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Chinese Vegetable Bok Choi ( White Stem) Organic each


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Other than the ambiguous term "Chinese cabbage," the most widely used name in Australia for the chinensis variety is bok choy (from Cantonese, literally "white vegetable"; also spelled pak choi, bok choi, and pak choy). In the UK, Australia, South Africa, and other Commonwealth Nations, the term pak choi is used. Less commonly, the descriptive English names Chinese chard, Chinese mustard, celery mustard, and spoon cabbage are also employed.

In Australia, the New South Wales Department of Primary Industries has redefined many of these names to refer to specific cultivars. In addition, they have introduced the word buk choy to refer to a specific kind of cabbage distinct from pak choy.[1][2]

In China, three terms are commonly used for this vegetable: the majority of Chinese (about 500 million) speak Mandarin, and for them the term is ?? yóu cài (literally "oil vegetable"), since most of the cooking oil in China is extracted from the seed of this plant; Shanghainese speakers (about 90 million in eastern China) use the term ?? q?ng cài (literally "blue-green vegetable"); although the term ?? is pronounced "baak choi" in Cantonese, the same characters are pronounced "bái cài" by Mandarin speakers and used as the name for Napa cabbage which they call "Chinese cabbage" when speaking English.

[edit] Commercial variants of Chinensis
Bak choi (Chinese: ??; literally "white vegetable"); succulent, white stems with dark green leaves.
Choy sum (Chinese: ??; pinyin: càix?n; literally "vegetable heart"; Hokkien chai sim), this brassica refers to a small, delicate version of Bak choi. In appearance it is more similar to rapini or broccoli rabe, than the typical Bak choi. In English, it can also be called "Flowering Chinese Cabbage" due to the yellow flowers that comes with this particular vegetable. The term "choy sum" is sometimes used to describe the stem of any Chinese cabbage, or the soft inner core of a Bak choi with the tougher outer leaves removed.
Baby Bak choi, Shanghai Bak choi, or mei quin choi (Chinese: ????; pinyin: Shàngh?i báicài; Japanese: ???, chingensai) refers to greener varieties where the varioles are also green. It is simply a less-mature version that could develop into the white-stemmed variety with more time to grow before being harvested.[3] In Shanghai and other eastern China provinces, it is simply called q?ngcài (??; literally blue/green vegetable) or q?ngji?ngcài (???; literally "blue/green river vegetable").

Pak choi contains a high amount of Vitamin A per 4 oz. serving - about 3500 IU.[4] Pak choi also contains approximately 50 mg of Vitamin C per 4 oz. serving.[4]
Manufactured by: Organic Fresh from the Farm