Table 1 Comparative vitamins data showing nutritional value per 100 g of raw material (cabbage and carrot) based on the data reported by United States Department of Agriculture (USDA)

Vitamin A

–

–

835 μg

104%

Beta carotene

–

–

8.285 mg

77%

Lutein zeaxanthin

–

–

0.256 mg

–

Thiamine (B1)

61 μg

5 %

66 μg

6%

Riboflavin (B2)

40 μg

3 %

58 μg

5%

Niacin (B3)

0.234 mg

2 %

0.983 mg

7%

Pantothenic acid (B5)

0.212 mg

4 %

0.273 mg

5%

Vitamin B6

0.124 mg

10 %

0.138 mg

11%

Folate (B9)

43 μg

11 %

19 μg

5%

Vitamin C

36.6 mg

44 %

5.9 mg

7%

Vitamin E

–

–

0.66 mg

4%

Vitamin K

76 μg

72 %

13.2 μg

13%