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Japan — MEXT STDT

Tatsoi, leaves, boiled

Per-100 g nutrient composition · Vegetables.
A neutral nutrient reference — not veterinary or dietary advice.

Nutrients (46)

NutrientValueUnit
Refuse6%
Energy (kcal)13kcal/100 g
Energy (kJ)54kJ/100 g
Water95g/100 g
Protein, calculated from reference nitrogen1.1g/100 g
Protein, calculated as the sum of amino acid residues0.9g/100 g
Lipid0.2g/100 g
Fatty acid, triacyl-glycerol equivalents0.1g/100 g
Fatty acid, saturated0.02g/100 g
Fatty acid, poly-unsaturated0.08g/100 g
Cholesterol0mg/100 g
Carbohydrate, total, calculated by difference2.3g/100 g
Dietary fiber, soluble0.3g/100 g
Dietary fiber, insoluble1.8g/100 g
Dietary fiber, total2.1g/100 g
Ash0.9g/100 g
Sodium23mg/100 g
Potassium320mg/100 g
Calcium110mg/100 g
Magnesium18mg/100 g
Phosphorus43mg/100 g
Iron0.6mg/100 g
Zinc0.4mg/100 g
Copper0.04mg/100 g
Manganese0.32mg/100 g
Retinol0µg/100 g
alpha-Carotene0µg/100 g
beta-Carotene2400µg/100 g
beta- Cryptoxanthin32µg/100 g
beta- Carotene equivalents2400µg/100 g
Retinol activity equivalents200µg/100 g
Vitamin D0µg/100 g
alpha-Tocopherol1.7mg/100 g
delta-Tocopherol0mg/100 g
Vitamin K230µg/100 g
Thiamin0.02mg/100 g
Riboflavin0.03mg/100 g
Niacin0.4mg/100 g
Vitamin B-60.05mg/100 g
Vitamin B-120µg/100 g
Folate42µg/100 g
Pantothenic acid0.09mg/100 g
Ascorbic acid14mg/100 g
Salt equivalents0.1g/100 g
Nitrate ion0.5g/100 g
Yield90%
beta-Tocopherolmg/100 g
gamma-Tocopherolmg/100 g

Source

Source: MEXT — Standard Tables of Food Composition in Japan (Government of Japan Standard Terms of Use). Food code 06127. Original source.

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