|
|
| back to USDA Nutrition Index |
 |
|
|
|
Cabbage, raw (USDA#11109) |
| Serving Size 1 cup, chopped |
|
|
|
| Water 92g |
|
| Calories 25 |
|
| Energy 103kj |
|
| Protein 1g |
|
| Total Fat 0g |
|
| Ash 0g |
|
| Total Carbohydrates 5g |
|
| Dietary Fiber 2g |
|
| Sugars 3g |
|
| Sucrose 8g |
|
| Glucose (dextrose) 1g |
|
| Fructose 1g |
|
| Lactose 0g |
|
| Maltose 0g |
|
| Galactose 0g |
|
| Starch 0g |
|
| Calcium, Ca 40mg |
|
| Iron, Fe 0mg |
|
| Magnesium, Mg 12mg |
|
| Phosphorus, P 26mg |
|
| Potassium 170mg |
|
| Sodium 18mg |
|
| Zinc, Zn 0mg |
|
| Copper, Cu 0mg |
|
| Manganese, Mn 0mg |
|
| Selenium, Se 0mcg |
|
| Fluoride, F 1mcg |
|
| Vitamin C, total ascorbic acid 36mg |
|
| Thiamin 6mg |
|
| Riboflavin 4mg |
|
| Niacin 0mg |
|
| Pantothenic acid 0mg |
|
| Vitamin B-6 0mg |
|
| Folate, total 43mcg |
|
| Folic acid 0mcg |
|
| Folate, food 43mcg |
|
| Folate, DFE 43mcg_DFE |
|
| Choline, total 10mg |
|
| Betaine 0mg |
|
| Vitamin B-12 0mcg |
|
| Vitamin B-12, added 0mcg |
|
| Vitamin A, IU 98IU |
|
| Vitamin A, RAE 5mcg_RAE |
|
| Retinol 0mcg |
|
| Vitamin E (alpha-tocopherol) 0mg |
|
| Vitamin E, added 0mg |
|
| Tocopherol, beta 0mg |
|
| Tocopherol, gamma 0mg |
|
| Tocopherol, delta 0mg |
|
| Vitamin K (phylloquinone) 76mcg |
|
| Fatty acids, total saturated 3g |
|
| 4:0 0g |
|
| 6:0 0g |
|
| 8:0 0g |
|
| 10:0 0g |
|
| 12:0 0g |
|
| 14:0 0g |
|
| 15:0 0g |
|
| 16:0 3g |
|
| 17:0 0g |
|
| 18:0 0g |
|
| 20:0 0g |
|
| 22:0 0g |
|
| 24:0 0g |
|
| Fatty acids, total monounsaturated 1g |
|
| 14:1 0g |
|
| 15:1 0g |
|
| 16:1 undifferentiated 0g |
|
| 17:1 0g |
|
| 18:1 undifferentiated 1g |
|
| 20:1 0g |
|
| 22:1 undifferentiated 0g |
|
| Fatty acids, total polyunsaturated 1g |
|
| 18:2 undifferentiated 1g |
|
| 18:3 undifferentiated 0g |
|
| 18:4 0g |
|
| 20:2 n-6 c,c 0g |
|
| 20:3 undifferentiated 0g |
|
| 20:4 undifferentiated 0g |
|
| 20:5 n-3 0g |
|
| 22:5 n-3 0g |
|
| 22:6 n-3 0g |
|
| Cholesterol 0mg |
|
| Phytosterols 11mg |
|
| Tryptophan 1g |
|
| Threonine 3g |
|
| Isoleucine 2g |
|
| Leucine 4g |
|
| Lysine 4g |
|
| Methionine 0g |
|
| Cystine 1g |
|
| Phenylalanine 3g |
|
| Tyrosine 0g |
|
| Valine 4g |
|
| Arginine 7g |
|
| Histidine 2g |
|
| Alanine 4g |
|
| Aspartic acid 0g |
|
| Glutamic acid 0g |
|
| Glycine 2g |
|
| Proline 4g |
|
| Serine 5g |
|
| Alcohol, ethyl 0g |
|
| Caffeine 0mg |
|
| Theobromine 0mg |
|
| Carotene, beta 42mcg |
|
| Carotene, alpha 33mcg |
|
| Cryptoxanthin, beta 0mcg |
|
| Lycopene 0mcg |
|
| Lutein + zeaxanthin 30mcg |
|
|
|
|
|
|
|
|
Cabbage, raw usda nutrition - Related Content |
|
 |
|
 |
|
|
|
|
|
|
|
|
| This is a great summertime grilling recipe. It'll taste just like your grandma's cabbage that's been cooking on the stove top all day! |
|
|
 |
|
|
|
| Shredded cabbage with a cheese and creamy sauce make a rich and savory side dish. |
|
|
 |
|
|
|
| Even folks who don’t care for cabbage will be won over by this flavorful gumbo. Serve it over rice or on its own as a thick, satisfying soup. |
|
|
 |
|
|
|
| A popular Jewish pastry served with a main course or as an appetizer. |
|
|
 |
|
|
|
| Crisp and crunchy cabbage tastes great with little nuggets of bacon. This simple, but very flavorful salad, is even easier if you use bottled dressing and pre-cooked bacon. |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Cabbage Preparation | Cabbage Cooking | Tips
Cabbage
A vegetable consisting of layers of thick leaves that grow around each other from the stem. The leaves ... |
|
|
|
|
|
|
|
|
Corned Beef and Cabbage
Corned Beef
Corned beef refers to beef that has been preserved and flavored in a brine solution that is usually prepared with salt, which acts as ... |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
| A ham that is first treated with a salt mixture and then exposed to a natural air-curing process that dries and flavors the meat. During the air-drying process the salt draws out ... |
|
|
|
|
|
|
|
| A descriptor of wine that is too young to consume, may be too acidic and unbalanced. |
|
|
|
|
|
|
|
| An olive that is green in color and ready to be cured. |
|
|
|
|
|
|
|
| Milk that has not been pasteurized. It is thought to be healthier because it has all its natural nutrients but it is at more of a risk of becoming diseased. Dairy farms selling ... |
|
|
|
|
|
|
|
| A canning method where jars are filled with raw, unheated food. This method is acceptable for low-acid foods, but for acid foods it allows rapid loss of quality. |
|
|
|
|
|
|
|
|
|
|
|
 |
|
 |
|
|
|
|
|
|
|
|
|
|
|
|
|
| Reproduction in whole or in part without written permission is strictly prohibited. |
| © Copyright 2008 Tecstra Systems, All Rights Reserved, RecipeTips.Com |
|
|
|
|
