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 |