Pak Choi(Brassica rapa var. Chinensis), also known as, Pok Choy or Bok Choy, is being cultivated for over 5000 years. A staple in many traditional Asian cuisines, Pak Choi has a very unique flavor making it particularly great in soups, stir-frys and can even be consumed raw. Pak Choi hails from the Brassicaceae family of mustard greens and is remarkably juicy with hints of mustard. The white stalks of the plant join the spatula-shaped and broad green leaves together. Pak Choi is easy and quick to grow green with all edible parts. For its versatility, Pak Choi is really popular in Japan, Malaysia, Indonesia, and the Philippines. On the nutritional profile, Pak Choi is again high in the ranks. Being a rich source of Vitamins A, B6, C and K and Folate, Calcium, Magnesium, Potassium, Manganese and Iron, Pak Choi is very helpful in the detoxifying body of harmful compounds, improving bone health & blood pressure, reducing chronic inflammation & boosting immunity.