Cabbage, cooked, boiled, drained, without salt
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 |
|---|---|---|---|
| 92570 | - | Water | |
| 1900 | - | Fiber, total dietary | |
| 1620 | - | Glucose (dextrose) | |
| 1270 | - | Protein | |
| 1160 | - | Fructose | |
| 590 | - | ASH, TOTAL | |
| 196 | - | Potassium, K | |
| 60 | - | Total lipid (fat) | |
| 48 | - | Calcium, Ca | |
| 37.5 | - | Vitamin C | |
| 33 | - | Phosphorus, P | |
| 15 | - | Magnesium, Mg | |
| 14 | - | FATTY ACIDS, POLYUNSATURATED, 18:3undifferentiated, LINOLENIC, OCTADECATRIENOIC (Conjugated fatty acids) | |
| 9 | - | FATTY ACIDS, MONOUNSATURATED, 16:1undifferentiated, HEXADECENOIC (Palmitoleic acid) | |
| 9 | - | FATTY ACIDS, MONOUNSATURATED, 18:1undifferentiated, OCTADECENOIC (Oleic acid) | |
| 9 | - | FATTY ACIDS, POLYUNSATURATED, 18:2undifferentiated, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids) | |
| 8 | - | Sodium, Na | |
| 0.3 | - | Betaine | |
| 0.248 | - | Niacin | |
| 0.205 | - | Manganese, Mn | |
| 0.2 | - | Zinc, Zn | |
| 0.174 | - | Pantothenic acid | |
| 0.17 | - | Iron, Fe | |
| 0.112 | - | Vitamin B-6 | |
| 0.1087 | - | Vitamin K (phylloquinone) | |
| 0.061 | - | Thiamin | |
| 0.048 | - | Carotene, beta | |
| 0.038 | - | Riboflavin | |
| 0.03 | - | Folic acid | |
| 0.017 | - | Copper, Cu | |
| 0.001 | - | Fluoride, F | |
| 0.0006 | - | Selenium, Se |