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Cabbage, sweet and sour

Food composition table - list of nutrients in chosen food items
Nutrient Quantity Unit Ref. Description
Edible part 100 % 0 Estimated as 100 % edible (net weight)
Water 86 g 132 Nordnes T and Offergaard E. Næringsinnholdet i frukt, bær og grønnsaker [Nutritional contents of fruits, berries and vegetables]. Forskning og fosøk i landbruket [Research and experiments in agriculture], 1958.
Kilojoules 124 kJ 60a Calculated energy value from the following factors for protein 17, fat 37, carbohydrate 17, dietary fibre 8 and alcohol 29 kJ/g, respectively.
Kilocalories 29 kcal 60b Calculated energy value from the following factors for protein 4, fat 9, carbohydrate 4, dietary fibre 2 and alcohol 7 kcal/g, respectively.
Fat 0 g 30 Estimated as zero valye when the analysed value is below the quantification limit (determination limit of method)
Saturated fatty acids 0 g 50 Estimated value.
Transunsaturated fatty acids 0 g 10 Estimated as a naturally occurring zero value, not analysed.
Cis-mono unsaturated fatty acids 0 g 50 Estimated value.
Cis-poly unsaturated fatty acids 0 g 50 Estimated value.
Cholesterol 0 mg 50 Estimated value.
Carbohydrate, glycemic 5.1 g 133 National Institute for Consumer Research. Analysis Data of vegetables. Internal notes, 1973
Starch 0 g 50 Estimated value.
Mono+Di saccharides 5.1 g 50 Estimated value.
Sugar, added 4 g 70 Data provided by the industry to The Food Composition Table 1995.
Dietary fibre 1.7 g 419 Swedish National food agency. The food database, Uppsala 1996
Protein 1.4 g 132 Nordnes T and Offergaard E. Næringsinnholdet i frukt, bær og grønnsaker [Nutritional contents of fruits, berries and vegetables]. Forskning og fosøk i landbruket [Research and experiments in agriculture], 1958.
Alcohol 0 g 10 Estimated as a naturally occurring zero value, not analysed.
Vitamin A 2 RAE 61 Calculated as the sum of retinol + 1/12 beta-carotene.
Retinol 0 µg 50 Estimated value.
Beta-carotene 18 µg 507 Holland B, Unwin ID and Buss DH. Vegetables, Herbs and Spices. Fifth Supplement to McCance and Widdowson's TheComposition of Foods, 4th edition. The Royal Society of Chemistry, Cambridge, 1991.
Vitamin D 0 µg 10 Estimated as a naturally occurring zero value, not analysed.
Vitamin E 0 alfa-TE 419 Swedish National food agency. The food database, Uppsala 1996
Thiamin 0.04 mg 507 Holland B, Unwin ID and Buss DH. Vegetables, Herbs and Spices. Fifth Supplement to McCance and Widdowson's TheComposition of Foods, 4th edition. The Royal Society of Chemistry, Cambridge, 1991.
Riboflavin 0.01 mg 507 Holland B, Unwin ID and Buss DH. Vegetables, Herbs and Spices. Fifth Supplement to McCance and Widdowson's TheComposition of Foods, 4th edition. The Royal Society of Chemistry, Cambridge, 1991.
Niacin 0.2 mg 507 Holland B, Unwin ID and Buss DH. Vegetables, Herbs and Spices. Fifth Supplement to McCance and Widdowson's TheComposition of Foods, 4th edition. The Royal Society of Chemistry, Cambridge, 1991.
Vitamin B6 0.15 mg 507 Holland B, Unwin ID and Buss DH. Vegetables, Herbs and Spices. Fifth Supplement to McCance and Widdowson's TheComposition of Foods, 4th edition. The Royal Society of Chemistry, Cambridge, 1991.
Folate 16 µg 507 Holland B, Unwin ID and Buss DH. Vegetables, Herbs and Spices. Fifth Supplement to McCance and Widdowson's TheComposition of Foods, 4th edition. The Royal Society of Chemistry, Cambridge, 1991.
Vitamin B12 0 µg 10 Estimated as a naturally occurring zero value, not analysed.
Vitamin C 10 mg 507 Holland B, Unwin ID and Buss DH. Vegetables, Herbs and Spices. Fifth Supplement to McCance and Widdowson's TheComposition of Foods, 4th edition. The Royal Society of Chemistry, Cambridge, 1991.
Calcium 50 mg 507 Holland B, Unwin ID and Buss DH. Vegetables, Herbs and Spices. Fifth Supplement to McCance and Widdowson's TheComposition of Foods, 4th edition. The Royal Society of Chemistry, Cambridge, 1991.
Iron 1.2 mg 507 Holland B, Unwin ID and Buss DH. Vegetables, Herbs and Spices. Fifth Supplement to McCance and Widdowson's TheComposition of Foods, 4th edition. The Royal Society of Chemistry, Cambridge, 1991.
Sodium 590 mg 507 Holland B, Unwin ID and Buss DH. Vegetables, Herbs and Spices. Fifth Supplement to McCance and Widdowson's TheComposition of Foods, 4th edition. The Royal Society of Chemistry, Cambridge, 1991.
Potassium 180 mg 507 Holland B, Unwin ID and Buss DH. Vegetables, Herbs and Spices. Fifth Supplement to McCance and Widdowson's TheComposition of Foods, 4th edition. The Royal Society of Chemistry, Cambridge, 1991.
Magnesium 10 mg 507 Holland B, Unwin ID and Buss DH. Vegetables, Herbs and Spices. Fifth Supplement to McCance and Widdowson's TheComposition of Foods, 4th edition. The Royal Society of Chemistry, Cambridge, 1991.
Zinc 0.3 mg 507 Holland B, Unwin ID and Buss DH. Vegetables, Herbs and Spices. Fifth Supplement to McCance and Widdowson's TheComposition of Foods, 4th edition. The Royal Society of Chemistry, Cambridge, 1991.
Selenium 0 µg 30 Estimated as zero valye when the analysed value is below the quantification limit (determination limit of method)
Copper 0.05 mg 507 Holland B, Unwin ID and Buss DH. Vegetables, Herbs and Spices. Fifth Supplement to McCance and Widdowson's TheComposition of Foods, 4th edition. The Royal Society of Chemistry, Cambridge, 1991.
Phosphorus 23 mg 507 Holland B, Unwin ID and Buss DH. Vegetables, Herbs and Spices. Fifth Supplement to McCance and Widdowson's TheComposition of Foods, 4th edition. The Royal Society of Chemistry, Cambridge, 1991.

Classifications

LanguaL coding of the food
LanguaL Classification
A0271 Vegetable pickle (US CFR)
A0827 Vegetable product (EUROFIR)
B1406 Cabbage
C0151 Head (plant)
E0100 Divided into pieces, thickness <0.3 cm.
F0014 Fully heat-treated
G0003 Cooking method not applicable
H0151 Spice or herb added
H0158 Sucrose added
J0123 Sterilized by heat
K0030 Packed in slightly sweetened water or juice
M0001 Container or wrapping not known
N0001 Food contact surface not known
P0024 Human consumer, no age specification
Z0220 Not drained

Foods in Vegetables products

Food Groups