Kohlrabi

ByОлена Коновалова
KOHLRABI CABBAGE
     Kohlrabi cabbage (Brassica oleracea var. gongylodes) is characterized by a significant concentration of ascorbic acid (71.0% of the Daily Value [DV] per 100 g). Its mineral profile is notably rich in: silicon (236.0% DV per 100 g), boron (143.0%), potassium (15.0%), molybdenum (14.3%), and copper (13.2%). The carbohydrate fraction consists primarily of mono- and disaccharides (14.8%), with glucose (15.0% DV) as the predominant sugar. It contains starch (0.5 g per 100 g), while sucrose is absent from its composition.
     The total purine base content in 100 g of kohlrabi cabbage is 10% of the maximum daily norm, which should be considered by those suffering from gout.
Caloric content per 100 g: 44 kcal
Water in 100 g: 86.2 g
Ash from 100 g: 1.2 g
CHEMICAL COMPOSITION
 
Vitamins, macro- and microelements, nutrients per 100 g
VITAMINS
Name Content, mass fraction per 100 g of product % of daily norm
in numbers visually*
Vitamin B1 (thiamine) 0.05-0.06 mg 4% 5
Vitamin B2 (riboflavin) 0.02-0.05 mg 1.5%  0
Vitamin B5 (pantothenic acid) 0.1-0.165 mg 2.6% 5
Vitamin B6 (pyridoxine) 0.15-0.17 mg 8% 10
Vitamin B9 (folic acid) 16-18 mcg 4.3% 5
Vitamin B12 (cyanocobalamin) 0.0 mcg 0% 0
Vitamin C (ascorbic acid) 48-50 mg 71%  70
Vitamin E (alpha-tocopherol) 0.2-0.48 mg 1.5% 0
Vitamin D (ergocalciferol) 0.0 mcg 0% 0
Vitamin PP (nicotinic acid) 1.2 mg 6% 5
Vitamin K (phylloquinone) 0.1 mcg  0.08% 0
Biotin 0.0 mcg 0% 0
Beta-carotene 22-100 mcg 2% 5
Lutein + zeaxanthin No data
Lycopene 0.0 mcg 0% 0
Choline 12.3 mg 2.5% 5
Methylmethioninesulfonium (vitamin U) 12.9 mg 6.2%  5

* Full pitcher – 100% of the daily norm; empty – 0-1% of the daily norm.

MINERAL ELEMENTS

Macroelements

Name Content, mass fraction per 100 g of product % of daily norm
in numbers visually
Potassium 350-370 mg 15% 20
Calcium 24-46 mg 3% 5
Silicon 71 mg 236% 10010040
Magnesium 19-30 mg 6% 10
Sodium 10-20 mg 1.5% 0
Sulfur 15 mg 1.5% 0
Phosphorus 46-50 mg 6% 10
Chlorine 47 mg 2% 5

Trace Elements

Name Content, mass fraction per 100 g of product % of daily norm
in numbers visually
Aluminum 815 mcg 2% 5
Boron 100 mcg 143% 10040
Vanadium No data
Iron 0.4-0.6 mg 3% 5
Iodine 2-14 mcg 7.8% 10
Cobalt 1 mcg 10% 10
Manganese 139-210 mcg 9.5% 10
Copper 129-135 mcg 13.2% 20
Molybdenum 10 mcg 14.3% 20
Nickel No data
Rubidium No data
Selenium 0.7 mcg 1.1% 0
Fluorine 14 mcg 0.35% 0
Chromium No data
Zinc 30.0 mcg 3.8% 5

 

PROTEINS AND AMINO ACIDS

 

Name Content, mass fraction per 100 g of product % of daily norm
in numbers visually
Total protein content 2.8 g 5% 5
Content of essential amino acids 0.382 g 1.8% 0
Content of non-essential amino acids 0.117 g 0.2%  0

 

Essential Amino Acids

 

Acid Name Content, g per 100 g of product % of daily norm
in numbers visually
Valine 0.049 2%  5
Histidine 0.019 0.9% 0
Isoleucine 0.079 4% 5
Leucine 0.068 1.5% 0
Lysine 0.057  1.4% 0
Methionine 0.013 0.7% 0
Threonine 0.049 2% 5
Tryptophan 0.010 1% 0
Phenylalanine 0.038 1.3%  0

 

Non-Essential Amino Acids

 

Acid Name Content, g per 100 g of product % of daily norm
in numbers visually
Alanine 0.0 0% 0
Arginine 0.105-0.110  1.8% 0
Aspartic acid 0.0 0% 0
Glycine 0.0 0% 0
Glutamic acid 0.0 0% 0
Proline 0.0 0% 0
Serine 0.0 0% 0
Tyrosine 0.0 0% 0
Cystine 0.007  0.4% 0



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% 0
Content of unsaturated fatty acids 0.055 g 0.1%  0
Content of omega-3 unsaturated fatty acids 0.013-0.027 g 2% 5
Content of omega-6 unsaturated fatty acids 0.021 g  0.2%  0
Content of saturated fatty acids 0.013 g 0.05% 0

 

Unsaturated fatty acids

 

Name of acid Content, g per 100 g of product
Palmitoleic C 16:1 (omega-7) 0.0 g
Oleic C 18:1 (omega-9) 0.007 g
Linoleic C 18:2 (omega-6) 0.021 g
Linolenic C 18:3 (omega-3) 0.027 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

 

Name of acid Content, g per 100 g of product
Myristic C 14:0 0.0 g
Palmitic C 16:0 0.011 g
Stearic C 18:0 0.001 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 0.0 mg  0% 0
Cholesterol 0.0 mg 0% –

 

CARBOHYDRATES

 

Name Content, mass fraction per 100 g of product % of daily norm
in numbers visually
Total carbohydrate content 6.2-7.9 g 2% 5
Mono- and disaccharides 7.4 g  14.8% 20
Glucose 1.5 g 15% 20
Fructose 0.0 g 0%  0
Galactose 0.0 g 0% 0
Sucrose 0.0 g – –
Lactose 0.0 g 0% 0
Starch 0.5 g –  –
Maltose 0.0 g – –
Fiber 1.7 g  6.8%  10

PURINE BASES

Name Content, mass fraction per 100 g of product % of daily norm
in numbers visually
Total purine content 13 mg 10% 10

Units of measurement:
Piece: about 300.0 g
Tea cup: 250.0 g
Faceted glass: 200.0 g
Teaspoon: 7.0 g
Tablespoon: 20.0 g

Similar Posts

  • Parenchymal (Ground) Tissues. Storage Parenchyma: Amyloplast Treasures

    ByОлена Коновалова

    Our botanical saga continues! We are proceeding with our series of anime-style educational comics, and this time the path leads us to the very heart of the cell. Welcome to the energy depot – the storage parenchyma. In this part, we will decipher the mystery of amyloplasts, learn to distinguish starch grains by their “architecture,”…

  • Prunes

    ByОлена Коновалова

    PRUNES      Prunes are produced on an industrial scale by tunnel air drying fresh plums using a convective method at temperatures ranging from 60 to 85ºC and humidity of 20-24%. The drying is carried out in special drying tunnels, where hot air heated by gas burners is passed through the mass of fruits.      The…

  • Persimmon

    ByОлена Коновалова

    PERSIMMON        Persimmon fruits (Diospyros kaki) are distinguished by an exceptional concentration of specific vitamins and minerals. They are particularly notable for their concentration of pantothenic acid (vitamin B5) (152.0% of the Daily Value [DV] per 100 g) and ascorbic acid (52.5% DV). The carotenoid profile is also significant, including beta-carotene (24.0%), beta-cryptoxanthin…

  • Aluminum for Plants: Colloidal Properties of Cells

    ByОлена Коновалова

            Aluminum (Al).        For the plant – colloidal properties of cells. In the plant organism aluminum controls the colloidal properties in the cell and likely activates some dehydrogenases and oxidases. Aluminum content in plants averages 0.02% (by weight), ranging from 4 mg/kg dry matter in potatoes to 46 mg/kg…

  • Sweet Pepper

    ByОлена Коновалова

    SWEET RED PEPPER      Sweet red pepper (Capsicum annuum) is characterized by an exceptional concentration of ascorbic acid (271.0% of the Daily Value [DV] per 100 g), beta-carotene (42.0%), alpha-tocopherol (19.0%), folate (folic acid) (17.0%), and pyridoxine (14.0%). Its mineral profile is notably rich in: lithium (87.0% DV per 100 g), silicon (73.0%), cobalt…

  • Cobalt for Plants: Nitrogen Fixation

    ByОлена Коновалова

             Cobalt (Co)          For the plant – active symbiotic nitrogen fixation.               In plants cobalt affects the accumulation of nitrogenous substances (possibly also in non-nodular plants) and carbohydrates, intensifies their flow from vegetative organs to generative ones, enhances the intensity of respiration and photosynthesis, promotes the…