Vegetable
Stalk
Bok Choy stalk is the structural stem used when tender, or discarded when fibrous. Peel strings if tough, cook until just tender, or use trimmings in stock when clean. Salt early for large joints, late for delicate leaves and soft fruit.
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Characteristics
Preparations
Traits
Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 0.29 g
- Saturated Fat 0.05 g
- Trans Fat 0 g
- Monounsaturated Fat 0.05 g
- Polyunsaturated Fat 0.15 g
- Cholesterol 0 mg
- Sodium 19.6 mg
- Salt 0.05 g
- Total Carbohydrate 6.64 g
- Dietary Fibre 2.45 g
- Total Sugars 3.14 g
- Complex / starch 1.97 g
- Protein 2.03 g
- Water 92.8 g
- Energy 34.8 kcal
- Water 92.8 g
- Carbohydrates 6.64 g
- Protein 2.03 g
- Fat 0.29 g
- Saturated Fat 0.05 g
- Monounsaturated Fat 0.05 g
- Polyunsaturated Fat 0.15 g
- Omega-3 0.02 g
- Vitamins 80.1 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.07 mg
- Vitamin B2 — Riboflavin 0.09 mg
- Vitamin B3 — Niacin 0.68 mg
- Vitamin B5 — Pantothenic Acid 0.34 mg
- Vitamin B6 0.17 mg
- Vitamin B7 — Biotin 1.7 µg
- Vitamin B9 — Folate 32.9 µg
- Vitamin C 2 mg
- Vitamin E 0.43 mg
- Vitamin K 26.7 µg
- Minerals 343 mg
- Major Minerals 342 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.05 g
Vitamins
vitamin-c: 2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.07 · vitamin-b2-riboflavin: 0.09 · vitamin-b3-niacin: 0.68 · vitamin-b5-pantothenic-acid: 0.34 · vitamin-b6: 0.17 · vitamin-b7-biotin: 1.7 · vitamin-b9-folate: 32.9 · vitamin-e: 0.43 · vitamin-k: 26.7 ·
Minerals
Stalk of Bok Choy: composition reflects this culinary part relative to the whole ingredient.
History
Cooks bought prepped forms of bok choy for speed while markets still sold whole produce, including named stalk portions.
Market gardeners and growers selected bok choy for flavour, yield and keeping quality, including named stalk portions.
Cooks bought prepped forms of bok choy for speed while markets still sold whole produce, including named stalk portions.