Pak Choy · Brassica rapa var. chinensis

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

Nutrition facts per 100 g · edible portion

Vegetables

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3 forms & preparations

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

Vegan Keto-friendly Gluten-free Dairy-free

Dietary labels are inferred automatically from Cabbage, chinese (pak-choi), cooked, boiled, drained, with salt's food group, name and nutrient profile — a helpful guide, not a guarantee. Recipes and brands vary, so always read the label on packaged foods.

11 kcal Calories

1.6 g Protein

1.8 g Carbs

0.2 g Fat

Excellent nutrient density 55/100

How many beneficial nutrients Cabbage, chinese (pak-choi), cooked, boiled, drained, with salt delivers for its calories — scored across 24 vitamins, minerals, protein and fiber, minus saturated fat and sodium. See the most nutrient-dense foods.

Caloric ratio

Where the calories in Cabbage, chinese (pak-choi), cooked, boiled, drained, with salt come from — the split across carbs, fat & protein.

11 kcal / serving

48% from carbs

Carbs 48%

1.8 g per serving
Fat 10%

0.2 g per serving
Protein 42%

1.6 g per serving

What Cabbage, chinese (pak-choi), cooked, boiled, drained, with salt is a good source of

Stand-out nutrients per 100 g, by share of your Daily Value. Bold figures are an excellent source (20%+ DV).

Vitamin C29% Vitamin K28% Vitamin A (RAE)24% Vitamin B610% Folate (B9)10%

Full nutrition breakdown

Beneficial
Moderate
Limit
Neutral

Bars are shaded by how a high amount affects your diet — green for nutrients to seek out (fiber, protein, vitamins), red for those best kept low (saturated fat, sodium, cholesterol), neutral where it depends. Each bar shows the % of your Daily Value per serving.

Carbohydrates	Amount	% DV
Total Carbohydrate	1.8 g	1%
Dietary Fiber	1.0 g	4%
Total Sugars	0.8 g	—

Fats & Fatty Acids	Amount	% DV
Total Fat	0.2 g	0%
Saturated Fat	0.0 g	0%
Monounsaturated Fat	0.0 g	—
Polyunsaturated Fat	0.1 g	—
Trans Fat	0.0 g	—
Omega-3 Fatty Acids	41.0 mg	—
Omega-6 Fatty Acids	31.0 mg	—
Caprylic Acid	0.0 mg	—
Capric Acid	0.0 mg	—
Lauric Acid	1.0 mg	—
Myristic Acid	1.0 mg	—
Palmitic Acid	17.0 mg	—
Stearic Acid	1.0 mg	—
Palmitoleic Acid	0.0 mg	—
Oleic Acid	11.0 mg	—
Linoleic Acid	31.0 mg	—
Arachidonic Acid	0.0 mg	—

Protein & Amino Acids	Amount	% DV
Protein	1.6 g	3%
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	—
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	—

Vitamins	Amount	% DV
Vitamin A (RAE)	212.0 mcg	24%
Vitamin C	26.0 mg	29%
Vitamin D	0.0 mcg	0%
Vitamin E	0.1 mg	1%
Vitamin K	34.0 mcg	28%
Thiamin (B1)	0.0 mg	3%
Riboflavin (B2)	0.1 mg	5%
Niacin (B3)	0.4 mg	3%
Vitamin B6	0.2 mg	10%
Folate (B9)	41.0 mcg	10%
Vitamin B12	0.0 mcg	0%
Pantothenic Acid (B5)	0.1 mg	2%
Choline	12.1 mg	2%
Betaine	0.2 mg	—

Minerals	Amount	% DV
Calcium	93.0 mg	7%
Iron	1.0 mg	6%
Magnesium	11.0 mg	3%
Phosphorus	29.0 mg	2%
Potassium	371.0 mg	8%
Sodium	270.0 mg	12%
Zinc	0.2 mg	2%
Copper	0.0 mg	2%
Manganese	0.1 mg	6%
Selenium	0.4 mcg	1%

Sterols	Amount	% DV
Cholesterol	0.0 mg	0%
Phytosterols	~	—

Other	Amount	% DV
Alcohol	~	—
Caffeine	0.0 mg	—
Theobromine	0.0 mg	—
Ash	1.0 g	—

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

Pak choy (Brassica rapa subspecies chinensis), better known in the United States as bok choy, is a type of Chinese cabbage with smooth, dark green leaves and crisp, juicy white or pale green stalks that form a loose bunch rather than a tight head. Mild and slightly sweet with a fresh, cabbage-like flavor, it is a cornerstone of Chinese and Southeast Asian cooking. Bok choy is low in calories and rich in vitamin C, vitamin A, vitamin K, and folate.

The crunchy stalks and tender leaves cook at different speeds, so the stalks usually go into the wok first. It is wonderful quickly stir-fried with garlic and ginger, dropped into soups and noodle bowls, braised, or grilled, and baby bok choy is often cooked whole. Choose firm, crisp bunches with fresh, perky leaves, and store bok choy in the refrigerator, using it within a few days.

Source: USDA FoodData Central & FooDB. Values are per 100 g, edible portion.

Frequently asked questions

How many calories are in Cabbage, chinese (pak-choi), cooked, boiled, drained, with salt?

There are 11 calories in 100 g of Cabbage, chinese (pak-choi), cooked, boiled, drained, with salt, or about 19 calories in 1 cup, shredded (170 g).

How much protein is in Cabbage, chinese (pak-choi), cooked, boiled, drained, with salt?

Cabbage, chinese (pak-choi), cooked, boiled, drained, with salt contains 1.6 g of protein per 100 g.

How many carbs are in Cabbage, chinese (pak-choi), cooked, boiled, drained, with salt?

Cabbage, chinese (pak-choi), cooked, boiled, drained, with salt has 1.8 g of carbohydrates per 100 g.

How much fat is in Cabbage, chinese (pak-choi), cooked, boiled, drained, with salt?

Cabbage, chinese (pak-choi), cooked, boiled, drained, with salt provides 0.2 g of total fat per 100 g.

What is Cabbage, chinese (pak-choi), cooked, boiled, drained, with salt a good source of?

Cabbage, chinese (pak-choi), cooked, boiled, drained, with salt is an excellent source of Vitamin C (29% DV), Vitamin K (28% DV) and Vitamin A (RAE) (24% DV) and a good source of Vitamin B6 and Folate (B9) (per 100 g). Daily Values are based on a 2,000-calorie diet.