Amino Acid Protein Calculator
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Cooked Savoy Cabbage (Boiled, Drained)
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Cooked Savoy Cabbage (Boiled, Drained)
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Number of Servings:
Note: Nutrient values are divided into 1 servings.
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  • Calories 59 3% DV
  • Protein 4.4g 9% DV
  • Carbs 13g 5% DV
  • Fat 0.2g 0% DV
  • Fiber 6.9g 24% DV
  • Sugar 0g 0% DV
  • Amino Acid Score 9%
  • Lysine / Arginine 0.83
Amino Acid Bar Charts

Total Recommended Daily Intake

  • Cystine 13% RDI 37mg
  • Histidine 13% RDI 91mg
  • Isoleucine 16% RDI 223mg
  • Leucine 8% RDI 228mg
  • Lysine 10% RDI 208mg
  • Methionine 6% RDI 44mg
  • Phenylalanine 16% RDI 142mg
  • Threonine 14% RDI 152mg
  • Tryptophan 16% RDI 44mg
  • Tyrosine 9% RDI 76mg
  • Valine 10% RDI 189mg
Protein Comparison Table

Table Legend

  1. Cooked Savoy Cabbage (Boiled, Drained)
  2. Cooked Savoy Cabbage (Boiled, Drained)
-- = missing data
Amino Acids
Food # 1 2 Total
Weight (g) 100 145 245
Essential  
Histidine (mg)
(%RDI)		 37
(5%)		 54
(8%)		 91
(13%)
Isoleucine (mg)
(%RDI)		 91
(7%)		 132
(9%)		 223
(16%)
Leucine (mg)
(%RDI)		 93
(3%)		 135
(5%)		 228
(8%)
Lysine (mg)
(%RDI)		 85
(4%)		 123
(6%)		 208
(10%)
Methionine (mg)
(%RDI)		 18
(2%)		 26
(4%)		 44
(6%)
Phenylalanine (mg)
(%RDI)		 58
(7%)		 84
(10%)		 142
(16%)
Threonine (mg)
(%RDI)		 62
(6%)		 90
(9%)		 152
(14%)
Tryptophan (mg)
(%RDI)		 18
(6%)		 26
(9%)		 44
(16%)
Valine (mg)
(%RDI)		 77
(4%)		 112
(6%)		 189
(10%)
Conditional  
Arginine (mg) 102
148
250
Cystine (mg)
(%RDI)		 15
(5%)		 22
(8%)		 37
(13%)
Glycine (mg) 40
58
98
Proline (mg) 353
512
865
Tyrosine (mg)
(%RDI)		 31
(4%)		 45
(5%)		 76
(9%)
Non-Essential  
Alanine (mg) 63
91
154
Aspartic acid (mg) 177
257
434
Betaine (mg) --
--
0
Glutamic acid (mg) 400
580
980
Hydroxyproline (mg) --
--
0
Serine (mg) 105
152
257
Lysine to Arginine Ratio of All Selected Foods: 0.83
Data Source
Cooked Savoy Cabbage (Boiled, Drained)
USDA Food Data Central Standard Release (Common)Omega-3 data was extrapolated from undifferentiated-Octadecatrienoic acid.Omega-6 data was extrapolated from undifferentiated-Octadecadienoic Acid (18:2) acid.
Cooked Savoy Cabbage (Boiled, Drained)
USDA Food Data Central Standard Release (Common)Omega-3 data was extrapolated from undifferentiated-Octadecatrienoic acid.Omega-6 data was extrapolated from undifferentiated-Octadecadienoic Acid (18:2) acid.