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Bok choy

Bok choy is a leafy brassica vegetable commonly stir-fried, steamed, or added to soups.

Bok choy — illustrative ingredient image

About Bok choy

Bok choy is a leafy brassica vegetable with pale, crisp stalks and smooth green leaves. It is commonly stir-fried, steamed, braised, or added to soups and noodle dishes, and may be cooked whole, halved, or separated into stalks and leaves.

Its flavour is mild, fresh, and lightly peppery. The stalks are juicy and crunchy when briefly cooked, while the leaves soften more quickly; freshness affects both stalk crispness and leaf resilience.

It is sold as full-size heads and smaller baby forms, with variation in stalk thickness, leaf colour, and tenderness. Stalks and leaves can be added at different times because they soften at different rates; longer cooking makes the stalks more tender and the leaves softer.

Ingredient type
whole food

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Where bok choy appears

1 linked foods

Find foods to recognise by country and type. Recipes and products vary; these are recorded ingredient connections.

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Noodle dishes

Ingredient connections awaiting review · Coverage is still growing, including packaged snacks.

Name examples awaiting language review. Confirm the specific food or product.

Local names for bok choy

Names and romanised forms to recognise on menus and labels.

English

bok choy

British English

pak choi

English

bok choy leaf

Search alias · Not a confirmed translation

English

Bok choy, fried, no added fat

Search alias · Not a confirmed translation

English

Bok choy, raw

Search alias · Not a confirmed translation

English

Bok choy, steamed

Search alias · Not a confirmed translation

English

Bok choy(Cheonggyeongchae), Blanched

Search alias · Not a confirmed translation

English

Bok choy(Cheonggyeongchae), Raw

Search alias · Not a confirmed translation

English

Bok choy(Cheonggyeongchae), Young leaf, Raw

Search alias · Not a confirmed translation

English

Cabbage, bok choy, raw

Search alias · Not a confirmed translation

English

Cabbage, chinese (pak-choi), cooked, boiled, drained, with salt

Search alias · Not a confirmed translation

English

Cabbage, chinese (pak-choi), cooked, boiled, drained, without salt

Search alias · Not a confirmed translation

English

Cabbage, chinese (pak-choi), raw

Search alias · Not a confirmed translation

English

Pak choi, steamed

Search alias · Not a confirmed translation

Available names only. Languages may be spoken in other countries; a name alone does not identify every ingredient in a dish.

Bok choy nutrition & diet

Bok choy nutritional value

Bok choy, raw

Per 100 g of the edible portion in the stated food form.

Calories
18.9kcal
Protein
2.5g
Carbs
0.6g
Fat
0.2g

Reference values apply to the named food form, not every preparation, variety or brand. © Food Standards Australia New Zealand. AFCD Release 3, food F001301. Available carbohydrate excludes sugar alcohols; energy converted from kJ to kcal (÷4.184). Australian data may not be appropriate for use in other countries. There are limitations associated with food composition databases. Food composition data used in the database or databases may represent an average of the nutrient content of a particular sample of foods and ingredients, determined at a particular time. The nutrient composition of foods and ingredients can vary substantially between batches and brands because of a number of factors, including changes in season, processing practices and ingredient source, and methods of calculation. Data licensed under the FSANZ Data User Licence Agreement, based on CC BY-SA 3.0 AU: https://www.foodstandards.gov.au/science-data/monitoringnutrients/afcd/datauserlicenceagreement.

Portions & preparation

Use the edible leaves and stalks of bok choy, noting whether the vegetable is raw, steamed, stir-fried, or simmered. Cooking changes water content and the amount of oil or sauce retained. Separate plain bok choy from dishes containing stock, fermented seasonings, noodles, meat, tofu, or other substantial ingredients.

Compare the right form: Reference should match bok choy leaves and stalks in the stated raw or cooked form, with added oil, sauce, and mixed-dish ingredients identified.

Diet considerations

Bok choy is a plant-derived brassica. Plain fresh or cooked leaves and stalks differ from versions prepared with oyster sauce, fish sauce, meat stock, dairy, or other animal additions. Batter, noodles, flour-thickened sauces, rice, and other cereal ingredients alter compatibility and create a more portion-dependent carbohydrate pattern.

AI-authored reading notes · Awaiting editorial review. Measured values, where available, have a separate source above.

Dietary compatibility

  • Vegan
    Typically compatible
  • Vegetarian
    Typically compatible
  • Pescatarian
    Typically compatible
  • Keto
    Depends on the version
  • Paleo
    Typically compatible
  • Low-carb
    Depends on the version
  • Halal
    Not established
  • Kosher
    Not established
What these diet assessments mean
Vegan · Typically compatible
The plain ingredient profile is plant, fungal or mineral based. Added ingredients in a prepared product need a separate check.
Vegetarian · Typically compatible
The plain ingredient profile is plant, fungal or mineral based. Added ingredients in a prepared product need a separate check.
Pescatarian · Typically compatible
The plain ingredient profile is plant, fungal or mineral based. Added ingredients in a prepared product need a separate check.
Keto · Depends on the version
Compatibility depends on the portion and preparation. A sourced carbohydrate amount for a defined serving is not available.
Paleo · Typically compatible
The plain form fits the conventional paleo food groups. Added ingredients and individual interpretations can differ.
Low-carb · Depends on the version
Compatibility depends on the portion and preparation. A sourced carbohydrate amount for a defined serving is not available.
Halal · Not established
Sourcing, processing and any applicable certification have not been verified. A food name alone does not establish halal status.
Kosher · Not established
Sourcing, processing and any applicable certification have not been verified. A food name alone does not establish kosher status.

For the plain ingredient · Awaiting review. Diet compatibility is not allergy suitability or halal/kosher certification. Keto and low-carb depend on the portion.

Reviewed ingredient entryIngredient reference · Preparations vary

AI-generated illustration for visual context. It does not identify a particular product or establish allergen content.

Sources & review

Nutrition reference: Australian Food Composition Database, Release 3, 2025 — Bok choy, raw ↗. Values are scaled from 100 g of the recorded edible form. Individual portions have no assumed fixed weight.

Expanded overview, name examples and nutrition notes are database drafts awaiting editorial review. Numeric nutrition values, where shown, have their own source and food-form reference.

The ingredient description and dish connections come from the draft catalogue and may change after review.

Last recorded verification: .