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Nutrition - Facts for Cabbage, chinese (pe-tsai), raw
Nutrition
Facts
Nutrition facts for a little less than ¼ pound (100 grams) of Cabbage, chinese (pe-tsai), raw.
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Cabbage, chinese (pe-tsai), raw

Calories 16 Calories from Fat 2
(11%)
 [1]
% Total Quantity
Total Fat 0g 0%
Saturated Fat 0g 0%
Trans Fat g %
Cholesterol 0mg 0%
Sodium 9mg 0.01%
Potassium 238mg 0.24%
Total Carbohydrate 3g 3%
Protein 1g 1%


NutrientQuantityUnits
Alanine 0.07 g
Alcohol, ethyl 0.00 g
Arginine 0.07 g
Ash 0.98 g
Aspartic acid 0.09 g
Betaine 0.30 mg
Caffeine 0.00 mg
Calcium, Ca 77.00 mg
Carbohydrate, by difference 3.23 g
Carotene, alpha 1.00 mcg
Carotene, beta 190.00 mcg
Cholesterol 0.00 mg
Choline, total 7.60 mg
Copper, Cu 0.04 mg
Cryptoxanthin, beta 0.00 mcg
Cystine 0.01 g
Energy 16.00 kcal
Energy 67.00 kJ
Fatty acids, total monounsaturated 0.02 g
Fatty acids, total polyunsaturated 0.07 g
Fatty acids, total saturated 0.04 g
Fiber, total dietary 1.20 g
Folate, DFE 79.00 mcg_DFE
Folate, food 79.00 mcg
Folate, total 79.00 mcg
Folic acid 0.00 mcg
Glutamic acid 0.29 g
Glycine 0.04 g
Histidine 0.02 g
Iron, Fe 0.31 mg
Isoleucine 0.07 g
Leucine 0.07 g
Lutein + zeaxanthin 48.00 mcg
Lycopene 0.00 mcg
Lysine 0.07 g
Magnesium, Mg 13.00 mg
Manganese, Mn 0.19 mg
Methionine 0.01 g
Niacin 0.40 mg
Pantothenic acid 0.10 mg
Phenylalanine 0.04 g
Phosphorus, P 29.00 mg
Potassium, K 238.00 mg
Proline 0.03 g
Protein 1.20 g
Retinol 0.00 mcg
Riboflavin 0.05 mg
Selenium, Se 0.60 mcg
Serine 0.04 g
Sodium, Na 9.00 mg
Sugars, total 1.41 g
Theobromine 0.00 mg
Thiamin 0.04 mg
Threonine 0.04 g
Total lipid (fat) 0.20 g
Tryptophan 0.01 g
Tyrosine 0.02 g
Valine 0.05 g
Vitamin A, IU 318.00 IU
Vitamin A, RAE 16.00 mcg_RAE
Vitamin B-12 0.00 mcg
Vitamin B-12, added 0.00 mcg
Vitamin B-6 0.23 mg
Vitamin C, total ascorbic acid 27.00 mg
Vitamin D 0.00 IU
Vitamin D (D2 + D3) 0.00 mcg
Vitamin E (alpha-tocopherol) 0.12 mg
Vitamin E, added 0.00 mg
Vitamin K (phylloquinone) 42.90 mcg
Water 94.39 g
Zinc, Zn 0.23 mg

References:

  1. Dr. Michael Colgan. "Optimum Sports Nutrition". 1993.
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