1 serving (100 grams) contains 25 calories, 1.5 grams of protein, 0.2 grams of fat, and 4.5 grams of carbohydrates.
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Nutrition Information
Calories |
59.5 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 0.5 g | 0% | |
| Saturated Fat | 0.1 g | 0% | |
| Polyunsaturated Fat | 0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 47.6 mg | 2% | |
| Total Carbohydrates | 10.7 g | 3% | |
| Dietary Fiber | 6.0 g | 21% | |
| Sugars | 4.8 g | ||
| protein | 3.6 g | 7% | |
| Vitamin D | 0 mcg | 0% | |
| Calcium | 95.2 mg | 7% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 476.2 mg | 10% | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Food Attributes
Source of Calories
About Chinese vegs
Chinese vegetables, often referred to as "Asian greens," encompass a diverse variety of leafy greens, stems, and roots commonly used in Chinese cuisine. Popular examples include bok choy, Chinese broccoli (gai lan), napa cabbage, and water spinach. These vegetables are rich in vitamins A, C, and K, as well as minerals like calcium and iron, making them highly nutritious. Their high fiber content supports digestive health, while antioxidants found in many of these greens help fight inflammation and promote overall well-being. Typically low in calories and fat, Chinese vegetables are versatile and can be steamed, stir-fried, or added to soups. However, preparation methods matter; stir-frying with excessive oil or adding high-sodium sauces may reduce their nutritional benefits. Rooted in traditional Chinese cooking, these vegetables have been a dietary staple for centuries, valued for their natural flavors and health-enhancing properties.
