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

12 calories in 100 g

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?...Each American eats approximately 22 pounds of tomatoes yearly. Over 1/2 of the tomato consumption is in the form of catsup and tomato sauce. Florida is the number one tomato producing state, closely followed by California.
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