Edible Parts: Leaves Oil Stem
Edible Uses: Oil
Leaves - raw or cooked[46, 52, 61, 116]. They can be eaten at any stage from seedling to mature plant[206]. Well-flavoured, they are sweet with a hint of mustard[206].The leaves are also dried for winter use[206]. The leaves have pronounced stems and these can also be eaten, they tend to have a mild, almost bland flavour[206]. A nutritional analysis is available[218]. Immature flowering stems - cooked like broccoli[206]. A sweet flavour[206]. An edible oil is obtained from the seed.
Composition
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Figures in grams (g) or miligrams (mg) per 100g of food.
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Leaves (Dry weight)
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- 350 Calories per 100g
- Water : 0%
- Protein: 0g; Fat: 0g; Carbohydrate: 25g; Fibre: 14g; Ash: 12g;
- Minerals - Calcium: 1700mg; Phosphorus: 500mg; Iron: 28mg; Magnesium: 0mg; Sodium: 420mg; Potassium: 5100mg; Zinc: 0mg;
- Vitamins - A: 25000mg; Thiamine (B1): 0.6mg; Riboflavin (B2): 1.3mg; Niacin: 42mg; B6: 0mg; C: 700mg;
- Reference: [ 218]
- Notes: The figures given here are median figures from a fairly wide range that was given in the report.
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Succeeds in full sun in a well-drained fertile preferably alkaline soil[200]. Prefers a pH of 5.5 to 7[200]. Tolerates a pH in the range 4.3 to 7.5. Prefers a cool moist reasonably fertile soil[52]. The plant is shallow rooted and intolerant of drought, it needs to be grown in a moist fertile soil for the best quality leaves[206]. Plants are not tremendously cold-hardy, though they will withstand light frosts[133]. Pak choi is widely cultivated, especially in China, for its edible leaves which are produced mainly in the summer and autumn. A fast-growing plant, there are many named varieties and some can be ready in as little as five weeks from sowing the seed[88, 206, 264]. Forms with green stems tend to stand up better to adverse conditions than white-stemmed forms[206].
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