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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