Ann: OHD Trials Continue to Excel, page-162

I don't if many of us know what is the importance of bok choy plant and why GPP and Monash have given a priority to the trials of  bok choy. I didn't know until I have made some research about bok choy.  

Bok choy is a staple of many Asian dishes and particularly of Chinese food, where it's a common element of many stir-fry dishes.

Bok choy, also known as leafy Chinese-cabbage, is one of the popular vegetables in the mainland China, Philippines, Vietnam and other East-Asian regions. (Its varieties include joi choi, pak-choy white, prize choi, lei choi, taisai, canton pak choi…etc.)

Bok Choy benefits;

Bok choy is one of the popular very low-calorie leafy vegetables. 100 grams of bok choy carries just 13 calories.

Nonetheless, it is a very rich source of many vital phytonutrients, vitamins, minerals, and health benefiting antioxidants. 100 g provides 45 mg or 75% of daily requirements of vitamin-C.

Bok-choy has more vitamin-A, carotenes, and other flavonoid polyphenolic anti-oxidants than cabbage, cauliflower, etc. Just 100 g of fresh leaves provide 149% of daily-required levels vitamin A.

Fresh bok choy is a vital source of B-complex vitamins such as pyridoxine (vitamin B6), riboflavin, pantothenic acid (vitamin B5), pyridoxine, and thiamin (vitamin B-1). These vitamins are essential in the sense that our body requires them from external sources to replenish.

Pak choi is an excellent source of vitamin K which has a potential role in the bone metabolism by promoting osteoblastic activity inside bone cells. Hence, enough vitamin-K in the diet makes bone stronger, healthier and delay osteoporosis. Further, vitamin-K also has been found to have an established role in curing Alzheimer's disease patients by limiting neuronal damage in their brain.

Further, this leafy vegetable is a moderate source of minerals, particularly calcium, phosphorous, potassium, manganese, iron, and magnesium.