DTU DTU Food

Search for food

Search by name, synonym, group or ID (e.g. #10)
Food ID: 26
Hvidkål, rå Danish
Name
Cabbage, white, raw
Taxonomic name
Brassica oleracea L. convar. capitata (L.) Alef. var alba DC
Factors etc. Value No. Samples Source
Waste 8 7 1879, 1015
Protein Conversion Factor (NCF) 6.25
Fatty acid conversion factor (FCF) 0.800
Macro nutrients etc. Cont. /100g Unit Median Variation No. Samples Source
Energy, kJ 133 kJ 1003
Energy, kcal 32 kcal 1003
total N 0.196 g 0.112 - 0.352 28 1842, 1859, 1825
Protein, total 1.2 g 0.7 - 2.2 28 1842, 1859, 1825
Protein labeling 1.2 g 0.7 - 2.2 28 1842, 1859, 1825
Carbohydrate by difference 7.3 g 1003
Carbohydrates, available 5.1 g 1003
Carbohydrate, declaration 4.5 g 1003
Added sugar 0.0 g 1655
Dietary fiber 2.3 g 1.49 - 2.81 36 1859, 1842, 1305
Fat, total 0.2 g 0.2 0.2 - 0.2 2 1825, 1068
Alcohol 0.0 g 1655
Ash 0.6 g 0.4 - 1 28 1842, 1859, 1825
Dry matter 9.4 g 6.18 - 10.7 41 1879, 1305, 1842, 1859
Water 90.6 g 89.3 - 93.8 41 1879, 1305, 1859, 1842
Vitamins Cont. /100g Unit Median Variation No. Samples Source
Vitamin A 2.92 RE 1003
Retinol 0 µg 1655
beta-carotene 35.0 µg 16 - 66 5 1020
Vitamin D 0 µg 1003
D3 cholecalciferol 0 µg 1655
Vitamin E 0.0200 α-TE
alpha-tocopherol 0.0200 mg 1 1034
Vitamin K1 76.0 µg 11 1928
Vitamin B1 0.0493 mg 0.028 - 0.079 36 1859, 1305, 1842
Vitamin B2, Riboflavin 0.0355 mg 0.025 - 0.059 24 1305, 1859
Niacin 0.550 NE 1003
niacin 0.400 mg 0.2 - 0.56 10 1018
Vitamin B6 0.156 mg 0.101 - 0.212 36 1842, 1859, 1305
Pantothenic 0.210 mg 1352
Biotin 1.20 µg 0.81 - 1.4 4 1071
Folate 77.0 µg 42 - 125 12 1305
B12 0 µg 1352
C Vitamin 45.8 mg 1003
L-ascorbic acid 45.8 mg 25.5 - 62 48 1068, 1305, 1859, 1842
Minerals and inorganic Cont. /100g Unit Median Variation No. Samples Source
Sodium, Na 6.00 mg 4.4 - 9 6 1058
Potassium, K 240 mg 175 - 320 30 1058, 1305, 1859
Calcium, Ca 50.9 mg 42.5 - 57 10 1030, 1015
Magnesium, Mg 10.9 mg 8.1 - 15 29 1305, 1859, 1058
Phosphorus, P 30.1 mg 23.3 - 40.7 6 1015
Iron, Fe 0.305 mg 0.19 - 0.6 24 1305, 1859
Copper, Cu 0.0190 mg 0.02 0.009 - 0.035 42 1082
Zinc, Zn 0.145 mg 0.1 - 0.23 24 1859, 1305
Iodine In 0.700 µg 0.1 - 3.1 8 1055
Manganese, Mn 0.240 mg 0.11 - 0.36 5 1348
Chromium, Cr 1.70 µg 0.6 0 - 14.2 26 1506
Selenium, Se 0.767 µg 0 - 3.8 24 1914, 1843
Molybdenum, Mo 0 µg 3 1348
Nickel, Ni 2.70 µg 1.4 0.4 - 9.5 10 1843
Mercury Hg 0.0900 µg 0.04 0 - 0.5 26 1506
Arsenic, As 0.120 µg 0.05 0 - 0.64 26 1506
Cadmium, Cd 0.283 µg 0.13 - 0.54 24 1914, 1843
Lead, Pb 0.500 µg 0.1 - 0.9 24 1914, 1843
Organic acids Cont. /100g Unit Median Variation No. Samples Source
Benzoic acid 0.0300 mg 1496
Biogene amines Cont. /100g Unit Median Variation No. Samples Source
Histamine 0.01000 mg 0 - 0.025 1488
Carbohydrates Cont. /100g Unit Median Variation No. Samples Source
Fructose 1.88 g 1.8 1.6 - 2.2 5 1879
Glucose 2.48 g 2.5 2.3 - 2.6 5 1879
Monosaccharides, total 4.36 g 1003
Lactose 0 g 1655
Maltose 0 g 0 1 1879
Sucrose 0.140 g 0.2 0 - 0.3 5 1879
Disaccharides total 0.140 g 1003
Raffinose 0 g 0 5 1879
Other sugars 0 g 0 5 1879
Sugars, total 4.50 g 1003
Starch 0.0300 g 1314
(a) Hexoses 0.270 g 1314
(b) the pentoses 0.370 g 1314
(c) UronicAcids 0.820 g 1314
Cellulose 0.710 g 1314
Lignin 0.0600 g 1314
Saturated fatty acids g/100g % Source
C16: 0 0.037 23.2 1039
C18: 0 0.004 2.58 1039
Monounsaturated fatty acids g/100g % Source
C16: 1 n-7 0.004 2.58 1039
Polyunsaturated fatty acids g/100g % Source
C18: 2 n-6 0.031 19.3 1039
C18: 3 n-3 0.084 52.2 1039
C20: 4, n-6 0.000 0 1039
Fatty acids sums g/100g % Source
Sum saturated 0.041 25.8 1003
Sum monounsaturated 0.004 2.58 1003
Sum polyunsaturated 0.115 71.6 1003
Fatty acids, total 0.160 100 1003
Sum n-3 fatty acids 0.084 52.2 1003
Sum n-6 fatty acids 0.031 19.3 1003
Sterols Cont. /100g Unit Median Variation No. Samples Source
Cholesterol 0 mg 1655
Amino acids mg/100g mg/g Nitrogen Source
Isoleucine 27 140 1059
Leucine 35 180 1059
Lysine 35 180 1059
Methionine 9 46 1059
Cystine 5 26 1059
Phenylalanine 22 110 1059
Tyrosine 12 62 1059
Threonine 24 120 1059
Tryptophan 9 46 1059
Valin 45 230 1059
Arginine 67 340 1059
Histidine 22 110 1059
Alanine 61 310 1059
Aspartic acid 110 560 1059
Glutamic acid 292 1490 1059
Glycine 27 140 1059
Proline 57 290 1059
Serin 51 260 1059

© 2021 - National Food Institute, Technical University of Denmark, Division for Risk Assessment and Nutrition, Building 201, 2800 Kgs. Lyngby