France — ANSES CIQUAL
Red cabbage, boiled/cooked in water
Per-100 g nutrient composition · fruits, vegetables, legumes and nuts.
A neutral nutrient reference — not veterinary or dietary advice.
Nutrients (55)
| Nutrient | Value | Unit |
|---|---|---|
| Water | 90.8 | g/100g |
| Protein | 1.51 | g/100g |
| Protein, crude, N x 6.25 | 1.51 | g/100g |
| Carbohydrate | 3.32 | g/100g |
| Fat | 0.09 | g/100g |
| Sugars | 3.32 | g/100g |
| fructose | 1.2 | g/100g |
| galactose | 0 | g/100g |
| glucose | 1.42 | g/100g |
| lactose | 0 | g/100g |
| maltose | 0 | g/100g |
| sucrose | 0.71 | g/100g |
| Starch | 0 | g/100g |
| Fibres | 2.6 | g/100g |
| Ash | 0.62 | g/100g |
| Alcohol | 0 | g/100g |
| FA saturated | 0.011 | g/100g |
| FA mono | 0.007 | g/100g |
| FA poly | 0.043 | g/100g |
| FA 4:0 | 0 | g/100g |
| FA 6:0 | 0 | g/100g |
| FA 8:0 | 0 | g/100g |
| FA 10:0 | 0 | g/100g |
| FA 12:0 | 0 | g/100g |
| FA 14:0 | 0 | g/100g |
| FA 16:0 | 0.01 | g/100g |
| FA 18:0 | 0 | g/100g |
| FA 20:5 5c,8c,11c,14c,17c (n-3) EPA | 0 | g/100g |
| FA 22:6 4c,7c,10c,13c,16c,19c (n-3) DHA | 0 | g/100g |
| Cholesterol | 0 | mg/100g |
| Salt | 0.07 | g/100g |
| Calcium | 54.6 | mg/100g |
| Copper | 0.034 | mg/100g |
| Iron | 0.66 | mg/100g |
| Iodine | 1.35 | µg/100g |
| Magnesium | 11.8 | mg/100g |
| Manganese | 0.16 | mg/100g |
| Phosphorus | 33 | mg/100g |
| Potassium | 262 | mg/100g |
| Selenium | 2.97 | µg/100g |
| Sodium | 28 | mg/100g |
| Zinc | 0.14 | mg/100g |
| Retinol | 0 | µg/100g |
| Beta-carotene | 20 | µg/100g |
| Vitamin D | 0 | µg/100g |
| Vitamin E | 0.12 | mg/100g |
| Vitamin K1 | 47.6 | µg/100g |
| Vitamin C | 34.4 | mg/100g |
| Vitamin B1 or Thiamin | 0.071 | mg/100g |
| Vitamin B2 or Riboflavin | 0.06 | mg/100g |
| Vitamin B3 or Niacin | 0.38 | mg/100g |
| Vitamin B5 or Pantothenic acid | 0.15 | mg/100g |
| Vitamin B6 | 0.23 | mg/100g |
| Vitamin B9 or Folate | 24 | µg/100g |
| Vitamin B12 | 0 | µg/100g |
| Organic acids | — | g/100g |
Source
ANSES CIQUAL — French food composition table (Licence Ouverte / Etalab 2.0). Food code 20095. Original source.
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