Cabbage, common, cooked, boiled, drained, with salt

Plant foods · Vegetables · All vegetables

g
Macronutrients 63 / 100 How is this scored?

Composition

Energy

Protein 1.3 g · 5 kcal/100g
Fat 0.1 g · 1 kcal/100g
Carbs 5.5 g · 22 kcal/100g
Fiber 1.9 g
Water 93 g
Total energy 23 kcal

Energy is predominantly from carbs (80%); EFSA recommends 45–60% for a balanced diet

Fat quality —
Total fat
0.1g
Saturated
0.0g
Monounsat.
0.0g
Polyunsat.
0.0g
Omega-6
0.01g

This food contains negligible fat

Protein quality 55 / 100 How is this scored?
Histidine 100%
Isoleucine 79%
Leucine 55%
Lysine 75%
Methionine + Cysteine 82%
Phenylalanine + Tyrosine 100%
Threonine 100%
Tryptophan 100%
Valine 85%

Limiting amino acid is Leucine (55% of FAO reference). Combining with complementary protein sources raises the overall score.

Micronutrients 28 / 100 How is this scored?

Vitamins

Vitamin A 4 µg
Vitamin C 37.5 mg
Vitamin D 0.0 µg
Vitamin E 0.1 mg
Vitamin K 109 µg
Thiamin (B1) 0.06 mg
Riboflavin (B2) 0.04 mg
Niacin (B3) 0.2 mg
Pantothenic (B5) 0.2 mg
Vitamin B6 0.11 mg
Folate (B9) 30 µg
Vitamin B12 0.00 µg

Minerals

Calcium 48 mg
Iron 0.2 mg
Magnesium 15 mg
Phosphorus 33 mg
Potassium 196 mg
Sodium 255 mg
Zinc 0.2 mg
Copper 0.02 mg
Manganese 0.21 mg
Selenium 0.6 µg

Notable source of Vitamin K (145% of EU NRV per 100 g). Score averages coverage across 21 tracked nutrients.