Pak Choy
Cabbage, chinese (pak-choi), cooked, boiled, drained, with salt
0.6%
11 kcal
11 kcal
Energy
0.2%
0.2 g
0.2 g
Fat
0.1%
0.0 g
0.0 g
Saturates
0.9%
0.8 g
0.8 g
Sugar
11.3%
0.7 g
0.7 g
Salt
50%
7%
43%
Caloric Ratio
Nutrition
| Calories % Daily Value | ||
|---|---|---|
| Total Calories | 11 (48 kJ) | |
| from Carbohydrate | 7 (30 kJ) | |
| from Fat | 1 (6 kJ) | |
| from Protein | 6 (26 kJ) | |
| from Alcohol | 0 (0 kJ) | |
| Carbohydrates % Daily Value | ||
|---|---|---|
| Total Carbohydrates | 1.8 g | |
| Dietary Fiber | 1.0 g | |
| Starch | ~ | |
| Sugars | 0.8 g | |
| Sucrose | ~ | |
| Glucose | ~ | |
| Fructose | ~ | |
| Lactose | ~ | |
| Maltose | ~ | |
| Galactose | ~ | |
| Fats & Fatty Acids % Daily Value | ||
|---|---|---|
| Total Fat | 0.2 g | |
| Saturated Fat | 0.0 g | |
| Butyric Acid | ~ | |
| Caproic Acid | ~ | |
| Caprylic Acid | 0.0 mg | |
| Capric Acid | 0.0 mg | |
| Lauric Acid | 1.0 mg | |
| Tridecylic Acid | ~ | |
| Myristic Acid | 1.0 mg | |
| Pentadecanoic Acid | ~ | |
| Palmitic Acid | 17.0 mg | |
| Margaric Acid | ~ | |
| Stearic Acid | 1.0 mg | |
| Arachidic Acid | ~ | |
| Behenic Acid | ~ | |
| Lignoceric Acid | ~ | |
| Monounsaturated Fat | 0.0 g | |
| Myristoleic Acid | ~ | |
| 15:1 | ~ | |
| Palmitoleic Acid | 0.0 mg | |
| 16:1 c | ~ | |
| 16:1 t | ~ | |
| 17:1 | ~ | |
| Oleic Acid | 11.0 mg | |
| 18:1 c | ~ | |
| 18:1 t | ~ | |
| Gadoleic Acid | ~ | |
| Erucic Acid | ~ | |
| 22:1 c | ~ | |
| 22:1 t | ~ | |
| Nervonic Acid | ~ | |
| Polyunsaturated Fat | 0.1 g | |
| Linoleic Acid | 31.0 mg | |
| 18:2 CLAs | ~ | |
| 18:2 n-6 c,c | ~ | |
| 18:2 t,t | ~ | |
| 18:2 i | ~ | |
| 18:2 t | ~ | |
| Linolenic Acid | 41.0 mg | |
| alpha-Linolenic Acid | ~ | |
| gamma-Linolenic acid | ~ | |
| Parinaric Acid | ~ | |
| Eicosadienoic Acid | ~ | |
| Eicosatrienoic Acid | ~ | |
| 20:3 n-3 | ~ | |
| Dihomo-gamma-linolenic acid | ~ | |
| Arachidonic Acid | 0.0 mg | |
| 20:4 n-6 | ~ | |
| Timnodonic Acid | ~ | |
| Clupanodonic Acid | ~ | |
| Docosahexaenoic Acid | ~ | |
| Trans Fat | 0.0 g | |
| Omega-3 Fatty Acids | 41.0 mg | |
| Omega-6 Fatty Acids | 31.0 mg | |
| Sterols % Daily Value | ||
|---|---|---|
| Cholesterol | 0.0 mg | |
| Phytosterols | ~ | |
| Campesterol | ~ | |
| Stigmasterol | ~ | |
| Beta-sitosterol | ~ | |
| Protein & Amino Acids % Daily Value | ||
|---|---|---|
| Protein | 1.6 g | |
| Essential Aminos | ||
| Histidine | 27.0 mg | |
| Isoleucine | 89.0 mg | |
| Leucine | 91.0 mg | |
| Lysine | 93.0 mg | |
| Methionine | 9.0 mg | |
| Phenylalanine | 46.0 mg | |
| Threonine | 51.0 mg | |
| Tryptophan | 15.0 mg | |
| Valine | 69.0 mg | |
| Non-essential Aminos | ||
| Alanine | 90.0 mg | |
| Arginine | 87.0 mg | |
| Aspartic Acid | 112.0 mg | |
| Cystine | 17.0 mg | |
| Glutamic Acid | 374.0 mg | |
| Glycine | 45.0 mg | |
| Proline | 32.0 mg | |
| Serine | 50.0 mg | |
| Tyrosine | 30.0 mg | |
| Other Nutrients % Daily Value | |
|---|---|
| Alcohol | ~ |
| Water | 95.6 g |
| Ash | 1.0 g |
| Caffiene | 0.0 mg |
| Theobromine | 0.0 mg |
| Vitamins % Daily Value | ||
|---|---|---|
| Betaine | 0.2 mg | |
| Choline | 12.1 mg | |
| Vitamin A | 4,249 IU | |
| Vitamin B1 (thiamine) | 0.0 mg | |
| Vitamin B2 (riboflavin) | 0.1 mg | |
| Vitamin B3 (niacin) | 0.4 mg | |
| Vitamin B5 (pantothenic acid) | 0.1 mg | |
| Vitamin B6 (pyridoxine) | 0.2 mg | |
| Vitamin B9 (folate) | 41 mcg | |
| Vitamin B12 (cobalamin) | 0 mcg | |
| Vitamin C | 26.0 mg | |
| Vitamin D | 0 IU | |
| Vitamin E | 0 IU | |
| Vitamin K | 34 mcg | |
| Minerals % Daily Value | ||
|---|---|---|
| Calcium | 93.0 mg | |
| Copper | 0.0 mg | |
| Fluoride | ~ | |
| Iron | 1.0 mg | |
| Magnesium | 11.0 mg | |
| Manganese | 0.1 mg | |
| Phosphorus | 29.0 mg | |
| Potassium | 371.0 mg | |
| Sodium | 270.0 mg | |
| Zinc | 0.2 mg | |
About Pak Choy
Chinese cabbage (Brassica rapa, subspecies pekinensis and chinensis) can refer to two distinct varieties of Chinese leaf vegetables often used in Chinese cuisine: Pekinensis (napa cabbage) and Chinensis (bok choi). These vegetables are both variant cultivars or subspecies of the turnip and belong to the same genus as such Western staples as cabbage, broccoli, and cauliflower. Both have many variations in name, spelling, and scientific classification?especially the bok choy (B. rapa chinensis) variety.