Home / Food Groups / Green Leafy Vegetables / Cabbage, Chinese All values are per 100 g of edible portion .
At a glance Energy 75 kJ Moisture 93.2 g Ash 730 mg Vitamins 21 mg Total Fat 0.13 g Cholesterol 0 mg Dietary Fiber 2.01 g Carbohydrate 2.36 g Protein 1.58 g Carotenoids 0.103 mg Polyphenols 28 mg Phytosterols 19.5 mg Tocopherols 250 ug Tocotrienols 0 ug Organic acids 263 mg Phytate 16.9 mg Saponins 0 g
Full composition Ash 25 Essential Quantity Minerals 381 mg Calcium (Ca) 58.5 mg Magnesium (Mg) 11.5 mg Phosphorus (P) 33.1 mg Potassium (K) 258 mg Sodium (Na) 20.3 mg Essential Trace Minerals 0.823 mg Arsenic (As) 0 ug Chromium (Cr) 1 ug Cobalt (Co) 0 ug Copper (Cu) 50 ug Iron (Fe) 0.39 mg Manganese (Mn) 190 ug Molybdenum (Mo) 0 ug Nickel (Ni) 0 ug Selenium (Se) 1.85 ug Zinc (Zn) 190 ug Possibly essential Trace Minerals 0 ug Lithium (Li) 0 ug Non-essential Trace Minerals 0 ug Aluminium (Al) 0 ug Cadmium (Cd) 0 ug Lead (Pb) 0 ug Toxic Minerals 0 ng Mercury (Hg) 0 ng
Vitamins 20 Vitamin A 5.5 ug Retinol 0 ug β-Carotene equivalents 5.5 ug Vitamin B 1.27 mg Thiamine (B1) 10 ug Riboflavin (B2) 50 ug Niacin (B3) 0.38 mg Pantothenic acid (B5) 580 ug Total B6 0.19 mg Biotin (B7) 1.08 ug Folates (B9) 54.5 ug Ascorbic acids (C) 19.3 mg Vitamin D 0.39 ug Ergocalciferol (D2) 0.39 ug Cholecalciferol (D3) 0 ng 25-OH-D3 0 ng α-Tocopherol equivalent (E) 250 ug Vitamin K 111 ug Phylloquinones (K1) 111 ug Menaquinones (K2) 0 ug
Total Fat 62 Saturated Fatty acids 0.033 g Butyric acid (C4:0) 0 mg Caproic acid (C6:0) 0 mg Caprylic acid (C8:0) 0 g Capric acid (C10:0) 0 mg Undecanoic acid (C11:0) 0 ug Lauric acid (C12:0) 0 mg Myristic acid (C14:0) 0 mg Pentadecanoic acid (C15:0) 0 mg Palmitic acid (C16:0) 29.3 mg Stearic acid (C18:0) 3.76 mg Arachidic acid (C20:0) 0 mg Behenic acid (C22:0) 0 mg Lignoceric acid (C24:0) 0 mg Unsaturated Fatty acids 0.071 g Monounsaturated Fatty acids 0.016 g Myristoleic acid (C14:1) 0 mg Palmitoleic acid (C16:1) 0 mg Oleic acid (C18:1n9) 0.016 g Elaidic acid (C18:1n9t) 0 g Eicosenoic acid (C20:1n9) 0 mg Erucic acid (C22:1n9) 0 g Nervonic acid (C24:1n9) 0 mg Polyunsaturated Fatty acids 0.055 g Linoleic acid (C18:2n6) 0.012 g Eicosadienoic acid (C20:2) 0 mg Docosadienoic acid (C22:2) 0 mg α-Linolenic acid (C18:3n3) 43.3 mg Eicosatrienoic acid (C20:3n6) 0 mg Arachidonic acid (C20:4n6) 0 mg Eicosapentaenoic acid (C20:5n3) 0 mg Docosapentaenoic acid (C22:5n3) 0 mg Docosahexaenoic acid (C22:6n3) 0 mg Essential Fatty acids 0.055 g Linoleic acid (C18:2n6) 0.012 g α-Linolenic acid (C18:3n3) 43.3 mg Arachidonic acid (C20:4n6) 0 mg Eicosapentaenoic acid (C20:5n3) 0 mg Docosahexaenoic acid (C22:6n3) 0 mg Cis Fatty acids 0.071 g Cis ω-3 Fatty acids 43.3 mg α-Linolenic acid (C18:3n3) 43.3 mg Eicosapentaenoic acid (C20:5n3) 0 mg Docosapentaenoic acid (C22:5n3) 0 mg Docosahexaenoic acid (C22:6n3) 0 mg Cis ω-6 Fatty acids 0.012 g Linoleic acid (C18:2n6) 0.012 g Eicosadienoic acid (C20:2) 0 mg Docosadienoic acid (C22:2) 0 mg Eicosatrienoic acid (C20:3n6) 0 mg Arachidonic acid (C20:4n6) 0 mg Cis ω-9 Fatty acids 0.016 g Oleic acid (C18:1n9) 0.016 g Eicosenoic acid (C20:1n9) 0 mg Erucic acid (C22:1n9) 0 g Nervonic acid (C24:1n9) 0 mg Cis ω-5 Fatty acids 0 mg Myristoleic acid (C14:1) 0 mg Cis ω-7 Fatty acids 0 mg Palmitoleic acid (C16:1) 0 mg Trans Fatty acids 0 g Elaidic acid (C18:1n9t) 0 g
Dietary Fiber 2 Insoluble Dietary Fiber 1.55 g Soluble Dietary Fiber 0.45 g
Carbohydrate 13 Available CHO 1.42 g Starch 1 g Oligosaccharides 0 mg Raffinose 0 mg Stachyose 0 mg Verbascose 0 mg Ajugose 0 mg Free Sugars 0.42 g Fructose 0.2 g Glucose 100 mg Sucrose 0.12 g Maltose 0 mg Lactose 0 g
Protein 22 Amino acids 1.5 g Essential Amino acids 0.539 g Histidine 31.1 mg Isoleucine 90.4 mg Leucine 89.9 mg Lysine 91.3 mg Methionine 16.7 mg Phenylalanine 51.7 mg Threonine 63.4 mg Tryptophan 19.6 mg Valine 85.3 mg Conditionally essential Amino acids 0.259 g Cysteine 14.9 mg Arginine 92.3 mg Glycine 60.4 mg Proline 59.4 mg Tyrosine 32.4 mg Non-essential Amino acids 0.702 g Alanine 101 mg Aspartic acid 171 mg Glutamic acid 338 mg Serine 92 mg
Carotenoids 9 Carotenes 5.5 ug Lycopene 0 ug γ-Carotene 0 ug α-Carotene 0 ug β-Carotene 5.5 ug Xanthophylls 59.5 ug Lutein 58 ug Zeaxanthin 1.5 ug β-Cryptoxanthin 0 ug
Polyphenols 37 3,4-Dihydroxy Benzoic acid 30 ug 3-Hydroxy Benzaldehyde 0 ug Protocatechuic acid 0 ug Vanillic acid 0 ug Gallic acid 0 mg Cinnamic acid 0 ug o-Coumaric acid 0 ug p-Coumaric acid 0 ug Caffeic acid 0 ug Chlorogenic acid 0 mg Ferulic acid 0 ug Apigenin 0 mg Apigenin-6-C-gluoside 0 ug Apigenin-7-O-neohesperidoside 0 mg Luteolin 0 ug Kaempferol 0 mg Quercetin 0 mg Quercetin-3-β-D-glucoside 0 mg Quercetin-3-O-rutinoside 0 mg Quercetin-3-β-galactoside 0 mg Isorhamnetin 0 mg Myricetin 0 mg Resvertrol 0 ug Hesperetin 0 mg Naringenin 0 mg Hesperdin 0 mg Daidzein 0 mg Genistein 0 mg (-)-Epicatechin 0 mg (-)-Epigallo catechin 0 ug (-)-Epigallo catechin 3-gallate 0 ug (+)-Catechin 0 mg (-)-Gallocatechin gallate 0 ug (-)-Gallocatechin 0 ug Syringic acid 0 mg Sinapinic acid 0 mg Ellagic acid 0 mg
Phytosterols 3 Campesterol 2.06 mg Stigmasterol 0.13 mg β-Sitosterol 17.3 mg
Tocopherols 4 α-Tocopherol 250 ug β-Tocopherol 0 ug γ-Tocopherol 0 ug δ-Tocopherol 0 ug
Tocotrienols 4 α-Tocotrienol 0 ug β-Tocotrienol 0 ug γ-Tocotrienol 0 ug δ-Tocotrienol 0 ug
Organic acids 10 Oxalates 16.5 mg Soluble Oxalate 1.85 mg Insoluble Oxalate 14.8 mg Cis-Aconitic acid 0 mg Citric acid 67.5 mg Fumaric acid 0.41 mg Malic acid 5.65 mg Quinic acid 88.3 mg Succinic acid 85 mg Tartaric acid 0 mg
Source: the network's food-composition dataset (IFCT-style laboratory values). Composition
varies with variety, season and preparation — use these as reference values, not a label.
← Brussels sprouts Cabbage, collard greens → 
