Pak Choy · Brassica rapa var. chinensis
Cabbage, chinese (pak-choi), raw
Nutrition facts per 100 g · edible portion
VegetablesDietary labels are inferred automatically from Cabbage, chinese (pak-choi), raw'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.
Excellent nutrient density 68/100
How many beneficial nutrients Cabbage, chinese (pak-choi), raw 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), raw come from — the split across carbs, fat & protein.
53% from carbs
-
Carbs 53%2.2 g per serving
-
Fat 11%0.2 g per serving
-
Protein 36%1.5 g per serving
What Cabbage, chinese (pak-choi), raw 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).
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 | 2.2 g | |
| Dietary Fiber | 1.0 g | |
| Total Sugars | 1.2 g | — |
| Fats & Fatty Acids | Amount | % DV |
|---|---|---|
| Total Fat | 0.2 g | |
| Saturated Fat | 0.0 g | |
| Monounsaturated Fat | 0.0 g | — |
| Polyunsaturated Fat | 0.1 g | — |
| Trans Fat | 0.0 g | — |
| Omega-3 Fatty Acids | 55.0 mg | — |
| Omega-6 Fatty Acids | 42.0 mg | — |
| Butyric Acid | 0.0 mg | — |
| Caproic Acid | 0.0 mg | — |
| Caprylic Acid | 0.0 mg | — |
| Capric Acid | 0.0 mg | — |
| Lauric Acid | 1.0 mg | — |
| Myristic Acid | 1.0 mg | — |
| Palmitic Acid | 24.0 mg | — |
| Stearic Acid | 1.0 mg | — |
| Palmitoleic Acid | 0.0 mg | — |
| Oleic Acid | 15.0 mg | — |
| Gadoleic Acid | 0.0 mg | — |
| Erucic Acid | 0.0 mg | — |
| Linoleic Acid | 42.0 mg | — |
| Arachidonic Acid | 0.0 mg | — |
| Eicosapentaenoic Acid (EPA) | 0.0 mg | — |
| Docosahexaenoic Acid (DHA) | 0.0 mg | — |
| Protein & Amino Acids | Amount | % DV |
|---|---|---|
| Protein | 1.5 g | |
| Histidine | 26.0 mg | — |
| Isoleucine | 85.0 mg | — |
| Leucine | 88.0 mg | — |
| Lysine | 89.0 mg | — |
| Methionine | 9.0 mg | — |
| Phenylalanine | 44.0 mg | — |
| Threonine | 49.0 mg | — |
| Tryptophan | 15.0 mg | — |
| Valine | 66.0 mg | — |
| Alanine | 86.0 mg | — |
| Arginine | 84.0 mg | — |
| Aspartic Acid | 108.0 mg | — |
| Cystine | 17.0 mg | — |
| Glutamic Acid | 360.0 mg | — |
| Glycine | 43.0 mg | — |
| Proline | 31.0 mg | — |
| Serine | 48.0 mg | — |
| Tyrosine | 29.0 mg | — |
| Vitamins | Amount | % DV |
|---|---|---|
| Vitamin A (RAE) | 223.0 mcg | |
| Vitamin C | 45.0 mg | |
| Vitamin D | 0.0 mcg | |
| Vitamin E | 0.1 mg | |
| Vitamin K | 45.5 mcg | |
| Thiamin (B1) | 0.0 mg | |
| Riboflavin (B2) | 0.1 mg | |
| Niacin (B3) | 0.5 mg | |
| Vitamin B6 | 0.2 mg | |
| Folate (B9) | 66.0 mcg | |
| Vitamin B12 | 0.0 mcg | |
| Pantothenic Acid (B5) | 0.1 mg | |
| Choline | 6.4 mg | |
| Betaine | 0.3 mg | — |
| Minerals | Amount | % DV |
|---|---|---|
| Calcium | 105.0 mg | |
| Iron | 0.8 mg | |
| Magnesium | 19.0 mg | |
| Phosphorus | 37.0 mg | |
| Potassium | 252.0 mg | |
| Sodium | 65.0 mg | |
| Zinc | 0.2 mg | |
| Copper | 0.0 mg | |
| Manganese | 0.2 mg | |
| Selenium | 0.5 mcg |
| Sterols | Amount | % DV |
|---|---|---|
| Cholesterol | 0.0 mg | |
| Phytosterols | ~ | — |
| Other | Amount | % DV |
|---|---|---|
| Alcohol | 0.0 g | — |
| Caffeine | 0.0 mg | — |
| Theobromine | 0.0 mg | — |
| Ash | 0.8 g | — |
About Cabbage, chinese (pak-choi), raw
Bok choy — pak choi — is a Chinese cabbage with crisp white stalks and tender dark-green leaves, a mainstay of East Asian cooking. Mild and faintly sweet, it cooks in moments, the stalks staying crunchy while the leaves wilt down, which makes it a natural for stir-fries and soups.
It's a genuinely nutritious leafy green for almost no calories: rich in vitamin A, vitamin C and vitamin K, with folate, calcium and the sulfur compounds of its cabbage-family relatives. Being so low in calories, it's an easy way to bulk up a meal with nutrients.
Quick-cooking and versatile, bok choy is best treated lightly — a fast sear or a brief steam keeps the stalks crisp and the leaves vivid, where overcooking turns it limp.
Nutrition data from USDA FoodData Central & FooDB. Values are per 100 g, edible portion.
Frequently asked questions
How many calories are in Cabbage, chinese (pak-choi), raw?
There are 13 calories in 100 g of Cabbage, chinese (pak-choi), raw, or about 2 calories in 1 leaf (14 g).
How much protein is in Cabbage, chinese (pak-choi), raw?
Cabbage, chinese (pak-choi), raw contains 1.5 g of protein per 100 g.
How many carbs are in Cabbage, chinese (pak-choi), raw?
Cabbage, chinese (pak-choi), raw has 2.2 g of carbohydrates per 100 g.
How much fat is in Cabbage, chinese (pak-choi), raw?
Cabbage, chinese (pak-choi), raw provides 0.2 g of total fat per 100 g.
What is Cabbage, chinese (pak-choi), raw a good source of?
Cabbage, chinese (pak-choi), raw is an excellent source of Vitamin C (50% DV), Vitamin K (38% DV) and Vitamin A (RAE) (25% DV) and a good source of Folate (B9) and Vitamin B6 (per 100 g). Daily Values are based on a 2,000-calorie diet.
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