Health Benefits of Pechay
Pak Choy, Bok Choy, Chinese cabbage or pechay is a crunchy green leafy vegetable that is commonly added in many Asian cuisines. The sturdy fibrous leaves of pechay is usually added in soups and stews, whereas the tender inner leaves may be eaten raw. The Korean delicacy “kimchi” is especially popular dish made primarily of pechay. Incidentally, the pechay is ideally eaten raw because it tends to lose many of its nutritional value when cooked or heated.
As a fibrous vegetable, pechay is popular food for those who are figure conscious. A cup of pechay contains around 13 calories and 2.5 grams of carbohydrates. People can munch large amounts of pechay without worrying or calories or carbohydrates. Each serving of pechay also has 1 gram of protein, .2 grams of fat. These nutrients are important for body tissue repair and energy respectively. The low fat of pechay especially makes it ideal as a healthful diet for people who maintain a certain weight.
However, the most important health benefits of pechay are its vitamins and minerals which especially helps in keeping one healthy in terms of attaining stronger bones and glowing skin. Aside from providing healthy diet, Pechay has vitamins and minerals contribute to your wellbeing in addition to a healthy diet. In a serving of pechay contains calcium for strong bones, phosphorus for bone formation, digestion, excretion, and hormonal balance, potassium for muscle control, regulating blood pressure and preventing hypertension, as well as vitamin A for promoting growth, reproduction, and improvising vision.
One serving of pechay also contains iron, which helps carrying oxygen in the blood, magnesium which helps for the body’s detoxification, zinc for improving immune system fight infection and even cancer, vitamin C for glowing skin, thiamin, vitamin B-6 and folate for the well functioning of of the heart, muscles, and body nervous system.
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