Bok choy is a leafy Chinese cabbage with crisp white stalks and dark green leaves, botanically a variety of Brassica rapa. It is eaten both raw and cooked, commonly stir-fried, steamed, or added to soups and broths, where its stalks stay crunchy while the leaves wilt quickly. Nutritionally it supplies vitamin A, vitamin C, vitamin K, folate, and calcium, along with glucosinolates, the sulphur compounds characteristic of brassica vegetables. Baby bok choy is a smaller, more tender variant prized for delicate presentation. Like other cruciferous vegetables, it benefits from brief cooking that preserves colour, texture, and nutrient content.