Nutrient content of 100 g
A delicious season in Japan
Winter cabbage
- January
- February
- March
Spring cabbage
- March
- April
- May
Summer cabbage
- July
- August
Explanation of vegetables
- Vitamin U, K, calcium and so on are abundant
- Vitamin C is abundant in the core of cabbage
- Outside the cabbage is rich in carotene & amino acid & calcium
- Because it is rich in water-soluble vitamins, exposure to water takes a short time
- Apart from spring cabbage, it is glossy and picks heavy items
Good for the body to eat together
- Anti-aging = clam, lever
- Promotion of blood circulation = lemon, orange
- Cold prevention = spinach, eel
- Improved memory = cashew nuts, cod
Preservation method
- Wrap so that the cut part does not touch the air
- Put it in a plastic bag and save it in a vegetable room
Recipe
- Stir fry
- Simmer
- Salad
Nutrient content
Nutrient content of 100 g
Cabbage(raw)
Energy | 23kcal |
Protein | 1.3g |
Lipid | 0.2g |
Carbohydrate | 5.2g |
Vitamin A | 50㎍ |
Vitamin D | – |
Vitamin E | 0.1mg |
Vitamin K | 78㎍ |
Vitamin B1 | 0.04mg |
Vitamin B2 | 0.03mg |
Vitamin B6 | 0.11mg |
Vitamin B12 | – |
Vitamin C | 41mg |
Niacin | 0.4mg |
Folic acid | 78㎍ |
Pantothenic acid | 0.22mg |
Biotin | 1.6㎍ |
Sodium | 5mg |
Potassium | 200mg |
Calcium | 43mg |
Magnesium | 14mg |
Rin | 27mg |
iron | 0.3mg |
Zinc | 0.2mg |
Copper | 0.02mg |
Manganese | 0.16mg |
Lodine | – |
Selenium | – |
Chromium | 1㎍ |
Molybdenum | 4㎍ |
Dietary fiber | 1.8g |
*Vitamin A indicates the amount of β-carotene
*Vitamin E displays tocopherol α