Asian vegetables

Bok choy with sesame

Asian vegetables have been in New Zealand since the Chinese first settled here in the late 1800s.

There are hundreds of varieties of Asian vegetables but not all are available in retail stores.

Choy is the Chinese word for any leafy vegetable. Asian greens have also been called cabbage – even though they don’t resemble Western cabbages. The names of Asian vegetables can be confusing as they are called different names in different areas of China. For example, Chinese white cabbage is called bok choy, buk choy, pak choy or baak choi. These vegetables go well with the usual Asian condiments – soy, ginger, black bean, hoisin and oyster sauces.

For more information on types of Asian vegetables visit this page - Asian greens

Nutrition

Many Asian vegetables are a good source of vitamins A, C and K, and contain a dietary significant amount of potassium.

Chinese cabbage is a good source of folate and vitamin C, and contains a dietary significant amount of potassium.

Bok choy is a good source of folate and vitamin K, a source of vitamin A, vitamin B6 and vitamin C, and contains a dietary significant amount of potassium.

Tatsoi is a good source of folate, vitamin A and vitamin K, a source of vitamin B6, vitamin C, calcium and iron, and contains a dietary significant amount of potassium.

Choy sum is a good source of folate and vitamin K, a source of niacin, vitamin A, vitamin B6, vitamin C and calcium, and contains a dietary significant amount of potassium.

The image above is of Bok choy with sesame oil dressing.

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