1.3%
25 kcal

Energy

0.1%
0.1 g

Fat

0.2%
0.0 g

Saturates

3.6%
3.2 g

Sugar

0.8%
0.0 g

Salt

carbs
79%
fat
3%
protein
17%

Caloric Ratio

Nutrition

Calories % Daily Value
Total Calories 25 (103 kJ)
1%
from Carbohydrate 23 (97 kJ)
from Fat 1 (4 kJ)
from Protein 5 (21 kJ)
from Alcohol 0 (0 kJ)
Carbohydrates % Daily Value
Total Carbohydrates 5.8 g
2%
Dietary Fiber 2.5 g
8%
Starch 0.0 g
Sugars 3.2 g
Sucrose 80.0 mg
Glucose 1,670.0 mg
Fructose 1,450.0 mg
Lactose 0.0 mg
Maltose 10.0 mg
Galactose 0.0 mg
Fats & Fatty Acids % Daily Value
Total Fat 0.1 g
0%
Saturated Fat 0.0 g
0%
Butyric Acid 0.0 mg
Caproic Acid 0.0 mg
Caprylic Acid 0.0 mg
Capric Acid 0.0 mg
Lauric Acid 0.0 mg
Tridecylic Acid ~
Myristic Acid 0.0 mg
Pentadecanoic Acid 0.0 mg
Palmitic Acid 34.0 mg
Margaric Acid 0.0 mg
Stearic Acid 0.0 mg
Arachidic Acid 0.0 mg
Behenic Acid 0.0 mg
Lignoceric Acid 0.0 mg
Monounsaturated Fat 0.0 g
Myristoleic Acid 0.0 mg
15:1 0.0 mg
Palmitoleic Acid 0.0 mg
16:1 c ~
16:1 t ~
17:1 0.0 mg
Oleic Acid 17.0 mg
18:1 c ~
18:1 t ~
Gadoleic Acid 0.0 mg
Erucic Acid 0.0 mg
22:1 c ~
22:1 t ~
Nervonic Acid ~
Polyunsaturated Fat 0.0 g
Linoleic Acid 17.0 mg
18:2 CLAs ~
18:2 n-6 c,c ~
18:2 t,t ~
18:2 i ~
18:2 t ~
Linolenic Acid 0.0 mg
alpha-Linolenic Acid ~
gamma-Linolenic acid ~
Parinaric Acid 0.0 mg
Eicosadienoic Acid 0.0 mg
Eicosatrienoic Acid 0.0 mg
20:3 n-3 ~
Dihomo-gamma-linolenic acid ~
Arachidonic Acid 0.0 mg
20:4 n-6 ~
Timnodonic Acid 0.0 mg
Clupanodonic Acid 0.0 mg
Docosahexaenoic Acid 0.0 mg
Trans Fat 0.0 g
Omega-3 Fatty Acids 0.0 mg
Omega-6 Fatty Acids 17.0 mg
Sterols % Daily Value
Cholesterol 0.0 mg
0%
Phytosterols 11.0 mg
Campesterol ~
Stigmasterol ~
Beta-sitosterol ~
Protein & Amino Acids % Daily Value
Protein 1.3 g
3%
Essential Aminos
Histidine 22.0 mg
3%
Isoleucine 30.0 mg
3%
Leucine 41.0 mg
2%
Lysine 44.0 mg
2%
Methionine 12.0 mg
1%
Phenylalanine 32.0 mg
2%
Threonine 35.0 mg
3%
Tryptophan 11.0 mg
4%
Valine 42.0 mg
3%
Non-essential Aminos
Alanine 42.0 mg
Arginine 75.0 mg
Aspartic Acid 122.0 mg
Cystine 11.0 mg
Glutamic Acid 294.0 mg
Glycine 30.0 mg
Proline 48.0 mg
Serine 53.0 mg
Tyrosine 19.0 mg
Other Nutrients % Daily Value
Alcohol 0.0 g
Water 92.2 g
Ash 0.6 g
Caffiene 0.0 mg
Theobromine 0.0 mg
Vitamins % Daily Value
Betaine 0.4 mg
Choline 10.7 mg
Vitamin A 98 IU
2%
Vitamin B1 (thiamine) 0.1 mg
4%
Vitamin B2 (riboflavin) 0.0 mg
2%
Vitamin B3 (niacin) 0.2 mg
1%
Vitamin B5 (pantothenic acid) 0.2 mg
2%
Vitamin B6 (pyridoxine) 0.1 mg
6%
Vitamin B9 (folate) 43 mcg
11%
Vitamin B12 (cobalamin) 0 mcg
0%
Vitamin C 36.6 mg
61%
Vitamin D 0 IU
0%
Vitamin E 0 IU
1%
Vitamin K 76 mcg
95%
Minerals % Daily Value
Calcium 40.0 mg
4%
Copper 0.0 mg
1%
Fluoride 1.0 mcg
Iron 0.5 mg
3%
Magnesium 12.0 mg
3%
Manganese 0.2 mg
8%
Phosphorus 26.0 mg
3%
Potassium 170.0 mg
5%
Sodium 18.0 mg
1%
Zinc 0.2 mg
1%
Cabbage

About Cabbage

Brassica oleracea is the species of plant that includes many common foods as cultivars, including cabbage, broccoli, cauliflower, kale, Brussels sprouts, savoy, and Chinese kale. In its uncultivated form it is known as wild cabbage. It is native to coastal southern and western Europe. Its tolerance of salt and lime and its intolerance of competition from other plants typically restrict its natural occurrence to limestone sea cliffs, like the chalk cliffs on both sides of the English Channel. B. Read More

Brassica oleracea is the species of plant that includes many common foods as cultivars, including cabbage, broccoli, cauliflower, kale, Brussels sprouts, savoy, and Chinese kale. In its uncultivated form it is known as wild cabbage. It is native to coastal southern and western Europe. Its tolerance of salt and lime and its intolerance of competition from other plants typically restrict its natural occurrence to limestone sea cliffs, like the chalk cliffs on both sides of the English Channel. B. oleracea has become established as an important human food crop plant, used because of its large food reserves, which are stored over the winter in its leaves. It is rich in essential nutrients including vitamin C. A diet rich in cruciferous vegetables (e.g., cabbage, broccoli, cauliflower) is linked to a reduced risk of several human cancers.