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    You are in: Home / Kitchen Dictionary Entry
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    Kitchen Dictionary: bok choy

    Pronounced: bahk CHOY

    bok choy

    The most common variety found in U.S. markets has crunchy white stalks and tender, dark green leaves -- resembling a bunch of wide-stalked celery with long, full leaves. Bok choy is used in soups and stir-fries, appetizers and main dishes. Bok choy's appeal comes from its light, sweet flavor and crisp texture. Bok Choy is rich in vitamin C, fiber, folic acid and beta-carotene.

    Ingredient

    Season: available year-round

    How to select: Look for firm ribs and crisp leaves with no yellowing. Avoid bok choy with bruising or slimy spots.

    How to store: In a plastic bag in the refrigerator 3-4 days.

    How to prepare: Rinse under cold running water and shake dry. Use it raw in salads, or quick cooked in stir-fries.

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    Nutrition Facts

    Calculated for 1 head
    Amount Per Serving %DV
    Calories 109
    Calories from Fat 15 (13%)
    Total Fat 1.7g 2%
    Saturated Fat 0.2g 1%
    Monounsaturated Fat 0.0g
    Polyunsaturated Fat 0.8g
    Trans Fat 0.0g
    Cholesterol 0mg 0%
    Sodium 546mg 22%
    Potassium 2116mg 60%
    Total Carbohydrate 18.3g 6%
    Dietary Fiber 8.4g 33%
    Sugars 8.4g
    Protein 12.6g 25%

    How is this calculated?

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