Cultivated in China for many centuries, bok choy plays a significant role not only in traditional cuisine, but also in Chinese medicine. A leafy green vegetable is a cruciferous vegetable. All its parts are used for salads, in soups the leaves and stems are added separately, as the stems take longer to cook. An excellent source of vitamins C, A, and K, as well as calcium, magnesium, potassium, manganese, and iron, bok choy deserves its reputation as a vegetable powerhouse. Vitamin A is essential for the proper functioning of the immune system, while vitamin C is an antioxidant that protects the body from free radicals. Bok choy provides the body with potassium for healthy muscle and nerve function and vitamin B6 for the metabolism of carbohydrates, fats and proteins. The Harvard School of Public Health released the results of a study stating that high consumption of dairy products increases the risk of developing prostate and ovarian cancer. Bok choy and kale were recognized as the best sources of calcium by the study. 100 g of bok choy contains only 13 calories, antioxidants such as thiocyanates, indole-3-carbinol, lutein, zeaxanthin, sulforaphane and isothiocyanates. Along with fiber and vitamins, these compounds help protect against breast, colon, and prostate cancer. Bok choy provides about 38% of the recommended daily value of vitamin K. This vitamin promotes bone strength and health. In addition, vitamin K has been found to help Alzheimer’s patients by limiting damage to neurons in the brain. Fun fact: Bok choy means “soup spoon” in Chinese. This vegetable got its name due to the shape of its leaves.