Cabbage, savoy, raw
Not all nutrients have documented microbiome impacts. We work from what we have. Some nutrients may appear multiple times -- there may be multiple sources.
Items marked as significant are used to estimate the microbiome impact of the food.
| mg per 100 grams | Significant amount | Priority | Nutrient |
|---|---|---|---|
| 2300000 | Sugars, total | ||
| 92200 | Water | ||
| 91000 | Water | ||
| 6100 | Carbohydrate | ||
| 3100 | Fiber, total dietary | ||
| 2000 | Protein | ||
| 1300 | Glucose (dextrose) | ||
| 1000 | Fructose | ||
| 700 | ASH, TOTAL | ||
| 340 | Potassium, K | ||
| 230 | Potassium, K | ||
| 100 | Total lipid (fat) | ||
| 100 | Citric acid | ||
| 100 | Malic acid | ||
| 90 | Energy | ||
| 49 | Fatty acids, total polyunsaturated | ||
| 46 | Vitamin C | ||
| 42 | Phosphorus, P | ||
| 39 | Calcium, Ca | ||
| 35 | Calcium, Ca | ||
| 31 | Vitamin C | ||
| 28 | Magnesium, Mg | ||
| 28 | Sodium, Na | ||
| 13 | Fatty acids, total saturated | ||
| 12.3 | Choline, total | ||
| 7 | Fatty acids, total monounsaturated | ||
| 0.6 | Carotene, beta | ||
| 0.6 | Iron, Fe | ||
| 0.58 | Niacin | ||
| 0.4 | Iron, Fe | ||
| 0.3 | Niacin | ||
| 0.3 | Zinc, Zn | ||
| 0.27 | Zinc, Zn | ||
| 0.19 | Vitamin B-6 | ||
| 0.17 | Vitamin E (alpha-tocopherol) | ||
| 0.09 | Pyridoxine (Vitamin B6 | ||
| 0.08 | Folic acid | ||
| 0.077 | Lutein + zeaxanthin | ||
| 0.07 | Thiamin | ||
| 0.0688 | Vitamin K (phylloquinone) | ||
| 0.062 | Copper, Cu | ||
| 0.05 | Riboflavin | ||
| 0.042 | Folic acid | ||
| 0.013 | Vitamin A, IU | ||
| 0.0009 | Selenium, Se |