BLS 4.0 · G343100

Savoy cabbage raw

All nutrient values refer to 100 g.

Energy (kilocalorie)
37 kcal
Energy (kilojoule)
154 kJ
Protein (Nx6.25)
2.779 g
Fat
0.32 g
Carbohydrate, available
4.1 g
Fibre, dietary, total
2.8 g
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Complete nutrient values

138 of 138 nutrients · per 100 g

All nutrient values refer to 100 g.
NutrientValueOriginal valueData sourceReferenceBLS calculation
Energy (kilojoule)154 kJ/100 g1541—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)37 kcal/100 g371—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
Water88.232 g/100 g88.23221
Protein (Nx6.25)2.779 g/100 g2.77932PROT625[g]=NT[g]*6.25teilweise berechnet / partially calculated
Fat0.32 g/100 g0.3233
Carbohydrate, available4.1 g/100 g4.11—CHO[g] = SUGAR[g] + STARCH[g] + OLSAC[g] + POLYL[g]immer berechnet / always calculated
Fibre, dietary, total2.8 g/100 g2.84—FIBT[g]=FIBHMW[g]+FIBLMW[g] OR FIBT[g]=FIBINS[g]+FIBSOL[g]+FIBLMWteilweise berechnet / partially calculated
Alcohol (Ethanol)0 g/100 g05—
Organic acids, total0.267 g/100 g0.2671—OA[g]=MALAC[g]+ACEAC[g]+LACAC[g]+TARAC[g]+CITAC[g]teilweise berechnet / partially calculated
Ash0.925 g/100 g0.92533
Vitamin A, retinol equivalents (RE)8 µg/100 g81—VITA[µg]= RETOL[µg] + 1/6*CARTB[µg]+ 1/12*(CAROTPAXB[µg])teilweise berechnet / partially calculated
Vitamin A, retinol activity equivalents (RAE)4 µg/100 g41—VITAA[µg]= RETOL[µg] + 1/12*CARTB[µg]+ 1/24*(CAROTPAXB[µg])teilweise berechnet / partially calculated
Retinol0 µg/100 g05—
Beta-carotene50 µg/100 g5064
Carotenoids, excluding beta-carotene0 µg/100 g065
Vitamin D0 µg/100 g01—VITD[µg]=ERGCAL[µg]+CHOCAL[µg]teilweise berechnet / partially calculated
Vitamin D3 (cholecalciferol)0 µg/100 g05—
Vitamin D2 (ergocalciferol)0 µg/100 g05—
Vitamin E (alpha-tocopherol)2.5 mg/100 g2.532VITE[mg] = TOCPHA[mg]
Alpha-tocopherol2.5 mg/100 g2.533
Beta-tocopherol— mg/100 g-——
Gamma-tocopherol0.04 mg/100 g0.047—
Delta-tocopherol— mg/100 g-——
Alpha-tocotrienol— mg/100 g-——
Vitamin K68.8 µg/100 g68.81—VITK[µg] = VITK1[µg] + VITK2[µg]teilweise berechnet / partially calculated
Vitamin K1 (phylloquinone)68.8 µg/100 g68.836
Vitamin K2 (menaquinone)0 µg/100 g05—
Vitamin B1 (thiamine)0.059 mg/100 g0.05933
Vitamin B2 (riboflavin)0.064 mg/100 g0.06433
Niacin equivalents0.864 mg/100 g0.8641—NIAEQ[mg]=NIA[mg]+TRP[g]*1000/60immer berechnet / always calculated
Niacin0.331 mg/100 g0.33133
Pantothenic acid0.21 mg/100 g0.2133
Vitamin B6156 µg/100 g15633
Biotin— µg/100 g<LOD or <LOQ33
Folate equivalent163 µg/100 g1631—FOL[µg] = FOLFD[µg] + 1.7*FOLAC[µg]immer berechnet / always calculated
Folate163 µg/100 g16367
Folic acid, synthetic0 µg/100 g05—
Vitamin B12 (cobalamin)0 µg/100 g05—
Vitamin C50.735 mg/100 g50.73568
Salt (sodium chloride)0.022 g/100 g0.0221—NACL[g] = NA[g]*2.5immer berechnet / always calculated
Sodium9 mg/100 g933
Chloride29 mg/100 g2933
Potassium236 mg/100 g23633
Calcium64.222 mg/100 g64.22233
Magnesium12 mg/100 g1233
Phosphorus55.6 mg/100 g55.633
Sulphur— mg/100 g-——
Iron0.55 mg/100 g0.5533
Zinc0.34 mg/100 g0.3429
Iodide2.6 µg/100 g2.633
Copper48 µg/100 g48610
Manganese260 µg/100 g260610
Fluoride— µg/100 g-——
Chromium— µg/100 g-——
Molybdenum— µg/100 g-——
Acetic acid— g/100 g-——
Citric acid0.168 g/100 g0.168611
Lactic acid0 g/100 g05—
Malic acid0.099 g/100 g0.099611
Tartaric acid— g/100 g<LOD611
Polyols, total0.13 g/100 g0.131—POLYL[g]=MANTL[g]+SORTL[g]+XYLTL[g]immer berechnet / always calculated
Mannitol— g/100 g<LOD612
Sorbitol0.13 g/100 g0.13612
Xylitol— g/100 g-——
Monosaccharides, total2.8 g/100 g2.81—MNSAC[g] = FRUS[g] + GALS[g] + GLUS[g]immer berechnet / always calculated
Glucose1.8 g/100 g1.8612
Fructose0.97 g/100 g0.97612
Galactose— g/100 g-——
Disaccharides, total0.717 g/100 g0.7171—DISAC[g] = LACS[g] + MALS[g] + SUCS[g]immer berechnet / always calculated
Sucrose0.717 g/100 g0.71733
Maltose— g/100 g-——
Lactose0 g/100 g05—
Sugars (mono- and disaccharides), total3.5 g/100 g3.51—SUGAR[g]=MNSAC[g]+DISAC[g]immer berechnet / always calculated
Oligosaccharides, available— g/100 g-——
Starch (starch, glycogen, dextrins)0.49 g/100 g0.497—
Fibre, low molecular weight— g/100 g-——
Fibre, high molecular weight2.8 g/100 g2.84—FIBHMW[g]=FIBHMWS[g]+FIBHMWI[g] OR FIBHMW[g]=FIBINS[g]+FIBSOL[g]teilweise berechnet / partially calculated
Fibre, water-insoluble1.8 g/100 g1.84—
Fibre, water-soluble1 g/100 g14—
Fibre, high molecular weight, water-soluble— g/100 g-——
Fibre, high molecular weight, water-insoluble— g/100 g-——
Fatty acids, saturated, total0.057 g/100 g0.0571—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)0.001 g/100 g0.0018—
Fatty acid C15:0 (pentadecylic acid)— g/100 g-——
Fatty acid C16:0 (palmitic acid)0.05 g/100 g0.058—
Fatty acid C17:0 (margaric acid)— g/100 g-——
Fatty acid C18:0 (stearic acid)0.005 g/100 g0.0058—
Fatty acid C20:0 (arachidic acid)0.001 g/100 g0.0018—
Fatty acid C22:0 (behenic acid)— g/100 g-——
Fatty acid C24:0 (lignoceric acid)— g/100 g-——
Fatty acids, monounsaturated, total0.009 g/100 g0.0091—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)0.005 g/100 g0.0058—
Fatty acid C18:1 n-7 cis (vaccenic acid)— g/100 g-——
Fatty acid C18:1 n-9 cis (oleic acid)0.004 g/100 g0.0048—
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, total0.192 g/100 g0.1921—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), total0.147 g/100 g0.1471—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)0.147 g/100 g0.1478—
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 g05—
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 g05—
Fatty acids, polyunsaturated, n-6 (omega-6), total0.045 g/100 g0.0451—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)0.045 g/100 g0.0458—
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— g/100 g-——
Cholesterol0 mg/100 g05—
Amino acids, essential, total0.858 g/100 g0.8581—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— g/100 g-——
Arginine0.15 g/100 g0.1533
Aspartic acid, including asparagine— g/100 g-——
Cysteine— g/100 g-——
Glutamic acid, including glutamine— g/100 g-——
Glycine— g/100 g-——
Histidine0.047 g/100 g0.04733
Isoleucine0.1 g/100 g0.133
Leucine0.19 g/100 g0.1933
Lysine0.092 g/100 g0.09233
Methionine0.027 g/100 g0.02733
Phenylalanine0.12 g/100 g0.1233
Proline— g/100 g-——
Serine— g/100 g-——
Threonine0.11 g/100 g0.1133
Tryptophan0.032 g/100 g0.03233
Tyrosine— g/100 g-——
Valine0.14 g/100 g0.1433
Nitrogen, total0.445 g/100 g0.44532
Data source · Reference

Data source

  1. Formelberechnung
  2. Aggregation
  3. Nährstoffdatenbank
  4. Analyse
  5. Logische Null
  6. Literatur
  7. Übernommener Wert
  8. Musterberechnung

Reference

  1. Martínez, S., et al.; Quality parameters of Brassica spp. grown in northwest Spain.; International Journal of Food Science & Technology; 2010; 45; 4#Wold, A. B.; The effect of CA and conventional storage on antioxidant activity and vitamin C in red and white cabbage (Brassica oleracea var. capitata L.) and Savoy (Brassica oleracea var. sabauda L.).; European Journal of Horticultural Science; 2006; 71#Podsedek, A., et al; Antioxidant capacity and content of Brassica oleracea dietary antioxidants.; International Journal of Food Science and Technology; 2006; 41
  2. Converted value from: Kirchhoff, E; Souci - Fachmann - Kraut - Die Zusammensetzung der Lebensmittel - Nährwert-Tabellen; 2008; 7
  3. Kirchhoff, E; Souci - Fachmann - Kraut - Die Zusammensetzung der Lebensmittel - Nährwert-Tabellen; 2008; 7
  4. Hart DJ, Scott KJ; Development and evaluationof an HPLC method for the analysis of carotenoids in foods, and the measurement of the carotenoid content of vegetables and fruits commonly consumed in the UK; Food Chemistry; 1995; 54
  5. Converted value from: Hart DJ, Scott KJ; Development and evaluationof an HPLC method for the analysis of carotenoids in foods, and the measurement of the carotenoid content of vegetables and fruits commonly consumed in the UK; Food Chemistry; 1995; 54
  6. US Department of Agriculture, Agricultural Research Service; USDA National Nutrient Database for Standard Reference, Legacy Release; 2019
  7. Ringling C., Rychlik M.; Analysis of seven folates in food by LC-MS/MS to improve accuracy of total folate data; Eur Food Res Technol; 2013; 236
  8. Podsedek, A., et al; Antioxidant capacity and content of Brassica oleracea dietary antioxidants.; International Journal of Food Science and Technology; 2006; 41
  9. Converted value from: BVL; Lebensmittel Monitoring 2007; 2007#Converted value from: BVL / BfR; Lebensmittel-Monitoring; 2000
  10. Converted value from: BVL; Lebensmittel Monitoring 2007; 2007
  11. Herrmann K.; Die Säuren der Gemüsearten; Ernährungs-Umschau; 1989; 36; 6
  12. Muir, J. G., et al.; Measurement of short-chain carbohydrates in common australian vegetables and fruits by high-performance liquid chromatography (HPLC); Journal of Agricultural and Food Chemistry; 2009; 57; 2

Max Rubner-Institut (2025): Bundeslebensmittelschlüssel (BLS), Version 4.0. Karlsruhe.