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Japan — MEXT STDT

Tatsoi, leaves, raw

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
Water94.3g/100 g
Protein, calculated from reference nitrogen1.3g/100 g
Protein, calculated as the sum of amino acid residues1.1g/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 difference2.2g/100 g
Dietary fiber, soluble0.2g/100 g
Dietary fiber, insoluble1.7g/100 g
Dietary fiber, total1.9g/100 g
Ash1.3g/100 g
Sodium29mg/100 g
Potassium430mg/100 g
Calcium120mg/100 g
Magnesium23mg/100 g
Phosphorus46mg/100 g
Iron0.7mg/100 g
Zinc0.5mg/100 g
Copper0.05mg/100 g
Manganese0.38mg/100 g
Retinol0µg/100 g
alpha-Carotene0µg/100 g
beta-Carotene2200µg/100 g
beta- Cryptoxanthin27µg/100 g
beta- Carotene equivalents2200µg/100 g
Retinol activity equivalents180µg/100 g
Vitamin D0µg/100 g
alpha-Tocopherol1.5mg/100 g
beta-Tocopherol0mg/100 g
delta-Tocopherol0mg/100 g
Vitamin K220µg/100 g
Thiamin0.05mg/100 g
Riboflavin0.09mg/100 g
Niacin0.9mg/100 g
Vitamin B-60.12mg/100 g
Vitamin B-120µg/100 g
Folate65µg/100 g
Pantothenic acid0.19mg/100 g
Ascorbic acid31mg/100 g
Salt equivalents0.1g/100 g
Nitrate ion0.7g/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 06126. Original source.

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