Bacha is a Fijian leafy green eaten cooked, supplying fibre, vitamin A from beta-carotene, vitamin C, folate, and some iron. Traditional leafy greens like this contribute important micronutrients in local diets.
Always cook before eating; brief steaming or simmering reduces oxalates while keeping vitamin A.
Where Bacha, raw Stands Out
Macronutrients per 100g
Vitamins & Minerals
| Nutrient | Per 100g | % Daily Value* | Level |
|---|---|---|---|
| Calcium | 520 mg | 65% | |
| Phosphorus | 180 mg | 26% | |
| Niacin equivalents (NE) | 4.00 mg | 25% | |
| Iron | 0.700 mg | 5% | |
| Niacin (B3) | 0.600 mg | 4% | |
| Copper | 0.110 mg | 11% | |
| Vitamin C | 0.000 mg | 0% | |
| Sucrose | 0.000 g | — | |
| Glucose (dextrose) | 0.000 g | — | |
| Maltose | 0.000 g | — | |
| Fructose | 0.000 g | — |
* % Daily Value is the proportion of an adult
EU Nutrient Reference Value (NRV) supplied by 100g of this food.
NRVs are the labelling standard — the same basis as the “%RI” figures printed on
food packaging — so these percentages are directly comparable with a shop label.
They are a single adult figure and do not vary by age or sex, which is why they
sometimes differ from UK dietary reference values: the NRV for vitamin C is 80mg
where the UK RNI is 40mg. When Nutriofia assesses your own intake in the
reports and trackers, it uses the age- and sex-specific UK values instead.
Fibre is shown without a percentage. Our fibre values use the UK
Englyst NSP method, while the published 30g daily goal is an AOAC figure — the two
are measured differently and a single percentage would mislead.
How we source and normalise our data →