Diets Premium
1051 views
Download
Chinese cabbage, steamed (without added fat and salt)
1 / 1

Chinese cabbage, steamed (without added fat and salt)

g No Added Fat Chinese Cabbage Steamed Simmered Cabbage
12 KCAL KCAL / 100g
1.3g Protein
0.2g Fat
1.2g Carbohydrates
No Added Fat Chinese Cabbage Steamed Simmered Cabbage

Chinese cabbage, steamed (without added fat and salt)

12 KCAL / 100g
1.3g Protein
0.2g Fat
1.2g Carbohydrates

Nutrients

Nutrients
Name / 100g
Alcohol 1 g
Ash 0.5 g
Beta-Glucan 0.02 g
Boron 0.03 mg
Calcium 32 mg
Carbohydrate 1.2 g
Carotene Beta 39 mg
Chloride 18 mg
Chlorine 18 mg
Cholesterol 1 mg
Chromium 0 µg
Citric acid 5 mg
Cobalt 0 µg
Copper 0.01 mg
Fat 0.2 g
Fatty monounsaturated 0.03 g
Fatty polyunsaturated 0.1 g
Fatty saturated 0.04 g
Fatty trans 0 g
Fiber 1.5 g
Fiber insoluble 1 g
Fiber soluble 0.5 g
Fluoride 0 mg
Fructose 0.4 g
Glicemyc Index 32 µg
Glucose 0.3 g
Glutamine 0.1 g
Inulin 0.01 g
Iodine 0.3 µg
Iron 0.3 mg
Lactose 1 g
Lutein + zeaxanthin 120 mg
Magnesium 8.4 mg
Malic acid 10 g
Manganese 0.1 mg
Molybdenum 0 µg
Natron 5.9 g
Nickel 0 mg
Nitrogen 0.02 g
Omega 3 0.04 g
Omega 6 0.06 g
Oxalic acid 2 mg
Phosphorus 40 mg
Phytosterols 2 mg
Potassium 160 mg
Protein 1.3 g
Protein Plant 1.3 g
Quinic acid 1 g
Salt 0.03 g
Selenium 0.2 µg
Silica 0.1 mg
Sodium 10 mg
Starch 0.1 g
Sucrose 0.1 g
Sugar 1.1 g
Sugar added 1 g
Sulfur 18 mg
Total Carbohydrates 1.2 g
Total Fat 0.2 g
Total Protein 1.3 g
Vitamin A 3 µg
Vitamin ARE 7 µg
Vitamin B1 (Thiamin) 0.03 mg
Vitamin B2 (Riboflavin) 0.03 mg
Vitamin B3 (Niacin) 0.33 mg
Vitamin B5 (Pantothenic acid) 0.16 mg
Vitamin B6 (Pyridoxine) 0.13 mg
Vitamin B7 (Biotin) 3 mg
Vitamin B9 (Folate) 32 µg
Vitamin C (Ascorbic acid) 12 mg
Vitamin D 1 µg
Vitamin D3 1 µg
Vitamin E 0.3 mg
Vitamin K 200 µg
Water 96.5 g
Zinc 0.2 mg

Recipes with the use of the current food

Filter by difficulty, preparation time, and ingredients to find the perfect dish for today.

Fish fingers with peas

Knowledge Hub

Expert Nutrition Insights

Related articles based on current site

Culinary recipes centered on cabbage – preparation techniques and applications of this remarkable vegetable in home cooking

Cabbage, a biennial plant descended from wild cabbage varieties, has historically served a dual purpose—both as a dietary staple and as an ornamental feature in residential and garden settings. According to the ANDI (*Aggregate Nutrient Density Index*), which evaluates foods based on the ratio of nutrient content to caloric value, it ranks at the very top in terms of nutritional density. Let us therefore explore how this underappreciated yet highly versatile vegetable can be incorporated into everyday meals, yielding distinctive and flavorful dishes that highlight its exceptional qualities.

View Details

The traditional culinary art of Japan: distinctive traits and regional classic dishes

To most of us, Japanese culinary culture is inextricably linked with the delicately prepared sushi, yet this nation harbors a far richer spectrum of flavors and cooking techniques. A typical meal in Japan is not merely rice served in a wooden bowl accompanied by green tea as an indispensable complement—it is, above all, a harmony of simplicity, seasonal ingredient selection, and meticulous attention to detail. Rice, serving as the foundation for most dishes, is not just a staple but also a cultural symbol deeply rooted in millennia-old traditions. What is particularly fascinating, however, is the immense culinary diversity across the archipelago’s regions. From the bold, aromatic soups of Hokkaido to the subtle flavors of Kyoto and the robust dishes of Okinawa, each prefecture boasts its own unique recipes, cooking methods, and local ingredients that have shaped its culinary identity for centuries. It is worth noting that Japanese cuisine is not merely a collection of dishes but also a philosophy that emphasizes balance among the five fundamental tastes: sweet, sour, salty, bitter, and umami. The latter, often overlooked in Western cuisines, plays a pivotal role here, lending depth and complexity to the dishes. Equally significant are the preparation methods—from raw *sashimi* to simmered *nimono* and deep-fried *tempura*—each demanding not only skill but also a profound understanding of the ingredients and their seasonal availability.

View Details

Lithuanian culinary art: defining features, heritage, and time-honored recipes

The culinary heritage of Lithuania, our northern neighbor, is fundamentally rooted in grain-based preparations and potato-centric dishes as dietary staples. Among the most frequently incorporated vegetables are potatoes in their myriad forms, various legume varieties, both white and red cabbage, turnips, beetroots, and curly kale. A defining characteristic of Lithuanian cuisine lies in its remarkable satiety factor and substantial caloric density. Historically, the region's inhabitants—primarily engaged in agricultural labor—required nutrient-dense meals to sustain the physical demands of their work. This cultural phenomenon is encapsulated in a widely recognized proverb: "A well-nourished individual is an efficient worker."

View Details

Dr. Bardadine's Nutritional Plan - How It Revolutionized My Life

Over the years, I experimented with various dietary approaches - from Paleo to the Cabbage Soup Diet - and mastered them thoroughly. However, beyond temporary weight loss and unpleasant side effects, they offered no lasting benefits. Instead, mounting frustration and relentless weight regain became my constant companions.

View Details

Capuchin diet: Comprehensive dietary plan, weekly effects, user reviews, and recipe for weight-loss-promoting capuchin soup

The cabbage-based diet, also referred to as the Kwasniewski diet or the President's diet, falls under the category of simple, monotonous, and budget-friendly weight-loss approaches. While it delivers rapid results, it is not beneficial for overall health, as the body tends to revert to its original weight once the diet is discontinued. Is the Capuchin diet truly worth pursuing?

View Details

Capuchin diet - fundamental rules, benefits, drawbacks, and recipe for capuchin soup

The Capuchin diet, also known as the President's Diet or the Kwaśniewski Diet, gained popularity about 10 years ago. The diet is simple to use, inexpensive, and quickly shows results in terms of weight loss. Additionally, the maximum duration of one week is an incentive for many people to try this method of weight loss. However, it is important to note that the Capuchin diet produces quick and easy results, which is not beneficial for the body as it quickly returns to its original size after stopping the diet and often even adds extra weight. Therefore, it is worth considering whether it is even worth following the Capuchin diet.

View Details

Vegetables cooked by steaming - pots for steaming... Which vegetables should be cooked by steaming?

Billions of people prepare their meals in their homes, restaurants, or at a friend's place every day, using diverse methods of food preparation such as frying, steaming, baking, and stewing. Read the article to learn more about this method of food preparation that proves to be the healthiest. Discover which vegetables are the best for steaming and which devices should be used to achieve the best results.

View Details

Fighting the common cold - the curative power of fermented cabbage, parsley, and hawthorn

The winter season approaches, the time with the highest frequency of colds and flu. Our immunity weakens, and frequent temperature changes promote diseases. We transition from heated homes, offices, and cars to cold, windy surroundings, often with unpleasant showers. Almost everyone now has to cope with catarrh, cough, shivering, and fever.

View Details

Scan this QR code to access this page quickly on your mobile device.

QR Code