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Nutrition - Facts for Sauerkraut, canned, solids and liquids
Nutrition
Facts
Nutrition facts for a little less than ¼ pound (100 grams) of Sauerkraut, canned, solids and liquids.
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Sauerkraut, canned, solids and liquids

Calories 19 Calories from Fat 1
(6%)
 [1]
% Total Quantity
Total Fat 0g 0%
Saturated Fat 0g 0%
Trans Fat g %
Cholesterol 0mg 0%
Sodium 661mg 0.66%
Potassium 170mg 0.17%
Total Carbohydrate 4g 4%
Protein 1g 1%


NutrientQuantityUnits
Alanine 0.03 g
Alcohol, ethyl 0.00 g
Apigenin 0.00 mg
Arginine 0.05 g
Ash 2.15 g
Aspartic acid 0.09 g
Betaine 0.50 mg
Caffeine 0.00 mg
Calcium, Ca 30.00 mg
Carbohydrate, by difference 4.28 g
Carotene, alpha 5.00 mcg
Carotene, beta 8.00 mcg
Cholesterol 0.00 mg
Choline, total 10.40 mg
Copper, Cu 0.10 mg
Cryptoxanthin, beta 0.00 mcg
Cystine 0.01 g
Energy 19.00 kcal
Energy 78.00 kJ
Fatty acids, total monounsaturated 0.01 g
Fatty acids, total polyunsaturated 0.07 g
Fatty acids, total saturated 0.03 g
Fiber, total dietary 2.90 g
Fluoride, F 7.00 mcg
Folate, DFE 24.00 mcg_DFE
Folate, food 24.00 mcg
Folate, total 24.00 mcg
Folic acid 0.00 mcg
Fructose 0.04 g
Glucose (dextrose) 0.14 g
Glutamic acid 0.21 g
Glycine 0.02 g
Histidine 0.02 g
Iron, Fe 1.47 mg
Isoleucine 0.02 g
Kaempferol 0.00 mg
Leucine 0.03 g
Lutein + zeaxanthin 295.00 mcg
Luteolin 0.00 mg
Lycopene 0.00 mcg
Lysine 0.03 g
Magnesium, Mg 13.00 mg
Manganese, Mn 0.15 mg
Methionine 0.01 g
Myricetin 0.00 mg
Niacin 0.14 mg
Pantothenic acid 0.09 mg
Phenylalanine 0.02 g
Phosphorus, P 20.00 mg
Potassium, K 170.00 mg
Proline 0.03 g
Protein 0.91 g
Quercetin 0.00 mg
Retinol 0.00 mcg
Riboflavin 0.02 mg
Selenium, Se 0.60 mcg
Serine 0.04 g
Sodium, Na 661.00 mg
Sugars, total 1.78 g
Theobromine 0.00 mg
Thiamin 0.02 mg
Threonine 0.03 g
Total lipid (fat) 0.14 g
Tryptophan 0.01 g
Tyrosine 0.01 g
Valine 0.03 g
Vitamin A, IU 18.00 IU
Vitamin A, RAE 1.00 mcg_RAE
Vitamin B-12 0.00 mcg
Vitamin B-12, added 0.00 mcg
Vitamin B-6 0.13 mg
Vitamin C, total ascorbic acid 14.70 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) 13.00 mcg
Water 92.52 g
Zinc, Zn 0.19 mg

References:

  1. Dr. Michael Colgan. "Optimum Sports Nutrition". 1993.
  2. 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
  3. J Marlett, N Vollendorf. "Dietary fiber content and composition of vegetables determined by two methods of analysis". 1993 Journal of Agriculture and Food Chemistry 41 Pg. 1608 - 1612
  4. S.L. Booth, J.A. Sadowski, J.A. T. Pennington. "Phylloquinone (Vitamin K) Content of Foods in the U.S. Food and Drug Administration's Total Diet Study". 1995 Journal of Agricultural and Food Chemistry 43 6 Pg. 1574 - 1579
  5. Robert Ophaug. "Fluoride, Unpublished - Ophaug". Microdiffision
  6. Nutrient Data Laboratory, ARS, USDA. "National Food and Nutrient Analysis Program Wave 6d". 2002 Beltsville MD
  7. Nutrient Data Laboratory, ARS, USDA. "National Food and Nutrient Analysis Program Wave 6h". 2002 Beltsville MD
  8. Nutrient Data Laboratory, ARS, USDA. "Choline Study, Local pickup UNC, NFNAP". 2003 Beltsville MD

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