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Vegetables

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.

Calories20

Protein1 g

Carbs3.5 g

Fat0.2 g

ProteinCarbsFat

Nutrition for 100 g

Calories20 kcal

Protein1 g

Total Fat0.2 g

Carbohydrates3.5 g

Fiber1.3 g

Sodium14 mg

Total Sugars1.18 g

Source: USDA FoodData Central, record 2685572

Nutrients

Full nutrient profile

Proximates

Water94.54 g

Nitrogen0.1638 g

Protein1.02375 g

Total lipid (fat)0.2338 g

Ash0.6875 g

Carbohydrates

Carbohydrate, by difference3.51495 g

Fiber, total dietary1.259 g

Sugars, Total1.18 g

Minerals

Calcium, Ca61.93 mg

Iron, Fe0.4388 mg

Magnesium, Mg13.64 mg

Phosphorus, P30.51 mg

Potassium, K227.8 mg

Sodium, Na14.27 mg

Zinc, Zn0.2738 mg

Copper, Cu0.02758 mg

Manganese, Mn0.1962 mg

Selenium, Se0.5 ug

Vitamins and other components

Vitamin C, total ascorbic acid30.3 mg

Folate, total68 ug

5-methyl tetrahydrofolate (5-MTHF)50 ug

Folic acid0 ug

Vitamin D (D2 + D3), International Units0 iu

Retinol0 ug

Thiamin0.04 mg

Riboflavin0.07 mg

Vitamin B-120 ug

Niacin0.5 mg

Pantothenic acid0.088 mg

Vitamin B-60.194 mg

Vitamin E, added0 mg

Vitamin B-12, added0 ug

Vitamin D (D2 + D3)0 ug

Cryptoxanthin, beta0 ug

Lycopene0 ug

Carotene, beta2681 ug

Carotene, alpha1 ug

Lutein + zeaxanthin40 ug

Vitamin K (phylloquinone)45.5 ug

Folate, food66 ug

Vitamin A, RAE223 ug

Vitamin A, IU4468 iu

Folate, DFE66 ug

Betaine0.3 mg

Choline, total6.4 mg

Vitamin E (alpha-tocopherol)0.09 mg

Lipids

Fatty acids, total trans0 g

Cholesterol0 mg

Fatty acids, total saturated0.027 g

SFA 8:00 g

SFA 12:00.001 g

SFA 14:00.001 g

PUFA 22:6 n-3 (DHA)0 g

MUFA 16:10 g

PUFA 20:5 n-3 (EPA)0 g

PUFA 22:5 n-3 (DPA)0 g

SFA 4:00 g

SFA 6:00 g

SFA 10:00 g

SFA 16:00.024 g

SFA 18:00.001 g

MUFA 18:10.015 g

PUFA 18:20.042 g

PUFA 18:30.055 g

PUFA 20:40 g

PUFA 18:40 g

MUFA 20:10 g

MUFA 22:10 g

Fatty acids, total monounsaturated0.015 g

Fatty acids, total polyunsaturated0.096 g

Amino acids

Tryptophan0.015 g

Threonine0.049 g

Methionine0.009 g

Phenylalanine0.044 g

Tyrosine0.029 g

Alanine0.086 g

Glutamic acid0.36 g

Glycine0.043 g

Proline0.031 g

Isoleucine0.085 g

Leucine0.088 g

Lysine0.089 g

Cystine0.017 g

Valine0.066 g

Arginine0.084 g

Histidine0.026 g

Aspartic acid0.108 g

Serine0.048 g

Other bioactive components

Alcohol, ethyl0 g

Caffeine0 mg

Theobromine0 mg

Interesting fact

Calcium The Body Can Reach

Raw bok choy carries 74 mg of calcium per serving, and it is low in the oxalic acid that locks calcium away. NIH puts calcium bioavailability from cabbages in the same range as milk.

Source: NIH Office of Dietary Supplements

Practical guidance

How to choose and store Cabbage (Bok Choy)

How to choose

Choose firm, unbruised produce with no soft spots or damage. If buying pre-cut or bagged, pick only packs kept refrigerated or on ice.

Storage

Refrigerate perishable produce at 40°F (4°C) or below, and refrigerate anything pre-cut or packaged. Wash under running water just before eating.

100 g

P 1.2gC 3.2gF 0.3g

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