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

USDA Food Composition Databases Search
ClassName mg/gramOther Notes
Anthocyanidins Cyanidin 0.02
Delphinidin 0.02
Pelargonidin 0.02
Flavones Apigenin 0.01 - MAST CELL STABLIZER
Luteolin 0.02 - MAST CELL STABLIZER
Flavonols Isorhamnetin 0.16
Kaempferol 1.52 - MAST CELL STABLIZER
Myricetin 0.01
Quercetin 0.19 - MAST CELL STABLIZER
Nutrient Alanine 0.09
Arginine 0.087
Ash 0.95
Aspartic acid 0.112
Betaine 0.2
Calcium, Ca 93
Carbohydrate, by difference 1.78
Carotene, alpha 1
Carotene, beta 2549
Choline, total 12.1
Copper, Cu 0.019
Cystine 0.017
Energy 12
Energy 48
Fiber, total dietary 1
Folate, DFE 41
Folate, food 41
Folate, total 41
Glutamic acid 0.374
Glycine 0.045
Histidine 0.027
Iron, Fe 1.04
Isoleucine 0.089
Leucine 0.091
Lutein + zeaxanthin 38
Lysine 0.093
Magnesium, Mg 11
Manganese, Mn 0.144
Methionine 0.009
Niacin 0.428
Pantothenic acid 0.079
Phenylalanine 0.046
Phosphorus, P 29
Potassium, K 371
Proline 0.032
Protein 1.56
Riboflavin 0.063
Selenium, Se 0.4
Serine 0.05
Sodium, Na 34
Sugars, total 0.83
Thiamin 0.032
Threonine 0.051
Total lipid (fat) 0.16
Tryptophan 0.015
Tyrosine 0.03
Valine 0.069
Vitamin A, IU 4249
Vitamin A, RAE 212
Vitamin B-6 0.166
Vitamin C, total ascorbic acid 26
Vitamin E (alpha-tocopherol) 0.09
Vitamin K (phylloquinone) 34
Water 95.55
Zinc, Zn 0.17

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