Cabbage, white, boiled (as part of a recipe)
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 |
---|---|---|---|
91100 | Water | ||
3900 | Carbohydrate | ||
2400 | Fiber, total dietary | ||
1800 | Protein | ||
800 | ASH, TOTAL | ||
336 | Potassium, K | ||
100 | Total lipid (fat) | ||
48 | Phosphorus, P | ||
46 | Calcium, Ca | ||
40 | Fatty acids, total polyunsaturated | ||
35 | Vitamin C | ||
28 | Energy | ||
20 | Fatty acids, total saturated | ||
20 | FATTY ACIDS, POLYUNSATURATED, 18:2 c,c n-6, LINOLEIC, OCTADECADIENOIC (Omega-6) | ||
20 | FATTY ACIDS, POLYUNSATURATED, 18:3 c,c,c n-3 LINOLENIC, OCTADECATRIENOIC (Omega-3) | ||
16 | Tryptophan | ||
14 | Sodium, Na | ||
10 | Fatty acids, total monounsaturated | ||
10 | Magnesium, Mg | ||
1.3 | Iron, Fe | ||
0.6 | Niacin | ||
0.3 | Niacin | ||
0.17 | Zinc, Zn | ||
0.13 | Pyridoxine (Vitamin B6 | ||
0.05 | Vitamin E (alpha-tocopherol) | ||
0.04 | Riboflavin | ||
0.04 | Thiamin | ||
0.03 | Copper, Cu | ||
0.011 | Folic acid | ||
0.005 | Carotene, beta |