123foodscience.com

 

 

 

Home

Home

Food Nutrition

Food Chemistry

Food Microbiology

Food Packaging

Food Preservation

Food Processing

Food Additives

Food Analysis
Food Safety

Food Spoilage

Food Dictionary

News   New

Submit Article

view Article

Free Members Join

View members

Submit industry

View industries

Post Jobs

Job Vacancies

Post Institute

List Of Institute

Site Map

Contact Us

 

Food

 

Chinese cabbage

 Name given to two oriental vegetables: Brassica pekinensis (pe-tsai, Pekin cabbage, snow cabbage); pale green compact head resembling lettuce, and B. chinensis (pak choi, Chinese greens, Chinese chard); loose bunch of dark green leaves and thick stalks.

  Pe tsai, composition/100 g: (edible portion 93%) water 94.4 g, 67 kJ (16 kcal), protein 1.2 g, fat 0.2 g, carbohydrate 3.2 g (1.4 g sugars), fibre 1.2 g, ash 1 g, Ca 77mg, Fe 0.3mg, Mg 13mg, P 29mg,K 238mg,Na 9mg, Zn 0.2mg,Mn 0.2mg, Se 0.6μg, vitamin A 16μg RE (239μg carotenoids), E 0.1mg,K 42.9mg,B1 0.04mg, B2 0.05mg, niacin 0.4mg, B6 0.23mg, folate 79μg, pantothenate 0.1mg, C 27mg. A 40 g serving is a source of folate, vitamin C.

 Pak choi, composition/100 g: (edible portion 88%) water 95.3 g, 54 kJ (13 kcal), protein 1.5 g, fat 0.2 g, carbohydrate 2.2 g (1.2 g sugars), fibre 1 g, ash 0.8 g, Ca 105mg, Fe 0.8mg,Mg 19mg, P 37mg, K 252mg, Na 65mg, Zn 0.2mg, Mn 0.2mg, Se 0.5μg, vitamin A 223μg RE (2722μg carotenoids), E 0.1mg, K 35.8mg, B1 0.04mg,B2 0.07mg, niacin 0.5mg,B6 0.19mg, folate 66μg, pantothenate 0.1mg, C 45mg. A 40 g serving is a source of vitamin A, folate, a rich source of vitamin C. cabbage palm Several types of palm tree