Pechay is a crunchy green leafy vegetable that is commonly added in many Asian cuisines. The sturdy fibrous leaves of pechay is usually added in soups and stews, whereas the tender inner leaves may be eaten raw. Incidentally, the pechay is ideally eaten raw because it tends to lose many of its nutritional value when cooked or heated.
The pechay plant, has many health benefits including boosting energy, repairing tissue, brightening skin, strengthening bones, better controlling blood pressure, bettering muscle control, bettering vision, bettering blood flow, bettering body detoxification, improving the immune system, and improving the nervous system. While none of these are guaranteed, the best chance to reap these benefits is by eating pechay raw since cooking can break down its nutrients.