Vegetables

Nutrition Facts Cabbage (Bok Choy)

Cabbage (Bok Choy) nutrition facts

Cabbage (Bok Choy) is a vegetable whose variety, edible portion, and raw or cooked state affect its composition. It provides potassium and vitamin C. Choose produce without rot or major bruising. Refrigerate perishable items at 40°F/4°C or below and rinse under running water just before preparation—without soap.

Calories20
Protein1g
Carbs3.5g
Fat0.2g
Protein Carbs Fat

Nutrition for 100 g

Calories 20 kcal
Protein 1.02 g
Total Fat 0.23 g
Carbohydrates 3.51 g
Fiber 1.26 g
Total Sugars 1.18 g
Sodium 14 mg

Nutrients

Full nutrient profile

Proximates
Water 94.54 g
Energy (Atwater General Factors) 20.26 kcal
Energy (Atwater Specific Factors) 17 kcal
Nitrogen 0.16 g
Protein 1.02 g
Total lipid (fat) 0.23 g
Ash 0.69 g
Energy 55 kj
Energy 13 kcal
Carbohydrates
Carbohydrate, by difference 3.51 g
Fiber, total dietary 1.26 g
Sugars, Total 1.18 g
Lipids
Fatty acids, total trans 0 g
Cholesterol 0 mg
Fatty acids, total saturated 0.03 g
SFA 8:0 0 g
SFA 12:0 0.001 g
SFA 14:0 0.001 g
PUFA 22:6 n-3 (DHA) 0 g
MUFA 16:1 0 g
PUFA 20:5 n-3 (EPA) 0 g
PUFA 22:5 n-3 (DPA) 0 g
SFA 4:0 0 g
SFA 6:0 0 g
SFA 10:0 0 g
SFA 16:0 0.02 g
SFA 18:0 0.001 g
MUFA 18:1 0.02 g
PUFA 18:2 0.04 g
PUFA 18:3 0.06 g
PUFA 20:4 0 g
PUFA 18:4 0 g
MUFA 20:1 0 g
MUFA 22:1 0 g
Fatty acids, total monounsaturated 0.02 g
Fatty acids, total polyunsaturated 0.1 g
Amino acids
Tryptophan 0.02 g
Threonine 0.05 g
Methionine 0.009 g
Phenylalanine 0.04 g
Tyrosine 0.03 g
Alanine 0.09 g
Glutamic acid 0.36 g
Glycine 0.04 g
Proline 0.03 g
Isoleucine 0.09 g
Leucine 0.09 g
Lysine 0.09 g
Cystine 0.02 g
Valine 0.07 g
Arginine 0.08 g
Histidine 0.03 g
Aspartic acid 0.11 g
Serine 0.05 g
Minerals
Calcium, Ca 61.93 mg
Iron, Fe 0.44 mg
Magnesium, Mg 13.64 mg
Phosphorus, P 30.51 mg
Potassium, K 227.8 mg
Sodium, Na 14.27 mg
Zinc, Zn 0.27 mg
Copper, Cu 0.03 mg
Manganese, Mn 0.2 mg
Selenium, Se 0.5 ug
Vitamins and other components
Vitamin C, total ascorbic acid 30.3 mg
Folate, total 68 ug
5-methyl tetrahydrofolate (5-MTHF) 50 ug
Folic acid 0 ug
Vitamin D (D2 + D3), International Units 0 iu
Retinol 0 ug
Thiamin 0.04 mg
Riboflavin 0.07 mg
Vitamin B-12 0 ug
Niacin 0.5 mg
Pantothenic acid 0.09 mg
Vitamin B-6 0.19 mg
Vitamin E, added 0 mg
Vitamin B-12, added 0 ug
Vitamin D (D2 + D3) 0 ug
Cryptoxanthin, beta 0 ug
Lycopene 0 ug
Carotene, beta 2681 ug
Carotene, alpha 1 ug
Lutein + zeaxanthin 40 ug
Vitamin K (phylloquinone) 45.5 ug
Folate, food 66 ug
Vitamin A, RAE 223 ug
Vitamin A, IU 4468 iu
Folate, DFE 66 ug
Betaine 0.3 mg
Choline, total 6.4 mg
Vitamin E (alpha-tocopherol) 0.09 mg
Other nutrients
Alcohol, ethyl 0 g
Caffeine 0 mg
Theobromine 0 mg

Interesting fact

Cutting and cooking change crucifer chemistry

Breaking plant cells brings glucosinolates together with myrosinase, allowing isothiocyanates such as sulforaphane to form. Prolonged high heat can inactivate the enzyme; lightly cooking or adding a little raw mustard after cooking can preserve or restore myrosinase activity.

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These nutrition values are provided for educational purposes only and are not medical advice. Values may vary depending on brand, preparation method, and serving size.