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Cabbage, common (danish, domestic, and pointed types), stored, raw
Carbohydrates 5.37 g Proteins 1.21 g Fats 0.18 g
Carbohydrate 3.75 Protein 3.36 Fat 8.37
Carbohydrate 20 kcal Protein 4 kcal Fat 2 kcal
Histidine 0.025 g Isoleucine 0.061 g Leucine 0.063 g Lysine 0.057 g Methionine 0.012 g Phenylalanine 0.039 g Threonine 0.042 g Tryptophan 0.012 g Valine 0.052 g
Total polyunsaturated 0.087 g Omega 3 (n-3) 0.046 g Omega 6 (n-6) 0.035 g Total monounsaturated 0.013 g Total saturated 0.023 g Total trans 0 g Cholesterol 0 mg
Vitamin C 42 mg Folate, total 57 µg Folate, DFE 57 µg Vitamin B-1 (Thiamin/Thiamine) - mg Vitamin B-2 (Riboflavin) 0.03 mg Vitamin B-3 (Niacin) 0.3 mg Vitamin B-5 (Pantothenic acid) 0.14 mg Vitamin B-6 0.095 mg Vitamin B-12 (Cobalamin) 0 µg Vitamin A (RAE) 6 µg Vitamin E (alpha-tocopherol) - mg Vitamin D (D2 + D3) 0 IU Vitamin K (phylloquinone) - µg
Calcium, Ca 47 mg Iron, Fe 0.56 mg Magnesium, Mg 15 mg Phosphorus, P 23 mg Potassium, K 246 mg Sodium, Na 18 mg Zinc, Zn 0.18 mg Copper, Cu 0.023 mg Manganese, Mn 0.159 mg Selenium, Se 0.9 µg
n-6 : n-3 ratio:
1 : 1.3
The red-green bar above represents how much omega 6 (in red) is present, versus omega 3 (in green). Idealy they should be in equal proportion 1:1 (half red and half green).
n-6 / n-3 proportion:
0.77
Lower is better: ≤ 1 is best, ≤ 4 is ok, > 4 means too much omega 6, replace or combine with higher omega 3 ingredients to balance out.
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