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Nutrition - Facts for Cabbage, common, cooked, boiled, drained, with salt
Nutrition
Facts
Nutrition facts for a little less than ¼ pound (100 grams) of Cabbage, common, cooked, boiled, drained, with salt.
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Cabbage, common, cooked, boiled, drained, with salt

Calories 23 Calories from Fat 1
(2%)
 [1]
% Total Quantity
Total Fat 0g 0%
Saturated Fat 0g 0%
Trans Fat g %
Cholesterol 0mg 0%
Sodium 255mg 0.26%
Potassium 196mg 0.20%
Total Carbohydrate 6g 6%
Protein 1g 1%


NutrientQuantityUnits
Alanine 0.04 g
Arginine 0.07 g
Ash 0.59 g
Aspartic acid 0.12 g
Betaine 0.30 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 255.00 mg
Starch 0.00 g
Sucrose 0.00 g
Sugars, total 2.79 g
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
Water 92.57 g
Zinc, Zn 0.20 mg

References:

  1. Dr. Michael Colgan. "Optimum Sports Nutrition". 1993.
  2. J,L, Rosado et al. "Dietary Fiber in Mexican Foods". 1993 Journal of Food Composition and Analysis 6 3 Pg. 215 - 222
  3. Robert Ophaug. "Fluoride, Unpublished - Ophaug". Microdiffision
  4. Nutrient Data Laboratory, ARS, USDA. "National Food and Nutrient Analysis Program Wave 6d". 2002 Beltsville MD
  5. Nutrient Data Laboratory, ARS, USDA. "National Food and Nutrient Analysis Program Wave 6h". 2002 Beltsville MD

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