Cabbage
Written by Med-Scope
Cabbage
Description
Cabbage, the head of one of the varieties of Brassica oleracea capitata. This vegetable is high in vitamin C, vitamin K and fiber, as well as a moderate source of folic acid and potassium.
As a member of the cruciferous vegetable family, cabbage is believed to play a positive role in preventing stomach cancer and colon cancer.
Available throughout the year.
Note: Good quality cabbage will be solid, hard and fairly heavy in relation to size. Leaves should be firmly attached to stems.Caloric Content
1 2 Calories: 17 16 Protein: .9 .72 gm Carbohydrates: 3.8 3.57 gm Fiber: .8 .45 gm Total fats: .1 .18 gm Saturated fats: .016 .024 gm Unsaturated fats: .070 .103 gm Cholesterol: 0 0 mg
1. Raw - 1 cup, 70 grams
2. Boiled, Drained - 1/2 cup shredded, 75 gramsVitamin Content
1 2 USRDA Vitamin A: 90 64 5000 IU Thiamine: .04 .043 1.7 mg Vitamin B-2: .04 .041 1.7 mg Vitamin B-6: .112 .048 2.0 mg Vitamin B-12: 0 0 6 mcg Biotin: .07 - 300 mcg Niacin: .2 .173 20 mg Pantothenic Acid: 1.14 .047 10 mg Folic acid: .046 15.2 400 mcg Vitamin C: 33 18.2 60 mg Vitamin E: .2 - 30 IU
1. Raw - 1 cup, 70 grams
2. Boiled, Drained - 1/2 cup shredded, 75 gramsMineral Content
1 2 USRDA Calcium: 34 25 1000 mg Copper: .09 .021 2 mg Iron: .3 .29 18 mg Magnesium: 13 11 400 mg Manganese: - .097 n/a mg Phosphorus: 20 18 1000 mg Potassium: 163 154 n/a mg Selenium: 1.54 - n/a mcg Sodium: 14 14 n/a mg Zinc: .3 .12 15 mg
1. Raw - 1 cup, 70 grams
2. Boiled, Drained - 1/2 cup shredded, 75 gramsAmino Acid Content
1 2 Tryptophan: .008 .008 gm Threonine: .030 .025 gm Isoleucine: .042 .036 gm Leucine: .044 .037 gm Lysine: .040 .034 gm Methionine: .008 .008 gm Cysteine: .008 .006 gm Phenylalanine: .028 .023 gm Tyrosine: .014 .012 gm Valine: .036 .031 gm Arginine: .048 .041 gm Histidine: .018 .014 gm Alanine: .030 .025 gm Aspartic acid: .084 .071 gm Glutamic acid: .190 .160 gm Glycine: .018 .016 gm Proline: .166 .141 gm Serine: .050 .042 gm
1. Raw - 1 cup, 70 grams
2. Boiled, Drained - 1/2 cup shredded, 75 gramsReferences
Disorga, C. and L. Groll. Nutrition and Cancer Prevention: A Guide to Food Choices. Northern California Cancer Program: Palo Alto. 1981.
Kirschmann, John D. Nutrition Almanac: Nutrition Search. McGraw-Hill: New York. 1984.
Kreutner, Patricia A. Nutrition In Perspective. Prentice-Hall: Englewood Cliffs. 1980.
Produce Availability & Merchandising Guide. The Packer. 1989.
United States Department of Agriculture. Composition of Foods: Vegetables and Vegetable Products-Raw-Processed-Prepared. Washington D.C. 1984.
United States Department of Agriculture. How To Buy Food For Economy and Quality. Recommendations of the United States Department of Agriculture. Dover: New York. 1975.
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