Boiled pak-choi with salt has 12 kcal per 100 g. Barely any calories even after cooking. The stems stay crunchy while the leaves wilt — a two-texture vegetable.
How should I track Cabbage, chinese (pak-choi), cooked, boiled, drained, with salt?
For consistent tracking of Cabbage, chinese (pak-choi), cooked, boiled, drained, with salt, weigh it raw. Cooking method changes both weight and calorie density — steaming barely changes anything, but roasting with oil or frying can double the calories. A systematic review (Whitton et al., Adv Nutr 2022) found vegetables are omitted from food logs 2–85% of the time, often because people assume they are "free" calorically. While most vegetables are indeed low-calorie, the fats added during cooking are not. Log the oil, butter, or dressing separately to keep your tracking accurate.