WHITE CABBAGE
White cabbage (
Brassica oleracea var. capitata f. alba)
is characterized by a high concentration of vitamin K (phylloquinone) (63.0% of the Daily Value [DV] per 100 g),
ascorbic acid (55.0%), and
folate (folic acid) (24.0%). Its
mineral profile is notably rich in:
boron (286.0% DV per 100 g),
silicon (177.0%),
cobalt (30.0%),
molybdenum (14.0%),
potassium (12.0%),
manganese (11.0%), and
chromium (10.0%). The biochemical profile is further distinguished by its
phytosterol fraction, specifically
campesterol and brassicasterol (total content – 20.0% DV), and
glucose (20.0% DV). It contains
minor quantities of starch (0.03–0.10 g per 100 g) and
sucrose (0.08–0.40 g).
The significant concentration of phytosterols in white cabbage—specifically campesterol and brassicasterol—represents a class of steroid compounds capable of modulating cholesterol homeostasis, potentially reducing serum levels by 10.0–20.0%. Due to their structural homology with cholesterol, these phytosterols competitively bind to bile acids and micelles within the intestinal lumen, thereby inhibiting cholesterol absorption and facilitating its excretion. Furthermore, phytosterols exert therapeutic effects in cases of benign prostatic hyperplasia (BPH); they effectively inhibit the biosynthesis of pro-inflammatory prostaglandins, enhance urinary flow kinetics, and reduce prostatic edema and residual urinary volume.
Patients with gout should note that the total purine base content per 100 g of white cabbage constitutes approximately 10.0% of the maximum daily allowance.
The concentration of
oxalic acid per 100 g is negligible (1 mg), representing
0.3% of the maximum tolerable daily intake (for further details, see
Rhubarb).
Caloric content per 100 g: 25-28 kcal
Water in 100 g: 90-92 g
Ash from 100 g: 0.6 g
MINERAL ELEMENTS
Macroelements
| Name |
Content, mass fraction per 100 g of product |
% of daily norm |
| in numbers |
visually |
| Potassium |
175.0-320.0 mg |
12% |
 |
| Calcium |
42.5-57.0 mg |
6% |
 |
| Silicon |
53 mg |
177% |
  |
| Magnesium |
16.0 mg |
4% |
|
| Sodium |
4.4-13.0 mg |
0.8% |
 |
| Sulfur |
77 mg |
7% |
|
| Phosphorus |
23.3-40.7 mg |
4% |
|
| Chlorine |
37 mg |
2% |
|
Microelements
| Name |
Content, mass fraction per 100 g of product |
% of daily norm |
| in numbers |
visually |
| Aluminum |
570 µg |
1.5% |
|
| Boron |
200 µg |
286% |
 |
| Vanadium |
No data |
|
|
| Iron |
0.2-0.6 mg |
2.5% |
|
| Iodine |
3-15 µg |
8% |
 |
| Cobalt |
3 µg |
30% |
 |
| Manganese |
110.0-360.0 µg |
11% |
|
| Copper |
35.0-80.0 µg |
1.9% |
|
| Molybdenum |
10 µg |
14% |
|
| Nickel |
9.5-15.0 µg |
8% |
|
| Rubidium |
No data |
|
|
| Selenium |
0.767 µg |
1.1% |
|
| Fluorine |
10 µg |
0.3% |
|
| Chromium |
5 µg |
10% |
|
| Zinc |
230.0-400.0 µg |
3% |
|
PROTEINS AND AMINO ACIDS
| Name |
Content, mass fraction per 100 g of product |
% of daily norm |
| in numbers |
visually |
| Total protein content |
1.8 g |
3% |
|
| Content of essential amino acids |
0.27-0.41 g |
1.5% |
|
| Content of non-essential amino acids |
0.68-0.86 g |
1.3% |
|
Essential Amino Acids
| Acid Name |
Content, g per 100 g of product |
% of daily norm |
| in numbers |
visually |
| Valine |
0.042-0.060 |
3.0% |
|
| Histidine |
0.022-0.030 |
3.0% |
|
| Isoleucine |
0.03-0.05 |
3.0% |
|
| Leucine |
0.041-0.060 |
2.0% |
|
| Lysine |
0.044-0.060 |
2.0% |
|
| Methionine |
0.012-0.020 |
3.0% |
|
| Threonine |
0.035-0.050 |
3.0% |
|
| Tryptophan |
0.01 |
1.5% |
|
| Phenylalanine |
0.032-0.060 |
2.0% |
|
Non-Essential Amino Acids
| Acid Name |
Content, g per 100 g of product |
% of daily norm |
| in numbers |
visually |
| Alanine |
0.042-0.070 |
0.9% |
|
| Arginine |
0.075-0.090 |
1.3% |
|
| Aspartic acid |
0.122-0.170 |
1.2% |
|
| Glycine |
0.03-0.05 |
1.1% |
|
| Glutamic acid |
0.28-0.29 |
2.0% |
|
| Proline |
0.048-0.060 |
1.2% |
|
| Serine |
0.053-0.060 |
0.7% |
|
| Tyrosine |
0.019-0.050 |
1.0% |
|
| Cystine |
0.011-0.020 |
0.9% |
|
FATS AND FATTY ACIDS
| Name |
Content, mass fraction per 100 g of product |
% of daily norm |
| in numbers |
visually |
| Total fat content |
0.1 g |
0.1% |
|
| Content of unsaturated fatty acids |
0.034 g |
0.1% |
|
| Content of omega-3 unsaturated fatty acids |
0.084 g |
8% |
|
| Content of omega-6 unsaturated fatty acids |
0.031 g |
0.3% |
|
| Content of saturated fatty acids |
0.041 g |
0.2% |
|
Unsaturated Fatty Acids
| Acid Name |
Content, g per 100 g of product |
| Palmitoleic C 16:1 (omega-7) |
0.004 g |
| Oleic C 18:1 (omega-9) |
0.0 g |
| Linoleic C 18:2 (omega-6) |
0.031 g |
| Linolenic C 18:3 (omega-3) |
0.084 g |
| Stearidonic C 18:4 (omega-3) |
0.0 g |
| Gadoleic C 20:1 (omega-11) |
0.0 g |
| Arachidonic C 20:4 (omega-6) |
0.0 g |
| Eicosapentaenoic C 20:5 (omega-3) |
0.0 g |
| Erucic C 22:1 (omega-9) |
0.0 g |
| Clupanodonic C 22:5 (omega-3) |
0.0 g |
| Docosahexaenoic C 22:6 (omega-3) |
0.0 g |
| Nervonic C 24:1 (omega-9) |
0.0 g |
Saturated Fatty Acids
| Acid Name |
Content, g per 100 g of product |
| Myristic C 14:0 |
0.001 g |
| Palmitic C 16:0 |
0.029-0.037 g |
| Stearic C 18:0 |
0.004 g |
| Arachidic C 20:0 |
No data |
| Behenic C 22:0 |
No data |
| Lignoceric C 24:0 |
No data |
Sterols
| Name |
Content, mass fraction per 100 g of product |
% of daily norm |
| in numbers |
visually |
| Campesterol + brassicasterol |
11 mg |
20% |
|
| Cholesterol |
0.0 mg |
0% |
– |
CARBOHYDRATES
| Name |
Content, mass fraction per 100 g of product |
% of daily norm |
| in numbers |
visually |
| Total carbohydrate content |
5.8-6.7 g |
2% |
|
| Mono- and disaccharides |
4.6 g |
9.2% |
|
| Glucose |
1.67-2.6 g |
20% |
|
| Fructose |
1.45-1.6 g |
4.3% |
|
| Galactose |
0.0 g |
0% |
|
| Sucrose |
0.08-0.40 g |
– |
– |
| Lactose |
0.0 g |
0% |
|
| Starch |
0.03-0.10 g |
– |
– |
| Maltose |
0.0 g |
– |
– |
| Fiber |
2 g |
10% |
|
| Pectin |
0.1 g |
2% |
|
PURINE BASES
| Name |
Content, mass fraction per 100 g of product |
% of daily norm |
| in numbers |
visually |
| Content of total purines |
13 mg |
10% |
|
Units of measurement:
Piece: about 1500.0 g
Tea glass: 250.0 g
Faceted glass: 200.0 g
Teaspoon: 7.0 g
Tablespoon: 20.0 g
