Nutritional Profile

Internationally, Pokchoi is loaded with cancer-fighting properties and a host of other health benefits such as vitamin C, vitamin K, vitamin A, and beta-carotene. It is a very good source of folate, calcium, vitamin B6 and a good source of fibre.

Applications

Not only is it very versatile in its methods of preparation, from raw in salads to marinated a dozen ways as a stir fry.

Taste

Pokchoi leaves are famously tender and crisp, while the stalks are crunchy, firm and juicy.