Bok choy may help prevent cancer

Bok choy, a leafy green from the cruciferous family, contains special compounds called glucosinolates. When you eat or cook bok choy, these break down into isothiocyanates, like sulforaphane, which studies suggest can inhibit cancer cell growth and reduce inflammation. Research indicates that regularly eating cruciferous vegetables, including bok choy, is linked to a lower risk of cancers such as colorectal, lung, and breast cancer. This affordable and versatile vegetable is also packed with vitamins and fiber, making it an easy way to boost your health.