Cabbage, white, boiled (without salt), drained
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 |
---|---|---|---|
91500 | Water | ||
3700 | Carbohydrate | ||
2300 | Fiber, total dietary | ||
1700 | Protein | ||
800 | ASH, TOTAL | ||
159 | Potassium, K | ||
100 | Total lipid (fat) | ||
41 | Calcium, Ca | ||
41 | Phosphorus, P | ||
40 | Fatty acids, total polyunsaturated | ||
27 | Energy | ||
22 | Vitamin C | ||
20 | Fatty acids, total saturated | ||
20 | FATTY ACIDS, POLYUNSATURATED, 18:2 c,c n-6, LINOLEIC, OCTADECADIENOIC (Omega-6) | ||
20 | FATTY ACIDS, POLYUNSATURATED, 18:3 c,c,c n-3 LINOLENIC, OCTADECATRIENOIC (Omega-3) | ||
16 | Tryptophan | ||
10 | Fatty acids, total monounsaturated | ||
10 | Sodium, Na | ||
6 | Magnesium, Mg | ||
0.9 | Iron, Fe | ||
0.5 | Niacin | ||
0.2 | Niacin | ||
0.12 | Zinc, Zn | ||
0.09 | Pyridoxine (Vitamin B6 | ||
0.05 | Vitamin E (alpha-tocopherol) | ||
0.03 | Copper, Cu | ||
0.03 | Riboflavin | ||
0.03 | Thiamin | ||
0.008 | Folic acid | ||
0.005 | Carotene, beta |