PECHAY
Introduction | Pechay (Brassica rapa L. cv group Pak Choi) is an erect, biennial herb, cultivated as an annual about 15-30 cm tall in vegetative stage. Ovate leaves are arranged spirally and spreading. The petioles are enlarged and grow upright forming a subcylindrical bundle. Inflorescence is a raceme with pale yellow flowers. Seeds are 1 mm in diameter and are reddish to blackish brown in color. |
| Uses and Nutritional Value |
| Pechay is used mainly for its immature, but fully expanded tender leaves. The succulent petioles are often the preferred part. It is used as main ingredient for soup and stir-fried dishes. In Chinese cuisine, its green petioles and leaves are also used as garnish. |
| Each 100 g fresh edible portion contains: |
Nutrient Amount
Water 93.0 g
Protein 1.7 g
Fat 0.2 g
Carbohydrates 3.1 g
Fiber 0.7 g
Ash 0.8 g
B-carotene 2.3 g
Vitamin C 53.0 mg
Calcium 102.0 mg
Phosphorus 46.0 mg
Iron 2.6 mg
Energy Value 86.0 kJ
MALUNGGAYMany of the above vitamins, minerals and amino acids are very important for a healthy diet. An individual needs sufficient levels of certain vitamins, minerals, proteins and other nutrients for his physical development and well-being. A deficiency of any one of these nutrients can lead to health problems. Some of the problems caused by deficient diets are well known: scurvy, caused by lack of vitamin C; night blindness, caused by lack of vitamin A; kwashiorkor, caused by lack of protein; anemia, caused by lack of iron. Many other health problems are caused by lack of vitamins or minerals which are less known, but still essential to a person's bodily functions.
