Pak Choi
Also known as: bok choy, pok choi
Pak choi is a low-calorie cruciferous vegetable rich in vitamin C, vitamin K, vitamin A (as beta-carotene), folate, and calcium. Vegetable intake including cruciferous vegetables is recommended as part of a healthy dietary pattern by the Dietary Guidelines for Americans.
What it is
Pak choi / bok choy (Brassica rapa subsp. chinensis) — a leafy green vegetable in the cabbage family widely used in East Asian cuisine.
Vegetable component in soups, stir-fries, ready meals, and Asian dishes.
Why it's flagged
- goitrogenic compounds (clinically relevant only at very high raw intakes)
What regulators actually say
"FoodData Central provides nutrient profile data for cabbage, Chinese (pak-choi)."
"Vegetables and fruits are encouraged as core elements of healthy dietary patterns; dark-green vegetables include leafy greens such as bok choy."
Regulatory status
United States — FDA
Whole vegetable; permitted food.
European Union — EFSA
Traditional vegetable; no additive authorization required.
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