Pickled Red Cabbage Salad
Source of Calories
Nutrition Facts
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Total Carbohydrates | 129.56 g | 47% |
| Net Carbohydrates | 110.87 g | 45% |
| Sugars | 90.05 g | 257% |
| Added Sugars | 49.9 g | 100% |
| Dietary Fiber | 18.69 g | 67% |
| Protein | 12.5 g | 25% |
| Total Fat | 28.66 g | 37% |
| Saturated Fat | 3.94 g | 20% |
| Monounsaturated Fat | 19.95 g | - |
| Polyunsaturated Fat | 3.58 g | - |
| Trans Fat | 0 g | 0% |
| Cholesterol | 0 mg | 0% |
| Vitamins | ||
| Vitamin A | 469.11 mcg | 52% |
| Vitamin C | 478.67 mg | 532% |
| Vitamin D | 0 mcg | 0% |
| Minerals | ||
| Sodium | 2553.59 mg | 111% |
| Potassium | 2082.8 mg | 44% |
| Calcium | 398.86 mg | 31% |
| Magnesium | 141.51 mg | 34% |
| Iron | 7.31 mg | 41% |
| Zinc | 2.02 mg | 18% |
% 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
52%
Vitamin C
532%
Vitamin D
0%
Vitamin E
33%
Vitamin K
282%
Vitamin B1
48%
Vitamin B2
44%
Vitamin B3
22%
Vitamin B5
25%
Vitamin B6
106%
Vitamin B7
-
Vitamin B9
38%
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
41%
Magnesium
34%
Phosphorus
21%
Potassium
44%
Sodium
111%
Zinc
18%
Copper
25%
Manganese
97%
Selenium
10%
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
14%
Isoleucine
23%
Valine
26%
Lysine
16%
Tryptophan
30%
Threonine
25%
Phenylalanine
28%
Methionine
19%
Histidine
22%
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 742 Calories?
*Based on this person: 25-year-old female, 5'7", 144 lbs
Swimming
1 h 49 min
Jogging
1 h 34 min
Cycling
1 h 36 min
Walking
2 h 55 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
Red Cabbage Salad, featuring red cabbage, is a nutrient-dense food rich in fiber, essential vitamins, and minerals. As a cruciferous vegetable, red cabbage is an exceptional source of antioxidants, including many types of anthocyanins, which combat cellular stress and chronic inflammation, supporting heart and bone health. Mechanistic studies further indicate that these anthocyanins remain stable during gastric digestion, with their bioaccessibility enhanced when co-digested with certain vegetables like baby spinach, though their recovery decreases after pancreatic digestion as they break down into new phenolic components.
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 various antioxidants that combat harmful molecules and cellular stress, supporting heart health, protecting brain function, and contributing to strong bones.
Read More: https://www.webmd.com/diet/health-benefits-red-cabbage
2. Anthocyanins From Red Cabbage--Stability to Simulated Gastrointestinal Digestion.
Source: PubMed
Summary: Anthocyanins in red cabbage remained stable during acidic gastric digestion but significantly decreased after simulated pancreatic digestion, suggesting breakdown into new phenolic components.
Read More: https://pubmed.ncbi.nlm.nih.gov/17382979/
3. 8 Health Benefits of Cabbage
Source: Cleveland Clinic
Summary: Cabbage is a nutritionally dense superfood rich in fiber, vitamins, and minerals, with its potassium content contributing to lower high blood pressure and anthocyanins combating chronic inflammation.
Read More: https://health.clevelandclinic.org/benefits-of-cabbage
4. 8 Impressive Benefits of Purple Cabbage
Source: Healthline, 2019
Summary: Purple cabbage is a nutrient-dense vegetable that provides significant amounts of fiber, essential vitamins (A, C, K, B6), and various minerals, and is an exceptional source of antioxidants, including anthocyanins, which contribute to its potent anti-inflammatory effects and support heart and bone health.
Read More: https://www.healthline.com/nutrition/purple-cabbage
5. Co-Ingestion of Red Cabbage With Cherry Tomato Enhances Digestive Bioaccessibility of Anthocyanins but Decreases Carotenoid Bioaccessibility After Simulated in Vitro Gastro-Intestinal Digestion.
Source: PubMed
Summary: When red cabbage was co-digested with carotenoid-rich vegetables, excluding carrot, the bioaccessibility of total anthocyanins was significantly enhanced.
Read More: https://pubmed.ncbi.nlm.nih.gov/31261008/
