Product description
Crisp. Tender. Nutrient-dense.
Pak Choi (Bok Choy) is locally grown in the UAE to ensure maximum freshness and nutrient retention. With its crisp white stalks and tender green leaves, it is a staple in Asian cuisine — pairing effortlessly with both vegetarian and meat-based dishes.
Rich in vitamins A, C, and K, along with essential minerals and antioxidants, Pak Choi supports a healthy, balanced diet. Its mild, slightly peppery flavor makes it incredibly versatile — perfect for stir-fries, soups, steaming, or even fresh salads.
USAGE INSTRUCTIONS
- Wash thoroughly before cooking
- Ideal for stir-frying, steaming, or adding to soups
- Slice stalks for crunch and lightly cook leaves for a tender texture
STORAGE INSTRUCTIONS
- Keep refrigerated at 0–5°C
- Store in a perforated bag in the fridge
- Best consumed within 3–4 days for optimal freshness
Nutrition
Servings per 100g
| Nutrient | Value | % Daily Value |
|---|---|---|
| Energy | 13 kcal | 1% |
| Saturated Fat | 0 g | 0% |
| Protein | 1.5 g | 3% |
| Iron | 0.8 mg | 4% |
| Total Carbohydrate | 2.2 g | 1% |
| Dietary Fiber | 1 g | 4% |
| Vitamin C | 45 mg | 50% |
| Vitamin K | 45 mcg | 38% |
| Sodium | 65 mg | 3% |
| Vitamin A (beta-carotene) | 223 mcg RAE | 25% |
| Calcium | 105 mg | 8% |
| Folate (Vitamin B9) | 66 mcg | 17% |
بوك تشوي طازج مزروع في مزارع الإمارات لضمان أعلى مستويات الطزاجة والقيمة الغذائية. يتميز بسيقانه البيضاء المقرمشة وأوراقه الخضراء الطرية، مما يجعله مثالياً للوصفات الآسيوية مثل القلي السريع، الشوربات، والسلطات. غني بالفيتامينات والمعادن لدعم نظام غذائي صحي ومتوازن.
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Sign UpIt's a type of Chinese cabbage with crisp stalks and tender leaves, widely used in Asian cooking
It can be stir-fried, steamed, boiled, or eaten raw in salads.
Yes, it's rich in vitamins A, C, and K, as well as antioxidants and minerals.
This Pak Choi is locally grown in the UAE for peak freshness.
Pak Choi (also called Bok Choy) belongs to the Chinese cabbage family but is significantly different from round Western cabbage. It has a more delicate, mildly peppery flavour, a much higher water content, and a two-texture structure - the white stalks are crunchy even when cooked, while the green leaves wilt and soften quickly. Nutritionally, it is richer in vitamins A, C, and K than regular cabbage, and lower in calories. Because it is grown locally on UAE farms, it arrives far fresher than imported Asian greens, which typically travel from China, Thailand, or Malaysia - a journey that significantly degrades the delicate leaf texture and nutrient content of this vegetable.
