Asian leafy greens such as bok choy, choy sum, or choy and gai lum are tops for nutrition, being rich in vitamin C, beta-carotene, fibre and many B vitamins. Surprisingly they can contribute a lot of calcium and iron too. Because of their lower levels of oxalic acid (a compound that interferes with mineral absorption), the iron and calcium in Asian greens is more readily absorbed than traditional leafy greens such as spinach and silver beet. Best of all, they are light and low in kilojoules with almost no fat. All good reasons to tuck into them!