Cabbage salad or coleslaw, made with any type of fat free dressing
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Nutrition Facts
Portion Size
219 g
Amount Per Portion
90
Calories
% Daily Value *
Total Fat 1.6g
2 %
Saturated Fat 0.4g
2 %
Cholesterol 4.4mg
1 %
Sodium 589mg
26 %
Total Carbohydrate 19g
7 %
Dietary Fiber 5.3g
19 %
Sugar 11g
Protein 2.2g
4 %
Vitamin D 0mcg
0 %
Calcium 68mg
5 %
Iron 0.8mg
4 %
Potassium 337mg
7 %
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contribute to a daily diet. 2000 calories a day is used for general nutrition advice.
Cabbage salad or coleslaw, made with any type of fat free dressing contains 90 calories per 219 g serving. This serving contains 1.6 g of fat, 2.2 g of protein and 19 g of carbohydrate. The latter is 11 g sugar and 5.3 g of dietary fiber, the rest is complex carbohydrate. Cabbage salad or coleslaw, made with any type of fat free dressing contains 0.4 g of saturated fat and 4.4 mg of cholesterol per serving. 219 g of Cabbage salad or coleslaw, made with any type of fat free dressing contains 164.25 mcg vitamin A, 53.0 mg vitamin C, 0.00 mcg vitamin D as well as 0.79 mg of iron, 67.89 mg of calcium, 337 mg of potassium. Cabbage salad or coleslaw, made with any type of fat free dressing belong to 'Coleslaw, non-lettuce salads' food category.
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Cabbage salad or coleslaw, made with any type of fat free dressing nutrition facts and analysis..
Daily values are based on a 2000 calorie a day diet.
Recommended daily intake of essential amino acids is provided for 180 lbs person.
Actual daily nutrient requirements might be different based on your age, gender, level of physical activity, medical history and other factors.
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Please consult with your doctor before making any changes to your diet.
Nutrition labels presented on this site is for illustration purposes only.
Food images may show a similar or a related product and are not meant to be used for food identification.
Nutritional value of a cooked product is provided for the given weight of cooked food.
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Data from USDA National Nutrient Database.