01
Why people use it
A mild-flavored Chinese cabbage notable for being unusually low in calories even among leafy greens, with a favorable vitamin A, C and K profile.
- ✓Everyday leafy-green nutrition
- ✓Vitamin A and C intake
- ✓Low-calorie stir-fry base
02
What the evidence says
Bok choy's primary evidence base is compositional: USDA nutrient analysis shows a notably low calorie count alongside meaningful vitamin A, C and K content relative to that calorie count. This describes established nutrient composition, not a clinical claim about treating or preventing a specific condition.
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These labels summarize the available context; they are not a clinical recommendation.03
Common forms
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04
Food and nutrition context
Raw bok choy is notably low in calories -- among the lowest of common leafy greens -- while still carrying a meaningful vitamin A, C and K content relative to that calorie count. The reference panel below uses 100 g of raw bok choy (USDA FoodData Central, FDC 170390).
- Total fat
- 0.2 g0% DV
- Sodium
- 65 mg3% DV
- Total carbohydrate
- 2.2 g1% DV
- Dietary fiber
- 1 g4% DV
- Protein
- 1.5 g
- Vitamin C
- 45 mg50% DV
- Vitamin A
- 223 mcg RAE25% DV
- Vitamin K
- 46 mcg38% DV
- Folate
- 66 mcg17% DV
- Calcium
- 105 mg8% DV
- Potassium
- 252 mg5% DV
- Iron
- 0.8 mg4% DV
Percent Daily Values use current FDA adult reference values for a 2,000-calorie diet.
USDA FoodData Central, FDC 170390 ↗Source checked September 13, 2026. Values are rounded.Safety note
Know before you use it
Like other cruciferous vegetables, raw bok choy contains an enzyme (myrosinase) that can interfere with thyroid iodine uptake in large amounts; cooking deactivates it, and ordinary dietary amounts are not a concern for most people. Its vitamin K content is moderate compared to kale, chard or collards, but people on warfarin or other vitamin K-sensitive blood thinners should still keep intake of leafy greens generally consistent day to day.
Sources & review
- FoodData Central: Cabbage, chinese (pak-choi), raw (FDC 170390)U.S. Department of Agriculture
- Vitamin K and Coumadin (Warfarin)NIH Office of Dietary Supplements