• med fat 3.80g 3.80%
  • low sat fat 0.40g 0.40%
  • med salt 336.32mg 0.33%
  • low sugar 2.16g 2.16%
*As guideline of daily recommended intake per 100g

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Ingredients:

Cooking method:

  1. Wash and cut baby bok choy bunches into four sections through the centre.
  2. Bring a wok full of water to the boil, blanch vegetables for 1 minute maintaining maximum heat.
  3. Thoroughly drain in a colander and spread on a plate.
  4. Heat oil in a wok until smoking. Add ginger and garlic and the blanched vegetables. Toss over moderate heat until vegetables are heated through (approx. 2 minutes).

Nutritional information:

Average quantity per Serving
Average quantity per 100g
Weight (g)
179.10g
100.00g
Energy (kJ)
647.18kJ
361.35kJ
Protein (g)
6.27g
3.50g
Total fat (g)
6.81g
3.80g
- Saturated fat (g)
0.71g
0.40g
- Polyunsaturated fat (g)
2.75g
1.54g
- Monounsaturated fat (g)
2.75g
1.54g
Cholesterol (mg)
0.00mg
0.00mg
Carbohydrate-available (g)
14.08g
7.86g
CarbohydrateSE (g)
14.08g
7.86g
- Sugars (g)
3.87g
2.16g
Water (g)
141.90g
79.23g
Dietary fibre (g)
6.31g
3.52g
Thiamin (mg)
0.14mg
0.08mg
Riboflavin (mg)
0.09mg
0.05mg
Niacin (mg)
1.83mg
1.02mg
Niacin equivalents (mg)
3.08mg
1.72mg
Vitamin C (mg)
21.28mg
11.88mg
Total folate (ug)
81.05ug
45.26ug
Total vitamin A equivalents (ug)
229.53ug
128.16ug
Retinol (ug)
0.11ug
0.06ug
Beta carotene equivalents (ug)
1374.53ug
767.46ug
Sodium (mg)
602.35mg
336.32mg
Potassium (mg)
336.91mg
188.11mg
Magnesium (mg)
58.26mg
32.53mg
Calcium (mg)
52.77mg
29.46mg
Phosphorus (mg)
161.71mg
90.29mg
Iron (mg)
2.17mg
1.21mg
Zinc (mg)
1.03mg
0.58mg

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