3 great benefits of bok choy and things to note when eating it

Ms. Chelsea Rae Bourgeois, a nutritionist in the US, shared the benefits and notes when eating Chinese cabbage.

Bok choy contains potassium, magnesium and calcium, which help regulate blood pressure.

Supports bone health

Calcium helps keep bones strong. Unfortunately, the body does not produce calcium on its own and must be supplemented through diet. Bok choy provides an easily absorbed form of calcium.

Additionally, bok choy also contains small amounts of zinc and iron, which help support bone health.

Zinc plays an important role in the production of collagen, a protein found in joints and the skeletal system.

Meanwhile, iron is necessary for the metabolism of vitamin D, which helps prevent osteoporosis.

Good for the heart

Bok choy contains potassium, magnesium, and calcium, which help regulate blood pressure. In addition, vitamin C, antioxidants, and anti-inflammatory properties in Bok choy can also promote blood circulation.

Many studies suggest that eating green vegetables regularly can help prevent and reduce the risk of cardiovascular disease.

Many studies show that eating bok choy helps prevent cardiovascular disease.

Weight loss support

Bok choy is rich in nutrients but contains very few calories, helping you lose weight. The fiber and water content in Bok choy helps your body feel full longer without having to consume many calories. Thanks to that, you can reduce your cravings and control the amount of food you eat.

You can process bok choy into many dishes such as salad, stir-fry, steam, soup,...

Reduce the risk of cancer

Bok choy contains glucosinolates, which when digested are converted into anti-inflammatory and antioxidant compounds that help protect cells from damage.

In addition, selenium in bok choy also helps reduce the risk of prostate, lung, esophageal and stomach cancer.

Some notes

However, eating too much bok choy can cause some health problems.

240 grams of Chinese cabbage provides up to 27% of the body's daily vitamin K needs. Vitamin K is directly related to the blood clotting process. Therefore, consuming too much vitamin K can affect the health of people who are using anticoagulants.

Raw bok choy contains an enzyme called myrosinase. This enzyme prevents the body from absorbing iodine, which can affect thyroid function. However, cooked bok choy neutralizes the myrosinase enzyme, and moderate consumption of bok choy is not a concern.

Source link: https://thanhnien.vn/chuyen-gia-3-loi-ich-tuyet-voi-cua-cai-thia-va-nhung-luu-y-khi-an-185240121162000535.htm