Nutritional value and chemical composition.
The table shows the content of nutrients (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams edible part.
| Nutrient | Quantity | Norm** | % of the norm in 100 g | % of the norm in 100 kcal | 100% normal |
| Calorie value | 29 kCal | 1684 kCal | 1.7% | 5.9% | 5807 g |
| Proteins | 1.51 g | 76 g | 2% | 6.9% | 5033 g |
| Fats | 0.09 g | 56 g | 0.2% | 0.7% | 62222 g |
| Carbohydrates | 4.34 g | 219 g | 2% | 6.9% | 5046 g |
| Alimentary fiber | 2.6 g | 20 g | 13% | 44.8% | 769 g |
| Water | 90.84 g | 2273 g | 4% | 13.8% | 2502 g |
| Ash | 0.62 g | ~ | |||
| Vitamins | |||||
| Vitamin A, RE | 2 μg | 900 μg | 0.2% | 0.7% | 45000 g |
| beta Carotene | 0.02 mg | 5 mg | 0.4% | 1.4% | 25000 g |
| Lutein + Zeaxanthin | 20 μg | ~ | |||
| Vitamin B1, thiamine | 0.071 mg | 1.5 mg | 4.7% | 16.2% | 2113 g |
| Vitamin B2, riboflavin | 0.06 mg | 1.8 mg | 3.3% | 11.4% | 3000 g |
| Vitamin B4, choline | 21.4 mg | 500 mg | 4.3% | 14.8% | 2336 g |
| Vitamin B5, pantothenic | 0.154 mg | 5 mg | 3.1% | 10.7% | 3247 g |
| Vitamin B6, pyridoxine | 0.225 mg | 2 mg | 11.3% | 39% | 889 g |
| Vitamin B9, folate | 24 μg | 400 μg | 6% | 20.7% | 1667 g |
| Vitamin C, ascorbic | 34.4 mg | 90 mg | 38.2% | 131.7% | 262 g |
| Vitamin E, alpha tocopherol, TE | 0.12 mg | 15 mg | 0.8% | 2.8% | 12500 g |
| Vitamin K, phylloquinone | 47.6 μg | 120 μg | 39.7% | 136.9% | 252 g |
| Vitamin PP, NE | 0.382 mg | 20 mg | 1.9% | 6.6% | 5236 g |
| Betaine | 0.1 mg | ~ | |||
| Macronutrients | |||||
| Potassium, K | 262 mg | 2500 mg | 10.5% | 36.2% | 954 g |
| Calcium, Ca | 42 mg | 1000 mg | 4.2% | 14.5% | 2381 g |
| Magnesium, Mg | 17 mg | 400 mg | 4.3% | 14.8% | 2353 g |
| Sodium, Na | 28 mg | 1300 mg | 2.2% | 7.6% | 4643 g |
| Sulfur, S | 15.1 mg | 1000 mg | 1.5% | 5.2% | 6623 g |
| Phosphorus, P | 33 mg | 800 mg | 4.1% | 14.1% | 2424 g |
| Trace Elements | |||||
| Iron, Fe | 0.66 mg | 18 mg | 3.7% | 12.8% | 2727 g |
| Manganese, Mn | 0.223 mg | 2 mg | 11.2% | 38.6% | 897 g |
| Copper, Cu | 54 μg | 1000 μg | 5.4% | 18.6% | 1852 g |
| Selenium, Se | 2.3 μg | 55 μg | 4.2% | 14.5% | 2391 g |
| Zinc, Zn | 0.25 mg | 12 mg | 2.1% | 7.2% | 4800 g |
| Digestible carbohydrates | |||||
| Mono- and disaccharides (sugars) | 3.32 g | max 100 г | |||
| Glucose (dextrose) | 1.42 g | ~ | |||
| sucrose | 0.71 g | ~ | |||
| fructose | 1.2 g | ~ | |||
| Essential Amino Acids | |||||
| Arginine * | 0.088 g | ~ | |||
| valine | 0.05 g | ~ | |||
| Histidine * | 0.026 g | ~ | |||
| Isoleucine | 0.036 g | ~ | |||
| leucine | 0.049 g | ~ | |||
| lysine | 0.051 g | ~ | |||
| methionine | 0.014 g | ~ | |||
| threonine | 0.041 g | ~ | |||
| tryptophan | 0.013 g | ~ | |||
| phenylalanine | 0.038 g | ~ | |||
| Replaceable amino acids | |||||
| alanine | 0.05 g | ~ | |||
| Aspartic acid | 0.144 g | ~ | |||
| glycine | 0.036 g | ~ | |||
| Glutamic acid | 0.346 g | ~ | |||
| Proline | 0.056 g | ~ | |||
| serine | 0.062 g | ~ | |||
| tyrosine | 0.023 g | ~ | |||
| Cysteine | 0.013 g | ~ | |||
| Saturated fatty acids | |||||
| Saturated fatty acids | 0.011 g | max 18.7 г | |||
| 16: 0 Palmitic | 0.01 g | ~ | |||
| Monounsaturated fatty acids | 0.007 g | min 16.8 г | |||
| 18: 1 Olein (omega-9) | 0.007 g | ~ | |||
| Polyunsaturated fatty acids | 0.043 g | from 11.2 to 20.6 | 0.4% | 1.4% | |
| 18: 2 Linoleic | 0.019 g | ~ | |||
| 18: 3 Linolenic | 0.024 g | ~ | |||
| Omega-3 fatty acids | 0.024 g | from 0.9 to 3.7 | 2.7% | 9.3% | |
| Omega-6 fatty acids | 0.019 g | from 4.7 to 16.8 | 0.4% | 1.4% |
The energy value is 29 kcal.
- leaf = 22 g (6.4 kcal)
- 0,5 cup, shredded = 75 g (21.8 kcal)
Red cabbage, boiled, without salt rich in vitamins and minerals such as: vitamin B6 – 11,3%, vitamin C – 38,2%, vitamin K – 39,7%, manganese – 11,2%
- Vitamin B6 participates in the maintenance of the immune response, inhibition and excitation processes in the central nervous system, in the conversion of amino acids, in the metabolism of tryptophan, lipids and nucleic acids, contributes to the normal formation of erythrocytes, maintenance of the normal level of homocysteine in the blood. Insufficient intake of vitamin B6 is accompanied by a decrease in appetite, a violation of the condition of the skin, the development of homocysteinemia, anemia.
- Vitamin C participates in redox reactions, the functioning of the immune system, promotes the absorption of iron. Deficiency leads to loose and bleeding gums, nosebleeds due to increased permeability and fragility of the blood capillaries.
- Vitamin K regulates blood clotting. Lack of vitamin K leads to an increase in blood clotting time, a lowered content of prothrombin in the blood.
- Manganese participates in the formation of bone and connective tissue, is part of the enzymes involved in the metabolism of amino acids, carbohydrates, catecholamines; essential for the synthesis of cholesterol and nucleotides. Insufficient consumption is accompanied by a slowdown in growth, disorders in the reproductive system, increased fragility of bone tissue, disorders of carbohydrate and lipid metabolism.
Tags: calorie content 29 kcal, chemical composition, nutritional value, vitamins, minerals, what is useful Red cabbage, boiled, without salt, calories, nutrients, useful properties Red cabbage, boiled, without salt