Cabbage, Chinese, boiled, Brassicachinensis, (Chayinizi)
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 |
|---|---|---|---|
| 2000 | - | Carbohydrate | |
| 1600 | - | Fiber, total dietary | |
| 800 | - | Protein | |
| 200 | - | Manganese, Mn | |
| 167 | - | Potassium, K | |
| 100 | - | Total lipid (fat) | |
| 84 | 👍 | Calcium, Ca | |
| 38 | 👍 | Vitamin C | |
| 22 | - | Phosphorus, P | |
| 19 | - | Energy | |
| 15 | 👎 | Magnesium, Mg | |
| 9 | - | Sodium, Na | |
| 0.6 | 👎 | Zinc, Zn | |
| 0.5 | 👍 | Niacin | |
| 0.3 | 👎 | Iron, Fe | |
| 0.09 | - | Pantothenic acid | |
| 0.06 | - | Copper, Cu | |
| 0.049 | - | Pyridoxine (Vitamin B6 | |
| 0.02 | 👍 | Riboflavin | |
| 0.02 | 👍 | Thiamin | |
| 0.013 | 👎 | Folic acid | |
| 0.008 | 👎 | Vitamin A, IU |