White cabbage

Food number: 320
Food type: Food
Processing method: No treatment
Ingredient class: Cabbages
Food use class: Vegetables
Edible proportion: 100%
Special diets
Food portions

Total energy content is divided into
fat, total		6%
protein, total		17%
carbohydrate, available		61%
alcohol		0%
fibre, total		14%
organic acids, total		2%
sugar alcohols		0%

Percentage of energy from fatty acids
fatty acids, total saturated		1%
fatty acids, total trans		0%
fatty acids, total monounsaturated cis		0%
fatty acids, total polyunsaturated		3%

Percentage of energy from carbohydrates
sugars, total		59%
starch, total		0%

Nutrient values / 100 g

Nutrient factor	Content	Unit	Method	Acquisition	Reference
Macro-components
energy,calculated	116 (28)	kJ (kcal)	summation from constituent components	value created within host-system
carbohydrate, available	4.1	g	summation from constituent components	value created within host-system
fat, total	0.2	g	other method type	food composition table	391
protein, total	1.2	g	summation from constituent components	value created within host-system
alcohol	0	g	other method type	food composition table	391
Carbohydrate Components
organic acids, total	0.2	g	summation from constituent components	value created within host-system
starch, total	0	g	analytical, generic	independent laboratory	587
sugars, total	4.1	g	summation from constituent components	value created within host-system
sucrose	0.5	g	analytical result(s)	independent laboratory	161
lactose	0	g	estimated according to logical deduction	value created within host-system
fructose	1.7	g	analytical result(s)	independent laboratory	161
sugar alcohols	0	g	summation from constituent components	value created within host-system
fibre, total	2.1	g	analytical, generic	independent laboratory	157
fibre, water-insoluble	1.1	g	summation from constituent components	value created within host-system
polysaccharides, non-cellulosic, water-soluble	0.9	g	analytical, generic	independent laboratory	587
glucose	1.9	g	analytical, generic	independent laboratory	587
maltose	0	g	estimated according to logical deduction	value created within host-system
galactose	0	g	calculated as recipe	value created within host-system
Fat
fatty acids, total, calculated as TAG equivalents	0.1	g	summation from constituent components	value created within host-system
fatty acids, total	0.1	g	summation from constituent components	value created within host-system
fatty acids, total saturated	< 0.1	g	summation from constituent components	value created within host-system
fatty acids, total monounsaturated cis	< 0.1	g	summation from constituent components	value created within host-system
fatty acids, total polyunsaturated	< 0.1	g	summation from constituent components	value created within host-system
fatty acids, total trans	0	g	summation from constituent components	value created within host-system
fatty acid 18:2 cis,cis n-6 (linoleic acid)	28	mg	analytical, generic	independent laboratory
fatty acid 18:3 n-3 (alpha-linolenic acid)	48	mg	analytical, generic	independent laboratory
fatty acid 20:5 n-3 (EPA)	0	mg	analytical, generic	independent laboratory
fatty acid 22:6 n-3 (DHA)	0	mg	analytical, generic	independent laboratory
cholesterol (GC)	0	mg	analytical, generic	independent laboratory
sterols, total	14.8	mg	analytical, generic	independent laboratory	476
Minerals
sodium	5.0	mg	other method type	food composition table	391
salt	12.7	mg	summation from constituent components	value created within host-system
potassium	320.0	mg	other method type	food composition table	391
magnesium	14.0	mg	other method type	food composition table	391
calcium	42.0	mg	other method type	food composition table	391
phosphorus	40.0	mg	other method type	food composition table	391
iron, total	0.4	mg	other method type	food composition table	391
zinc	0.2	mg	other method type	food composition table	391
iodide (iodine)	1.0	µg	other method type	food composition table	391
selenium, total	1.5	µg	analytical, generic	independent laboratory	508
Nitrogen Components
tryptophan	21.0	mg	imputed/estimated, generic	value created within host-system
Vitamins
vitamin A retinol activity equivalents	5.5	µg	summation from constituent components	value created within host-system
vitamin D	0	µg	other method type	food composition table	391
vitamin E alphatocopherol	<0.1	mg	summation from constituent components	value created within host-system
vitamin K, total	60.00	µg	summation from constituent components	independent laboratory	415
vitamin C (ascorbic acid)	37.4	mg	analytical, generic	independent laboratory	94
folate (HPLC)	29.9	µg	summation from constituent components	value created within host-system
niacin equivalents, total	0.8	mg	summation from constituent components	value created within host-system
niacin, preformed (nicotinic acid + nicotinamide)	0.4	mg	other method type	food composition table	394
riboflavine	0.05	mg	other method type	food composition table	391
thiamin (vitamin B1)	0.07	mg	other method type	food composition table	391
vitamin B-12 (cobalamin)	0	µg	other method type	food composition table	148
vitamers pyridoxine (hydrochloride)	0.16	mg	other method type	food composition table	191
carotenoids, total	218.0	µg	summation from constituent components	value created within host-system

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