Vegetables / Leafy Greens
Chinese cabbage, boiled
PhilFCT
Macronutrients
Nutrition Facts
| Serving Size: 100g |
| Calories | 15kcal / 2530kcal (0.59%) low |
Macronutrients
Protein | 1 g/ 71g (1%) | ||||||
Total Fat | 0.1 g/ 42g (0.24%) low | ||||||
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Total Carbs | 2.4 g/ 348g (0.69%) | ||||||
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Vitamins
Vit A | 0 mcg RAE/ 700mcg RAE (0%) |
Vit B1 | 0.02 mg/ 1mg (1%) |
Vit B2 | 0.02 mg/ 1mg (1%) |
Vit B3 | 0.5 mg NE/ 16mg NE (3%) |
Vit C | 17 mg/ 70mg (24%) source |
Minerals
Calcium | 82 mg/ 750mg (10%) |
Phosphorus | 18 mg/ 700mg (2%) |
Iron | 0.4 mg/ 12mg (3%) |
Sodium | 7 mg/ 1500mg (0.47%) very low |
What is this food?
Chinese cabbage (bok choy), boiled. It’s a leafy vegetable that’s low in calories and light on the stomach, usually eaten as a side dish with rice and ulam.
Why it matters to health
Chinese cabbage is a good choice for everyday meals because it adds fiber (about 1.4 g per 100 g) to help you feel full and support healthy digestion. It also provides small amounts of carbs and natural sugar, plus very little fat and cholesterol. Sodium is low (about 7 mg per 100 g) when boiled plain, which helps keep your overall daily salt intake in check. The fiber and water content make it a great “volume” food—helpful when you’re aiming for balanced portions across your 3 meals and 1–2 snacks.
Healthier tips
- Serve it with your main ulam and rice: aim for 1–2 cups of boiled vegetables per meal (adjust to your appetite and activity).
- Boil or lightly sauté with minimal oil; if you use soy sauce, use small amounts and taste first.
- Pair with protein (fish, chicken, tofu, eggs) and a sensible rice portion for better satiety.
- If you’re watching sodium, avoid adding extra salt or salty toppings; use herbs, garlic, or calamansi for flavor.
Common Filipino dishes
Pancit canton with bok choy, Tinola with cabbage, Ginisang bok choy, Chinese-style stir-fried cabbage, Lugaw with boiled cabbage
Images
Disclaimer
Juan Nutrisyon provides educational nutrition information to help users better understand the foods they eat. Nutrient values are sourced from reputable databases including the Philippine Food Composition Tables (FCT) and USDA FoodData Central. Calculation methods for estimating nutrients across multiple foods have been reviewed by a licensed dietitian. The information provided is not intended to diagnose, treat, cure, or prevent any disease. While every effort is made to ensure accuracy, Juan Nutrisyon has not yet undergone formal clinical validation studies and should not replace personalized medical advice from a qualified healthcare professional.
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