Bok choi is a source of folate and potassium. It also provides calcium for bone health. Carotenoids in bok choi act as antioxidants and can reduce free radical damage in the body.

Using this in stirfries is ideal as it conserves vitamin C and folate levels. Vegetable cooking water can always be used for soups and gravies, as it contains the minerals and phytochemicals that were lost from the vegetable during the cooking process.