We’ve all heard about kale, lettuce, and spinach but what about bok choy? This crunchy and versatile green is often overlooked, but it can be a great addition for people managing kidney disease. In fact, bok choy might just become your new favorite vegetable. This post will cover bok choy and kidney disease. Let’s dig in.
What is bok choy?
Bok choy is a cruciferous vegetable just like cabbage, broccoli and cauliflower. The entire stock is edible from its green leaves to crunchy stem. The vegetable is native to China where it has been grown for over 2000 years due to its ability to withstand cold weather. Once mainly found in Asian markets, bok choy is now becoming increasingly popular in mainstream grocery stores around the world. Boy choy and kidney disease is often a question we get at Kidney Nutrition. And this powerhouse can be eaten with CKD.
Nutrition facts: bok choy and kidney disease
Bok Choy: a Nutritional Powerhouse
Managing chronic kidney disease means walking a nutritional tightrope where it’s best to limit potassium and phosphorus while still getting essential vitamins. Luckily, bok choy strikes that perfect balance.
- Ligh in fibre: which can help support digestion and manage cholesterol levels
- Rich in Vitamins A, C, and K: important for immunity, and blood health, without overloading the kidneys
In 1/2 cup cooked bok choy you will find:
- Protein 1.4 g
- Fibre 0.9 g
- Potassium 333 mg
- Phosphorus 31 mg
- Iron 0.93 mg
Bok choy and kidney disease recipes
Looking to add this into your diet? Check out these recipes for inspiration for bok choy and kidney disease:
Tips for storing bok choy
To keep your bok choy fresh, store it in the refrigerator (the crisper drawer is ideal). Stalks can also be wrapped with a paper towel and placed inside a plastic or reusable produce bag to help. Want to save it for later? Bok choy can also be frozen, though it’s best used in cooked dishes after freezing, as the texture will soften.
Looking to add this leafy green to your diet?
Whether you’re managing kidney disease or just looking to eat more nutrient-rich foods, bok choy is a versatile, iron rich vegetable that checks all the boxes. It’s easy to cook, budget-friendly, and loaded with the vitamins your body needs. From soups to stir-fries, this leafy green is more than just a side dish!
This article was written by Rachel Lo, Nutrition Student Volunteer.
This article was reviewed by Emily Campbell, RD CDE MScFN.
