Cabbage, chinese (pe-tsai), cooked, boiled, drained, with salt nutrition: calories, carbs, GI, protein, fiber, fats
*all the values are displayed for the amount of 100 grams
Top nutrition facts for Cabbage, chinese (pe-tsai), cooked, boiled, drained, with salt
| Calories ⓘ Calories for selected serving | 14 kcal |
| Net Carbs ⓘ Net Carbs = Total Carbohydrates – Fiber – Sugar Alcohols | 1 grams |
| Acidity (Based on PRAL) ⓘ PRAL (Potential renal acid load) is calculated using a formula. On the PRAL scale the higher the positive value, the more is the acidifying effect on the body. The lower the negative value, the higher the alkalinity of the food. 0 is neutral. | -3.2 (alkaline) |
Cabbage, chinese (pe-tsai), cooked, boiled, drained, with salt calories (kcal)
| Calories for different serving sizes of cabbage, chinese (pe-tsai), cooked, boiled, drained, with salt | Calories | Weight |
|---|---|---|
| Calories in 100 grams | 14 | |
| Calories in 1 leaf | 2 | 14 g |
| Calories in 1 cup, shredded | 17 | 119 g |
Mineral coverage chart
Mineral chart - relative view
Vitamin coverage chart
Vitamin A:
144µg of 900µg
16%
Vitamin E:
0mg of 15mg
0%
Vitamin D:
0µg of 20µg
0%
Vitamin C:
47mg of 90mg
53%
Vitamin B1:
0.13mg of 1mg
11%
Vitamin B2:
0.13mg of 1mg
10%
Vitamin B3:
1.5mg of 16mg
9.4%
Vitamin B5:
0.24mg of 5mg
4.8%
Vitamin B6:
0.53mg of 1mg
41%
Folate:
159µg of 400µg
40%
Vitamin B12:
0µg of 2µg
0%
Choline:
0mg of 550mg
0%
Vitamin K:
0µg of 120µg
0%
Vitamin chart - relative view
Macronutrients chart
Protein:
Daily Value: 3%
1.5 g of 50 g
1.5 g (3% of DV )
Fats:
Daily Value: 0%
0.2 g of 65 g
0.2 g (0% of DV )
Carbs:
Daily Value: 1%
2.4 g of 300 g
2.4 g (1% of DV )
Water:
Daily Value: 5%
95.2 g of 2,000 g
95.2 g (5% of DV )
Other:
0.7 g
0.7 g
Protein quality breakdown
Tryptophan:
45mg of 280mg
16%
Threonine:
147mg of 1,050mg
14%
Isoleucine:
255mg of 1,400mg
18%
Leucine:
264mg of 2,730mg
9.7%
Lysine:
267mg of 2,100mg
13%
Methionine:
27mg of 1,050mg
2.6%
Phenylalanine:
132mg of 1,750mg
7.5%
Valine:
198mg of 1,820mg
11%
Histidine:
78mg of 700mg
11%
Fat type information
Saturated fat:
0.04 g
Monounsaturated fat:
0.02 g
Polyunsaturated fat:
0.06 g
Fiber content ratio for Cabbage, chinese (pe-tsai), cooked, boiled, drained, with salt
Sugar:
0 g
Fiber:
1.7 g
Other:
0.71 g
All nutrients for Cabbage, chinese (pe-tsai), cooked, boiled, drained, with salt per 100g
| Nutrient | Value | DV% | In TOP % of foods | Comparison |
| Vitamin A | 48µg | 5% | 35% | |
| Calories | 14kcal | 1% | 98% |
3.4 times less than Orange
|
| Protein | 1.5g | 4% | 81% |
1.9 times less than Broccoli
|
| Fats | 0.17g | 0% | 89% |
195.9 times less than Cheese
|
| Vitamin C | 16mg | 18% | 21% |
3.4 times less than Lemon
|
| Net carbs | 0.71g | N/A | 71% |
76.3 times less than Chocolate
|
| Carbs | 2.4g | 1% | 67% |
11.7 times less than Rice
|
| Cholesterol | 0mg | 0% | 100% |
N/A
|
| Vitamin D | 0µg | 0% | 100% |
N/A
|
| Magnesium | 10mg | 2% | 84% |
14 times less than Almonds
|
| Calcium | 32mg | 3% | 43% |
3.9 times less than Milk
|
| Potassium | 225mg | 7% | 54% |
1.5 times more than Cucumber
|
| Iron | 0.3mg | 4% | 85% |
8.7 times less than Beef broiled
|
| Fiber | 1.7g | 7% | 40% |
1.4 times less than Orange
|
| Copper | 0.03mg | 3% | 89% |
4.9 times less than Shiitake
|
| Zinc | 0.18mg | 2% | 86% |
35.1 times less than Beef broiled
|
| Phosphorus | 39mg | 6% | 81% |
4.7 times less than Chicken meat
|
| Sodium | 245mg | 11% | 38% |
2 times less than White bread
|
| Selenium | 0.4µg | 1% | 91% | |
| Manganese | 153mg | 6652% | 56% | |
| Vitamin B1 | 0.04mg | 4% | 75% |
6 times less than Pea raw
|
| Vitamin B2 | 0.04mg | 3% | 83% |
3 times less than Avocado
|
| Vitamin B3 | 0.5mg | 3% | 78% |
19.1 times less than Turkey meat
|
| Vitamin B5 | 0.08mg | 2% | 91% |
14.1 times less than Sunflower seeds
|
| Vitamin B6 | 0.18mg | 14% | 51% |
1.5 times more than Oats
|
| Vitamin B12 | 0µg | 0% | 100% |
N/A
|
| Folate | 53µg | 13% | 34% |
1.2 times less than Brussels sprouts
|
| Trans fat | 0g | N/A | 100% |
N/A
|
| Saturated fat | 0.04g | 0% | 88% |
163.8 times less than Beef broiled
|
| Monounsaturated fat | 0.02g | N/A | 89% |
490 times less than Avocado
|
| Polyunsaturated fat | 0.06g | N/A | 89% |
773.3 times less than Walnut
|
| Tryptophan | 0.02mg | 0% | 94% |
20.3 times less than Chicken meat
|
| Threonine | 0.05mg | 0% | 94% |
14.7 times less than Beef broiled
|
| Isoleucine | 0.09mg | 0% | 91% |
10.8 times less than Salmon raw
|
| Leucine | 0.09mg | 0% | 93% |
27.6 times less than Tuna Bluefin
|
| Lysine | 0.09mg | 0% | 92% |
5.1 times less than Tofu
|
| Methionine | 0.01mg | 0% | 96% |
10.7 times less than Quinoa
|
| Phenylalanine | 0.04mg | 0% | 94% |
15.2 times less than Egg
|
| Valine | 0.07mg | 0% | 94% |
30.7 times less than Soybean raw
|
| Histidine | 0.03mg | 0% | 94% |
28.8 times less than Turkey meat
|
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NUTRITION FACTS LABEL
Nutrition Facts
___servings per container
Serving Size ______________
Serving Size ______________
Amount Per 100g
Calories 14
% Daily Value*
0.26%
Total Fat
0.17g
0.16%
Saturated Fat 0.04g
0
Trans Fat
0g
0
Cholesterol 0mg
11%
Sodium 245mg
0.8%
Total Carbohydrate
2.4g
6.8%
Dietary Fiber
1.7g
Total Sugars 0g
Includes ? g Added Sugars
Protein
1.5g
Vitamin D
0mcg
0
Calcium
32mg
3.2%
Iron
0.3mg
3.8%
Potassium
225mg
6.6%
*
The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Health checks
ⓘ
Dietary cholesterol is not associated with an increased risk of coronary heart disease in healthy individuals. However, dietary cholesterol is common in foods that are high in harmful saturated fats.
Source
Low in Cholesterol
ⓘ
Trans fat consumption increases the risk of cardiovascular disease and mortality by negatively affecting blood lipid levels.
Source
No Trans Fats
ⓘ
Saturated fat intake can raise total cholesterol and LDL (low-density lipoprotein) levels, leading to an increased risk of atherosclerosis. Dietary guidelines recommend limiting saturated fats to under 10% of calories a day.
Source
Low in Saturated Fats
ⓘ
While the consumption of moderate amounts of added sugars is not detrimental to health, an excessive intake can increase the risk of obesity, and therefore, diabetes.
Source
Low in Sugars
References
All the values for which the sources are not specified explicitly are taken from FDA’s Food Central. The exact link to the food presented on this page can be found below.