Coleslaw I

Possible health benefits

General information, not medical advice.

1. Mayonnaise High in vitamin E

   High in vitamin E · 7.1 mg per 100 g, 59% of the reference intake per 100 g

   • Vitamin E contributes to the protection of cells from oxidative stress.

   Vitamin E is a fat-soluble nutrient found in many foods. In the body, it acts as an antioxidant, helping to protect cells from the damage caused by free radicals. NIH fact sheet

   Nutrients per 100 g of “Mayonnaise, Regular”, USDA FoodData Central.

2. Cabbage High in vitamin K · High in vitamin C · High in protein · +1

   High in vitamin K · 76 µg per 100 g, 101% of the reference intake per 100 g

   • Vitamin K contributes to normal blood clotting.
   • Vitamin K contributes to the maintenance of normal bones.

   Vitamin K is a nutrient that the body needs to stay healthy. It’s important for blood clotting and healthy bones and also has other functions in the body. NIH fact sheet

   High in vitamin C · 37 mg per 100 g, 46% of the reference intake per 100 g

   • Vitamin C contributes to normal collagen formation for the normal function of blood vessels.
   • Vitamin C contributes to normal collagen formation for the normal function of bones.
   • Vitamin C contributes to normal collagen formation for the normal function of cartilage.

   11 more authorised claims

   • Vitamin C contributes to normal collagen formation for the normal function of gums.
   • Vitamin C contributes to normal collagen formation for the normal function of skin.
   • Vitamin C contributes to normal collagen formation for the normal function of teeth.
   • Vitamin C contributes to normal energy-yielding metabolism.
   • Vitamin C contributes to normal functioning of the nervous system.
   • Vitamin C contributes to normal psychological function.
   • Vitamin C contributes to the normal function of the immune system.
   • Vitamin C contributes to the protection of cells from oxidative stress.
   • Vitamin C contributes to the reduction of tiredness and fatigue.
   • Vitamin C contributes to the regeneration of the reduced form of vitamin E.
   • Vitamin C increases iron absorption.

   Vitamin C, also known as ascorbic acid, is a water-soluble nutrient found in some foods. In the body, it acts as an antioxidant, helping to protect cells from the damage caused by free radicals. NIH fact sheet

   High in protein · 1.3 g per 100 g, 20% of the energy from protein

   • Protein contributes to a growth in muscle mass.
   • Protein contributes to the maintenance of muscle mass.
   • Protein contributes to the maintenance of normal bones.

   Source of folate · 43 µg per 100 g, 22% of the reference intake per 100 g

   • Folate contributes to maternal tissue growth during pregnancy.
   • Folate contributes to normal amino acid synthesis.
   • Folate contributes to normal blood formation.

   5 more authorised claims

   • Folate contributes to normal homocysteine metabolism.
   • Folate contributes to normal psychological function.
   • Folate contributes to the normal function of the immune system.
   • Folate contributes to the reduction of tiredness and fatigue.
   • Folate has a role in the process of cell division.

   Folate is a B-vitamin that is naturally present in many foods. Your body needs folate to make DNA and other genetic material. NIH fact sheet

   Nutrients per 100 g of “Cabbage, raw”, USDA FoodData Central.

Claims: EU Register of health claims (Regulation (EU) No 432/2012, © European Union, CC BY 4.0), shown only where the ingredient meets the claim's conditions (Regulation (EC) No 1924/2006). Nutrients: USDA FoodData Central (CC0). Facts: NIH Office of Dietary Supplements (public domain).