United States Department of Agriculture
Agricultural Research Service

National Nutrient Database for Standard Reference Release 28
Basic Report:  11115, Cabbage, savoy, cooked, boiled, drained, without salt
heading Nutrient Unit
Value per 100 g

cup, shredded 145g
Proximates Water g 92.00 133.40
Proximates Energy kcal 24 35
Proximates Protein g 1.80 2.61
Proximates Total lipid (fat) g 0.09 0.13
Proximates Carbohydrate, by difference g 5.41 7.84
Proximates Fiber, total dietary g 2.8 4.1
Minerals Calcium, Ca mg 30 44
Minerals Iron, Fe mg 0.38 0.55
Minerals Magnesium, Mg mg 24 35
Minerals Phosphorus, P mg 33 48
Minerals Potassium, K mg 184 267
Minerals Sodium, Na mg 24 35
Minerals Zinc, Zn mg 0.23 0.33
Vitamins Vitamin C, total ascorbic acid mg 17.0 24.6
Vitamins Thiamin mg 0.051 0.074
Vitamins Riboflavin mg 0.020 0.029
Vitamins Niacin mg 0.024 0.035
Vitamins Vitamin B-6 mg 0.152 0.220
Vitamins Folate, DFE µg 46 67
Vitamins Vitamin B-12 µg 0.00 0.00
Vitamins Vitamin A, RAE µg 44 64
Vitamins Vitamin A, IU IU 889 1289
Vitamins Vitamin D (D2 + D3) µg 0.0 0.0
Vitamins Vitamin D IU 0 0
Lipids Fatty acids, total saturated g 0.012 0.017
Lipids Fatty acids, total monounsaturated g 0.007 0.010
Lipids Fatty acids, total polyunsaturated g 0.043 0.062
Lipids Fatty acids, total trans g 0.000 0.000
Lipids Cholesterol mg 0 0