Tuesday, May 21, 2013

Fat Reducing Vegetable “Bok Choy”

Bok choy is a leafy, green vegetable that can aid in your attempts to burn belly fat because it is very low in 
calories. 1.5 cup providing of sliced bok choy provides just 10 calorie consumption, along with 1 g of roughage, a vitamin that promotes a sensation of volume. Bok choy is also loaded with calcium mineral, and a research released in the Jan 2010 problem of  the "International Publication of Obesity" indicates that improving your calcium mineral consumption can aid in fat reduction.

In framework, bok choy appears like collards and could be described as a non-heading clothes (Acephala group). It is basically a small place which develops erect from the ground with sleek white latine lettuce like stalks, which spread at the end to fine, shiny green, square or circular results in. Full grown-up place may reach about 12-18 inches wide in length.

Health benefits of Bok Bhoy:
Bok choy is one of the popular leafy-vegetables very low in calorie intake. However, it is very wealthy resource of many vital phyto-nutrients, natural vitamins, nutritional value and health-benefiting anti-oxidants.
100 g of bok choy contains just 13 calories. It is one of the recommended vegetables in the zero calorie or negative calorie category of foods which when eaten would add no extra weight to the body but in-turn facilitate calorie burns and reduction of weight.

As in other Brassica family vegetables, bok choy too contains certain anti-oxidant plant chemicals like 
thiocyanates, indole-3-carbinol, lutein, zea-xanthin, sulforaphane and isothiocyanates. Along with dietary fiber, vitamins these compounds help to protect against breast, colon, and prostate cancers and help reduce LDL or "bad cholesterol" levels in the blood. 

Fresh pak choi is an excellent source of water-soluble antioxidant, vitamin-C (ascorbic acid). 100 g provides 45 mg or 75 % of daily requirements of vitamin C. Regular consumption of foods rich in vitamin C helps the body develop resistance against infectious agents and scavenge harmful, pro-inflammatory free radicals. 

Bok-choy has more vitamin A, carotenes, and other flavonoid polyphenolic anti-oxidants than cabbage, cauliflower, etc. Just 100 g of fresh vegetable provides 4468 IU or 149% of daily-required levels vitamin A.

Pak choi is a very good source of vitamin K, provides about 38% of RDA levels. Vitamin-K has a potential role in bone metabolism by promoting osteotrophic activity in bone cells. Therefore, enough vitamin K in the diet makes your bone stronger, healthier and delay osteoporosis. Further, vitamin-K also has established role in curing Alzheimer's disease patients by limiting neuronal damage in their brain.

Fresh bok choy has many vital B-complex vitamins such as pyridoxine (vitamin B6), riboflavin, pantothenic acid (vitamin B5), pyridoxine, and thiamin (vitamin B-1). These vitamins are essential in the sense that our body requires them from external sources to replenish.

Further, this leafy vegetable is a moderate source of minerals, particularly calcium, phosphorous, potassium, 
manganese, iron and magnesium. Potassium is an important electrolyte in the cell and body fluids that helps regulate heart rate and blood pressure. Manganese is used by the body as a co-factor for the antioxidant enzyme, superoxide dismutase. Iron is required for the red blood cell formation.

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