Roots and Vegetables Nutrition Data
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Fruit Nutrition Facts
chinese (pak-choi) Cabbage Food Facts
Cabbage, chinese (pak-choi), raw food factsUSDA SR27 Database Food #11116 category vegetable Food Products Common Name: pak choi, bok choy Refuse Desc: 12
of CABBAGE,CHINESE (PAK-CHOI),RAW
Current Multiple = 1
This food, briefly described as CABBAGE,CHINESE (PAK-CHOI),RAW, supplies an extra generous amount of the following vitamins, minerals and nutrients:
Isoleucine is the 2nd of 9 essential amino acids Lysine is the 8th of 9 essential amino acids 18:3 undifferentiated Ω3
Calcium, Ca, is the essential role in blood clotting, muscle contraction, nerve transmission, bone and tooth formation Iron, Fe, prevents microcitic hypochromic anemia. Magnesium, Mg, is a cofactor for enzyme systems. Phosphorus, P, helps in the maintenance of PH, storage and transfer of energy and nucleotide synthesis. Potassium, K, maintains cell function. Potassium blunts the rise in blood pressure due to excess sodium intake and decrease recurrence of kidney stones
Vitamin A, RAE is required for normal vision, gene expression, reduction, embryonic development and immune function (Vitamin A, IU) Vitamin B-6 is a coenzyme to metabolize amino acids, glycogen and sphingoid bases. Vitamin C, total ascorbic acid aka Dehydroascorbic Acid is a protective antioxidant. Vitamin K (phylloquinone) is a coenzyme during the synthesis of many proteins involved in blood clotting and bone metabolism. Riboflavin aka Vitamin B-2 is a conenzyme in numerous redux reactions. Folate, total is a coenzyme in the metabolism of nucleic and amino acids. Folate prevents megaloblastic anemia.
Carotene, beta Folate, food Folate, DFE Alanine Glutamic acid