Cabbage, red, cooked, boiled, drained, without salt

Plant foods · Vegetables · All vegetables

g
Macronutrients 66 / 100 How is this scored?

Composition

Energy

Protein 1.5 g · 6 kcal/100g
Fat 0.1 g · 1 kcal/100g
Carbs 6.9 g · 28 kcal/100g
Fiber 2.6 g
Water 91 g
Total energy 29 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
0.02g

This food contains negligible fat

Protein quality 55 / 100 How is this scored?
Histidine 100%
Isoleucine 80%
Leucine 55%
Lysine 75%
Methionine + Cysteine 81%
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 33 / 100 How is this scored?

Vitamins

Vitamin A 2 µg
Vitamin C 34.4 mg
Vitamin D 0.0 µg
Vitamin E 0.1 mg
Vitamin K 48 µg
Thiamin (B1) 0.07 mg
Riboflavin (B2) 0.06 mg
Niacin (B3) 0.4 mg
Pantothenic (B5) 0.2 mg
Vitamin B6 0.23 mg
Folate (B9) 24 µg
Vitamin B12 0.00 µg

Minerals

Calcium 42 mg
Iron 0.7 mg
Magnesium 17 mg
Phosphorus 33 mg
Potassium 262 mg
Sodium 28 mg
Zinc 0.3 mg
Copper 0.05 mg
Manganese 0.22 mg
Selenium 2.3 µg

Notable source of Vitamin K (64% of EU NRV per 100 g). Score averages coverage across 21 tracked nutrients.