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Food ID: 643
Paksoi, pak-choi, pai tsai, rå Danish
Name
Cabbage, Chinese, pak-choi, raw
Taxonomic name
Brassica chinensis L.
Factors etc. Value No. Samples Source
Waste 12
Protein Conversion Factor (NCF) 6.25
Fatty acid conversion factor (FCF) 0.687
Macro nutrients etc. Cont. /100g Unit Median Variation No. Samples Source
Energy, kJ 61 kJ 1003
Energy, kcal 14 kcal 1003
total N 0.240 g 1 1938
Protein, total 1.5 g 1 1938
Protein labeling 1.5 g 1 1938
Carbohydrate by difference 2.2 g 1003
Carbohydrates, available 1.2 g 1003
Carbohydrate, declaration 1.2 g 1003
Added sugar 0.0 g 1655
Dietary fiber 1.0 g 1938
Fat, total 0.2 g 1 1938
Alcohol 0.0 g 1655
Ash 0.8 g 1938
Dry matter 4.7 g 2 1938
Water 95.3 g 2 1938
Vitamins Cont. /100g Unit Median Variation No. Samples Source
Vitamin A 150 RE 1003
Retinol 0 µg 1655
beta-carotene 1800 µg 1342
Vitamin D 0 µg 1003
D3 cholecalciferol 0 µg 1655
Vitamin B1 0.0400 mg 1 1938
Vitamin B2, Riboflavin 0.0700 mg 1 1938
Niacin 0.748 NE 1003
niacin 0.500 mg 1 1938
Vitamin B6 0.236 mg 1938
Pantothenic 0.0880 mg 1938
Folate 66.0 µg 1938
B12 0 µg 1938
C Vitamin 45.0 mg 1003
L-ascorbic acid 45.0 mg 1 1938
Minerals and inorganic Cont. /100g Unit Median Variation No. Samples Source
Sodium, Na 65.0 mg 2 1938
Potassium, K 252 mg 2 1938
Calcium, Ca 105 mg 1 1938
Magnesium, Mg 19.0 mg 2 1938
Phosphorus, P 37.0 mg 1 1938
Iron, Fe 0.800 mg 1 1938
Copper, Cu 0.0210 mg 1938
Zinc, Zn 0.190 mg 1938
Manganese, Mn 0.159 mg 1938
Organic acids Cont. /100g Unit Median Variation No. Samples Source
Oxalic acid 0.1000 mg 1346
Organic acids, tot. 0.1000 g 1003
Carbohydrates Cont. /100g Unit Median Variation No. Samples Source
Crude fibers 0.600 g 1342
Saturated fatty acids g/100g % Source
C4: 0 0.000 0 1938
C6: 0 0.000 0 1938
C8: 0 0.000 0 1342
C10: 0 0.000 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 1342
C18: 1 n-9 0.015 10.8 1342
C20: 1 n-11 0.000 0 1938
C22: 1 n-9 0.000 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 1938
C20: 4, n-6 0.000 0 1342
C20: 5, n-3 0.000 0 1938
C22: 5, n-3 0.000 0 1938
C22: 6, n-3 0.000 0 1938
Fatty acids sums g/100g % Source
Sum saturated 0.027 19.3 1003
Sum monounsaturated 0.015 10.8 1003
Sum polyunsaturated 0.096 69.7 1003
Fatty acids, total 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
Valin 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
Serin 48 200 1342

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