Bok choy is a Chinese leafy brassica with crisp white stems and dark green leaves. It is very low in calories and provides vitamin C, vitamin A as beta-carotene, folate and a useful amount of calcium for a vegetable.
Raw leaves keep the most vitamin C; if cooking, stir-fry or steam briefly to preserve colour and nutrients.
Where Cabbage, bok choy, raw Stands Out
Macronutrients per 100g
Vitamins & Minerals
| Nutrient | Per 100g | % Daily Value* | Level |
|---|---|---|---|
| Potassium | 228 mg | 11% | |
| Folate | 68.0 µg | 34% | |
| Calcium | 61.9 mg | 8% | |
| Phosphorus | 30.5 mg | 4% | |
| Vitamin C | 30.3 mg | 38% | |
| Magnesium | 13.6 mg | 4% | |
| Iron | 0.439 mg | 3% | |
| Zinc | 0.274 mg | 3% | |
| Manganese | 0.196 mg | 10% | |
| Copper | 0.028 mg | 3% |
* % Daily Value is the proportion of an adult
EU Nutrient Reference Value (NRV) supplied by 100g of this food.
NRVs are the labelling standard — the same basis as the “%RI” figures printed on
food packaging — so these percentages are directly comparable with a shop label.
They are a single adult figure and do not vary by age or sex, which is why they
sometimes differ from UK dietary reference values: the NRV for vitamin C is 80mg
where the UK RNI is 40mg. When Nutriofia assesses your own intake in the
reports and trackers, it uses the age- and sex-specific UK values instead.
Fibre is shown without a percentage. Our fibre values use the UK
Englyst NSP method, while the published 30g daily goal is an AOAC figure — the two
are measured differently and a single percentage would mislead.
How we source and normalise our data →