The main hazards of frozen bok choy are the loss of flavor and nutrients and the symptoms of food poisoning caused by improper storage. Generally speaking, bok choy can be stored in a dry and cool place. Some bok choy needs to be refrigerated, but very few bok choy are frozen. Frozen bok choy loses its flavor and most people are reluctant to consume it. At the same time, many nutrients will be lost with the freezing of bok choy, resulting in a decrease in its nutritional value. Frozen bok choy, if not properly preserved, can also easily lead to the multiplication of bacteria, viruses and other microorganisms, causing food poisoning symptoms, such as nausea, vomiting, abdominal pain, diarrhea, dizziness and so on. Therefore, it is generally not recommended to freeze green vegetables, green vegetables are recommended to be consumed as soon as possible after purchase, so as not to affect your health.