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 |