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Cabbage Nutrition Facts

8 calories in 0.5 cup, shredded

Calories in Cabbage
Cabbage, common (danish, domestic, and pointed types), stored, raw
8 calories in Cabbage, 0.5 cup, shredded
0.5 cup, shredded = 35g ≈ 0.077lb ≈ 1.23oz
0.24 calories / gram
0 Weight Watchers points
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Calorie Sources:81% carbohydrates; 12% proteins; 6% fats
Fats:63 mg (1 calorie, 0% by weight)
Carbohydrates:1.88 g (7 calories, 5% by weight)
Proteins:0.42 g (1 calorie, 1% by weight)
Alcohol:~
Water:32.38 g (93% by weight)
Fat Composition:73% polyunsaturated; 18% saturated; 9% monounsaturated
Trans Fat :~
Dietary Fiber:0.81 g (2% by weight)
Cholesterol:~
Caffeine:~
Serving Sizes: 100 g
1 head
0.5 cup, shredded
Refuse:20 %
Refuse Description:Outer leaves and core
Food Group:Vegetables and Vegetable Products
USDA #:11750
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Vitamin A:44 IU
Retinol:~
Retinol Activity Equivalent:2.10 mcg
α-Carotene:~
β-Carotene:~
β-Cryptoxanthin:~
Lycopene:~
Lutein + Zeaxanthin:~
Vitamin B-1:17.50 mcg
Vitamin B-2:10.50 mcg
Vitamin B-3:105 mcg
Vitamin B-5:49 mcg
Vitamin B-6:31.50 mcg
Vitamin B-9:19.95 mcg
Food folate:19.95 mcg
Dietary Folate Equivalent:19.95 mcg
Folic acid:~
Vitamin B-12:~
Added Vitamin B-12:~
Choline:~
Vitamin C:14.70 mg
Vitamin D:0
Vitamin D2 (ergocalciferol):~
Vitamin D3 (cholecalciferol):~
Vitamin D (D2 + D3):~
Vitamin E:~
Added α-Tocopherol:~
β-Tocopherol:~
δ-Tocopherol:~
γ-Tocopherol:~
Vitamin K:~
Calcium (Ca):16.45 mg
Copper (Cu):7.00 mcg
Fluoride (F):~
Iron (Fe):196 mcg
Magnesium (Mg):5.25 mg
Manganese (Mn):52.50 mcg
Phosphorus (P):8.05 mg
Potassium (K):86.10 mg
Selenium (Se):0.31 mcg
Sodium (Na):6.30 mg
Zinc (Zn):63 mcg
Cholesterol:~
Phytosterols:3.85 mg
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:1.88 g
Dietary Fiber:0.81 g
Sugars Total:~
Fructose:~
Galactose:~
Glucose/Dextrose:~
Lactose:~
Maltose:~
Sucrose:~
Starch:~
Proteins Total:0.42 g
Essential amino acids
Phenylalanine:10.50 mg
Leucine:21 mg
Methionine:3.50 mg
Lysine:17.50 mg
Isoleucine:21 mg
Valine:17.50 mg
Threonine:14.00 mg
Tryptophan:3.50 mg
Histidine:7.00 mg
Arginine:21 mg
Non-essential amino acids
Alanine:14.00 mg
Aspartic acid:38.50 mg
Betaine:~
Cystine:3.50 mg
Glutamic acid:94.50 mg
Glycine:7.00 mg
Hydroxyproline:~
Proline:80.50 mg
Serine:24.50 mg
Tyrosine:7.00 mg
Fats Total:63 mg
Saturated fatty acids:7.00 mg
Monounsaturated fatty acids:3.50 mg
Polyunsaturated fatty acids:28.00 mg
Trans fatty acids:~
Trans-monoenoic:~
Trans-polyenoic:~
Saturated fatty acids
Butanoic/Butyric [4:0]:~
Hexanoic/Caproic [6:0]:~
Octanoic/Caprylic [8:0]:~
Decanoic/Capric [10:0]:~
Dodecanoic/Lauric [12:0]:350 mcg
Tridecanoic [13:0]:~
Tetradecanoic/Myristic [14:0]:350 mcg
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:3.50 mg
Heptadecanoic/Margaric [17:0]:~
Octadecanoic/Stearic [18:0]:350 mcg
Eicosanoic/Arachidic [20:0]:~
Docosanoic/Behenic [22:0]:~
Tetracosanoic/Lignoceric [24:0]:~
Monounsaturated fatty acids
Tetradecenoic/Myristoleic [14:1]:~
Pentadecenoic [15:1]:~
Hexadecenoic/Palmitoleic [16:1]:~
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:3.50 mg
[18:1 cis]:~
[18:1 trans]:~
Eicosenoic/Gadoleic [20:1]:~
Docosenoic/Erucic [22:1]:~
[22:1 cis]:~
[22:1 trans]:~
Cis-Tetracosenoic/Nervonic [24:1 cis]:~
Polyunsaturated fatty acids
Octadecadienoic/Linoleic [18:2]:10.50 mg
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:14.00 mg
[18:3 Ω-3 c,c,c]:~
[18:3 Ω-6 c,c,c]:~
[18:3 i]:~
Octadecatetraenoic/Parinaric [18:4]:~
Eicosadienoic [20:2 Ω-6 c,c]:~
Eicosatrienoic [20:3]:~
[20:3 Ω-3]:~
[20:3 Ω-6]:~
Eicosatetraenoic/Arachidonic [20:4]:~
[20:4 Ω-6]:~
Eicosapentaenoic/Timnodonic [20:5 Ω-3]:~
Heneicosapentaenoic (HPA) [21:5]:~
Docosatetraenoic/Adrenic [22:4]:~
Docosapentaenoic/Clupanodonic [22:5 Ω-3]:~
Docosahexaenoic (DHA) [22:6 Ω-3]:~
Ash:0.25 g
Caffeine:~
Theobromine:~
Product Type:Cabbage
Weight Watchers Points:0 point(s)
Atkins Diet (Induction) Rating:1 / 10
Atkins Diet (Maintanence) Rating:2 / 10
Zone Diet Rating:1 / 10
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Did you know?...Pasta made its way to the New World through the English who found it while traveling through Italy. The English made pasta by cooking it for about a half an hour and then smothering it with cream sauce and cheese. This was the beginning of Macaroni and Cheese.
Related: Freshly Harvest Cabbage
Cabbage, common, cooked, boiled, drained, with salt
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