| back to USDA Nutrition Index |
 |
Cabbage, savoy, cooked, boiled, drained, with salt |
|
|
Cabbage, savoy, cooked, boiled, drained, with salt (USDA#11753) |
| Serving Size 1 cup, shredded |
|
|
|
| Water 92g |
|
| Calories 24 |
|
| Energy 100kj |
|
| Protein 1g |
|
| Total Fat 8g |
|
| Ash 0g |
|
| Total Carbohydrates 5g |
|
| Dietary Fiber 2g |
|
| Calcium, Ca 30mg |
|
| Iron, Fe 0mg |
|
| Magnesium, Mg 24mg |
|
| Phosphorus, P 33mg |
|
| Potassium 184mg |
|
| Sodium 260mg |
|
| Zinc, Zn 0mg |
|
| Copper, Cu 5mg |
|
| Manganese, Mn 0mg |
|
| Selenium, Se 0mcg |
|
| Vitamin C, total ascorbic acid 17mg |
|
| Thiamin 5mg |
|
| Riboflavin 0mg |
|
| Niacin 0mg |
|
| Pantothenic acid 0mg |
|
| Vitamin B-6 0mg |
|
| Folate, total 46mcg |
|
| Folic acid 0mcg |
|
| Folate, food 46mcg |
|
| Folate, DFE 46mcg_DFE |
|
| Vitamin B-12 0mcg |
|
| Vitamin A, IU 889IU |
|
| Vitamin A, RAE 44mcg_RAE |
|
| Retinol 0mcg |
|
| Fatty acids, total saturated 0g |
|
| 8:0 0g |
|
| 10:0 0g |
|
| 12:0 0g |
|
| 14:0 0g |
|
| 16:0 0g |
|
| 18:0 0g |
|
| Fatty acids, total monounsaturated 7g |
|
| 16:1 undifferentiated 0g |
|
| 18:1 undifferentiated 6g |
|
| Fatty acids, total polyunsaturated 4g |
|
| 18:2 undifferentiated 1g |
|
| 18:3 undifferentiated 0g |
|
| 20:4 undifferentiated 0g |
|
| Cholesterol 0mg |
|
| Tryptophan 1g |
|
| Threonine 0g |
|
| Isoleucine 9g |
|
| Leucine 9g |
|
| Lysine 8g |
|
| Methionine 1g |
|
| Cystine 1g |
|
| Phenylalanine 5g |
|
| Tyrosine 0g |
|
| Valine 7g |
|
| Arginine 0g |
|
| Histidine 3g |
|
| Alanine 0g |
|
| Aspartic acid 0g |
|
| Glutamic acid 0g |
|
| Glycine 4g |
|
| Proline 0g |
|
| Serine 0g |
|
|
|
|
|
|
|
|
Cabbage, savoy, cooked, boiled, drained, with salt usda nutrition - Related Content |
|
 |
|
 |
|
|
|
 |
|
|
|
| Adapt this basic recipe to suit your taste by adding herbs, additional vegetables, nuts or raisins to the meat and rice mixture. |
|
|
|
|
|
|
|
| My original recipe! This brisket takes 4 to 5 hours to cook. Meat must shred apart.
Use shredded brisket for meal with mashed potatoes and gravy, tacos, nachos, taco salad, BBQ sandwiches (just add BBQ sauce to meat) and Brisket Veggie Soup....see recipe. I am known for my Cooking Bag Brisket! |
|
|
|
|
|
|
|
| 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. |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Baked Bananas | Baked Plantains | Fried Bananas | Deep-Fried PlantainsDried Bananas | Reconstituting Dried Bananas
Bananas are most often eaten raw on their own, except ... |
|
|
|
|
|
|
|
| Hot Liquid Cooking Techniques for Grain | Cooking Wild Rice
The three basic techniques for cooking wild rice with hot liquid are boiling, absorption, and steaming, which ... |
|
|
|
|
|
|
|
| Hot Liquid Cooking Techniques for Grain | Cooking Rye
The three basic techniques for cooking rye with hot liquid are boiling, absorption, and steaming, which are perhaps ... |
|
|
|
|
|
|
|
| Hot Liquid Cooking Techniques for Grain | Cooking Quinoa
The three basic techniques for cooking quinoa with hot liquid are boiling, absorption, and steaming, which are ... |
|
|
|
|
|
|
|
| Hot Liquid Cooking Techniques for Grain | Cooking Millet
The three basic techniques for cooking millet with hot liquid are boiling, absorption, and steaming, which are ... |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
| A flavorful crinkled leaf cabbage, which is one of the best varieties for cooking. Its head consists of loose leaves, which vary in color from dark green to light green containing ... |
|
|
|
|
|
|
|
| Made with a plastic materials that are resistant to heat, Slow Cooker Liners are designed to hold foods as they cook in slow cooker appliances. Slow Cooker Liners assist not only ... |
|
|
|
|
|
|
|
| Elastic in texture, this cooking tool is designed for use in ovens, refrigerators, and freezers to keep various foods from drooping or falling apart while cooking. Typical ... |
|
|
|
|
|
|
|
| A type of product that controls or protects liquids from boiling over while cooking, often referred to as a "pot watcher" that is used to keep the liquid contained to a rolling ... |
|
|
|
|
|
|
|
| Produced as a finishing tool for baked goods, this utensil is most often used to add the golden tan surface to crème brulée desserts by caramelizing sugar sprinkled over the top. ... |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
| Are you making asparagus soup or even pickled asparagus? Let RecipeTips.com show you handy tips for cooking asparagus using the boiling method, ensuring that your favorite asparagus recipes incorporating boiled asparagus are a success. |
|
|
|
|
|
|
|
| RecipeTips.com's video demonstration, 'How to Cook Hard-Boiled Eggs,' is an easy-to-follow guide for making hard boiled eggs. |
|
|
|
|
|
|
|
| RecipeTips.com's video demonstration, 'How to Cook a Ham,' is an easy-to-follow guide for preparing baked ham that can be used for a number of ham recipes, such as baked ham with cloves and honey baked ham. |
|
|
|
|
|
|
|
| RecipeTips.com's video tip on how to prevent boil overs. For more cooking tips and advice visit RecipeTips.com. |
|
|
|
|
|
|
|
|
|
|
|
 |
|
 |
|
|
|
|
|
|
|
|
|
|
