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Cabbage, chinese (pak-choi), cooked, boiled, drained, with salt

12 calories in 100 g

Calories in Cabbage, chinese (pak-choi), cooked, boiled, drained, with salt
Cabbage, chinese (pak-choi), cooked, boiled, drained, with 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 #:11754
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Calories in Savoy Cabbage
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):0.27 g
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
Shorter URL for this page:http://calobonga.com/_2eY
Did you know?...To reduce tearing when peeling or slicing an onion, chill for 30 minutes or cut off the top, but leave the root on. The root has the largest amount of sulphuric compounds, which is what causes tears when the onion is peeled or cut. Remove the root prior to cooking or eating.
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