Nutritional value and chemical composition.
The table shows the content of nutrients (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams edible part.
| Nutrient | Quantity | Norm** | % of the norm in 100 g | % of the norm in 100 kcal | 100% normal |
| Calorie value | 14 kCal | 1684 kCal | 0.8% | 5.7% | 12029 g |
| Proteins | 1.5 g | 76 g | 2% | 14.3% | 5067 g |
| Fats | 0.17 g | 56 g | 0.3% | 2.1% | 32941 g |
| Carbohydrates | 0.71 g | 219 g | 0.3% | 2.1% | 30845 g |
| Alimentary fiber | 1.7 g | 20 g | 8.5% | 60.7% | 1176 g |
| Water | 95.24 g | 2273 g | 4.2% | 30% | 2387 g |
| Ash | 0.68 g | ~ | |||
| Vitamins | |||||
| Vitamin A, RE | 48 μg | 900 μg | 5.3% | 37.9% | 1875 g |
| Vitamin B1, thiamine | 0.044 mg | 1.5 mg | 2.9% | 20.7% | 3409 g |
| Vitamin B2, riboflavin | 0.044 mg | 1.8 mg | 2.4% | 17.1% | 4091 g |
| Vitamin B5, pantothenic | 0.08 mg | 5 mg | 1.6% | 11.4% | 6250 g |
| Vitamin B6, pyridoxine | 0.177 mg | 2 mg | 8.9% | 63.6% | 1130 g |
| Vitamin B9, folate | 53 μg | 400 μg | 13.3% | 95% | 755 g |
| Vitamin C, ascorbic | 15.8 mg | 90 mg | 17.6% | 125.7% | 570 g |
| Vitamin PP, NE | 0.5 mg | 20 mg | 2.5% | 17.9% | 4000 g |
| Macronutrients | |||||
| Potassium, K | 225 mg | 2500 mg | 9% | 64.3% | 1111 g |
| Calcium, Ca | 32 mg | 1000 mg | 3.2% | 22.9% | 3125 g |
| Magnesium, Mg | 10 mg | 400 mg | 2.5% | 17.9% | 4000 g |
| Sodium, Na | 245 mg | 1300 mg | 18.8% | 134.3% | 531 g |
| Sulfur, S | 15 mg | 1000 mg | 1.5% | 10.7% | 6667 g |
| Phosphorus, P | 39 mg | 800 mg | 4.9% | 35% | 2051 g |
| Trace Elements | |||||
| Iron, Fe | 0.3 mg | 18 mg | 1.7% | 12.1% | 6000 g |
| Manganese, Mn | 0.153 mg | 2 mg | 7.7% | 55% | 1307 g |
| Copper, Cu | 29 μg | 1000 μg | 2.9% | 20.7% | 3448 g |
| Selenium, Se | 0.4 μg | 55 μg | 0.7% | 5% | 13750 g |
| Zinc, Zn | 0.18 mg | 12 mg | 1.5% | 10.7% | 6667 g |
| Essential Amino Acids | |||||
| Arginine * | 0.084 g | ~ | |||
| valine | 0.066 g | ~ | |||
| Histidine * | 0.026 g | ~ | |||
| Isoleucine | 0.085 g | ~ | |||
| leucine | 0.088 g | ~ | |||
| lysine | 0.089 g | ~ | |||
| methionine | 0.009 g | ~ | |||
| threonine | 0.049 g | ~ | |||
| tryptophan | 0.015 g | ~ | |||
| phenylalanine | 0.044 g | ~ | |||
| Replaceable amino acids | |||||
| alanine | 0.086 g | ~ | |||
| Aspartic acid | 0.108 g | ~ | |||
| glycine | 0.043 g | ~ | |||
| Glutamic acid | 0.36 g | ~ | |||
| Proline | 0.031 g | ~ | |||
| serine | 0.048 g | ~ | |||
| tyrosine | 0.029 g | ~ | |||
| Cysteine | 0.017 g | ~ | |||
| Saturated fatty acids | |||||
| Saturated fatty acids | 0.036 g | max 18.7 г | |||
| 16: 0 Palmitic | 0.032 g | ~ | |||
| 18: 0 Stearin | 0.004 g | ~ | |||
| Monounsaturated fatty acids | 0.02 g | min 16.8 г | 0.1% | 0.7% | |
| 16: 1 Palmitoleic | 0.002 g | ~ | |||
| 18: 1 Olein (omega-9) | 0.018 g | ~ | |||
| Polyunsaturated fatty acids | 0.061 g | from 11.2 to 20.6 | 0.5% | 3.6% | |
| 18: 2 Linoleic | 0.013 g | ~ | |||
| 18: 3 Linolenic | 0.048 g | ~ | |||
| Omega-3 fatty acids | 0.048 g | from 0.9 to 3.7 | 5.3% | 37.9% | |
| Omega-6 fatty acids | 0.013 g | from 4.7 to 16.8 | 0.3% | 2.1% |
The energy value is 14 kcal.
- cup, shredded = 119 g (16.7 kCal)
- leaf = 14 g (2 kcal)
Peking cabbage (pe-tsai), boiled, with salt rich in vitamins and minerals such as: vitamin B9 – 13,3%, vitamin C – 17,6%
- Vitamin B6 as a coenzyme, they participate in the metabolism of nucleic acids and amino acids. Folate deficiency leads to impaired synthesis of nucleic acids and protein, which results in inhibition of cell growth and division, especially in rapidly proliferating tissues: bone marrow, intestinal epithelium, etc. Insufficient consumption of folate during pregnancy is one of the causes of prematurity, malnutrition, congenital malformations and developmental disorders of the child. A strong association has been shown between folate and homocysteine levels and the risk of cardiovascular disease.
- Vitamin C participates in redox reactions, the functioning of the immune system, promotes the absorption of iron. Deficiency leads to loose and bleeding gums, nosebleeds due to increased permeability and fragility of the blood capillaries.
Tags: calorie content 14 kcal, chemical composition, nutritional value, vitamins, minerals, why is Peking cabbage (pe-tsai) useful, boiled, with salt, calories, nutrients, useful properties Peking cabbage (pe-tsai), boiled, with salt