Cabbage, chinese (pak-choi), cooked, boiled, drained, without salt

12 calories in 100 g

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Calories in Cabbage, chinese (pak-choi), cooked, boiled, drained, without salt
Cabbage, chinese (pak-choi), cooked, boiled, drained, without salt Suggest a better name
12 calories in 100 g
100g ≈ 0.220lb ≈ 3.53oz
0.12 calories / gram
0 Weight Watchers points
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Calorie Sources:55% carbohydrates; 33% proteins; 12% fats
Fats:0.16 g (1 calorie, 0% by weight)
Carbohydrates:1.78 g (6 calories, 2% by weight)
Proteins:1.56 g (4 calories, 2% by weight)
Alcohol:~
Water:95.55 g (96% by weight)
Fat Composition:70% polyunsaturated; 20% saturated; 10% monounsaturated
Trans Fat :~
Dietary Fiber:1 g (1% by weight)
Cholesterol:~
Caffeine:~
Serving Sizes: 100 g
1 cup, shredded
Food Group:Vegetables and Vegetable Products
USDA #:11117
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Vitamin A:4249 IU
Retinol:~
Retinol Activity Equivalent:212 mcg
α-Carotene:1 mcg
β-Carotene:2.55 mg
β-Cryptoxanthin:~
Lycopene:~
Lutein + Zeaxanthin:38 mcg
Vitamin B-1:30 mcg
Vitamin B-2:60 mcg
Vitamin B-3:420 mcg
Vitamin B-5:70 mcg
Vitamin B-6:160 mcg
Vitamin B-9:41 mcg
Food folate:41 mcg
Dietary Folate Equivalent:41 mcg
Folic acid:~
Vitamin B-12:~
Added Vitamin B-12:~
Choline:12.10 mg
Vitamin C:26 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:34 mcg
Calcium (Ca):93 mg
Copper (Cu):10 mcg
Fluoride (F):~
Iron (Fe):1.04 mg
Magnesium (Mg):11 mg
Manganese (Mn):140 mcg
Phosphorus (P):29 mg
Potassium (K):0.37 g
Selenium (Se):0.40 mcg
Sodium (Na):34 mg
Zinc (Zn):170 mcg
Cholesterol:~
Phytosterols:~
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:1.78 g
Dietary Fiber:1 g
Sugars Total:0.83 g
Fructose:~
Galactose:~
Glucose/Dextrose:~
Lactose:~
Maltose:~
Sucrose:~
Starch:~
Proteins Total:1.56 g
Essential amino acids
Phenylalanine:40 mg
Leucine:90 mg
Methionine:9 mg
Lysine:90 mg
Isoleucine:80 mg
Valine:60 mg
Threonine:50 mg
Tryptophan:10 mg
Histidine:20 mg
Arginine:80 mg
Non-essential amino acids
Alanine:90 mg
Aspartic acid:0.11 g
Betaine:200 mcg
Cystine:10 mg
Glutamic acid:0.37 g
Glycine:40 mg
Hydroxyproline:~
Proline:30 mg
Serine:50 mg
Tyrosine:30 mg
Fats Total:0.16 g
Saturated fatty acids:20 mg
Monounsaturated fatty acids:10 mg
Polyunsaturated fatty acids:70 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]:10 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]:30 mg
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:40 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:0.95 g
Caffeine:~
Theobromine:~
Product Type:Cabbage
Weight Watchers Points:0 point(s)
Atkins Diet (Induction) Rating:3 / 10
Atkins Diet (Maintanence) Rating:3 / 10
Zone Diet Rating:5 / 10
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Did you know?...Ultraviolet light from sunlight is responsible for the production of Vitamin D in the human body. Many anthropologists theorize that this fact accounts for the differences in skin color between different races of people. The theory suggests that as early humans migrated north from Africa into areas with decreased amounts of sunlight, skin tones lightened to increase Vitamin D absorption.
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