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Nutrition - Facts for Cabbage, raw
Nutrition
Facts
Nutrition facts for a little less than ¼ pound (100 grams) of Cabbage, raw.
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per 100 grams
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Cabbage, raw


Calories 25 Calories from Fat 1
(4%)
[1]

% Total Quantity

Total Fat 0g 0%

Saturated Fat 0g 0%

Trans Fat g %

Cholesterol 0mg 0%

Sodium 18mg 0.02%

Potassium 170mg 0.17%

Total Carbohydrate 6g 6%

Protein 1g 1%



NutrientQuantityUnits
Alanine 0.04 g
Alcohol, ethyl 0.00 g
Apigenin 0.01 mg
Arginine 0.07 g
Ash 0.64 g
Aspartic acid 0.12 g
Betaine 0.40 mg
Caffeine 0.00 mg
Calcium, Ca 40.00 mg
Carbohydrate, by difference 5.80 g
Carotene, alpha 33.00 mcg
Carotene, beta 42.00 mcg
Cholesterol 0.00 mg
Choline, total 10.70 mg
Copper, Cu 0.02 mg
Cryptoxanthin, beta 0.00 mcg
Cystine 0.01 g
Dihydrophylloquinone 0.00 mcg
Energy 25.00 kcal
Energy 103.00 kJ
Fatty acids, total monounsaturated 0.02 g
Fatty acids, total polyunsaturated 0.02 g
Fatty acids, total saturated 0.03 g
Fiber, total dietary 2.50 g
Fluoride, F 1.00 mcg
Folate, DFE 43.00 mcg_DFE
Folate, food 43.00 mcg
Folate, total 43.00 mcg
Folic acid 0.00 mcg
Fructose 1.45 g
Galactose 0.00 g
Glucose (dextrose) 1.67 g
Glutamic acid 0.29 g
Glycine 0.03 g
Histidine 0.02 g
Iron, Fe 0.47 mg
Isoleucine 0.03 g
Kaempferol 0.12 mg
Lactose 0.00 g
Leucine 0.04 g
Lutein + zeaxanthin 30.00 mcg
Luteolin 0.04 mg
Lycopene 0.00 mcg
Lysine 0.04 g
Magnesium, Mg 12.00 mg
Maltose 0.01 g
Manganese, Mn 0.16 mg
Methionine 0.01 g
Myricetin 0.00 mg
Niacin 0.23 mg
Pantothenic acid 0.21 mg
Phenylalanine 0.03 g
Phosphorus, P 26.00 mg
Phytosterols 11.00 mg
Potassium, K 170.00 mg
Proline 0.05 g
Protein 1.28 g
Quercetin 0.01 mg
Retinol 0.00 mcg
Riboflavin 0.04 mg
Selenium, Se 0.30 mcg
Serine 0.05 g
Sodium, Na 18.00 mg
Starch 0.00 g
Sucrose 0.08 g
Sugars, total 3.20 g
Theobromine 0.00 mg
Thiamin 0.06 mg
Threonine 0.04 g
Tocopherol, beta 0.00 mg
Tocopherol, delta 0.00 mg
Tocopherol, gamma 0.00 mg
Total lipid (fat) 0.10 g
Tryptophan 0.01 g
Tyrosine 0.02 g
Valine 0.04 g
Vitamin A, IU 98.00 IU
Vitamin A, RAE 5.00 mcg_RAE
Vitamin B-12 0.00 mcg
Vitamin B-12, added 0.00 mcg
Vitamin B-6 0.12 mg
Vitamin C, total ascorbic acid 36.60 mg
Vitamin D 0.00 IU
Vitamin D (D2 + D3) 0.00 mcg
Vitamin E (alpha-tocopherol) 0.15 mg
Vitamin E, added 0.00 mg
Vitamin K (phylloquinone) 76.00 mcg
Water 92.18 g
Zinc, Zn 0.18 mg

References:

  1. Dr. Michael Colgan. "Optimum Sports Nutrition". 1993.
  2. Nutrient Data Laboratory, ARS, USDA. "National Food and Nutrient Analysis Program Wave 6h". 2002 Beltsville MD
  3. Nutrient Data Laboratory, ARS, USDA. "Nutrient content of ethnic and geographic specific foods, Southern Testing and Research Laboratories". 1995 Beltsville MD
  4. Nutrient Data Laboratory, ARS, USDA. "NDL Report Vitamin E 1991". 1991 Beltsville MD
  5. Food and Drug Administration (FDA), DHHS. "FDA Total Diet Study". 1983
  6. Food and Drug Administration (FDA), DHHS. "FDA Total Diet Study". 1984
  7. Food and Drug Administration (FDA), DHHS. "FDA Total Diet Study". 1985
  8. Food and Drug Administration (FDA), DHHS. "FDA Total Diet Study". 1986
  9. Nutrient Data Laboratory, ARS, USDA. "Variability of the sugar content of foods". 1989 Beltsville MD
  10. Nutrient Data Laboratory, ARS, USDA. "Nutrient Analysis of Selected Foods, University of Georgia". 1987 Beltsville MD
  11. Nutrient Data Laboratory, ARS, USDA. "Dietary Fiber and Sugars in Commonly Consumed Foods". 1994 Beltsville MD
  12. A. Hughes, R.C. Lindsay. "Liquid chromatographic analysis of sugars and mannitol in cabbage and fermenting sauerkraut". 1985 Journal of Food Science 50 6 Pg. 1662 - 1667
  13. Nutrient Data Laboratory, ARS, USDA. "NDL Report Vitamin E 1997". 1997 Beltsville MD
  14. LIgia Almeida-Muradian, Fausto Fiorini, Marilene Penteado. "Provitamin A Evaluation of External and Internal Leaves of Cabbage (Brassica oleracea L. var. capitata)". 1995 Ciencia e Tecnologia de Alimentos 15 2 Pg. 108 - 111
  15. F Khachik, G R Beecher, N F Whittaker. "Separation, identification and quantification of the major carotenoid and chlorophyll constituents in extracts of several green vegetables by liquid chromatography". 1986 J Agr Food Chem 34 Pg. 603 - 616
  16. D.J. Hart, K.J. Scott. "Development and evaluation of an HPLC method for the analysis of carotenoids in foods, and the measurement of the carotenoid content of vegetables and fruits commonly consumed in the UK". 1995 Food Chemistry 54 Pg. 101 - 111
  17. T.J. Koivu, V. I. Piironen, S.K. Henttonen, P.H. Mattila. "Determination of Phylloquinone in Vegetables, Fruits, and Berries by High-Performance Liquid Chromatography with Electrochemical Detection". 1997 American Chemical Society
  18. V. I. Piironen, T.J. Koivu. "Quality of Vitamin K Analysis and Food Composition Data in Finland". 1998 Food Chemistry 68 Pg. 223 - 226
  19. Robert Ophaug. "Fluoride, Unpublished - Ophaug". Microdiffision
  20. Nutrient Data Laboratory, ARS, USDA. "National Food and Nutrient Analysis Program Wave 6d". 2002 Beltsville MD

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