Cabbage, common (danish, domestic, and pointed types), freshly harvest, raw

NDB No:     11749

Nutrient	Units	Value per 100 grams of edible portion	Number of Data Points	Std. Error
Proximates
Water	g	92.52	57	0.173
Energy	kcal	24	0	0
Energy	kj	100	0	0
Protein	g	1.21	6	0.132
Total lipid (fat)	g	0.18	5	0.071
Ash	g	0.72	27	0.021
Carbohydrate, by difference	g	5.37	0	0
Fiber, total dietary	g	2.3	0	0
Minerals
Calcium, Ca	mg	47	36	2.244
Iron, Fe	mg	0.56	29	0.152
Magnesium, Mg	mg	15	37	1.665
Phosphorus, P	mg	23	34	1.628
Potassium, K	mg	246	30	9.164
Sodium, Na	mg	18	46	1.651
Zinc, Zn	mg	0.18	39	0.01
Copper, Cu	mg	0.023	49	0.002
Manganese, Mn	mg	0.159	35	0.016
Selenium, Se	mcg	0.9	6	0.318
Vitamins
Vitamin C, total ascorbic acid	mg	51.0	0	0
Thiamin	mg	0.050	1	0
Riboflavin	mg	0.030	1	0
Niacin	mg	0.300	1	0
Pantothenic acid	mg	0.140	6	0.005
Vitamin B-6	mg	0.095	6	0.01
Folate, total	mcg	57	10	12.121
Folic acid	mcg	0	0	0
Folate, food	mcg	57	10	12.121
Folate, DFE	mcg_DFE	57	0	0
Vitamin B-12	mcg	0.00	0	0
Vitamin A, IU	IU	126	7	23.908
Vitamin A, RAE	mcg_RAE	6	7	1.195
Retinol	mcg	0	0	0
Lipids
Fatty acids, total saturated	g	0.023	0	0
8:0	g	0.000	1	0
10:0	g	0.000	1	0
12:0	g	0.001	1	0
14:0	g	0.001	1	0
16:0	g	0.019	1	0
18:0	g	0.001	1	0
Fatty acids, total monounsaturated	g	0.013	0	0
16:1 undifferentiated	g	0.000	1	0
18:1 undifferentiated	g	0.013	1	0
Fatty acids, total polyunsaturated	g	0.087	0	0
18:2 undifferentiated	g	0.035	1	0
18:3 undifferentiated	g	0.046	1	0
20:4 undifferentiated	g	0.000	1	0
Cholesterol	mg	0	0	0
Phytosterols	mg	11	0	0
Amino acids
Tryptophan	g	0.012	199	0
Threonine	g	0.042	206	0
Isoleucine	g	0.061	205	0
Leucine	g	0.063	205	0
Lysine	g	0.057	208	0
Methionine	g	0.012	210	0
Cystine	g	0.010	15	0
Phenylalanine	g	0.039	205	0
Tyrosine	g	0.021	10	0
Valine	g	0.052	205	0
Arginine	g	0.069	205	0
Histidine	g	0.025	204	0
Alanine	g	0.042	9	0
Aspartic acid	g	0.119	9	0
Glutamic acid	g	0.270	9	0
Glycine	g	0.027	9	0
Proline	g	0.238	9	0
Serine	g	0.071	9	0

USDA National Nutrient Database for Standard Reference, Release 17 (2004)

Enviroment: Physical characteristics: Flowers: Propagation: Pests: Harvest: Fruit: Varieties: Below is a listing of fruits and vegetables and the vitamins and minerals that they typically contain:

Juice Plus+® Capsules, Orchard Blend
• Apples - a good source of boron, cellulose and pectin.
• Cherry - A Rich source of calcium, vitamin C, anthocyamins, iron and potassium
• Cranberry - Stong antibotic and antiviral elements.
• Date - High in Natural aaspirin and boron.
• Orange- Contains carotene, terpenes an flavonoids, vitamin C.
• Papaya - A rich source of vitamin A and potassium. Long history of usage in helping digestion.
• Peach - A Source of boron. Contains powerful antioxidants, vitamin C and beta carotene.
• Pineapple - High in bromelain and maganese. Also a good source of vitamin C
• Prune (not treated with sulfur) - Hhig in fiber, sorbitol and natural asprin.

• Tomato - a rich source of lycopenes. Also high in beta cartoene and vitamin C
• Beet - High in folic acid. contains iron, calcium, potassium.
• Broccoli - High in beta carotene. High in calcium, iron, vitamin A super source of chromium.
• Cabbage - Contains numerous antioxidants. High in calcium and potassium.
• Carrot - A super source of beta carotene. High in vitamin A and C as well as pectin, fluorine and potassium.
• Kale - A rich source of many antioxidants. High in calcium, iron, vitamin, A sa C.
• Parsley - High concentrations of antioxidants, including monoterpenes, phthalides, polyacetylenes. Rich source of folic acid, iron, and vitamins A and C.
• Spinach - A super source ofantioxidants and rich in fiber. High in potassium, iron, calcium. and vitamin C.
• Barley (no guten) - High in phosphorus, iron and vitamin B. Oats (no Guten) - High ion calcuim, iron, potassium and vitamins B1, B2, and B3.