Cabbage, chinese (pak-choi), raw

USDA Food Composition Databases Search
ClassName mg/gramOther Notes
Flavones Apigenin 0.24 - MAST CELL STABLIZER
Luteolin 0.09 - MAST CELL STABLIZER
Flavonols Kaempferol 4.33 - MAST CELL STABLIZER
Myricetin 0.03
Quercetin 2.06 - MAST CELL STABLIZER
Nutrient Alanine 0.086
Arginine 0.084
Ash 0.8
Aspartic acid 0.108
Betaine 0.3
Calcium, Ca 105
Carbohydrate, by difference 2.18
Carotene, alpha 1
Carotene, beta 2681
Choline, total 6.4
Copper, Cu 0.021
Cystine 0.017
Energy 13
Energy 55
Fiber, total dietary 1
Folate, DFE 66
Folate, food 66
Folate, total 66
Glutamic acid 0.36
Glycine 0.043
Histidine 0.026
Iron, Fe 0.8
Isoleucine 0.085
Leucine 0.088
Lutein + zeaxanthin 40
Lysine 0.089
Magnesium, Mg 19
Manganese, Mn 0.159
Methionine 0.009
Niacin 0.5
Pantothenic acid 0.088
Phenylalanine 0.044
Phosphorus, P 37
Potassium, K 252
Proline 0.031
Protein 1.5
Riboflavin 0.07
Selenium, Se 0.5
Serine 0.048
Sodium, Na 65
Sugars, total 1.18
Thiamin 0.04
Threonine 0.049
Total lipid (fat) 0.2
Tryptophan 0.015
Tyrosine 0.029
Valine 0.066
Vitamin A, IU 4468
Vitamin A, RAE 223
Vitamin B-6 0.194
Vitamin C, total ascorbic acid 45
Vitamin E (alpha-tocopherol) 0.09
Vitamin K (phylloquinone) 45.5
Water 95.32
Zinc, Zn 0.19

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