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Cabbage, cooked, boiled, drained, without salt
| Calories 23 |
Calories from Fat 1 |
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[1] |
| Nutrient | Quantity | Units |
|---|
| Alanine | 0.04 | g | | Alcohol, ethyl | 0.00 | g | | Arginine | 0.07 | g | | Ash | 0.59 | g | | Aspartic acid | 0.12 | g | | Betaine | 0.30 | mg | | Caffeine | 0.00 | mg | | Calcium, Ca | 48.00 | mg | | Carbohydrate, by difference | 5.51 | g | | Carotene, alpha | 0.00 | mcg | | Carotene, beta | 48.00 | mcg | | Cholesterol | 0.00 | mg | | Choline, total | 20.30 | mg | | Copper, Cu | 0.02 | mg | | Cryptoxanthin, beta | 0.00 | mcg | | Cystine | 0.01 | g | | Dihydrophylloquinone | 0.00 | mcg | | Energy | 23.00 | kcal | | Energy | 97.00 | kJ | | Fatty acids, total monounsaturated | 0.02 | g | | Fatty acids, total polyunsaturated | 0.02 | g | | Fatty acids, total saturated | 0.00 | g | | Fiber, total dietary | 1.90 | g | | Fluoride, F | 1.00 | mcg | | Folate, DFE | 30.00 | mcg_DFE | | Folate, food | 30.00 | mcg | | Folate, total | 30.00 | mcg | | Folic acid | 0.00 | mcg | | Fructose | 1.16 | g | | Galactose | 0.00 | g | | Glucose (dextrose) | 1.62 | g | | Glutamic acid | 0.29 | g | | Glycine | 0.03 | g | | Histidine | 0.02 | g | | Iron, Fe | 0.17 | mg | | Isoleucine | 0.03 | g | | Lactose | 0.00 | g | | Leucine | 0.04 | g | | Lutein + zeaxanthin | 27.00 | mcg | | Lycopene | 0.00 | mcg | | Lysine | 0.04 | g | | Magnesium, Mg | 15.00 | mg | | Maltose | 0.00 | g | | Manganese, Mn | 0.20 | mg | | Methionine | 0.01 | g | | Niacin | 0.25 | mg | | Pantothenic acid | 0.17 | mg | | Phenylalanine | 0.03 | g | | Phosphorus, P | 33.00 | mg | | Phytosterols | 10.00 | mg | | Potassium, K | 196.00 | mg | | Proline | 0.05 | g | | Protein | 1.27 | g | | Retinol | 0.00 | mcg | | Riboflavin | 0.04 | mg | | Selenium, Se | 0.60 | mcg | | Serine | 0.05 | g | | Sodium, Na | 8.00 | mg | | Starch | 0.00 | g | | Sucrose | 0.00 | g | | Sugars, total | 2.79 | g | | Theobromine | 0.00 | mg | | Thiamin | 0.06 | mg | | Threonine | 0.04 | g | | Total lipid (fat) | 0.06 | g | | Tryptophan | 0.01 | g | | Tyrosine | 0.02 | g | | Valine | 0.04 | g | | Vitamin A, IU | 80.00 | IU | | Vitamin A, RAE | 4.00 | mcg_RAE | | Vitamin B-12 | 0.00 | mcg | | Vitamin B-12, added | 0.00 | mcg | | Vitamin B-6 | 0.11 | mg | | Vitamin C, total ascorbic acid | 37.50 | mg | | Vitamin D | 0.00 | IU | | Vitamin D (D2 + D3) | 0.00 | mcg | | Vitamin E (alpha-tocopherol) | 0.14 | mg | | Vitamin E, added | 0.00 | mg | | Vitamin K (phylloquinone) | 108.70 | 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 | 92.57 | g | | Zinc, Zn | 0.20 | mg | References:
- Dr. Michael Colgan. "Optimum Sports Nutrition". 1993.
- J,L, Rosado et al. "Dietary Fiber in Mexican Foods". 1993 Journal of Food Composition and Analysis 6 3 Pg. 215 - 222
- Robert Ophaug. "Fluoride, Unpublished - Ophaug". Microdiffision
- Nutrient Data Laboratory, ARS, USDA. "National Food and Nutrient Analysis Program Wave 6d". 2002 Beltsville MD
- Nutrient Data Laboratory, ARS, USDA. "National Food and Nutrient Analysis Program Wave 6h". 2002 Beltsville MD
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