0.8%
16 kcal

Energy

0.3%
0.2 g

Fat

0.2%
0.0 g

Saturates

1.6%
1.4 g

Sugar

0.4%
0.0 g

Salt

carbs
65%
fat
10%
protein
25%

Caloric Ratio

Nutrition

Calories % Daily Value
Total Calories 16 (67 kJ)
1%
from Carbohydrate 13 (54 kJ)
from Fat 2 (8 kJ)
from Protein 5 (20 kJ)
from Alcohol 0 (0 kJ)
Carbohydrates % Daily Value
Total Carbohydrates 3.2 g
1%
Dietary Fiber 1.2 g
4%
Starch ~
Sugars 1.4 g
Sucrose ~
Glucose ~
Fructose ~
Lactose ~
Maltose ~
Galactose ~
Fats & Fatty Acids % Daily Value
Total Fat 0.2 g
0%
Saturated Fat 0.0 g
0%
Butyric Acid 0.0 mg
Caproic Acid 0.0 mg
Caprylic Acid 0.0 mg
Capric Acid 0.0 mg
Lauric Acid 0.0 mg
Tridecylic Acid ~
Myristic Acid 0.0 mg
Pentadecanoic Acid ~
Palmitic Acid 38.0 mg
Margaric Acid ~
Stearic Acid 5.0 mg
Arachidic Acid ~
Behenic Acid ~
Lignoceric Acid ~
Monounsaturated Fat 0.0 g
Myristoleic Acid ~
15:1 ~
Palmitoleic Acid 2.0 mg
16:1 c ~
16:1 t ~
17:1 ~
Oleic Acid 21.0 mg
18:1 c ~
18:1 t ~
Gadoleic Acid 0.0 mg
Erucic Acid 0.0 mg
22:1 c ~
22:1 t ~
Nervonic Acid ~
Polyunsaturated Fat 0.1 g
Linoleic Acid 15.0 mg
18:2 CLAs ~
18:2 n-6 c,c ~
18:2 t,t ~
18:2 i ~
18:2 t ~
Linolenic Acid 57.0 mg
alpha-Linolenic Acid ~
gamma-Linolenic acid ~
Parinaric Acid 0.0 mg
Eicosadienoic Acid ~
Eicosatrienoic Acid ~
20:3 n-3 ~
Dihomo-gamma-linolenic acid ~
Arachidonic Acid 0.0 mg
20:4 n-6 ~
Timnodonic Acid 0.0 mg
Clupanodonic Acid 0.0 mg
Docosahexaenoic Acid 0.0 mg
Trans Fat 0.0 g
Omega-3 Fatty Acids 57.0 mg
Omega-6 Fatty Acids 15.0 mg
Sterols % Daily Value
Cholesterol 0.0 mg
0%
Phytosterols ~
Campesterol ~
Stigmasterol ~
Beta-sitosterol ~
Protein & Amino Acids % Daily Value
Protein 1.2 g
2%
Essential Aminos
Histidine 21.0 mg
3%
Isoleucine 68.0 mg
6%
Leucine 70.0 mg
3%
Lysine 71.0 mg
3%
Methionine 7.0 mg
1%
Phenylalanine 35.0 mg
2%
Threonine 39.0 mg
3%
Tryptophan 12.0 mg
4%
Valine 53.0 mg
4%
Non-essential Aminos
Alanine 69.0 mg
Arginine 67.0 mg
Aspartic Acid 86.0 mg
Cystine 13.0 mg
Glutamic Acid 288.0 mg
Glycine 35.0 mg
Proline 25.0 mg
Serine 38.0 mg
Tyrosine 23.0 mg
Other Nutrients % Daily Value
Alcohol 0.0 g
Water 94.4 g
Ash 1.0 g
Caffiene 0.0 mg
Theobromine 0.0 mg
Vitamins % Daily Value
Betaine 0.3 mg
Choline 7.6 mg
Vitamin A 318 IU
6%
Vitamin B1 (thiamine) 0.0 mg
3%
Vitamin B2 (riboflavin) 0.1 mg
3%
Vitamin B3 (niacin) 0.4 mg
2%
Vitamin B5 (pantothenic acid) 0.1 mg
1%
Vitamin B6 (pyridoxine) 0.2 mg
12%
Vitamin B9 (folate) 79 mcg
20%
Vitamin B12 (cobalamin) 0 mcg
0%
Vitamin C 27.0 mg
45%
Vitamin D 0 IU
0%
Vitamin E 0 IU
1%
Vitamin K 43 mcg
54%
Minerals % Daily Value
Calcium 77.0 mg
8%
Copper 0.0 mg
2%
Fluoride ~
Iron 0.3 mg
2%
Magnesium 13.0 mg
3%
Manganese 0.2 mg
10%
Phosphorus 29.0 mg
3%
Potassium 238.0 mg
7%
Sodium 9.0 mg
0%
Zinc 0.2 mg
2%
Napa Cabbage

About Napa Cabbage

Napa or Nappa cabbage (Brassica rapa subsp. pekinensis), also known as celery cabbage, is a type of Chinese cabbage originating near the Beijing region of China, and is widely used in East Asian cuisine. In much of the world, this is the vegetable referred to as "Chinese cabbage". Nappa cabbage is lighter in color than other Chinese cabbages such as bok choy, which is also sometimes called Chinese cabbage. In the United Kingdom, this vegetable is known as "Chinese Leaf", in New Zealand, as "Wong Bok" or "Won bok", and in Australia and the Philippines as "wombok". Read More

Napa or Nappa cabbage (Brassica rapa subsp. pekinensis), also known as celery cabbage, is a type of Chinese cabbage originating near the Beijing region of China, and is widely used in East Asian cuisine. In much of the world, this is the vegetable referred to as "Chinese cabbage". Nappa cabbage is lighter in color than other Chinese cabbages such as bok choy, which is also sometimes called Chinese cabbage. In the United Kingdom, this vegetable is known as "Chinese Leaf", in New Zealand, as "Wong Bok" or "Won bok", and in Australia and the Philippines as "wombok". In Korean cuisine, it is the main ingredient of baechu kimchi, the most common type of kimchi, but is also eaten raw as a wrap for pork or oysters, dipped in gochujang. The outer, tougher leaves are used in soups. The flavor has been described by some as delicate compared to bok choy or cabbage, and it can be used in stir-fry with other ingredients such as tofu, mushroom or zucchini. It is also a very common ingredient that is eaten with hot pot.