This document provides information on several common Chinese vegetables: Chinese broccoli, edamame, bok choy, bamboo shoots, and leeks. It describes the taste and texture of each vegetable as well as their health benefits. Chinese broccoli contains cancer-fighting nutrients and vitamin C. Edamame is a good plant-based protein source and contains fiber and iron. Bok choy is low in calories but high in vitamins A, C, and calcium. Bamboo shoots aid in digestion and removing toxins. Leeks contain folate and flavonoids that protect blood vessels.