How to Choose and Tips for Consuming Pakcoy

Pakcoy or bokchoy is a plant that comes from the brassica or cabbage family which has the Latin name Brassica rapa subsp. chinensis. Pakcoy is also known as Chinese cabbage because it is often used in various Chinese dishes.

Pakcoy has different characteristics from some other vegetables. Pakcoy has thick stems and is pale white or greenish in color. On the leaves, pakcoy has leaves that are oval or oval and form a spiral and tight formation. Pakcoy plants can grow upright with a height of 15-20 cm.

Pakcoy Side Effects

Pakcoy in addition to having various kinds of nutritional content that provides health for the body, pakcoy also contains nutrients that can cause side effects on the body. Here are some kinds of side effects on the body:

Goitrogenic Plants

Pakcoy belongs to the brassica or cabbage family which is a type of plant that contains goitrogenic substances. Goitrogenic is an isothiocinate and thiosinate compound that can block the flow of thyroid iodide which if left too much can reduce iodine storage and cause goiter.

That is, consuming too much pakcoy can stop the production of thyroid hormone in the body and result in the appearance of goiter which is characterized by symptoms of brittle and thinning hair, dry skin and a slowed heart rate.

Causes of Kidney Stones

Green vegetables often contain very high oxalic acid, and pakcoy is no exception. Oxalic acid is a natural compound found in the body of every living creature, its presence is actually needed by the body but if it is excessive it can be the cause of kidney stone disease.

Excess oxalic acid will bind to calcium which is also excessive and will form insoluble and indigestible compounds in the form of solid objects such as stones that will settle in the kidneys and cause kidney stone disease and pakcoy is a vegetable that has both of these compounds.

Pesticide Risk In Pakcoy

The use of pesticides on pakcoy poses its own risks for consumers, especially if it is consumed continuously without washing it thoroughly. Pesticide use by farmers will leave residue on the leaves or stems of pakcoy.

This pesticide residue will pose a risk to health if it is consumed too much. In addition to the risk of residue on the outside, pakcoy also has a systemic pesticide risk, namely the absorption of pesticide liquid on the inside of the pakcoy.

The systemic risk is more dangerous for pakcoy because the pesticide liquid is absorbed and circulated throughout the pakcoy. To reduce this risk, it would be better if pakcoy farmers use organic pesticides made from natural ingredients such as papaya or orange leaves.

At the consumer level, this risk can be reduced by washing and soaking pakcoy in salt water to neutralize pesticide residues that are still attached. In addition, consumers also cook pakcoy until it is completely cooked to reduce the risk of pesticides.

Tips for Consuming Pakcoy

In processing pakcoy, there is no need for a special method and it also doesn't take a long time to cook it because it can eliminate the nutritional content in it.

Here are tips for consuming pakcoy:

Sauteed Pakcoy Mushroom Shrimp

1. Prepare the pakcoy that will be used, try to use baby pakcoy for consumption by children and clean it with running water.
2. Separate the pakcoy into sheets.
3. Prepare other ingredients, such as cleaned shrimp, mushrooms, salt, sugar, shallots, garlic, bay leaves and galangal.
4. Thinly slice the spices and mushrooms.
5. Heat enough oil and add seasoning ingredients, such as garlic, shallots that have been cut into thin strips.
6. Saute the spices until fragrant.
7. Add galangal, lemongrass, cayenne pepper, salt, sugar, bay leaf and shrimp.
8. Fry for a while and add a little water.
9. Wait until the water boils and add the mushrooms.
10. Then add the pakcoy and tomatoes.
11. Stir well and cook for a while.
12. Turn off the heat and stir-fry the Pakcoy mushroom prawns ready to be served.

Pakcoy mushroom shrimp stir-fry dishes are very delicious, healthy and interesting for children. In addition, the nutritional content of this food is quite complete with high protein from shrimp and other nutrients from pakcoy.

Healthy Vegetable Salad

1. Prepare baby pakcoy which is not hard in texture.
2. Also prepare other ingredients such as carrots, lettuce, cucumber, onions, and spinach.
3. Cut the vegetables into small pieces, onions, and grated carrots.
4. Also prepare the ingredients for the salad dressing such as mayonnaise, olive oil, and pepper.
5. Mix the vegetable ingredients together in a bowl.
6. Pour the mayonnaise, olive oil, and pepper over the vegetable ingredients.
7. Place in the fridge for about 20 minutes to make it fresher.
8. After 20 minutes the vegetable salad is ready to be enjoyed.

In conclusion, processing pakcoy must be adjusted to its designation so that the nutritional content of pakcoy is obtained optimally.