Cabbage, spring green, raw
| Nutrient | Quantity | Unit | Ref. | Description |
|---|---|---|---|---|
| Edible part | 89 | % | 136 | Blaker B, Jørgensen K, Rimestad AH and Solvang A. Poteter, grønnsaker, frukt og bær - stykkvekt og spiselig del [Potatoes, vegetables, fruit and berries - pack weight, volume, weight and edible portion], Matvett No. 3, 1989. |
| Water | 92 | g | 464 | Møller A, Saxholt E. The Composition of Foods, 4th edition. Levnedsmiddelstyrelsen, Søborg, 1996. |
| Kilojoules | 77 | kJ | 60a | Calculated energy value from the following factors for protein 17, fat 37, carbohydrate 17, dietary fibre 8 and alcohol 29 kJ/g, respectively. |
| Kilocalories | 19 | kcal | 60b | Calculated energy value from the following factors for protein 4, fat 9, carbohydrate 4, dietary fibre 2 and alcohol 7 kcal/g, respectively. |
| Fat | 0.3 | g | 464 | Møller A, Saxholt E. The Composition of Foods, 4th edition. Levnedsmiddelstyrelsen, Søborg, 1996. |
| Saturated fatty acids | 0.1 | g | 464 | Møller A, Saxholt E. The Composition of Foods, 4th edition. Levnedsmiddelstyrelsen, Søborg, 1996. |
| Transunsaturated fatty acids | 0 | g | 10 | Estimated as a naturally occurring zero value, not analysed. |
| Cis-mono unsaturated fatty acids | 0 | g | 464 | Møller A, Saxholt E. The Composition of Foods, 4th edition. Levnedsmiddelstyrelsen, Søborg, 1996. |
| Cis-poly unsaturated fatty acids | 0.1 | g | 464 | Møller A, Saxholt E. The Composition of Foods, 4th edition. Levnedsmiddelstyrelsen, Søborg, 1996. |
| Cholesterol | 0 | mg | 50 | Estimated value. |
| Carbohydrate, glycemic | 0.9 | g | 50 | Estimated value. |
| Starch | 0.1 | g | 50 | Estimated value. |
| Mono+Di saccharides | 0.8 | g | 50 | Estimated value. |
| Sugar, added | 0 | g | 50 | Estimated value. |
| Dietary fibre | 1.9 | g | 464 | Møller A, Saxholt E. The Composition of Foods, 4th edition. Levnedsmiddelstyrelsen, Søborg, 1996. |
| Protein | 2.1 | g | 464 | Møller A, Saxholt E. The Composition of Foods, 4th edition. Levnedsmiddelstyrelsen, Søborg, 1996. |
| Alcohol | 0 | g | 10 | Estimated as a naturally occurring zero value, not analysed. |
| Vitamin A | 2 | RAE | 61 | Calculated as the sum of retinol + 1/12 beta-carotene. |
| Retinol | 0 | µg | 50 | Estimated value. |
| Beta-carotene | 20 | µg | 464 | Møller A, Saxholt E. The Composition of Foods, 4th edition. Levnedsmiddelstyrelsen, Søborg, 1996. |
| Vitamin D | 0 | µg | 10 | Estimated as a naturally occurring zero value, not analysed. |
| Vitamin E | 0.2 | alfa-TE | 464 | Møller A, Saxholt E. The Composition of Foods, 4th edition. Levnedsmiddelstyrelsen, Søborg, 1996. |
| Thiamin | 0.05 | mg | 464 | Møller A, Saxholt E. The Composition of Foods, 4th edition. Levnedsmiddelstyrelsen, Søborg, 1996. |
| Riboflavin | 0.06 | mg | 464 | Møller A, Saxholt E. The Composition of Foods, 4th edition. Levnedsmiddelstyrelsen, Søborg, 1996. |
| Niacin | 0.3 | mg | 464 | Møller A, Saxholt E. The Composition of Foods, 4th edition. Levnedsmiddelstyrelsen, Søborg, 1996. |
| Vitamin B6 | 0.15 | mg | 464 | Møller A, Saxholt E. The Composition of Foods, 4th edition. Levnedsmiddelstyrelsen, Søborg, 1996. |
| Folate | 40 | µg | 507 | Holland B, Unwin ID and Buss DH. Vegetables, Herbs and Spices. Fifth Supplement to McCance and Widdowson's TheComposition of Foods, 4th edition. The Royal Society of Chemistry, Cambridge, 1991. |
| Vitamin B12 | 0 | µg | 10 | Estimated as a naturally occurring zero value, not analysed. |
| Vitamin C | 66 | mg | 464 | Møller A, Saxholt E. The Composition of Foods, 4th edition. Levnedsmiddelstyrelsen, Søborg, 1996. |
| Calcium | 40 | mg | 464 | Møller A, Saxholt E. The Composition of Foods, 4th edition. Levnedsmiddelstyrelsen, Søborg, 1996. |
| Iron | 0.4 | mg | 464 | Møller A, Saxholt E. The Composition of Foods, 4th edition. Levnedsmiddelstyrelsen, Søborg, 1996. |
| Sodium | 6 | mg | 464 | Møller A, Saxholt E. The Composition of Foods, 4th edition. Levnedsmiddelstyrelsen, Søborg, 1996. |
| Potassium | 249 | mg | 464 | Møller A, Saxholt E. The Composition of Foods, 4th edition. Levnedsmiddelstyrelsen, Søborg, 1996. |
| Magnesium | 9 | mg | 464 | Møller A, Saxholt E. The Composition of Foods, 4th edition. Levnedsmiddelstyrelsen, Søborg, 1996. |
| Zinc | 0.2 | mg | 464 | Møller A, Saxholt E. The Composition of Foods, 4th edition. Levnedsmiddelstyrelsen, Søborg, 1996. |
| Selenium | M | µg | 20 | Missing value, content not known. |
| Copper | 0.07 | mg | 464 | Møller A, Saxholt E. The Composition of Foods, 4th edition. Levnedsmiddelstyrelsen, Søborg, 1996. |
| Phosphorus | 32 | mg | 464 | Møller A, Saxholt E. The Composition of Foods, 4th edition. Levnedsmiddelstyrelsen, Søborg, 1996. |
Classifications
| LanguaL | Classification |
|---|---|
| A0152 | Vegetable or vegetable product (US CFR) |
| A0826 | Vegetable (excluding potato) (EUROFIR) |
| B1406 | Cabbage |
| C0151 | Head (plant) |
| E0150 | Whole, natural shape |
| F0003 | Not heat-treated |
| G0003 | Cooking method not applicable |
| H0003 | No treatment applied |
| J0001 | Preservation method not known |
| K0003 | No packing medium used |
| M0001 | Container or wrapping not known |
| N0001 | Food contact surface not known |
| P0024 | Human consumer, no age specification |
Foods in Vegetables, raw and frozen
- Cucumber, Norwegian, raw
- Artichoke, globe, raw
- Asparagus, raw
- Asparagus, canned, drained
- Aubergine, raw
- Cauliflower, with stalk, Norwegian, raw
- Broccoli, with stalk, Norwegian, raw
- Chicory, endive, raw
- Pumpkin, raw
- Chives, raw
- Kale, raw
- Carrot, Norwegian, raw
- Cabbage, white, domestic, raw
- Garlic, raw
- Cabbage, Chinese, Norwegian, raw
- Swede, Norwegian, raw
- Onion, Norwegian, raw
- Sweet corn, Norwegian, raw
- Turnip, Norwegian, raw
- Sweet pepper, green, raw
- Sweet pepper, red, raw
- Parsnip, raw
- Parsley, herb, Norwegian, raw
- Parsley root, Norwegian, raw
- Leek, Norwegian, raw
- Rhubarb, raw
- Radish, Norwegian, raw
- Brussel sprouts, Norwegian, raw
- Brussel sprouts, frozen
- Beetroot, Norwegian, raw
- Lettuce leaves, Norwegian, raw
- Lettuce, Iceberg, Norwegian, raw
- Celeriac root, Norwegian, raw
- Chicory, raw
- Mushroom, Norwegian, common, raw
- Spinach, raw
- Spinach, frozen
- Cabbage, spring green, raw
- Celery stalk or stem, Norwegian, raw
- Tomato, Norwegian, raw
- Squash, Zucchini, raw
- Kohlrabi, raw
- Sweet pepper, yellow, raw
- Leaf beet, mangold, raw
- Cabbage, red, raw
- Lettuce, Norwegian, rapid
- Broccoli, with stalk, frozen
- Beans, green, frozen
- Carrots, small and crispy, Norwegian, raw
- Carrot, cubes, frozen
- Carrot, baby, frozen
- Sweet corn, frozen
- Cauliflower, florets, Norwegian, frozen
- Broccoli, with stalk, imported, raw
- Broccoli, with stalk, unspecified type, raw
- Carrot, baby, imported, raw
- Carrot, imported, raw
- Carrot, unspecified type, raw
- Tomato, small, cherry, imported, raw
- Tomato, imported, raw
- Tomato, unspecified type, raw
- Salad, rocket, raw
Food Groups
- Poultry and meat
- Egg
- Milk and milk products
- Sugar and sweet products
- Potatoes, vegetables, fruit and berries
- Cereals, seed and nuts
- Fish and shellfish
- Beverages
- Margarine, butter, oil etc
- Infant food
- Other dishes, products and ingredients
© Norwegian Food Composition Database 2012
Please use the table values, but make sure you publish the reference:Norwegian Food Composition Database 2012. Norwegian Food Safety Authority, The Norwegian Directorate of Health and University of Oslo.
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