Frida fooddata.dk

Food ID: 643

Pak choi (bok choy), rå Danish

Name

Pak choi (bok choy), raw

Taxonomic name

Brassica rapa subsp. chinensis (Linnaeus, 1753) (Hanelt, 1986)

Macro nutrients etc.	Cont. /100g	Unit	Median	Variation	No. Samples	Source
Energy (kJ)	61	kJ				1003
Energy (kcal)	15	kcal				1003
Protein	1.5	g			1	1938
Protein from Amino Acids	1.1	g				1003
Protein, labeling	1.5	g			1	1938
Carbohydrate by difference	2.2	g				1003
Available carbohydrates	1.2	g				1003
Available carbohydrate, labelling	1.2	g				1003
Dietary fibre	1.0	g				1938
Fat	0.2	g			1	1938
Alcohol	0.0	g				1655
Salt labelling	0.16	g			2	1003
Ash	0.8	g				1938
Dry matter	4.7	g			2	1938
Water	95.3	g			2	1938
Nitrogen	0.240	g			1	1938

Vitamins	Cont. /100g	Unit	Median	Variation	No. Samples	Source
Vitamin A	300	RE				1003
Retinol	0	µg				1655
beta-Carotene	1800	µg				1342
Vitamin D	0	µg				1003
Vitamin D3	0	µg				1655
Thiamin (Vitamin B1)	0.0400	mg			1	1938
Riboflavin (Vitamin B2)	0.0700	mg			1	1938
Niacin equivalent	0.748	NE				1003
Niacin	0.500	mg			1	1938
Vitamin B6	0.236	mg				1938
Pantothenic acid	0.0880	mg				1938
Folate	66.0	µg				1938
Vitamin B12	0	µg				1938
Vitamin C	45.0	mg				1003
Ascorbic acid	45.0	mg			1	1938
Choline	6.40	mg			1	2187

Minerals and inorganic	Cont. /100g	Unit	Median	Variation	No. Samples	Source
Sodium	65.0	mg			2	1938
Potassium	252	mg			2	1938
Calcium	105	mg			1	1938
Magnesium	19.0	mg			2	1938
Iron	0.800	mg			1	1938
Copper	0.0210	mg				1938
Zinc	0.190	mg				1938
Manganese	0.159	mg				1938
Phosphorus	37.0	mg			1	1938

Carbohydrates	Cont. /100g	Unit	Median	Variation	No. Samples	Source
Sum sugars	1.50	g			1	2141
Added Sugar	0.0	g			1	2133
Free Sugars	0.0	g			1	2133
Starch/Glycogen	0.400	g			1	2141
Crude fibre	0.600	g				1342

Organic acids	Cont. /100g	Unit	Median	Variation	No. Samples	Source
Oxalic acid	0.0001000	g				1346
Sum organic acids	0.0001000	g				1003

Saturated fatty acids	g/100g	%	Source
C4:0	0.000	0.0	1938
C6:0	0.000	0.0	1938
C8:0	0.000	0.0	1342
C10:0	0.000	0.0	1342
C12:0	0.001	0.775	1342
C14:0	0.001	0.775	1342
C16:0	0.023	17	1342
C18:0	0.001	0.775	1342

Monounsaturated fatty acids	g/100g	%	Source
C16:1,n-7	0.000	0.0	1342
C18:1,n-9	0.015	10.8	1342
C20:1,n-11	0.000	0.0	1938
C22:1,n-9	0.000	0.0	1938

Polyunsaturated fatty acids	g/100g	%	Source
C18:2,n-6	0.042	30.2	1342
C18:3,n-3	0.054	39.5	1342
C18:4,n-3	0.000	0.0	1938
C20:4,n-6	0.000	0.0	1342
C20:5,n-3	0.000	0.0	1938
C22:5,n-3	0.000	0.0	1938
C22:6,n-3	0.000	0.0	1938

Fatty acids sums	g/100g	%	Source
Sum saturated fatty acids	0.027	19.3	1003
Sum monounsaturated fatty acids	0.015	10.8	1003
Sum polyunsaturated fatty acids	0.096	69.7	1003
Sum fatty acids	0.137	100	1003
Sum n-3 fatty acids	0.054	39.5	1003
Sum n-6 fatty acids	0.042	30.2	1003

Sterols	Cont. /100g	Unit	Median	Variation	No. Samples	Source
Cholesterol	0	mg				1938

Amino acids	mg/100g	mg/g Nitrogen	Source
Isoleucine	84	350	1342
Leucine	89	370	1342
Lysine	89	370	1342
Methionine	9	37	1342
Cystine	17	71	1342
Phenylalanine	43	180	1342
Tyrosine	29	120	1342
Threonine	48	200	1342
Tryptophan	15	62	1342
Valine	65	270	1342
Arginine	84	350	1342
Histidine	26	110	1342
Alanine	86	360	1342
Aspartic acid	108	450	1342
Glutamic acid	360	1500	1342
Glycine	43	180	1342
Proline	31	130	1342
Serine	48	200	1342

Factors etc.	Value	No. Samples	Source
Waste	12		1996
Nitrogen conversion factor	6.25		1267
Fatty acid conversion factor	0.687		1003