Bok choy is a nutrient-dense, cool-season leafy green with crisp, white or pale green stalks and dark green leaves, offering a mild, cabbage-like flavor. Key specs include 95% water content, high levels of Vitamins A, C, and K, and very low fat. It is highly versatile for stir-fries and salads, with a short, 2–5 day shelf life when stored in the refrigerator.
Key Specifications & Characteristics
- Types: Common varieties include regular (white, crisp stalks) and Shanghai (smooth, light green stalks).
- Size: Varies from dwarf/baby (4–6 inches) to mature, larger heads.
- Nutritional Value (per 100g raw):
- Calories: 13 kcal
- Protein: 1–2.5g
- Water: 95%
- Vitamins: Rich in Vitamin C (54% DV), K (44% DV), and A (30% DV).
- Minerals: Contains calcium, potassium, magnesium, and iron.
- Storage & Handling:
- Shelf Life: 2–5 days.
- Storage: Keep unwashed in a loosely closed bag in the refrigerator.
- Freezing: Blanch for 1 minute before freezing.
- Usage: Ideal for stir-fries, soups, steaming, or raw in salads.
- Quality Indicators: Look for firm, white stalks and crisp, non-wilted leaves.
Quality / Packing Specifications (Fresh)
- Appearance: Firm, compact, and clean heads.
- Color: Bright green leaves with crisp white or pale green stalks.
- Defects: Free from yellowing leaves, brown spots, or insect damage.
- Sizes: Varies from baby bok choy (smaller, tender) to full-sized heads.
- Storage Temperature: 0–4°C (32–40°F).
- Storage Humidity: High humidity (95-100%) to prevent dhydration.
- Packaging: Usually packed in 5kg, 10kg, or 15kg ventilated cartons.
- Cleaning: Thoroughly washed, trimmed of damaged outer leaves, and pre-cooled.
- Documentation: Phytosanitary certificate, certificate of origin, and inspection reports for residues.
- Types: Often shipped as whole heads, though some markets request specific, trimmed, or cut pieces.
