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Cabbage

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: 3.83.57 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 grams

Vitamin Content

1 2 USRDA
Vitamin A: 90 645000 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:.04615.2 400 mcg
Vitamin C: 3318.2 60 mg
Vitamin E: .2 - 30 IU



1. Raw - 1 cup, 70 grams
2. Boiled, Drained - 1/2 cup shredded, 75 grams

Mineral Content

1 2 USRDA
Calcium: 34 251000 mg
Copper: .09.021 2 mg
Iron: .3 .29 18 mg
Magnesium: 13 11 400 mg
Manganese: -.097 n/a mg
Phosphorus: 20 181000 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 grams

Amino 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 grams

References

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.