Pak Choi looks like either white or very pale green short, chunky stalks and glossy, deep green leaves. The texture of both leaves and stalks is crisp, and the flavour is somewhere between mild cabbage and spinach. If very young it can be eaten raw in salads, but is best when briefly cooked. It has numerous healing uses as well as delectable food flavoring agent. It is an excellent source of vitamin K, vitamin C, vitamin A (in the form of carotenoids), potassium, folate, vitamin B6, calcium and manganese.
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