P Brassica chinensis (Brassicaceae) PDF
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Common name(s)
Bok-Choy; Chinese White Cabbage; Celery Mustard; Chinese Cabbage; Pak-Choi; Celery Cabbage; Chinese Mustard -
How used
Food -
Data Views
Show all rows. Click on column headings to sort table by that column# Activity Chemical Low PPM High PPM StdDev *Reference 3 ALANINE Leaf 860.0 18378.0 1.34 * 15 ALPHA-LINOLENIC-ACID Leaf 510.0 10899.0 0.7 * 32 ALPHA-TOCOPHEROL Leaf 2.0 56.0 -0.94 * 14 ARGININE Leaf 840.0 17951.0 -0.09 * 112 ASCORBIC-ACID Leaf 450.0 9713.0 0.46 * 0 ASH Leaf 8000.0 170960.0 0.92 * 3 ASPARTIC-ACID Leaf 1080.0 23080.0 -0.25 * 53 BETA-CAROTENE Leaf 18.0 385.0 0.54 * 28 CALCIUM Leaf 1050.0 22440.0 0.27 * 0 CARBOHYDRATES Leaf 21800.0 465866.0 -1.16 * 2 CYSTINE Leaf 170.0 3633.0 0.6 * 0 FAT Leaf 2000.0 42740.0 -0.27 * 15 FIBER Leaf 6000.0 128220.0 -0.41 * 8 GLUTAMIC-ACID Leaf 3600.0 76932.0 2.11 * 12 GLYCINE Leaf 430.0 9189.0 -0.33 * 7 HISTIDINE Leaf 260.0 5556.0 0.09 * 6 IRON Leaf 8.0 171.0 -0.49 * 3 ISOLEUCINE Leaf 850.0 18164.0 1.57 * 0 KILOCALORIES Leaf 130.0 2778.0 -0.39 * 2 LEUCINE Leaf 880.0 18806.0 0.35 * *Unless otherwise noted all references are to Duke, James A. 1992. Handbook of phytochemical constituents of GRAS herbs and other economic plants. Boca Raton, FL. CRC Press.