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Nutrition - Facts for Cabbage, red, raw
Nutrition
Facts
Nutrition facts for a little less than ¼ pound (100 grams) of Cabbage, red, raw.
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per common measure #2



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Cabbage, red, raw


Calories 31 Calories from Fat 1
(5%)
[1]

% Total Quantity

Total Fat 0g 0%

Saturated Fat 0g 0%

Trans Fat g %

Cholesterol 0mg 0%

Sodium 27mg 0.03%

Potassium 243mg 0.24%

Total Carbohydrate 7g 7%

Protein 1g 1%



NutrientQuantityUnits
Alanine 0.05 g
Alcohol, ethyl 0.00 g
Apigenin 0.01 mg
Arginine 0.08 g
Ash 0.64 g
Aspartic acid 0.14 g
Betaine 0.10 mg
Caffeine 0.00 mg
Calcium, Ca 45.00 mg
Carbohydrate, by difference 7.37 g
Carotene, alpha 0.00 mcg
Carotene, beta 670.00 mcg
Catechin(+)- 0.00 mg
Cholesterol 0.00 mg
Choline, total 17.10 mg
Copper, Cu 0.02 mg
Cryptoxanthin, beta 0.00 mcg
Cystine 0.01 g
Dihydrophylloquinone 0.00 mcg
Energy 31.00 kcal
Energy 130.00 kJ
Epicatechin 3-gallate(-)- 0.00 mg
Epicatechin(-)- 0.00 mg
Epigallocatechin 3-gallate(-)- 0.00 mg
Epigallocatechin(-)- 0.00 mg
Fatty acids, total monounsaturated 0.01 g
Fatty acids, total polyunsaturated 0.08 g
Fatty acids, total saturated 0.02 g
Fiber, total dietary 2.10 g
Folate, DFE 18.00 mcg_DFE
Folate, food 18.00 mcg
Folate, total 18.00 mcg
Folic acid 0.00 mcg
Fructose 1.48 g
Galactose 0.00 g
Gallocatechin(+)- 0.00 mg
Glucose (dextrose) 1.74 g
Glutamic acid 0.33 g
Glycine 0.03 g
Histidine 0.02 g
Iron, Fe 0.80 mg
Isoleucine 0.03 g
Kaempferol 0.00 mg
Lactose 0.00 g
Leucine 0.05 g
Lutein + zeaxanthin 329.00 mcg
Luteolin 0.06 mg
Lycopene 20.00 mcg
Lysine 0.05 g
Magnesium, Mg 16.00 mg
Maltose 0.00 g
Manganese, Mn 0.24 mg
Methionine 0.01 g
Myricetin 0.00 mg
Niacin 0.42 mg
Pantothenic acid 0.15 mg
Phenylalanine 0.04 g
Phosphorus, P 30.00 mg
Potassium, K 243.00 mg
Proline 0.05 g
Protein 1.43 g
Quercetin 0.37 mg
Retinol 0.00 mcg
Riboflavin 0.07 mg
Selenium, Se 0.60 mcg
Serine 0.06 g
Sodium, Na 27.00 mg
Starch 0.00 g
Sucrose 0.60 g
Sugars, total 3.83 g
Theobromine 0.00 mg
Thiamin 0.06 mg
Threonine 0.04 g
Total lipid (fat) 0.16 g
Tryptophan 0.01 g
Tyrosine 0.02 g
Valine 0.05 g
Vitamin A, IU 1116.00 IU
Vitamin A, RAE 56.00 mcg_RAE
Vitamin B-12 0.00 mcg
Vitamin B-12, added 0.00 mcg
Vitamin B-6 0.21 mg
Vitamin C, total ascorbic acid 57.00 mg
Vitamin D 0.00 IU
Vitamin D (D2 + D3) 0.00 mcg
Vitamin E (alpha-tocopherol) 0.11 mg
Vitamin E, added 0.00 mg
Vitamin K (phylloquinone) 38.20 mcg
Vitamin P (proanthocyanidin 4-6mers) 0.00 mg
Vitamin P (proanthocyanidin 7-10mers) 0.00 mg
Vitamin P (proanthocyanidin dimers) 0.00 mg
Vitamin P (proanthocyanidin monomers) 0.00 mg
Vitamin P (proanthocyanidin polymers (>10mers)) 0.00 mg
Vitamin P (proanthocyanidin trimers) 0.00 mg
Water 90.39 g
Zinc, Zn 0.22 mg

References:

  1. Dr. Michael Colgan. "Optimum Sports Nutrition". 1993.
  2. C. Martin-Villa. "High performance liquid chromatographic determination of carbohydrates in raw and cooked vegetables". 1982 Journal of Food Science 47 Pg. 2086
  3. Nutrient Data Laboratory, ARS, USDA. "National Food and Nutrient Analysis Program Wave 6d". 2002 Beltsville MD
  4. Nutrient Data Laboratory, ARS, USDA. "National Food and Nutrient Analysis Program Wave 6h". 2002 Beltsville MD

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