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Health Benefits of Edible Yu Choy 
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Edible Yu Choy is different to the oil seed rape widely grown in the West. Edible Yu Choy is grown mainly for harvesting young leaves and flowering stalks. Plants are picked when bolting and are used in many Chinese stir-fry foods. Yu Choy Sum produces thick green stalks and tender leaves for cooking uses. The plant grows very fast and vigorously in temperature climates, but may bolt premature in hot summer. Seeds are sown in spring and fall.

Low Calories
Edible Yu Choy  is one of the popular very low calorie leafy vegetables. Nonetheless, it is a very rich source of many vital phyto-nutrients, vitamins, minerals and health-benefiting anti-oxidants.

Vitamin K
Edible Yu Choy is a good source of  vitamin K . Vitamin-K has a potential role in the bone metabolism by promoting osteotrophic activity inside bone cells. Further, vitamin-K also has been found to have an established role in curing Alzheimer's disease patients by limiting neuronal damage in their brain.

Free Radicals
Fresh Edible Yu Choy is an excellent source of water-soluble antioxidan. Regular consumption of foods rich in vitamin C helps the body develop resistance against infectious agents and scavenge harmful, pro-inflammatory free radicals from the body.

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