Cabbage
Cabbage is a good source of vitamin K,[79] vitamin C and fiber.[79][80] Cabbage is also an excellent source of manganese, vitamin B6, and folate; and a good source of thiamin, riboflavin, calcium, potassium, vitamin A, tryptophan, protein, andmagnesium...
 
 

1.               Cabbage

 

          Cabbage is a leafy green or purple biennial plant, grown as an annual vegetable crop for its dense-leaved heads. 

     Nutrition Facts
 

Amount Per 1 leaf, medium (23 g)

Calories 6

% Daily Value*

Total Fat 0 g

0%

Saturated fat 0 g

0%

Polyunsaturated fat 0 g

Monounsaturated fat 0 g

Cholesterol 0 mg

0%

Sodium 4 mg

0%

Potassium 39 mg

1%

Total Carbohydrate 1.3 g

0%

Dietary fiber 0.6 g

2%

Sugar 0.7 g

Protein 0.3 g

0%

Vitamin A

0%

Vitamin C

14%

Calcium

0%

Iron

0%

Vitamin D

0%

Vitamin B-6

0%

Vitamin B-12

0%

Magnesium

0%

 *Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

 

 

Nutrition and health

Cabbage is a good source of vitamin K,[79] vitamin C and fiber.[79][80] Cabbage is also an excellent source of manganese, vitamin B6, and folate; and a good source of thiamin, riboflavin, calcium, potassium, vitamin A, tryptophan, protein, andmagnesium.[citation needed] Studies suggest that it, as well as other cruciferous vegetables, may reduce the risk of some cancers, especially those in the colorectal group.[81] This is possibly due to the glucosinolates found in cole crops, which stimulate the production of detoxifying enzymes that remove carcinogens created during metabolism,[82] or due to the sulphoraphane content, also responsible for metabolic anti-carcinogenic activities.[83] Purple cabbage also contains anthocyanins, which in other vegetables have been shown to have anti-carcinogenic properties.[84] Along with other cole crops, cabbage is a source of indole-3-carbinol, a chemical that boosts DNA repair in cells and has been shown—in experiments using cell cultures and animal models—to block the growth of cancer cells.[85][86] Research suggests that boiling these vegetables reduces their anti-carcinogenic properties.[87]

 

Cabbage, raw

Nutritional value per 100 g (3.5 oz)

Energy

103 kJ (25 kcal)

Carbohydrates

5.8 g

Sugars

3.2 g

Dietary fiber

2.5 g

Fat

0.1 g

Protein

1.28 g

Thiamine (vit. B1)

0.061 mg (5%)

Riboflavin (vit. B2)

0.040 mg (3%)

Niacin (vit. B3)

0.234 mg (2%)

Pantothenic acid (B5)

0.212 mg (4%)

Vitamin B6

0.124 mg (10%)

Folate (vit. B9)

43 μg (11%)

Vitamin C

36.6 mg (44%)

Vitamin K

76 μg (72%)

Calcium

40 mg (4%)

Iron

0.47 mg (4%)

Magnesium

12 mg (3%)

Manganese

0.16 mg (8%)

Phosphorus

26 mg (4%)

Potassium

170 mg (4%)

Sodium

18 mg (1%)

Zinc

0.18 mg (2%)

Fluoride

1 µg

 


Contact us Inquiry Privacy & Policy Business Email us Top
Doalnara-Claveria Mis. Or. | Tel No: +63-90-8879-7625
Copyright ⓒ doalnaraph.com All right reserved