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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Pak choi typically lasts 3 to 5 days when stored in a plastic bag in the crisper drawer.
Yes, but it must be blanched first. Boil for 2 minutes, plunge into ice water, drain, and freeze for up to 10 months.
Swiss chard, Napa cabbage, or spinach are the best alternatives depending on the recipe.
Look for firm, bright white stalks and dark green leaves without wilting or brown spots.
Yes, dirt often gets trapped between the stalks. Rinse thoroughly under cold running water.
Absolutely. Raw pak choi leaves are excellent in salads and provide a mild, peppery crunch.
Yes, it is one of the best plant-based sources of calcium, and it has a high absorption rate.
They are the same vegetable; 'pak choi' is more common in British English, while 'bok choy' is common in American English.
Yes, with only about 1.2g of net carbs per 100g, it is an excellent choice for ketogenic diets.
pak choi leaves is a versatile ingredient found in cuisines around the world. With 13 calories per 100g and 1.5 grams of protein, it's a nutritious addition to many dishes.
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