Complete Foods

Cabbage, savoy, cooked, boiled, drained, with salt

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ProximatesAmount in 100g
Water92 g
Energy24 kcal
Energy100 kJ
Protein1.8 g
Total lipid (fat)0.09 g
Ash0.7 g
Carbohydrate, by difference5.41 g
Fiber, total dietary2.8 g
LipidsAmount in 100g
Fatty acids, total saturated0.012 g
16:00.01 g
Fatty acids, total monounsaturated0.007 g
18:1 undifferentiated0.006 g
Fatty acids, total polyunsaturated0.043 g
18:2 undifferentiated0.018 g
18:3 undifferentiated0.023 g
Carbohydrate Factor
3.57
Fat Factor
8.37
Protein Factor
2.44
Nitrogen to Protein Conversion Factor
6.25
MineralsAmount in 100g
Calcium, Ca30 mg
Iron, Fe0.38 mg
Magnesium, Mg24 mg
Phosphorus, P33 mg
Potassium, K184 mg
Sodium, Na260 mg
Zinc, Zn0.23 mg
Copper, Cu0.052 mg
Manganese, Mn0.152 mg
Amino AcidsAmount in 100g
Tryptophan0.018 g
Threonine0.062 g
Isoleucine0.091 g
Leucine0.093 g
Lysine0.085 g
Methionine0.018 g
Cystine0.015 g
Phenylalanine0.058 g
Tyrosine0.031 g
Valine0.077 g
Arginine0.102 g
Histidine0.037 g
Alanine0.063 g
Aspartic acid0.177 g
Glutamic acid0.4 g
Glycine0.04 g
Proline0.353 g
VitaminsAmount in 100g
Selenium, Se0.7 µg
Vitamin C, total ascorbic acid17 mg
Thiamin0.051 mg
Riboflavin0.02 mg
Niacin0.024 mg
Pantothenic acid0.159 mg
Vitamin B-60.152 mg
Folate, total46 µg
Folate, food46 µg
Folate, DFE46 µg
Vitamin A, RAE44 µg
Vitamin A, IU889 IU
LanguaL Codes
  • VEGETABLE OR VEGETABLE PRODUCT (US CFR)
  • 1100 VEGETABLES AND VEGETABLE PRODUCTS (USDA SR)
  • SAVOY CABBAGE
  • HEAD (PLANT)
  • DIVIDED INTO PIECES, THICKNESS <0.3 CM.
  • FULLY HEAT-TREATED
  • BOILED AND DRAINED
  • NO TREATMENT APPLIED
  • SALT ADDED
  • PRESERVATION METHOD NOT KNOWN
  • NO PACKING MEDIUM USED
  • CONTAINER OR WRAPPING NOT KNOWN
  • FOOD CONTACT SURFACE NOT KNOWN
  • HUMAN FOOD, NO AGE SPECIFICATION
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