Chinese white cabbage raw
All nutrient values refer to 100 g.
- Energy (kilocalorie)
- 18 kcal
- Energy (kilojoule)
- 76 kJ
- Protein (Nx6.25)
- 1.8 g
- Fat
- 0.2 g
- Carbohydrate, available
- 1.38 g
- Fibre, dietary, total
- 1.7 g
Complete nutrient values
138 of 138 nutrients · per 100 g
No nutrient found.
| Nutrient | Value | Original value | Data source | Reference | BLS calculation |
|---|---|---|---|---|---|
| Energy (kilojoule) | 76 kJ/100 g | 76 | 1 | — | ENERCJ[kJ] = 17*PROT625[g] + 17*(CHO[g] - POLYL[g]) + 37*FAT[g] + 29*ALC[g] + 13*OA[g] + 10*POLYL[g] + 8*OLSAC[g] + 8*FIBT[g]immer berechnet / always calculated |
| Energy (kilocalorie) | 18 kcal/100 g | 18 | 1 | — | ENERCC[kcal] = 4*PROT625[g] + 4*(CHO[g] - POLYL[g]) + 9*FAT[g] + 7*ALC[g] + 3*OA[g] + 2.4*POLYL[g] + 2*OLSAC[g] + 2*FIBT[g]immer berechnet / always calculated |
| Water | 94.3 g/100 g | 94.3 | 2 | 1 | |
| Protein (Nx6.25) | 1.8 g/100 g | 1.8 | 2 | 2 | PROT625[g]=NT[g]*6.25teilweise berechnet / partially calculated |
| Fat | 0.2 g/100 g | 0.2 | 3 | 3 | |
| Carbohydrate, available | 1.38 g/100 g | 1.38 | 1 | — | CHO[g] = SUGAR[g] + STARCH[g] + OLSAC[g] + POLYL[g]immer berechnet / always calculated |
| Fibre, dietary, total | 1.7 g/100 g | 1.7 | 4 | — | FIBT[g]=FIBHMW[g]+FIBLMW[g] OR
FIBT[g]=FIBINS[g]+FIBSOL[g]+FIBLMWteilweise berechnet / partially calculated |
| Alcohol (Ethanol) | 0 g/100 g | 0 | 5 | — | |
| Organic acids, total | 0.129 g/100 g | 0.129 | 1 | — | OA[g]=MALAC[g]+ACEAC[g]+LACAC[g]+TARAC[g]+CITAC[g]teilweise berechnet / partially calculated |
| Ash | 0.7 g/100 g | 0.7 | 2 | 4 | |
| Vitamin A, retinol equivalents (RE) | 32 µg/100 g | 32 | 1 | — | VITA[µg]= RETOL[µg] + 1/6*CARTB[µg]+ 1/12*(CAROTPAXB[µg])teilweise berechnet / partially calculated |
| Vitamin A, retinol activity equivalents (RAE) | 16 µg/100 g | 16 | 1 | — | VITAA[µg]= RETOL[µg] + 1/12*CARTB[µg]+ 1/24*(CAROTPAXB[µg])teilweise berechnet / partially calculated |
| Retinol | 0 µg/100 g | 0 | 5 | — | |
| Beta-carotene | 186 µg/100 g | 186 | 2 | 5 | |
| Carotenoids, excluding beta-carotene | 9 µg/100 g | 9 | 6 | — | |
| Vitamin D | 0 µg/100 g | 0 | 1 | — | VITD[µg]=ERGCAL[µg]+CHOCAL[µg]teilweise berechnet / partially calculated |
| Vitamin D3 (cholecalciferol) | 0 µg/100 g | 0 | 5 | — | |
| Vitamin D2 (ergocalciferol) | 0 µg/100 g | 0 | 5 | — | |
| Vitamin E (alpha-tocopherol) | — mg/100 g | <LOD or <LOQ | 7 | 6 | VITE[mg] = TOCPHA[mg] |
| Alpha-tocopherol | — mg/100 g | <LOD or <LOQ | 7 | 7 | |
| Beta-tocopherol | 0 mg/100 g | 0 | 6 | — | |
| Gamma-tocopherol | 0.002 mg/100 g | 0.002 | 6 | — | |
| Delta-tocopherol | 0 mg/100 g | 0 | 6 | — | |
| Alpha-tocotrienol | 0.04 mg/100 g | 0.04 | 6 | — | |
| Vitamin K | 80 µg/100 g | 80 | 1 | — | VITK[µg] = VITK1[µg] + VITK2[µg]teilweise berechnet / partially calculated |
| Vitamin K1 (phylloquinone) | 80 µg/100 g | 80 | 3 | 8 | |
| Vitamin K2 (menaquinone) | 0 µg/100 g | 0 | 5 | — | |
| Vitamin B1 (thiamine) | 0.033 mg/100 g | 0.033 | 7 | 7 | |
| Vitamin B2 (riboflavin) | 0.037 mg/100 g | 0.037 | 7 | 7 | |
| Niacin equivalents | 0.733 mg/100 g | 0.733 | 1 | — | NIAEQ[mg]=NIA[mg]+TRP[g]*1000/60immer berechnet / always calculated |
| Niacin | 0.4 mg/100 g | 0.4 | 7 | 7 | |
| Pantothenic acid | 0.2 mg/100 g | 0.2 | 7 | 7 | |
| Vitamin B6 | 121 µg/100 g | 121 | 7 | 7 | |
| Biotin | 0.1 µg/100 g | 0.1 | 6 | — | |
| Folate equivalent | 110 µg/100 g | 110 | 1 | — | FOL[µg] = FOLFD[µg] + 1.7*FOLAC[µg]immer berechnet / always calculated |
| Folate | 110 µg/100 g | 110 | 2 | 9 | |
| Folic acid, synthetic | 0 µg/100 g | 0 | 5 | — | |
| Vitamin B12 (cobalamin) | 0 µg/100 g | 0 | 5 | — | |
| Vitamin C | 26 mg/100 g | 26 | 7 | 7 | |
| Salt (sodium chloride) | 0.032 g/100 g | 0.032 | 1 | — | NACL[g] = NA[g]*2.5immer berechnet / always calculated |
| Sodium | 13 mg/100 g | 13 | 2 | 10 | |
| Chloride | 37 mg/100 g | 37 | 6 | — | |
| Potassium | 214 mg/100 g | 214 | 2 | 10 | |
| Calcium | 75 mg/100 g | 75 | 2 | 11 | |
| Magnesium | 21 mg/100 g | 21 | 2 | 12 | |
| Phosphorus | 30 mg/100 g | 30 | 7 | 7 | |
| Sulphur | — mg/100 g | - | — | — | |
| Iron | 0.633 mg/100 g | 0.633 | 2 | 11 | |
| Zinc | 0.28 mg/100 g | 0.28 | 2 | 13 | |
| Iodide | 0.3 µg/100 g | 0.3 | 7 | 7 | |
| Copper | 57 µg/100 g | 57 | 7 | 7 | |
| Manganese | 167 µg/100 g | 167 | 7 | 7 | |
| Fluoride | 15 µg/100 g | 15 | 7 | 7 | |
| Chromium | 0.5 µg/100 g | 0.5 | 6 | — | |
| Molybdenum | 6 µg/100 g | 6 | 7 | 14 | |
| Acetic acid | — g/100 g | - | — | — | |
| Citric acid | 0.019 g/100 g | 0.019 | 3 | 15 | |
| Lactic acid | 0 g/100 g | 0 | 5 | — | |
| Malic acid | 0.11 g/100 g | 0.11 | 3 | 15 | |
| Tartaric acid | — g/100 g | <LOD | 3 | 15 | |
| Polyols, total | 0.14 g/100 g | 0.14 | 1 | — | POLYL[g]=MANTL[g]+SORTL[g]+XYLTL[g]immer berechnet / always calculated |
| Mannitol | 0 g/100 g | 0 | 6 | — | |
| Sorbitol | 0.14 g/100 g | 0.14 | 6 | — | |
| Xylitol | — g/100 g | - | — | — | |
| Monosaccharides, total | 1.202 g/100 g | 1.202 | 1 | — | MNSAC[g] = FRUS[g] + GALS[g] + GLUS[g]immer berechnet / always calculated |
| Glucose | 0.676 g/100 g | 0.676 | 7 | 7 | |
| Fructose | 0.526 g/100 g | 0.526 | 7 | 7 | |
| Galactose | — g/100 g | - | — | — | |
| Disaccharides, total | 0.04 g/100 g | 0.04 | 1 | — | DISAC[g] = LACS[g] + MALS[g] + SUCS[g]immer berechnet / always calculated |
| Sucrose | 0.04 g/100 g | 0.04 | 7 | 7 | |
| Maltose | 0 g/100 g | 0 | 6 | — | |
| Lactose | 0 g/100 g | 0 | 5 | — | |
| Sugars (mono- and disaccharides), total | 1.242 g/100 g | 1.242 | 1 | — | SUGAR[g]=MNSAC[g]+DISAC[g]immer berechnet / always calculated |
| Oligosaccharides, available | — g/100 g | - | — | — | |
| Starch (starch, glycogen, dextrins) | 0 g/100 g | 0 | 6 | — | |
| Fibre, low molecular weight | — g/100 g | - | — | — | |
| Fibre, high molecular weight | 1.7 g/100 g | 1.7 | 4 | — | FIBHMW[g]=FIBHMWS[g]+FIBHMWI[g] OR
FIBHMW[g]=FIBINS[g]+FIBSOL[g]teilweise berechnet / partially calculated |
| Fibre, water-insoluble | 1.5 g/100 g | 1.5 | 4 | — | |
| Fibre, water-soluble | 0.2 g/100 g | 0.2 | 4 | — | |
| Fibre, high molecular weight, water-soluble | — g/100 g | - | — | — | |
| Fibre, high molecular weight, water-insoluble | — g/100 g | - | — | — | |
| Fatty acids, saturated, total | 0.012 g/100 g | 0.012 | 1 | — | FASAT[g]=F4:0[g]+F6:0[g]+F8:0[g]+F10:0[g]+F12:0[g]+F14:0[g]+F15:0[g]+F16:0[g]+F17:0[g]+F18:0[g]+F20:0[g]+F22:0[g]+F24:0[g]immer berechnet / always calculated |
| Fatty acid C4:0 (butyric acid) | — g/100 g | - | — | — | |
| Fatty acid C6:0 (caproic acid) | — g/100 g | - | — | — | |
| Fatty acid C8:0 (caprylic acid) | — g/100 g | - | — | — | |
| Fatty acid C10:0 (capric acid) | — g/100 g | - | — | — | |
| Fatty acid C12:0 (lauric acid) | — g/100 g | - | — | — | |
| Fatty acid C14:0 (myristic acid) | — g/100 g | - | — | — | |
| Fatty acid C15:0 (pentadecylic acid) | — g/100 g | <LOD or <LOQ | 3 | 16 | |
| Fatty acid C16:0 (palmitic acid) | 0.009 g/100 g | 0.009 | 3 | 16 | |
| Fatty acid C17:0 (margaric acid) | — g/100 g | - | — | — | |
| Fatty acid C18:0 (stearic acid) | 0.0013 g/100 g | 0.0013 | 3 | 16 | |
| Fatty acid C20:0 (arachidic acid) | 0.0003 g/100 g | 0.0003 | 3 | 16 | |
| Fatty acid C22:0 (behenic acid) | 0.0007 g/100 g | 0.0007 | 3 | 16 | |
| Fatty acid C24:0 (lignoceric acid) | 0.0008 g/100 g | 0.0008 | 3 | 16 | |
| Fatty acids, monounsaturated, total | 0.0045 g/100 g | 0.0045 | 1 | — | FAMS[g]=F14:1CN5[g]+F16:1CN7[g]+F18:1CN7[g]+F18:1CN9[g]+F20:1CN9[g]+F22:1CN9[g]immer berechnet / always calculated |
| Fatty acid C14:1 n-5 cis (myristoleic acid) | — g/100 g | - | — | — | |
| Fatty acid C16:1 n-7 cis (palmitoleic acid) | 0.0002 g/100 g | 0.0002 | 3 | 16 | |
| Fatty acid C18:1 n-7 cis (vaccenic acid) | — g/100 g | - | — | — | |
| Fatty acid C18:1 n-9 cis (oleic acid) | 0.0043 g/100 g | 0.0043 | 3 | 16 | |
| Fatty acid C20:1 n-9 cis (gondoic acid) | — g/100 g | - | — | — | |
| Fatty acid C22:1 n-9 cis (erucic acid) | — g/100 g | - | — | — | |
| Fatty acids, polyunsaturated, total | 0.0259 g/100 g | 0.0259 | 1 | — | FAPU[g]=F18:2C9T11[g]+F18:2CN6[g]+F20:2CN6[g]+F18:3CN3[g]+F18:3CN6[g]+F20:3CN6[g]+F18:4CN3[g]+F20:4CN6[g]+F20:5CN3[g]+F22:5CN3[g]+F22:6CN3[g]immer berechnet / always calculated |
| Fatty acids, polyunsaturated, n-3 (omega-3), total | 0.0224 g/100 g | 0.0224 | 1 | — | FAPUN3[g]=F18:3CN3[g]+F18:4CN3[g]+F20:5CN3[g]+F22:5CN3[g]+F22:6CN3[g]immer berechnet / always calculated |
| Fatty acid C18:3 n-3 all-cis (alpha-linolenic acid) | 0.0224 g/100 g | 0.0224 | 3 | 16 | |
| Fatty acid C18:4 n-3 all-cis (stearidonic acid) | — g/100 g | - | — | — | |
| Fatty acid C20:5 n-3 all-cis (eicosapentanoic acid) | 0 g/100 g | 0 | 5 | — | |
| Fatty acid C22:5 n-3 all-cis (docosapentanoic acid) | — g/100 g | - | — | — | |
| Fatty acid C22:6 n-3 all-cis (docosahexanoic acid) | 0 g/100 g | 0 | 5 | — | |
| Fatty acids, polyunsaturated, n-6 (omega-6), total | 0.0035 g/100 g | 0.0035 | 1 | — | FAPUN6[g]=F18:2CN6[g]+F18:3CN6[g]+F20:2CN6[g]+F20:3CN6[g]+F20:4CN6[g]immer berechnet / always calculated |
| Fatty acid C18:2 n-6 cis,cis (linoleic acid) | 0.0035 g/100 g | 0.0035 | 3 | 16 | |
| Fatty acid C18:2 conjugated, cis 9,trans 11 (conjugated linoleic acid) | — g/100 g | - | — | — | |
| Fatty acid C18:3 n-6 all-cis (gamma-linolenic acid) | — g/100 g | - | — | — | |
| Fatty acid C20:2 n-6 cis,cis (eicosadienoic acid) | — g/100 g | - | — | — | |
| Fatty acid C20:3 n-6 all-cis (dihomo-gamma-linolenic acid) | — g/100 g | - | — | — | |
| Fatty acid C20:4 n-6 all-cis (arachidonic acid) | — g/100 g | - | — | — | |
| Fatty acids, others | 0.0012 g/100 g | 0.0012 | 3 | 16 | |
| Cholesterol | 0 mg/100 g | 0 | 5 | — | |
| Amino acids, essential, total | 0.49 g/100 g | 0.49 | 1 | — | AAE9[g] = ILE[g] + LEU[g] + LYS[g] + MET[g] + PHE[g] + THR[g] + TRP[g] + VAL[g]+HIS[g]immer berechnet / always calculated |
| Alanine | 0.062 g/100 g | 0.062 | 8 | — | |
| Arginine | 0.08 g/100 g | 0.08 | 7 | 7 | |
| Aspartic acid, including asparagine | 0.177 g/100 g | 0.177 | 8 | — | |
| Cysteine | 0.01 g/100 g | 0.01 | 7 | 7 | |
| Glutamic acid, including glutamine | 0.402 g/100 g | 0.402 | 8 | — | |
| Glycine | 0.04 g/100 g | 0.04 | 8 | — | |
| Histidine | 0.026 g/100 g | 0.026 | 7 | 7 | |
| Isoleucine | 0.091 g/100 g | 0.091 | 8 | — | |
| Leucine | 0.094 g/100 g | 0.094 | 8 | — | |
| Lysine | 0.058 g/100 g | 0.058 | 7 | 7 | |
| Methionine | 0.032 g/100 g | 0.032 | 7 | 7 | |
| Phenylalanine | 0.047 g/100 g | 0.047 | 7 | 7 | |
| Proline | 0.354 g/100 g | 0.354 | 8 | — | |
| Serine | 0.106 g/100 g | 0.106 | 8 | — | |
| Threonine | 0.052 g/100 g | 0.052 | 7 | 7 | |
| Tryptophan | 0.02 g/100 g | 0.02 | 7 | 7 | |
| Tyrosine | 0.039 g/100 g | 0.039 | 7 | 7 | |
| Valine | 0.07 g/100 g | 0.07 | 7 | 7 | |
| Nitrogen, total | 0.288 g/100 g | 0.288 | 2 | 17 |
Data source · Reference
Data source
- Formelberechnung
- Aggregation
- Literatur
- Analyse
- Logische Null
- Übernommener Wert
- Nährstoffdatenbank
- Musterberechnung
Reference
- Vahteristo L., Lehikoinen K., Ollilainen V. and Varo P.; Application of an HPLC assay for the determination of folate derivatives in some vegetables, fruits and berries consumed in Finland; Food Chemistry; 1997; 59; 4#van Jaarsveld, P., et al.; Nutrient content of eight African leafy vegetables and their potential contribution to dietary reference intakes.; Journal of Food Composition and Analysis; 2014; 33; 1#Wang, G., et al. ; Dietary fiber composition of selected foods in the People's Republic of China.; Journal of Food Composition and Analysis; 1991; 4#Kawashima, L. M. and L. M. Valente Soares; Mineral profile of raw and cooked leafy vegetables consumed in Southern Brazil.; Journal of Food Composition and Analysis; 2003; 16; 5#Wills, R. B. H., et al.; Nutrient composition of chinese vegetables.; Journal of Agricultural and Food Chemistry; 1984; 32; 2#Iwatani, Y., et al.; Determination of folate contents in some Australian vegetables.; Journal of Food Composition and Analysis; 2003; 16; 1
- Converted value from: Wills, R. B. H., et al.; Nutrient composition of chinese vegetables.; Journal of Agricultural and Food Chemistry; 1984; 32; 2#Converted value from: van Jaarsveld, P., et al.; Nutrient content of eight African leafy vegetables and their potential contribution to dietary reference intakes.; Journal of Food Composition and Analysis; 2014; 33; 1
- van Jaarsveld, P., et al.; Nutrient content of eight African leafy vegetables and their potential contribution to dietary reference intakes.; Journal of Food Composition and Analysis; 2014; 33; 1
- van Jaarsveld, P., et al.; Nutrient content of eight African leafy vegetables and their potential contribution to dietary reference intakes.; Journal of Food Composition and Analysis; 2014; 33; 1#Wills, R. B. H., et al.; Nutrient composition of chinese vegetables.; Journal of Agricultural and Food Chemistry; 1984; 32; 2
- Chang, S. K., et al.; Carotenoids retention in leafy vegetables based on cooking methods.; International Food Research Journal; 2013; 20; 1#Heinonen MI, Ollilainen V, Linkola EK, Varo PT, Koivistoinen; Carotenoids in Finnish Foods: Vegetables, Fruits, and Berries; Journal of Agricultural and Food Chemistry; 1989; 37
- Converted value from: Kirchhoff, E; Souci - Fachmann - Kraut - Die Zusammensetzung der Lebensmittel - Nährwert-Tabellen; 2008; 7
- Kirchhoff, E; Souci - Fachmann - Kraut - Die Zusammensetzung der Lebensmittel - Nährwert-Tabellen; 2008; 7
- Koivu,T.J.; Piironen, V.I.; Henttonen, S.K.; Mattila; P.H.); Determination of Phylloquinone in Vegetables, Fruits, and Berries by High-Performance Liquid Chromatography with Electrochemical Detection; J. Agric. Food Chem.; 1997; 45; 12
- Iwatani, Y., et al.; Determination of folate contents in some Australian vegetables.; Journal of Food Composition and Analysis; 2003; 16; 1#Converted value from: Yon M.,Hyun T.H.; Folate content of foods commonly consumed in Korea measured after trienzyme extraction; Nutrition Research; 2003; 23#Vahteristo L., Lehikoinen K., Ollilainen V. and Varo P.; Application of an HPLC assay for the determination of folate derivatives in some vegetables, fruits and berries consumed in Finland; Food Chemistry; 1997; 59; 4#Müller H.; Bestimmung der Folsäure-Gehalte von Gemüse und Obst mit Hilfe der Hochleistungsflüssigchromatographie (HPLC); Z Lebensm Unters Forsch; 1993; 196
- van Jaarsveld, P., et al.; Nutrient content of eight African leafy vegetables and their potential contribution to dietary reference intakes.; Journal of Food Composition and Analysis; 2014; 33; 1#Wills, R. B. H., et al.; Nutrient composition of chinese vegetables.; Journal of Agricultural and Food Chemistry; 1984; 32; 2#Kawashima, L. M. and L. M. Valente Soares; Mineral profile of raw and cooked leafy vegetables consumed in Southern Brazil.; Journal of Food Composition and Analysis; 2003; 16; 5
- Wills, R. B. H., et al.; Nutrient composition of chinese vegetables.; Journal of Agricultural and Food Chemistry; 1984; 32; 2#van Jaarsveld, P., et al.; Nutrient content of eight African leafy vegetables and their potential contribution to dietary reference intakes.; Journal of Food Composition and Analysis; 2014; 33; 1#Kawashima, L. M. and L. M. Valente Soares; Mineral profile of raw and cooked leafy vegetables consumed in Southern Brazil.; Journal of Food Composition and Analysis; 2003; 16; 5
- Wills, R. B. H., et al.; Nutrient composition of chinese vegetables.; Journal of Agricultural and Food Chemistry; 1984; 32; 2#Kawashima, L. M. and L. M. Valente Soares; Mineral profile of raw and cooked leafy vegetables consumed in Southern Brazil.; Journal of Food Composition and Analysis; 2003; 16; 5#van Jaarsveld, P., et al.; Nutrient content of eight African leafy vegetables and their potential contribution to dietary reference intakes.; Journal of Food Composition and Analysis; 2014; 33; 1
- Wills, R. B. H., et al.; Nutrient composition of chinese vegetables.; Journal of Agricultural and Food Chemistry; 1984; 32; 2#van Jaarsveld, P., et al.; Nutrient content of eight African leafy vegetables and their potential contribution to dietary reference intakes.; Journal of Food Composition and Analysis ; 2014; 33; 1#Kawashima, L. M. and L. M. Valente Soares; Mineral profile of raw and cooked leafy vegetables consumed in Southern Brazil.; Journal of Food Composition and Analysis; 2003; 16; 5#Converted value from: BVL / BfR; Lebensmittel-Monitoring; 2000
- Ministry of Education, Culture, Sports, Science and Technology; STANDARD TABLES OF FOOD COMPOSITION IN JAPAN; 2015
- Herrmann K.; Die Säuren der Gemüsearten; Ernährungs-Umschau; 1989; 36; 6
- Pereira, C.; The alpha-linolenic Acid Content of Green Vegetables Commonly Available in Australia.; International journal for vitamin and nutrition research; 2001; 71
- Converted value from: van Jaarsveld, P., et al.; Nutrient content of eight African leafy vegetables and their potential contribution to dietary reference intakes.; Journal of Food Composition and Analysis; 2014; 33; 1#Converted value from: Wills, R. B. H., et al.; Nutrient composition of chinese vegetables.; Journal of Agricultural and Food Chemistry; 1984; 32; 2
Max Rubner-Institut (2025): Bundeslebensmittelschlüssel (BLS), Version 4.0. Karlsruhe.