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Cabbage, chinese (pak-choi), raw
Carbohydrates 2.18 g Proteins 1.5 g Fats 0.2 g
Carbohydrate 4 Protein 4 Fat 9
Carbohydrate 9 kcal Protein 6 kcal Fat 2 kcal
Histidine 0.026 g Isoleucine 0.085 g Leucine 0.088 g Lysine 0.089 g Methionine 0.009 g Phenylalanine 0.044 g Threonine 0.049 g Tryptophan 0.015 g Valine 0.066 g
Total polyunsaturated 0.096 g Omega 3 (n-3) 0.055 g Omega 6 (n-6) 0.042 g Total monounsaturated 0.015 g Total saturated 0.027 g Total trans 0 g Cholesterol 0 mg
Vitamin C 45 mg Folate, total 66 µg Folate, DFE 66 µg Vitamin B-1 (Thiamin/Thiamine) - mg Vitamin B-2 (Riboflavin) 0.07 mg Vitamin B-3 (Niacin) 0.5 mg Vitamin B-5 (Pantothenic acid) 0.088 mg Vitamin B-6 0.194 mg Vitamin B-12 (Cobalamin) 0 µg Vitamin A (RAE) 223 µg Vitamin E (alpha-tocopherol) 0.09 mg Vitamin D (D2 + D3) 0 IU Vitamin K (phylloquinone) 45.5 µg
Calcium, Ca 105 mg Iron, Fe 0.8 mg Magnesium, Mg 19 mg Phosphorus, P 37 mg Potassium, K 252 mg Sodium, Na 65 mg Zinc, Zn 0.19 mg Copper, Cu 0.021 mg Manganese, Mn 0.159 mg Selenium, Se 0.5 µg
n-6 : n-3 ratio:
1 : 1.3
The red-green bar above represents how much omega 6 (in red) is present, versus omega 3 (in green). Idealy they should be in equal proportion 1:1 (half red and half green).
n-6 / n-3 proportion:
0.77
Lower is better: ≤ 1 is best, ≤ 4 is ok, > 4 means too much omega 6, replace or combine with higher omega 3 ingredients to balance out.
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