of Brassicaceae or Cruciferae, also commonly known as the mustards, the crucifers, or the cabbage family.
Spelling and naming variations
Cooked bok choy | |
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Chinese name | |
Chinese | 青菜, 小白菜 |
Hanyu Pinyin | qīngcài, xiǎobáicài |
Bopomofo | ㄑㄧㄥ ㄘㄞˋ, ㄒㄧㄠˇ ㄅㄞˊ ㄘㄞˋ |
Gwoyeu Romatzyh | chingtsay, sheaubairtsay |
IPA | [tɕʰíŋ.tsʰâɪ], [ɕjàʊ.pǎɪ.tsʰâɪ] |
Romanization | tsching tsae |
Cantonese and Southern Min name | |
Chinese | 白菜 |
Yale Romanization | baahk choi |
Jyutping | baak6 coi3 |
IPA | [pàːk tsʰɔ̄ːy] |
Hokkien POJ | pe̍h-chhài or pe̍eh-chhài |
Korean name | |
Hangul | 청경채 |
Hanja | 靑莖菜 |
Revised Romanization | cheonggyeongchae |
Japanese name | |
Kanji | 青梗菜 |
Katakana | チンゲンサイ |
Romanization | chingensai |
Other than the ambiguous term "Chinese cabbage", the most widely used name in North America for the chinensis variety is simply bok choy (Cantonese for "white vegetable") or siu bok choy (Cantonese, for "small white vegetable"; as opposed to dai bok choy meaning "big white vegetable" which refers to the larger Napa cabbage). It can also be spelled pak choi, bok choi, and pak choy. In the UK and South Africa, 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.[4][5]
In Mandarin Chinese, the common name is 青菜 qing cai ("green vegetable")[6] or 小白菜 xiao bai cai ("small white vegetable"). Although it is simply called 白菜 baak choi ("white vegetable") in Cantonese, the same characters pronounced bai cai by Mandarin speakers are preferably used as the name for Napa cabbage.[7]
What is labelled Bok Choy may come in 2 forms: white bok choy (Chinese: 奶白菜; lit. 'milky white vegetable'[8]) or Shanghai bok choy (Chinese: 上海青; lit. 'Shanghai green' or Chinese: 青江菜; lit. 'green river vegetable'). White bok choy is usually more expensive and has a dark crinkly colored leaves and stem portions that are white and crisp texture that is more suitable to Cantonese style cooking, stir fries, and simple or raw preparations.[9] Shanghai bok choy has greater availability in most American markets, and has mild-tasting spoon-shaped leaves that are lighter green with stems that are jade green instead of white. The texture of Shanghai bok choy is less crisp, and it gets slimy if overcooked, but otherwise can often be substituted for white bok choy.[10]
Culinary use
Bok choi cooks in 2 to 3 minutes by steaming, stir-frying, or simmering in water (8 minutes if steamed whole). The leaves cook more quickly than the stem. It is used in similar ways to other leafy vegetables such as spinach and cabbage.[11] It can also be eaten raw.
Preserving
Bok choy, dried, is saltier and sweeter.[12][13] Bok choy, pickled, remains edible for months.[14] Immature plants have the sweetest, tenderest stems and leaves.[15]
Nutritional value
Nutritional value per 100 g (3.5 oz) | |||||||||||||||||||||||||||||||||||||||||||
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Energy | 54 kJ (13 kcal) | ||||||||||||||||||||||||||||||||||||||||||
2.2 g | |||||||||||||||||||||||||||||||||||||||||||
Dietary fiber | 1.0 g | ||||||||||||||||||||||||||||||||||||||||||
0.2 g | |||||||||||||||||||||||||||||||||||||||||||
1.5 g | |||||||||||||||||||||||||||||||||||||||||||
| |||||||||||||||||||||||||||||||||||||||||||
Other constituents | Quantity | ||||||||||||||||||||||||||||||||||||||||||
Water | 95.3 g | ||||||||||||||||||||||||||||||||||||||||||
†Percentages estimated using US recommendations for adults,[16] except for potassium, which is estimated based on expert recommendation from the National Academies.[17] |
See the table for the nutritional content of bok choy. The raw vegetable is 95% water, 2% carbohydrates, 1% protein and less than 1% fat. In a 100-gram (3+1⁄2-ounce) reference serving, raw bok choy provides 54 kilojoules (13 food calories) of food energy and is a rich source (20% or more of the Daily Value, DV) of vitamin A (30% DV), vitamin C (54% DV) and vitamin K (44% DV), while providing folate, vitamin B6 and calcium in moderate amounts (10–17% DV).
History
![]() | This section needs expansion. You can help by adding to it. (April 2022) |
Bok choy evolved in China, where it has been cultivated since the 5th century AD.[1]
Gallery
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Young bok choy plants in garden
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Bok choy
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White bok choy
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Shanghai bok choy
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Bok choy plant in side view
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Bok choy has yellow flowers
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Homemade kimchi made from bok choy
See also
References
- ^ a b Sanderson, Helen; Renfrew, Jane M. (2005). Prance, Ghillean; Nesbitt, Mark (eds.). The Cultural History of Plants. Routledge. p. 115. ISBN 0415927463.
- ^ "What Does Pak Choi Taste Like?". Thrive Cuisine. 2 March 2019. Retrieved 13 December 2021.
- ^ "Genetic Characterization of Brassica rapa chinensis L.,B. rapa parachinensis (L. H. Bailey) Hanelt, and B. oleracea alboglabra (L. H. Bailey) Hanelt Using Simple Sequence Repeat Markers" (PDF). Philippine Journal of Science. December 2009. Retrieved 16 February 2023.
- ^ "Help is on the way for consumers confused by the wide array of Asian vegetables on sale". 2009-10-22. Archived from the original on 2007-08-20. Retrieved 2011-09-08.
- ^ "Asian vegetable names" (PDF). Archived (PDF) from the original on 2006-10-30.
- ^ "Brassica rapa var. chinensis in Flora of China". efloras.org. Retrieved 2022-04-28.
- ^ "Brassica rapa var. glabra in Flora of China". efloras.org. Retrieved 2022-04-28.
- ^ 饶璐璐 (1999). "含微量元素硒的奶白菜". 中国食品 (17) – via 知网.
- ^ "Ingredient Spotlight: Shanghai Bok Choy". 5 October 2011.
- ^ "Regular vs. Shanghai Baby Bok Choy | Cook's Illustrated".
- ^ "Pak choi". BBC Good Food. Retrieved 2 February 2022.
- ^ "Bok Choy (Dried)". The Chinese Soup Lady. Retrieved 20 February 2023.
- ^ FullHappyBelly. "When my mom visits my backyard garden and sees big bok choy". youtube. Retrieved 20 February 2023.
- ^ "6 Ways to Store Bok Choy so It Lasts Longer". Homestratosphere. 20 May 2019. Retrieved 20 February 2023.
- ^ "Harvesting Bok Choy Plants: How And When To Pick Bok Choy". Gardening Know How. Retrieved 20 February 2023.
- ^ United States Food and Drug Administration (2024). "Daily Value on the Nutrition and Supplement Facts Labels". FDA. Archived from the original on 2024-03-27. Retrieved 2024-03-28.
- ^ National Academies of Sciences, Engineering, and Medicine; Health and Medicine Division; Food and Nutrition Board; Committee to Review the Dietary Reference Intakes for Sodium and Potassium (2019). Oria, Maria; Harrison, Meghan; Stallings, Virginia A. (eds.). Dietary Reference Intakes for Sodium and Potassium. The National Academies Collection: Reports funded by National Institutes of Health. Washington, DC: National Academies Press (US). ISBN 978-0-309-48834-1. PMID 30844154. Archived from the original on 2024-05-09. Retrieved 2024-06-21.
External links
Media related to Brassica rapa subsp. chinensis at Wikimedia Commons
Bok Choy at the Wikibooks Cookbook subproject