Nutritive Value of Pechay, Brassica rapa L.

Pechay (Brassica rapa L. cv group Pak Choi) is an erect, biennial herb, cultivated as an annual about 15-30 cm tall in vegetative stage. Ovate leaves are arranged spirally and spreading. The petioles are enlarged and grow upright forming a subcylindrical bundle. Inflorescence is a raceme with pale yellow flowers. Seeds are 1 mm in diameter and are reddish to blackish brown in color. (BPI)

pechay plant

It is use mainly for its immature, but fully expanded tender leaves. The succulent petioles are often the preferred part. It is used as main ingredient for soup and stir-fried dishes. In Chinese cuisine, its green petioles and leaves are also used as garnish.  Pechay is a good source of calcium, phosphorus, iron and vitamin B. Decoction of the rhizomes and young leaves can be used for hemoptysis and coughs.

Nutritive Value of Pechay (per 100g edible portion)


Water                           93.0 g
Protein                          1.7 g
Fat                               0.2 g
Carbohydrates                3.1 g
Fiber                             0.7 g
Ash                              0.8 g
B-carotene                    2.3 g
Vitamin C                     53.0 mg
Calcium                     102.0 mg
Phosphorus                 46.0 mg
Iron                             2.6 mg
Energy Value                86.0 kJ


source: da-bpi

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