Cabbage, red, boiled, 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 |
|---|---|---|---|
| 2800000 | Sugars, total | ||
| 90840 | Water | ||
| 87600 | Water | ||
| 3500 | Fiber, total dietary | ||
| 2800 | Carbohydrate | ||
| 2600 | Fiber, total dietary | ||
| 2300 | Protein | ||
| 1420 | Glucose (dextrose) | ||
| 1200 | Fructose | ||
| 1200 | Glucose (dextrose) | ||
| 1000 | ASH, TOTAL | ||
| 710 | Sucrose | ||
| 398 | Potassium, K | ||
| 300 | Total lipid (fat) | ||
| 262 | Potassium, K | ||
| 200 | Citric acid | ||
| 200 | Malic acid | ||
| 127 | Energy | ||
| 90 | Total lipid (fat) | ||
| 42 | Calcium, Ca | ||
| 40 | Vitamin C | ||
| 35 | Calcium, Ca | ||
| 33 | Phosphorus, P | ||
| 28 | Sodium, Na | ||
| 26 | Phosphorus, P | ||
| 17 | Magnesium, Mg | ||
| 16 | Sodium, Na | ||
| 14 | Magnesium, Mg | ||
| 0.85 | Niacin | ||
| 0.66 | Iron, Fe | ||
| 0.59 | Iron, Fe | ||
| 0.382 | Niacin | ||
| 0.3 | Zinc, Zn | ||
| 0.25 | Zinc, Zn | ||
| 0.225 | Vitamin B-6 | ||
| 0.223 | Manganese, Mn | ||
| 0.16 | Pyridoxine (Vitamin B6 | ||
| 0.154 | Pantothenic acid | ||
| 0.122 | Riboflavin | ||
| 0.11 | Vitamin E (alpha-tocopherol) | ||
| 0.075 | Thiamin | ||
| 0.054 | Copper, Cu | ||
| 0.0476 | Vitamin K (phylloquinone) | ||
| 0.036 | Folic acid | ||
| 0.024 | Folic acid | ||
| 0.01 | Carotene, beta | ||
| 0.0023 | Selenium, Se | ||
| 0.002 | Vitamin A, IU | ||
| 0.0006 | Selenium, Se |