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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, labelling (kJ) 61 kJ 1003
Energy (kcal) 15 kcal 1003
Energy, labelling (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
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
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
Unknown (?) Cont. /100g Unit Median Variation No. Samples Source
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
Nitrogen 0.240 1938
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
Biogene amines Cont. /100g Unit Median Variation No. Samples Source
Choline 6.40 mg 1 2187
Factors etc. Value No. Samples Source
Waste 12 1996
Nitrogen conversion factor 6.25 1267
Fatty acid conversion factor 0.687 1003

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