Cabbage is a type of Food and its properties as follows :-
Active Compound Qty/100gram Qty/day (Min-Max) T_half (Min-Max) Peak value (Min-Max)       Qty/gm_Ref        Qty/gm_Url            Qty/day_Ref        Qty/day_Url            T_half_Ref        T_half_Url         Peak value_Ref       Peak value_Url     
Phenyl isothiocyanate 200 gm 1302 (minute) 174 (minute) Gopalan, C. Nutitive Value Of Indian Foods By C Gopalan, B V Rama Sastri And S C Balasubramanian. 1st ed. Hyderabad: National Institute of Nutrition, 1995. Print. Conaway, C. (1999). Disposition and Pharmacokinetics of Phenethyl Isothiocyanate and 6-Phenylhexyl Isothiocyanate in F344 Rats. ASPET, 27(1), 13-20. http://dmd.aspetjournals.org/content/27/1/13.full Conaway, C. (1999). Disposition and Pharmacokinetics of Phenethyl Isothiocyanate and 6-Phenylhexyl Isothiocyanate in F344 Rats. ASPET, 27(1), 13-20. http://dmd.aspetjournals.org/content/27/1/13.full
Phenethyl Isothiocyanate 200 gm 1302 (minute) 174 (minute) Duke, James A and James A Duke. Handbook Of Medicinal Herbs. 1st ed. Boca Raton, FL: CRC Press, 2002. Print. https://archive.org/stream/HandbookOfMedicinalHerbsByJamesA.Duke/HandbookOfMedicinalHerbs_djvu.txt Conaway, C., Jiao, D., Kohri, T., Liebes, L. and Chung, F. (1999). Disposition and pharmacokinetics of phenethyl isothiocyanate and 6-phenylhexyl isothiocyanate in F344 rats. Drug, Metabolism and Disposition, 27(1), pp.13-20. http://www.ncbi.nlm.nih.gov/pubmed/9884304 Conaway, C., Jiao, D., Kohri, T., Liebes, L. and Chung, F. (1999). Disposition and pharmacokinetics of phenethyl isothiocyanate and 6-phenylhexyl isothiocyanate in F344 rats. Drug, Metabolism and Disposition, 27(1), pp.13-20. http://www.ncbi.nlm.nih.gov/pubmed/9884304
Nitrate 311 200 Nitrate in vegetables Scientific Opinion of the Panel on Contaminants in the Food chain. (2008). European Food Safety Authority, 689(1). http://www.efsa.europa.eu/sites/default/files/scientific_output/files/main_documents/689.pdf Kocsis, Margaret McCullers. Savvy Eating For The Whole Family. 1st ed. Sterling, Va.: Capital Books, 2006. Print. https://books.google.co.in/books?id=rJmUEktF-qEC&pg=PA109&dq=daily+serving+size++of+fish&hl=en&sa=X&ved=0ahUKEwiA3qqsw6XSAhXHLcAKHe7WABcQ6AEIRDAH#v=onepage&q=daily%20serving%20size%20%20of%20fish&f=false
3 mg 200 Gopalan C. Nutritive Value of Indian Food. 1st ed. Hyderabad: National Institute of Nutrition ,ICMR; 2012. http://www.eeb.cornell.edu/biogeo/nanc/Food_Feed/table%201%20gopalan%20et%20al%201989.pdf Kocsis, Margaret McCullers. Savvy Eating For The Whole Family. 1st ed. Sterling, Va.: Capital Books, 2006. Print. https://books.google.co.in/books?id=rJmUEktF-qEC&pg=PA109&dq=daily+serving+size++of+fish&hl=en&sa=X&ved=0ahUKEwiA3qqsw6XSAhXHLcAKHe7WABcQ6AEIRDAH#v=onepage&q=daily%20serving%20size%20%20of%20fish&f=false
Phytin 3 mg 200 gm Gopalan C. Nutritive Value of Indian Food. 1st ed. Hyderabad: National Institute of Nutrition ,ICMR; 2012. http://www.eeb.cornell.edu/biogeo/nanc/Food_Feed/table%201%20gopalan%20et%20al%201989.pdf Dietary Guidelines For Indians - A Mannual. 2nd ed. Hyderabad: National Institute of Nutrition; 2011. http://ninindia.org/dietaryguidelinesforninwebsite.pdf
Arginine 450 mg 200 Gopalan C. Nutritive Value of Indian Food. 1st ed. Hyderabad: National Institute of Nutrition ,ICMR; 2012. http://www.eeb.cornell.edu/biogeo/nanc/Food_Feed/table%201%20gopalan%20et%20al%201989.pdf Gopalan, C. Nutitive Value Of Indian Foods By C Gopalan, B V Rama Sastri And S C Balasubramanian. 1st ed. Hyderabad: National Institute of Nutrition, 1995. Print. https://books.google.co.in/books?id=biFBAAAAYAAJ&q=nutritive+value+of+indian+foods&dq=nutritive+value+of+indian+foods&hl=en&sa=X&redir_esc=y
Histidine 130 mg 200 gm Gopalan C. Nutritive Value of Indian Food. 1st ed. Hyderabad: National Institute of Nutrition ,ICMR; 2012. http://www.eeb.cornell.edu/biogeo/nanc/Food_Feed/table%201%20gopalan%20et%20al%201989.pdf Dietary Guidelines For Indians - A Mannual. 2nd ed. Hyderabad: National Institute of Nutrition; 2011. http://ninindia.org/dietaryguidelinesforninwebsite.pdf
Tryptophan 120 mg 200 gm Gopalan C. Nutritive Value of Indian Food. 1st ed. Hyderabad: National Institute of Nutrition ,ICMR; 2012. http://www.eeb.cornell.edu/biogeo/nanc/Food_Feed/table%201%20gopalan%20et%20al%201989.pdf Dietary Guidelines For Indians - A Mannual. 2nd ed. Hyderabad: National Institute of Nutrition; 2011. http://ninindia.org/dietaryguidelinesforninwebsite.pdf
Vitamin K 145 Microgram 200 450-450 (minute) 240-240 (minute) L. Booth, S. (2012). Vitamin K: food composition and dietary intakes. Food & Nutrition Research, 56(0). http://www.ncbi.nlm.nih.gov/pmc/articles/PMC3321250/ Dietary Guidelines For Indians - A Mannual. 2nd ed. Hyderabad: National Institute of Nutrition; 2011. http://ninindia.org/dietaryguidelinesforninwebsite.pdf L. Booth, S. (2012). Vitamin K: food composition and dietary intakes. Food & Nutrition Research, 56(0). http://www.ncbi.nlm.nih.gov/pmc/articles/PMC3321250/ L. Booth, S. (2012). Vitamin K: food composition and dietary intakes. Food & Nutrition Research, 56(0). http://www.ncbi.nlm.nih.gov/pmc/articles/PMC3321250/
Carbohydrate 2.39 gm 200 Longvah T, Ananthan R, Bhaskarachary K, Venkaiah K. Indian Food Composition Tables. 1st ed. Hyderabad: National Institute of Nutrition; 2017. http://www.indiaenvironmentportal.org.in/files/file/IFCT%202017%20Book.pdf Gopalan, C. Nutitive Value Of Indian Foods By C Gopalan, B V Rama Sastri And S C Balasubramanian. 1st ed. Hyderabad: National Institute of Nutrition, 1995. Print. https://books.google.co.in/books?id=biFBAAAAYAAJ&q=nutritive+value+of+indian+foods&dq=nutritive+value+of+indian+foods&hl=en&sa=X&redir_esc=y
Apigenin 0.69 mg 200 gm Shukla S, Gupta S. Apigenin: A Promising Molecule for Cancer Prevention. Pharmaceutical Research. 2010;27(6):962-978. https://www.ncbi.nlm.nih.gov/pmc/articles/PMC2874462/ Dietary Guidelines For Indians - A Mannual. 2nd ed. Hyderabad: National Institute of Nutrition; 2011. http://ninindia.org/dietaryguidelinesforninwebsite.pdf
Carbohydrates 2.36 gm 200 gm Longvah T, Ananthan R, Bhaskarachary K, Venkaiah K. Indian Food Composition Tables. 1st ed. Hyderabad: National Institute of Nutrition; 2017. http://www.indiaenvironmentportal.org.in/files/file/IFCT%202017%20Book.pdf Dietary Guidelines For Indians - A Mannual. 2nd ed. Hyderabad: National Institute of Nutrition; 2011. http://ninindia.org/dietaryguidelinesforninwebsite.pdf
Vitamin C 33.25 mg 200 Longvah T, Ananthan R, Bhaskarachary K, Venkaiah K. Indian Food Composition Tables. 1st ed. Hyderabad: National Institute of Nutrition; 2017. http://www.indiaenvironmentportal.org.in/files/file/IFCT%202017%20Book.pdf Dietary Guidelines For Indians - A Mannual. 2nd ed. Hyderabad: National Institute of Nutrition; 2011. http://ninindia.org/dietaryguidelinesforninwebsite.pdf
Magnesium 31 mg 200 gm Gopalan, C. (2016). Nytritive value of Indian Foods. National INstitute Of Nutrition: Indial council of Medical Research (ICMR),Hyderabad -500007 ,INDIA. https://books.google.co.in/books?id=biFBAAAAYAAJ&q=nutritive+value+of+indian+foods&dq=nutritive+value+of+indian+foods&hl=en&sa=X&redir_esc=y Dietary Guidelines For Indians - A Mannual. 2nd ed. Hyderabad: National Institute of Nutrition; 2011. http://ninindia.org/dietaryguidelinesforninwebsite.pdf
Copper 0.02 mg 200 gm Gopalan, C. (2016). Nytritive value of Indian Foods. National INstitute Of Nutrition: Indial council of Medical Research (ICMR),Hyderabad -500007 ,INDIA. https://books.google.co.in/books?id=biFBAAAAYAAJ&q=nutritive+value+of+indian+foods&dq=nutritive+value+of+indian+foods&hl=en&sa=X&redir_esc=y Dietary Guidelines For Indians - A Mannual. 2nd ed. Hyderabad: National Institute of Nutrition; 2011. http://ninindia.org/dietaryguidelinesforninwebsite.pdf
Total Fiber 2.76 gm 200 gm Longvah T, Ananthan R, Bhaskarachary K, Venkaiah K. Indian Food Composition Tables. 1st ed. Hyderabad: National Institute of Nutrition; 2017. http://www.indiaenvironmentportal.org.in/files/file/IFCT%202017%20Book.pdf Dietary Guidelines For Indians - A Mannual. 2nd ed. Hyderabad: National Institute of Nutrition; 2011. http://ninindia.org/dietaryguidelinesforninwebsite.pdf
Moisture 91.85 gm Longvah T, Ananthan R, Bhaskarachary K, Venkaiah K. Indian Food Composition Tables. 1st ed. Hyderabad: National Institute of Nutrition; 2017. http://www.indiaenvironmentportal.org.in/files/file/IFCT%202017%20Book.pdf
Cabbage is a type of Food and its properties as follows :-
Enhencer Effect Reference Url
Cabbage is a type of Food and its properties as follows :-
Inhibitor Effect Ref Url
Cabbage is a type of Food and its properties as follows :-
Dietry_product Type Temperature Ref_Temp Url_Temp

Pathway of Dietry Product


​   ► Medicine for Cabbage as follows :-
with same compound, Dactinomycin (Actinomycin D) with Another pathway, Triamterene with Another pathway,

  ►  Pathway with its reference as follows :-
  • nitrate rich --- (20. Philippe Verger, J. (2008). Nitrate in vegetables Scientific Opinion of the Panel on Contaminants in the Food chain1. The EFSA Journal, (689), 1-79. )
  • crude protein extract have antimicrobial activity --- ( Hu, S., Wang, J., Kung, H., Wang, J., Lee, W., & Yang, Y. (2004). Antimicrobial Effect of Extracts of Cruciferous Vegetables. The Kaohsiung Journal Of Medical Sciences, 20(12), 591-599. )
  • high water content NATURAL diuretic --- ( Drake, D. (1829). Medical and Physical Sciences. The Western Journal, 2. )

  •   ►  URL --
  • http://www.efsa.europa.eu/sites/default/files/scientific_output/files/main_documents/689.pdf
  • http://www.sciencedirect.com/science/article/pii/S1607551X09702645
  • https://books.google.co.in/books?id=cthXAAAAMAAJ&pg=PA199&lpg=PA199&dq=cabbage+act+as+diuretic+journal&source=bl&ots=PE9EcB2F2o&sig=7u4eMxs-Q2O9DvtYv0CXlXKvE2k&hl=en&sa=X&ved=0ahUKEwj0mebXlqzOAhUMOI8KHZRRCbUQ6AEISjAJ#v=onepage&q=cabbage%20act%20as%20diuretic%20journal&f=false
  • Dietry Substance Interactions


    ​   ► Cabbage interact with medicines having some effect as follows :-
    'Not Found'

    ContraIndication Dietry Substance


    ​   ► Cabbage Contraindicate with medicines as follows :-
    'Not Found'