Chinese Cabbage Nutrition Facts

13 calories in 100 g

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Calories in Chinese Cabbage
Cabbage, chinese (pak-choi), raw
13 calories in 100 g
100g ≈ 0.220lb ≈ 3.53oz
0.13 calories / gram
0 Weight Watchers points
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Calorie Sources:59% carbohydrates; 28% proteins; 13% fats
Fats:0.20 g (2 calories, 0% by weight)
Carbohydrates:2.18 g (8 calories, 2% by weight)
Proteins:1.50 g (4 calories, 2% by weight)
Alcohol:~
Water:95.32 g (95% by weight)
Fat Composition:75% polyunsaturated; 17% saturated; 8% monounsaturated
Trans Fat :~
Dietary Fiber:1 g (1% by weight)
Cholesterol:~
Caffeine:~
Serving Sizes: 100 g
1 cup, shredded
1 head
1 leaf
Scientific Name:Brassica rapa (Chinensis Group)
Refuse:12 %
Refuse Description:Base and damaged leaves
Food Group:Vegetables and Vegetable Products
USDA #:11116
Tags: bak choi; bok choy; pak choi;
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Vitamin A:4468 IU
Retinol:~
Retinol Activity Equivalent:223 mcg
α-Carotene:1 mcg
β-Carotene:2.68 mg
β-Cryptoxanthin:~
Lycopene:~
Lutein + Zeaxanthin:40 mcg
Vitamin B-1:40 mcg
Vitamin B-2:70 mcg
Vitamin B-3:500 mcg
Vitamin B-5:80 mcg
Vitamin B-6:190 mcg
Vitamin B-9:66 mcg
Food folate:66 mcg
Dietary Folate Equivalent:66 mcg
Folic acid:~
Vitamin B-12:~
Added Vitamin B-12:~
Choline:6.40 mg
Vitamin C:45 mg
Vitamin D:0
Vitamin D2 (ergocalciferol):~
Vitamin D3 (cholecalciferol):~
Vitamin D (D2 + D3):~
Vitamin E:90 mcg
Added α-Tocopherol:~
β-Tocopherol:~
δ-Tocopherol:~
γ-Tocopherol:~
Vitamin K:45.50 mcg
Calcium (Ca):0.10 g
Copper (Cu):20 mcg
Fluoride (F):~
Iron (Fe):800 mcg
Magnesium (Mg):19 mg
Manganese (Mn):150 mcg
Phosphorus (P):37 mg
Potassium (K):0.25 g
Selenium (Se):0.50 mcg
Sodium (Na):65 mg
Zinc (Zn):190 mcg
Cholesterol:~
Phytosterols:~
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:2.18 g
Dietary Fiber:1 g
Sugars Total:1.18 g
Fructose:~
Galactose:~
Glucose/Dextrose:~
Lactose:~
Maltose:~
Sucrose:~
Starch:~
Proteins Total:1.50 g
Essential amino acids
Phenylalanine:40 mg
Leucine:80 mg
Methionine:9 mg
Lysine:80 mg
Isoleucine:80 mg
Valine:60 mg
Threonine:40 mg
Tryptophan:10 mg
Histidine:20 mg
Arginine:80 mg
Non-essential amino acids
Alanine:80 mg
Aspartic acid:0.10 g
Betaine:300 mcg
Cystine:10 mg
Glutamic acid:0.36 g
Glycine:40 mg
Hydroxyproline:~
Proline:30 mg
Serine:40 mg
Tyrosine:20 mg
Fats Total:0.20 g
Saturated fatty acids:20 mg
Monounsaturated fatty acids:10 mg
Polyunsaturated fatty acids:90 mg
Trans fatty acids:~
Trans-monoenoic:~
Trans-polyenoic:~
Saturated fatty acids
Butanoic/Butyric [4:0]:~
Hexanoic/Caproic [6:0]:~
Octanoic/Caprylic [8:0]:~
Decanoic/Capric [10:0]:~
Dodecanoic/Lauric [12:0]:1 mg
Tridecanoic [13:0]:~
Tetradecanoic/Myristic [14:0]:1 mg
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:20 mg
Heptadecanoic/Margaric [17:0]:~
Octadecanoic/Stearic [18:0]:1 mg
Eicosanoic/Arachidic [20:0]:~
Docosanoic/Behenic [22:0]:~
Tetracosanoic/Lignoceric [24:0]:~
Monounsaturated fatty acids
Tetradecenoic/Myristoleic [14:1]:~
Pentadecenoic [15:1]:~
Hexadecenoic/Palmitoleic [16:1]:~
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:10 mg
[18:1 cis]:~
[18:1 trans]:~
Eicosenoic/Gadoleic [20:1]:~
Docosenoic/Erucic [22:1]:~
[22:1 cis]:~
[22:1 trans]:~
Cis-Tetracosenoic/Nervonic [24:1 cis]:~
Polyunsaturated fatty acids
Octadecadienoic/Linoleic [18:2]:40 mg
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:50 mg
[18:3 Ω-3 c,c,c]:~
[18:3 Ω-6 c,c,c]:~
[18:3 i]:~
Octadecatetraenoic/Parinaric [18:4]:~
Eicosadienoic [20:2 Ω-6 c,c]:~
Eicosatrienoic [20:3]:~
[20:3 Ω-3]:~
[20:3 Ω-6]:~
Eicosatetraenoic/Arachidonic [20:4]:~
[20:4 Ω-6]:~
Eicosapentaenoic/Timnodonic [20:5 Ω-3]:~
Heneicosapentaenoic (HPA) [21:5]:~
Docosatetraenoic/Adrenic [22:4]:~
Docosapentaenoic/Clupanodonic [22:5 Ω-3]:~
Docosahexaenoic (DHA) [22:6 Ω-3]:~
Ash:0.80 g
Caffeine:~
Theobromine:~
Product Type:Chinese
Weight Watchers Points:0 point(s)
Atkins Diet (Induction) Rating:3 / 10
Atkins Diet (Maintanence) Rating:4 / 10
Zone Diet Rating:5 / 10
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Did you know?...Potato crisps were invented by a North American Indian called George Crum.
Related: Cabbage, savoy, cooked, boiled, drained, without salt
Cabbage, chinese (pak-choi), cooked, boiled, drained, without salt
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