Pechay is one of the most common leafy vegetables in the market. It is commonly eaten fresh, alone or in combination with other foods. It contains calcium, phosphorus, iron, potassium, ascorbic acid, protein and carbohydrates.

Two important species of pechay are the healing type and the nonheading type. The first one is represented by the Wong Bok Variety and the second one by the Indian, Japanese Yellow Leaf, and native green leaf.

The native green leaf, often called Chinese pechay , is preferred by nutritionists because it is rich in food nutrients.

Although pechay grows in any kind of soil, rich sandy soil is preferred.The planting season is from September and December when the climate turns from mild to cold and is favorable to the plant.

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