Home / Food Groups / Green Leafy Vegetables / Pak Choi leaves All values are per 100 g of edible portion .
At a glance Energy 67 kJ Moisture 93.6 g Ash 1,100 mg Vitamins 60.4 mg Total Fat 0.25 g Cholesterol 0 mg Dietary Fiber 1.91 g Carbohydrate 1.78 g Protein 1.41 g Carotenoids 5.11 mg Polyphenols 0 mg Phytosterols 17.3 mg Tocopherols 30 ug Tocotrienols 0 ug Organic acids 141 mg Phytate 18.1 mg Saponins 0 g
Full composition Ash 25 Essential Quantity Minerals 505 mg Calcium (Ca) 150 mg Magnesium (Mg) 45.3 mg Phosphorus (P) 25.9 mg Potassium (K) 250 mg Sodium (Na) 33.7 mg Essential Trace Minerals 4.44 mg Arsenic (As) 3.29 ug Chromium (Cr) 28 ug Cobalt (Co) 2 ug Copper (Cu) 60 ug Iron (Fe) 3.78 mg Manganese (Mn) 360 ug Molybdenum (Mo) 20 ug Nickel (Ni) 24 ug Selenium (Se) 0.79 ug Zinc (Zn) 160 ug Possibly essential Trace Minerals 5 ug Lithium (Li) 5 ug Non-essential Trace Minerals 6,270 ug Aluminium (Al) 3,160 ug Cadmium (Cd) 3,100 ug Lead (Pb) 14 ug Toxic Minerals 80 ng Mercury (Hg) 80 ng
Vitamins 20 Vitamin A 2,450 ug Retinol 0 ug β-Carotene equivalents 2,450 ug Vitamin B 2.28 mg Thiamine (B1) 20 ug Riboflavin (B2) 220 ug Niacin (B3) 0.66 mg Pantothenic acid (B5) 310 ug Total B6 0.96 mg Biotin (B7) 10.3 ug Folates (B9) 98.5 ug Ascorbic acids (C) 55.6 mg Vitamin D 0.1 ug Ergocalciferol (D2) 0.1 ug Cholecalciferol (D3) 0 ng 25-OH-D3 0 ng α-Tocopherol equivalent (E) 30 ug Vitamin K 39.9 ug Phylloquinones (K1) 39.9 ug Menaquinones (K2) 0 ug
Total Fat 62 Saturated Fatty acids 0.039 g Butyric acid (C4:0) 0 mg Caproic acid (C6:0) 0 mg Caprylic acid (C8:0) 0 g Capric acid (C10:0) 0 mg Undecanoic acid (C11:0) 0 ug Lauric acid (C12:0) 1.53 mg Myristic acid (C14:0) 2.18 mg Pentadecanoic acid (C15:0) 0 mg Palmitic acid (C16:0) 33.7 mg Stearic acid (C18:0) 1.58 mg Arachidic acid (C20:0) 0 mg Behenic acid (C22:0) 0 mg Lignoceric acid (C24:0) 0 mg Unsaturated Fatty acids 0.161 g Monounsaturated Fatty acids 0.023 g Myristoleic acid (C14:1) 0 mg Palmitoleic acid (C16:1) 0 mg Oleic acid (C18:1n9) 0.023 g Elaidic acid (C18:1n9t) 0 g Eicosenoic acid (C20:1n9) 0 mg Erucic acid (C22:1n9) 0 g Nervonic acid (C24:1n9) 0 mg Polyunsaturated Fatty acids 0.138 g Linoleic acid (C18:2n6) 0.06 g Eicosadienoic acid (C20:2) 0 mg Docosadienoic acid (C22:2) 0 mg α-Linolenic acid (C18:3n3) 78 mg Eicosatrienoic acid (C20:3n6) 0 mg Arachidonic acid (C20:4n6) 0 mg Eicosapentaenoic acid (C20:5n3) 0 mg Docosapentaenoic acid (C22:5n3) 0 mg Docosahexaenoic acid (C22:6n3) 0 mg Essential Fatty acids 0.138 g Linoleic acid (C18:2n6) 0.06 g α-Linolenic acid (C18:3n3) 78 mg Arachidonic acid (C20:4n6) 0 mg Eicosapentaenoic acid (C20:5n3) 0 mg Docosahexaenoic acid (C22:6n3) 0 mg Cis Fatty acids 0.161 g Cis ω-3 Fatty acids 78 mg α-Linolenic acid (C18:3n3) 78 mg Eicosapentaenoic acid (C20:5n3) 0 mg Docosapentaenoic acid (C22:5n3) 0 mg Docosahexaenoic acid (C22:6n3) 0 mg Cis ω-6 Fatty acids 0.06 g Linoleic acid (C18:2n6) 0.06 g Eicosadienoic acid (C20:2) 0 mg Docosadienoic acid (C22:2) 0 mg Eicosatrienoic acid (C20:3n6) 0 mg Arachidonic acid (C20:4n6) 0 mg Cis ω-9 Fatty acids 0.023 g Oleic acid (C18:1n9) 0.023 g Eicosenoic acid (C20:1n9) 0 mg Erucic acid (C22:1n9) 0 g Nervonic acid (C24:1n9) 0 mg Cis ω-5 Fatty acids 0 mg Myristoleic acid (C14:1) 0 mg Cis ω-7 Fatty acids 0 mg Palmitoleic acid (C16:1) 0 mg Trans Fatty acids 0 g Elaidic acid (C18:1n9t) 0 g
Dietary Fiber 2 Insoluble Dietary Fiber 1.44 g Soluble Dietary Fiber 0.47 g
Carbohydrate 13 Available CHO 1.62 g Starch 1.1 g Oligosaccharides 0 mg Raffinose 0 mg Stachyose 0 mg Verbascose 0 mg Ajugose 0 mg Free Sugars 0.52 g Fructose 0.1 g Glucose 200 mg Sucrose 0.22 g Maltose 0 mg Lactose 0 g
Protein 22 Amino acids 1.33 g Essential Amino acids 0.568 g Histidine 35 mg Isoleucine 53.3 mg Leucine 113 mg Lysine 88.3 mg Methionine 27.6 mg Phenylalanine 83 mg Threonine 70.9 mg Tryptophan 17.3 mg Valine 79.9 mg Conditionally essential Amino acids 0.293 g Cysteine 15.8 mg Arginine 92.8 mg Glycine 68.7 mg Proline 67.1 mg Tyrosine 49.1 mg Non-essential Amino acids 0.464 g Alanine 82.6 mg Aspartic acid 135 mg Glutamic acid 181 mg Serine 65 mg
Carotenoids 9 Carotenes 2,450 ug Lycopene 0 ug γ-Carotene 0 ug α-Carotene 0 ug β-Carotene 2,450 ug Xanthophylls 2,660 ug Lutein 2,660 ug Zeaxanthin 5.5 ug β-Cryptoxanthin 0 ug
Polyphenols 37 3,4-Dihydroxy Benzoic acid 0 ug 3-Hydroxy Benzaldehyde 0 ug Protocatechuic acid 0 ug Vanillic acid 0 ug Gallic acid 0 mg Cinnamic acid 0 ug o-Coumaric acid 0 ug p-Coumaric acid 0 ug Caffeic acid 0 ug Chlorogenic acid 0 mg Ferulic acid 0 ug Apigenin 0 mg Apigenin-6-C-gluoside 0 ug Apigenin-7-O-neohesperidoside 0 mg Luteolin 0 ug Kaempferol 0 mg Quercetin 0 mg Quercetin-3-β-D-glucoside 0 mg Quercetin-3-O-rutinoside 0 mg Quercetin-3-β-galactoside 0 mg Isorhamnetin 0 mg Myricetin 0 mg Resvertrol 0 ug Hesperetin 0 mg Naringenin 0 mg Hesperdin 0 mg Daidzein 0 mg Genistein 0 mg (-)-Epicatechin 0 mg (-)-Epigallo catechin 0 ug (-)-Epigallo catechin 3-gallate 0 ug (+)-Catechin 0 mg (-)-Gallocatechin gallate 0 ug (-)-Gallocatechin 0 ug Syringic acid 0 mg Sinapinic acid 0 mg Ellagic acid 0 mg
Phytosterols 3 Campesterol 2.02 mg Stigmasterol 0.93 mg β-Sitosterol 14.3 mg
Tocopherols 4 α-Tocopherol 30 ug β-Tocopherol 0 ug γ-Tocopherol 0 ug δ-Tocopherol 0 ug
Tocotrienols 4 α-Tocotrienol 0 ug β-Tocotrienol 0 ug γ-Tocotrienol 0 ug δ-Tocotrienol 0 ug
Organic acids 10 Oxalates 14.3 mg Soluble Oxalate 2.15 mg Insoluble Oxalate 12.2 mg Cis-Aconitic acid 0 mg Citric acid 35.9 mg Fumaric acid 1.01 mg Malic acid 1.82 mg Quinic acid 4.75 mg Succinic acid 79.9 mg Tartaric acid 3.14 mg
Source: the network's food-composition dataset (IFCT-style laboratory values). Composition
varies with variety, season and preparation — use these as reference values, not a label.
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