Baby Pak Choi, salad

Baby Pak Choi, salad variety

Pak-choi (also bok-choi or pok-choi) is a staple of Asian cuisine, and both its bulb and leaves are edible. It is a low-energy, high-fibre vegetable that can be served as a side dish with meat or fish dishes, but can also be eaten raw in salads.

The Asian cabbage variety known as Chinese cabbage in Hungarian is a popular ingredient in salads, but it is also excellent as a side dish with meat and fish dishes.

This variety has a relatively short, thick, snow-white stem and dark green leaves that create a striking contrast.

It is characterised by its low energy and high fibre content, and is also a significant source of beta-carotene, folic acid, vitamin C and calcium.

*The image is for illustrative purposes only.

Use

Can be eaten raw or steamed in a wok, fried in vegetable dishes, but can also be used to make a delicious soup.

Given the high vitamin and phytonutrient content of fresh vegetables, the only recommendation regarding their preparation is to try to process them raw. Therefore, we should avoid cooking them, so that we can consume these delicious vitamin bombs without losing any nutrients.

In the Far East, it is also eaten in soups or as a stew. This variety has a relatively short, thick, snow-white stem and dark green leaves that create a striking contrast.

Storage

Store in a cool place at 6-10 °C, average water requirement.

Store in the refrigerator at +6 and +8 °C until later use.

Distributor

Zöldpont '98 Kft.
2736 Albertirsa, 074. hrsz.

Product information

The information provided here about the products is for preliminary information purposes only, and you will receive final information on the label of the product you receive.