Cabbage with Peppers
Source of Calories
Nutrition Facts
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Total Carbohydrates | 70.63 g | 26% |
| Net Carbohydrates | 42.43 g | 17% |
| Sugars | 39.17 g | 112% |
| Added Sugars | 0 g | 0% |
| Dietary Fiber | 28.21 g | 101% |
| Protein | 14.68 g | 29% |
| Total Fat | 28.72 g | 37% |
| Saturated Fat | 4.2 g | 21% |
| Monounsaturated Fat | 19.93 g | - |
| Polyunsaturated Fat | 3.45 g | - |
| Trans Fat | 0 g | 0% |
| Cholesterol | 0 mg | 0% |
| Vitamins | ||
| Vitamin A | 417.25 mcg | 46% |
| Vitamin C | 639.02 mg | 710% |
| Vitamin D | 0 mcg | 0% |
| Minerals | ||
| Sodium | 2500.72 mg | 109% |
| Potassium | 2096.57 mg | 45% |
| Calcium | 402.51 mg | 31% |
| Magnesium | 141.63 mg | 34% |
| Iron | 5.73 mg | 32% |
| Zinc | 2.35 mg | 21% |
% DV refers to how much a single serving of an individually packaged food or supplement contributes nutritionally to your daily diet, based on a 2,000-calorie-a-day diet. Generally, having 5% DV or less of a nutrient per serving is considered low, and 20% DV or more of a nutrient per serving is considered high.
Fat Composition
The suggested total fat consumption should be limited to 30% of total energy intake or less. The type of fat consumed should primarily be unsaturated fatty acids, with no more than 10% of total energy intake coming from saturated fatty acids (about 200 calories on a 2000-calorie diet) and no more than 1% of total energy intake coming from trans-fatty acids.
Vitamin Coverage
Vitamin A
46%
Vitamin C
710%
Vitamin D
0%
Vitamin E
60%
Vitamin K
600%
Vitamin B1
55%
Vitamin B2
48%
Vitamin B3
28%
Vitamin B5
55%
Vitamin B6
113%
Vitamin B7
-
Vitamin B9
0%
Vitamin B12
0%
There are 13 essential vitamins required for the body to work properly, which are categorised into two categories: fat-soluble and water-soluble vitamins. Vitamins have a Recommended Dietary Allowance (RDA), provided by the Dietary Reference Intakes (DRIs), which vary by age and sex. The %DV indicates how much one serving contributes to the average recommended daily intake.
Mineral Coverage
Calcium
31%
Iron
32%
Magnesium
34%
Phosphorus
25%
Potassium
45%
Sodium
109%
Zinc
21%
Copper
33%
Manganese
87%
Selenium
8%
Minerals are micronutrients, of which 13 of them are essential to the human body. The Recommended Dietary Allowance includes Calcium (1,300 mg/d), Phosphorus (1,250 mg/d), Potassium (4,700 mg/d), Sodium (2,300 mg/d), Chloride (1,500 mg/d), Magnesium (420 mg/d), Iron (18 mg/d), Zinc (11 mg/d), Copper (0.9 mg/d), Selenium (55 mcg/d), Molybdenum (45 mcg/d), Manganese (2.3 mg/d) and Iodine (150 mcg/d).
Protein Quality
Leucine
0.4%
Isoleucine
0.3%
Valine
0.3%
Lysine
0.1%
Tryptophan
0.2%
Threonine
0.2%
Phenylalanine
0.4%
Methionine
0.2%
Histidine
0.2%
Guidelines recommend a serving of protein with each meal and 1.2-1.6 g of protein per kg of body weight per day.
The data provided by eato.health is for informational purposes only and should not be considered medical advice. Please consult your physician before beginning any diet or nutrition plan.
About
How Long to Burn Off 544 Calories?
*Based on this person: 25-year-old female, 5'7", 144 lbs
Swimming
1 h 20 min
Jogging
1 h 9 min
Cycling
1 h 11 min
Walking
2 h 8 min
The data provided by eato.health is for informational purposes only and should not be considered medical advice. Please consult your physician before beginning any diet or nutrition plan.
📚 Health Research & Evidence About This Food
Cabbage with peppers, via its cabbage and bell pepper components, demonstrates significant in vitro bile acid binding capacities, suggesting potential cholesterol-lowering benefits by interacting with bile acids under duodenal physiological pH conditions, according to research. Bell peppers are an excellent dietary source of vitamin C, and cabbage is a good source, with vitamin C being crucial for immune function by stimulating white blood cell production and acting as a powerful antioxidant, protecting cells from free radical damage. Cabbage further provides abundant fiber, vitamins, and minerals, including potassium and anthocyanins, recognized as a nutrient-dense cruciferous vegetable.
1. Red Cabbage: Health Benefits, Nutrients per Serving, Preparation Information, and More
Source: WebMD
Summary: Red cabbage is a nutrient-dense cruciferous vegetable, rich in anthocyanins and other antioxidants that combat harmful molecules and cellular stress.
Read More: https://www.webmd.com/diet/health-benefits-red-cabbage
2. Foods High in Vitamin C and Why You Need It
Source: WebMD
Summary: Red cabbage and bell peppers are excellent dietary sources of vitamin C, which is crucial for collagen production, immune function, and acts as a powerful antioxidant.
Read More: https://www.webmd.com/diet/foods-high-in-vitamin-c
3. In Vitro Bile Acid Binding of Bell Pepper and Cabbage
Source: USDA ARS
Summary: Bell pepper and cabbage demonstrate significant in vitro bile acid binding capacities, suggesting potential cholesterol-lowering benefits.
Read More: https://www.ars.usda.gov/research/publications/publication/?seqNo115=182579
4. 8 Health Benefits of Cabbage
Source: Cleveland Clinic
Summary: Cabbage is recognized as a superfood offering a wide array of nutritional benefits, including abundant fiber, vitamins, and minerals.
Read More: https://health.clevelandclinic.org/benefits-of-cabbage
