Ingrédients > fruits, vegetables, legumes and oilseeds

cabbage

Saison

To consume from may à mars

Valeurs nutritionnelles

25 Kcal.


Water92.18 g.
Proteins2.92 g.
Fat0.1 g.
Glucide4.42 g.

Fructose0.41 g.
Galactose-
Glucose1.67 g.
Lactose-
Maltose-
Sucrose0.08 g.
Starch-
Dietary fibers4.1 g.
Ashes0.64 g.
Organic acids-
FA satured0.034 g.
FA monounsaturated0.017 g.
FA polyunsaturated0.017 g.
Calcium40 mg.
Chlorine-
Copper0.019 mg.
Iron1.6 mg.
Iodine-
Magnesium12 mg.
Manganese0.16 mg.
Phosphorus26 mg.
Potassium348 mg.
Selenium0.3 µg.
Sodium18 mg.
Zinc0.18 mg.


Vitamins-
Vitamine A, retinol-
Vitamine Pro A, beta carotene42 µg.
Vitamine D-
Vitamine E0.66 mg.
Vitamine K1-
Vitamine K2-
Vitamine C93.4 mg.
Vitamine B10.113 mg.
Vitamine B20.347 mg.
Vitamine B31.18 mg.
Vitamine B50.212 mg.
Vitamine B60.124 mg.
Vitamine B962 µg.
Vitamine B12-


Aminoacids-
tryptophane0.035 g.
Threonine0.131 g.
Isoleucine0.03 g.
Leucine0.041 g.
Lysine0.175 g.
Methionine0.029 g.
Phenylalanine0.032 g.
Valine0.042 g.
Histidine0.172 g.

* US Department of Agriculture

Recipes that contains this ingredient

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