Pak choi
Other names bok choy, pok choi
Pak choi: high in salicylate. If you're sensitive to any of these, check it against your profile before eating.
Intolerances
- SalicylateHigh
Pak choi is high in salicylates, with more in the green leaf than the white stem. Using mostly the stems brings the load down without dropping the vegetable.
Sources· 1
- Scotter M.J. et al., Food Chemistry 105 (2007), free and acetyl salicylic acid in foods by GC-MS, and Venema D. et al., J Agric Food Chem 44 (1996), acetylsalicylic and salicylic acid in foods by HPLC
- Histamine (+liberators / DAO inhibitors)None
- TyramineNone
- SucroseNone
- FODMAPsNone
- LactoseFODMAPsNone
- OligosaccharidesFODMAPsNone
- SorbitolFODMAPsNone
- FructoseFODMAPsNone
- NickelNone
- OxalatesNone
- GlutenNo
Intolerance levels are based on our documented scientific sources. See sources →
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Frequently asked questions
Which intolerances does pak choi affect?
Pak choi is notable for salicylate. Clear on histamine, tyramine, sucrose, FODMAPs, lactose, oligosaccharides, sorbitol, fructose, nickel, oxalates and gluten.
Does pak choi contain salicylate?
Yes — pak choi is high in salicylate. Pak choi is high in salicylates, with more in the green leaf than the white stem. Using mostly the stems brings the load down without dropping the vegetable. Amounts vary by brand and recipe, so always check the label of the exact product.
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