-IBIS-1.5.0-
rx
food
bok choy
nutrition
definition
bok choy:
Ayurvedic:
Chinese:
» qualities: sweet-astringent, cooling
» actions: affects the Stomach and Large Intestine, clears Heat, rids Food Stagnation, lubricates Intestines; cools fever, quenches thirst
» uses: hot cough with excessive phlegm; dermatitis from paint; small fibers in the eye; petrol poisoning through inhalation; constipation, indigestion, diabetes
» contraindications: deficient Qi
naturopathic:
biochemical: calcium, phosphorus, iron; vitamins B1, B2, B3 and C
» form: boiled chinese cabbage (bok-choy)
» portion: 0.5 cup
» calories (kcal): 10
» weight (g): 85
» water (%): 95.5
» protein (g): 1.3
» fat (g): 0.1
» carbohydrates (g): 1.5
» unsaturated fatty acid (g): 0.1
» saturated fatty acid (g): 0
» calories from fat (%): 9
» cholesterol (mg):
» dietary fiber (g):
» vitamin A (RE): 218
» vitamin A (IU): 2183
» vitamin B1 (mg): 0.03
» vitamin B2 (mg): 0.05
» vitamin B3 (mg): 0.4
» vitamin B6 (mg):
» vitamin B12 (mcg): 0
» vitamin C (mg): 22
» vitamin E (IU):
» folic acid (mcg):
» pantothenic acid (mg):
» sodium (mg): 29
» potassium (mg): 315
» calcium (mg): 79
» phosphorus (mg): 25
» magnesium (mg): 9
» iron (mg): 0.88
» zinc (mg):
» copper (mg):
» manganese (mg):
Agriculture Handbook #8
Chao-Liang, p. 33
Ni, p. 30
footnotes