Pak-Choi

At a glance

Origin / distribution: EE, NO

Cultural traditions: not documented

Recorded uses: not documented

Science studied: ALANINE, ARGININE, ASCORBIC-ACID, ASH

Research volume: 0 indexed records · volume only · methodology ↗

Legal status: Varies by jurisdiction; not assessed in this record.

Names and identity

Family: Brassicaceae

Scientific name: Brassica rapa subsp. subsp. chinensis

Common names: Pak-Choi, Chinese Mustard, Bok-Choy, Celery Mustard, Chinese White Cabbage, Celery Cabbage, Chinese Cabbage, Bok choi, Chinakohl, Chinese cabbage, Chinese mustard, Chinese white cabbage, Choi-sum, Chou de Chine, Chou de Chine, Chou de Chine, Pak Choï, Pak Choi, Pakchoi, Petsay, Tatsoi, bok-choy, cavolo sedano

History

The source record documents this plant in EE, NO.

Documented historical or traditional applications are not available in this record.

This summary is limited to the cited source record.

Origins and distribution

• EE
• NO

Documented cultural uses

not documented in this record

Contemporary uses

Contemporary practice is not documented separately in this record.

Scientific compounds

Chemical presence is not evidence of clinical efficacy.

• ALANINE
• ARGININE
• ASCORBIC-ACID
• ASH
• ASPARTIC-ACID
• CALCIUM
• CARBOHYDRATES
• BETA-CAROTENE
• CYSTINE
• FAT
• FIBER
• GLUCOALYSSIN
• GLUCOIBERVERIN
• GLUCONAPOLEIFERIN
• GLUCOBRASSICIN
• GLUTAMIC-ACID

Legality

No exact international trade listing was returned by the CITES checklist for this accepted name. Country-specific law is not assessed here.

Consult the CITES species checklist for current international and national requirements.

Reference images

Sources

Dr. Duke's Phytochemical and Ethnobotanical Databases · CC0

GBIF Backbone Taxonomy · CC BY 4.0

CC0 · Dr. Duke raw CSV archive

Contributions and revisions

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