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Nutritional Profile and Food Rating System Chart of Cabbage

Cabbage is an excellent source of vitamin K, vitamin C and vitamin B6. It is also a very good source of manganese, dietary fiber, potassium, vitamin B1, folate and copper.

Additionally, cabbage is a good source of choline, phosphorus, vitamin B2, magnesium, calcium, selenium, iron, pantothenic acid, protein and niacin.

As described earlier in this food profile, cabbage is also a unique source of several types of phytonutrients. Its overall antioxidant activity is largely due to its unusual phenol and polyphenol content. With red cabbage, these polyphenols include antioxidant and anti-inflammatory compounds called anthocyanins.

Cabbage is also unique for it rich supply of glucosinolates. These phytonutrients can be converted by the body into isothiocyanates that have special detoxification and anti-cancer properties.

Introduction to Food Rating System Chart of Cabbage

In order to better help you identify foods that feature a high concentration of nutrients for the calories they contain, we created a Food Rating System. This system allows us to highlight the foods that are especially rich in particular nutrients.

The following chart shows the nutrients for which this food is either an excellent, very good, or good source (below the chart you will find a table that explains these qualifications).

If a nutrient is not listed in the chart, it does not necessarily mean that the food doesn’t contain it. It simply means that the nutrient is not provided in a sufficient amount or concentration to meet our rating criteria.

To read this chart accurately, you’ll need to glance up in the top left corner where you will find the name of the food and the serving size we used to calculate the food’s nutrient composition. This serving size will tell you how much of the food you need to eat to obtain the amount of nutrients found in the chart.

Now, returning to the chart itself, you can look next to the nutrient name in order to find the nutrient amount it offers, the percent Daily Value (DV%) that this amount represents, the nutrient density that we calculated for this food and nutrient, and the rating we established in our rating system.

Read Also: Red Cabbage: Uses and Nutritional Value

Nutritional Profile and Food Rating System Chart of Cabbage

For most of our nutrient ratings, we adopted the government standards for food labeling that are found in the U.S. Food and Drug Administration’s “Reference Values for Nutrition Labeling.”

Cabbage, red, cooked
1.00 cup
150.00 grams
Calories: 44
GI:
very low
NutrientAmountDRI/DV
(%)
Nutrient
Density
World’s Healthiest
Foods Rating
Vitamin K71.40 mcg7932.8excellent
Vitamin C51.60 mg6928.5excellent
Vitamin B60.34 mg208.3excellent
Manganese0.33 mg176.8very good
Fiber3.90 g166.5very good
Potassium393.00 mg114.6very good
Vitamin B10.11 mg93.8very good
Folate36.00 mcg93.7very good
Copper0.08 mg93.7very good
Choline32.10 mg83.1good
Phosphorus49.50 mg72.9good
Vitamin B20.09 mg72.9good
Magnesium25.50 mg62.6good
Calcium63.00 mg62.6good
Selenium3.45 mcg62.6good
Iron0.99 mg62.3good
Pantothenic acid0.23 mg51.9good
Protein2.27 g51.9good
Vitamin B30.57 mg41.5good

 

World’s Healthiest
Foods Rating
Rule
excellentDRI/DV>=75% OR
Density>=7.6 AND DRI/DV>=10%
very goodDRI/DV>=50% OR
Density>=3.4 AND DRI/DV>=5%
goodDRI/DV>=25% OR
Density>=1.5 AND DRI/DV>=2.5%

In-Depth Nutritional Profile of Cabbage

In addition to the nutrients highlighted in our ratings chart, here is an in-depth nutritional profile for Cabbage. This profile includes information on a full array of nutrients, including carbohydrates, sugar, soluble and insoluble fiber, sodium, vitamins, minerals, fatty acids, amino acids and more.

Nutritional Profile and Food Rating System Chart of Cabbage

Cabbage, red, cooked
(Note: “–” indicates data unavailable)
1.00 cup
(150.00 g)
GI: very low
BASIC MACRONUTRIENTS AND CALORIES
NutrientAmountDRI/DV
(%)
Protein2.27 g5
Carbohydrates10.41 g5
Fat – total0.14 g
Dietary Fiber3.90 g16
Calories43.502
MACRONUTRIENT AND CALORIE DETAIL
NutrientAmountDRI/DV
(%)
Carbohydrate:
Starch— g 
Total Sugars4.98 g 
Monosaccharides3.92 g 
Fructose1.79 g 
Glucose2.12 g 
Galactose0.00 g 
Disaccharides1.06 g 
Lactose0.00 g 
Maltose0.00 g 
Sucrose1.06 g 
Soluble Fiber— g 
Insoluble Fiber— g 
Other Carbohydrates1.53 g 
Fat:
Monounsaturated Fat0.01 g 
Polyunsaturated Fat0.06 g 
Saturated Fat0.02 g 
Trans Fat0.00 g 
Calories from Fat1.22 
Calories from Saturated Fat0.15 
Calories from Trans Fat0.00 
Cholesterol0.00 mg 
Water136.26 g 
MICRONUTRIENTS
NutrientAmountDRI/DV
(%)
Vitamins
Water-Soluble Vitamins
B-Complex Vitamins
Vitamin B10.11 mg9
Vitamin B20.09 mg7
Vitamin B30.57 mg4
Vitamin B3 (Niacin Equivalents)0.90 mg 
Vitamin B60.34 mg20
Vitamin B120.00 mcg0
Biotin0.15 mcg1
Choline32.10 mg8
Folate36.00 mcg9
Folate (DFE)36.00 mcg 
Folate (food)36.00 mcg 
Pantothenic Acid0.23 mg5
Vitamin C51.60 mg69
Fat-Soluble Vitamins
Vitamin A (Retinoids and Carotenoids)
Vitamin A International Units (IU)49.50 IU 
Vitamin A mcg Retinol Activity Equivalents (RAE)2.47 mcg (RAE)0
Vitamin A mcg Retinol Equivalents (RE)4.95 mcg (RE) 
Retinol mcg Retinol Equivalents (RE)0.00 mcg (RE) 
Carotenoid mcg Retinol Equivalents (RE)4.95 mcg (RE) 
Alpha-Carotene0.00 mcg 
Beta-Carotene30.00 mcg 
Beta-Carotene Equivalents30.00 mcg 
Cryptoxanthin0.00 mcg 
Lutein and Zeaxanthin30.00 mcg 
Lycopene0.00 mcg 
Vitamin D  
Vitamin D International Units (IU)0.00 IU0
Vitamin D mcg0.00 mcg 
Vitamin E  
Vitamin E mg Alpha-Tocopherol Equivalents (ATE)0.18 mg (ATE)1
Vitamin E International Units (IU)0.27 IU 
Vitamin E mg0.18 mg 
Vitamin K71.40 mcg79
Minerals
NutrientAmountDRI/DV
(%)
Boron160.50 mcg 
Calcium63.00 mg6
Chloride— mg 
Chromium— mcg
Copper0.08 mg9
Fluoride— mg
Iodine3.00 mcg2
Iron0.99 mg6
Magnesium25.50 mg6
Manganese0.33 mg17
Molybdenum— mcg
Phosphorus49.50 mg7
Potassium393.00 mg11
Selenium3.45 mcg6
Sodium42.00 mg3
Zinc0.37 mg3
INDIVIDUAL FATTY ACIDS
NutrientAmountDRI/DV
(%)
Omega-3 Fatty Acids0.04 g2
Omega-6 Fatty Acids0.03 g 
Monounsaturated Fats
14:1 Myristoleic0.00 g 
15:1 Pentadecenoic0.00 g 
16:1 Palmitol0.00 g 
17:1 Heptadecenoic0.00 g 
18:1 Oleic0.01 g 
20:1 Eicosenoic0.00 g 
22:1 Erucic0.00 g 
24:1 Nervonic0.00 g 
Polyunsaturated Fatty Acids
18:2 Linoleic0.03 g 
18:2 Conjugated Linoleic (CLA)— g 
18:3 Linolenic0.04 g 
18:4 Stearidonic0.00 g 
20:3 Eicosatrienoic0.00 g 
20:4 Arachidonic0.00 g 
20:5 Eicosapentaenoic (EPA)0.00 g 
22:5 Docosapentaenoic (DPA)0.00 g 
22:6 Docosahexaenoic (DHA)0.00 g 
Saturated Fatty Acids
4:0 Butyric— g 
6:0 Caproic— g 
8:0 Caprylic— g 
10:0 Capric— g 
12:0 Lauric— g 
14:0 Myristic— g 
15:0 Pentadecanoic— g 
16:0 Palmitic0.01 g 
17:0 Margaric— g 
18:0 Stearic— g 
20:0 Arachidic— g 
22:0 Behenate— g 
24:0 Lignoceric— g 
INDIVIDUAL AMINO ACIDS
NutrientAmountDRI/DV
(%)
Alanine0.07 g 
Arginine0.13 g 
Aspartic Acid0.22 g 
Cysteine0.02 g 
Glutamic Acid0.52 g 
Glycine0.05 g 
Histidine0.04 g 
Isoleucine0.05 g 
Leucine0.07 g 
Lysine0.08 g 
Methionine0.02 g 
Phenylalanine0.06 g 
Proline0.08 g 
Serine0.09 g 
Threonine0.06 g 
Tryptophan0.02 g 
Tyrosine0.03 g 
Valine0.07 g 
OTHER COMPONENTS
NutrientAmountDRI/DV
(%)
Ash0.93 g 
Organic Acids (Total)— g 
Acetic Acid— g 
Citric Acid— g 
Lactic Acid— g 
Malic Acid— g 
Taurine— g 
Sugar Alcohols (Total)— g 
Glycerol— g 
Inositol— g 
Mannitol— g 
Sorbitol— g 
Xylitol— g 
Artificial Sweeteners (Total)— mg 
Aspartame— mg 
Saccharin— mg 
Alcohol0.00 g 
Caffeine0.00 mg 
Note:

The nutrient profiles provided in this website are derived from The Food Processor, Version 10.12.0, ESHA Research, Salem, Oregon, USA. Among the 50,000+ food items in the master database and 163 nutritional components per item, specific nutrient values were frequently missing from any particular food item. We chose the designation “–” to represent those nutrients for which no value was included in this version of the database.

Related: Comprehensive Guide to Dry Beans Production

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