Cabbage, white, raw - Nutrition data & facts, nutritional informationHome » Vegetables and vegetable products » Leafy and stem vegetables

Cabbage, white, raw

Brassica oleracea L. convar. capitata (L.) Alef. var alba DC

	Energy Distribution % of total food energy
	Protein, total	13.9 %
	Fat, total	5.2 %
	Carbohydrate, total	81 %
	Alcohol	0 %

Refuse: 20%


Content per 100 grams
Energy	126	kJ
Protein, total	1.2	g
total-N	0.2	g
Fat, total	0.2	g
saturated fatty acids	0	g
monounsaturated fatty acids	0	g
polyunsaturated fatty acids	0.1	g
Carbohydrate, total	7	g
carbohydrate, available	4.7	g
added sugar	0	g
dietary fibre	2.3	g
Alcohol	0	g
Ash	0.6	g
Moisture	90.5	g

Vitamins
Vitamin A	2.92	RE
retinol	0	μg
ß-carotene	35	μg
Vitamin D	0	μg
Vitamin E	0.02	aTE
alpha-tocopherol	0.02	mg
Vitamin K	76	μg
Vitamin B1, thiamin	0.049	mg
Vitamin B2, riboflavin	0.036	mg
Niacin equivalents	0.55	NE
niacin	0.4	mg
tryptophan	0.15	mg
Vitamin B6	0.156	mg
Pantothenic Acid	0.21	mg
Biotin	1.2	μg
Folates	77	μg
Vitamin B12	0	μg
Vitamin C	45.8	mg
L-Ascorbic Acid	45.8	mg

Minerals
Sodium, Na	6	mg
Potassium, K	240	mg
Calcium, Ca	50.9	mg
Magnesium, Mg	10.9	mg
Phosphorus, P	30.1	mg
Iron, Fe	0.305	mg
Copper, Cu	0.019	mg
Zinc, Zn	0.145	mg
Iodine, I	0.7	μg
Manganese, Mn	0.24	mg
Chromium, Cr	1.7	μg
Selenium, Se	0.767	μg
Nickel, Ni	2.7	μg

Carbohydrates
Fructose	2.02	g
Glucose	1.6	g
Lactose	0	g
Maltose	0	g
Saccharose	0.1	g
All sugars, total	3.72	g
Starch	0.03	g

Lipids
C 16:0	0.037	g
C 18:0	0.004	g
C 16:1	0.004	g
C 18:2, n-6	0.031	g
C 18:3, n-3	0.084	g
C 20:4, n-6	0	g

Sums lipids
Sum saturated	0.041	g
Sum monounsaturated	0.004	g
Sum polyunsaturated	0.115	g
Sum n-3 fatty acids	0.084	g
Sum n-6 fatty acids	0.031	g
Trans fatty acids	0	g

Cholesterol
Cholesterol	0	mg

Amino acids
Isoleucin	27	mg
Leucine	35	mg
Lysine	35	mg
Methionine	9	mg
Cystine	5	mg
Phenylalanine	22	mg
Tyrosine	12	mg
Threonine	24	mg
Tryptophan	9	mg
Valine	45	mg
Arginine	67	mg
Histidine	22	mg
Alanine	61	mg
Aspartic acid	110	mg
Glutamic acid	290	mg
Glycine	27	mg
Proline	57	mg
Serine	51	mg

© The Food Composition Databank v7.01. Department of Nutrition, The National Food Institute, Technical University of Denmark,
ID: 0088