Ingredients
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Vegetables
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Pak Choi
Peak season
Season
Jun–Oct
Ruled by
☽ Moon
Calories
14 kcal
Protein
1.5 g
MW reference
1
Pak Choi
Pak choi reaches its peak between June and October when British harvests produce the crispest, most succulent stems. Available year-round through greenhouse cultivation, this versatile green is a staple of East Asian cuisine. It is a nutrient-dense source of vitamins A, C, and K, as well as calcium and antioxidants.
Nutrition facts
Per 100 g
Energy14 kcal / 58 kJ
Protein1.5 g
Carbs1.9 g
— of which sugars1.5 g
Fat0.1 g
— saturated0.0 g
Fibre2.0 g
Salt39 mg Na
Vitamin C15.0 mg
Iron0.96 mg
Figures are estimates per 100 g from reference data and may differ from the product you use. Always check the packaging for accurate nutrition and allergen information. Not a substitute for professional dietary advice.
Reference data McCance & Widdowson 2021
Pak choi, steamed · 13-516 · DG
16 samples, autumn and winter, UK grown and imported
Energy & Proximates
Energy14.00kcal
Energy58.00kJ
Water94.80g
Protein1.50g
Fat0.10g
Carbohydrates1.90g
of which sugars1.50g
of which starch0.40g
Fibre (AOAC)2.00g
Fibre (NSP)—g
Alcohol—g
Fat Breakdown
Total fat0.10g
Saturated0.02g
Monounsaturated0.01g
Polyunsaturated0.03g
Trans—g
Omega-3—g
Omega-6—g
Cholesterol—mg
Minerals
Sodium39.00mg
Potassium287.00mg
Calcium73.00mg
Magnesium16.00mg
Phosphorus47.00mg
Iron0.960mg
Copper0.060mg
Zinc0.400mg
Selenium—µg
Iodine1.00µg
Vitamins
Vitamin A55.00µg
Vitamin D—µg
Vitamin E0.400mg
Vitamin C15.00mg
Thiamin (B1)0.070mg
Riboflavin (B2)0.040mg
Niacin (B3)0.500mg
Vitamin B60.040mg
Vitamin B12—µg
Folate80.00µg
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