[ Nutrients ] Qinggengcai (Chinese cabbage,bok choi,pak choi ) - Crops -
This page provides Main characteristics for nutrients of [qinggengcai（Chinese cabbage,bok choi,pak choi ）] (Effect and efficacy etc.) and Nutrients for [qinggengcai（Chinese cabbage,bok choi,pak choi ）](Per 100g edible portion).And if you click on the link of nutrient in this page, you can see explanations about the effect and efficacy of the nutrition and you can see the crops (foods) with high nutritional value.
Main characteristics for nutrients of [qinggengcai（Chinese cabbage,bok choi,pak choi ）] (Effect and efficacy etc.)
Qinggengcai's nutrients which has higher nutrient amount, comparing to grains, vegetables and fruits.(*)
- Sodium: Expected effect - to suppress the excitement of muscles and nerves, and relieving heat stroke.
- Calcium: Expected effect - to strengthen bones and teeth, and promote growth of body, maintain muscle and stablize mental, and so on.
(*) The comparison target crops here are the 57 crops which are covered in "Crop Statistical Survey" that is conducted by Japanese government.
- Rice and wheat
-
Vegetables (41 items in total) and Fruits (14 items in total)
Daikon radish Turnip Carrot Burdock Lotus root Chinese cabbage Mizuna Komatsuna Cabbage Spinach Welsh onion Japanese butterbur Japanese honeywort Crowndaisy Leek Celery Asparagus Cauliflower Broccoli Lettuce Qinggengcai Cucumber Pumpkin Eggplant Tomato Bell pepper Green pea Green soybean Potato Taro Japanese yam Onion Garlic Ginger Ume Citrus unshiu Apple Japanese pear Western pear Persimmon Loquat Peach Plum Cherry Grape Chestnut Strawberry Melon Watermelon Pineapple Kiwifruit Sweet corn String bean Podded pea Broad bean
Nutrients for [qinggengcai（Chinese cabbage,bok choi,pak choi ）](Per 100g edible portion)
By default, only representative nutrients are displayed, but if you click on the "Show All" button, you can see all the nutrients of the items listed in the food ingredient table.
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Energy (kcal)9 (kcal)
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Water96 (g)
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0.6 (g)
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Protein, calculated as the sum of amino acid residues0.7 (g)
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0.1 (g)
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Fatty acid, saturated0.01 (g)
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Fatty acid, poly-unsaturated0.05 (g)
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Cholesterol0 (mg)
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2 (g)
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Dietary fiber, soluble0.2 (0.2)
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Dietary fiber, insoluble1 (g)
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1.2 (g)
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32 (mg)
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260 (mg)
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100 (mg)
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16 (mg)
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27 (mg)
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1.1 (mg)
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2000 (µg)
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Vitamin A Retinol activity equivalents170 (µg)
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0 (0)
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Vitamin E alpha-Tocopherol0.7 (mg)
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0.03 (mg)
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0.07 (mg)
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Niacin0.3 (mg)
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0.08 (mg)
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0 (µg)
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66 (µg)
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Pantothenic acid0.17 (mg)
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24 (mg)
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Salt equivalents0.1 (g)
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Remark
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Energy (kcal)12 (kcal)
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Water95.3 (g)
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0.9 (g)
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Protein, calculated as the sum of amino acid residues1 (g)
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0.1 (g)
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Fatty acid, saturated0.01 (g)
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Fatty acid, poly-unsaturated0.05 (g)
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Cholesterol0 (mg)
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2.4 (g)
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Dietary fiber, soluble0.3 (0.3)
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Dietary fiber, insoluble1.2 (g)
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1.5 (g)
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28 (mg)
-
250 (mg)
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120 (mg)
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17 (mg)
-
27 (mg)
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0.7 (mg)
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2600 (µg)
-
Vitamin A Retinol activity equivalents220 (µg)
-
0 (0)
-
Vitamin E alpha-Tocopherol0.9 (mg)
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0.03 (mg)
-
0.05 (mg)
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Niacin0.3 (mg)
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0.04 (mg)
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0 (µg)
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53 (µg)
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Pantothenic acid0.12 (mg)
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15 (mg)
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Salt equivalents0.1 (g)
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Remark
Source: Ministry of Education, Culture, Sports, Science and Technology website （http://www.mext.go.jp/）
The chart above is posted by reconstructing the contents of [STANDARD TABLES OF FOOD COMPOSITION IN JAPAN - 2015 - (Seventh Revised Edition)](which is published by the Ministry of Education, Culture, Sports, Science and Technology) （http://www.mext.go.jp/a_menu/syokuhinseibun/1365295.htm）
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