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Nutrition Facts
Servings Per Recipe: 6
Serving Size: 1 serving
Amount Per Serving
  • Calories 236.0
  • Total Fat 2.6 g
  • Saturated Fat 1.1 g
  • Polyunsaturated Fat 0.9 g
  • Monounsaturated Fat 1.5 g
  • Cholesterol 16.7 mg
  • Sodium 1,133.9 mg
  • Potassium 1,709.4 mg
  • Total Carbohydrate 44.2 g
  • Dietary Fiber 9.9 g
  • Sugars 4.9 g
  • Protein 12.8 g
  • Vitamin A 152.5 %
  • Vitamin B-12 9.2 %
  • Vitamin B-6 45.0 %
  • Vitamin C 164.8 %
  • Vitamin D 0.0 %
  • Vitamin E 3.3 %
  • Calcium 15.2 %
  • Copper 21.3 %
  • Folate 33.0 %
  • Iron 20.3 %
  • Magnesium 20.4 %
  • Manganese 51.2 %
  • Niacin 39.2 %
  • Pantothenic Acid 10.8 %
  • Phosphorus 31.9 %
  • Riboflavin 18.1 %
  • Selenium 15.9 %
  • Thiamin 35.9 %
  • Zinc 12.3 %
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Calories in Boiled Ham & Cabbage Dinner

View the full Boiled Ham & Cabbage Dinner Recipe & Instructions
Submitted by: WOUNDERRM

Calories per Ingredient

Here are the foods from our food nutrition database that were used for the nutrition calculations of this recipe.

Calories per serving of Boiled Ham & Cabbage Dinner

97 calories of Potato, raw, (0.83 small (1-3/4" to 2-1/2" dia.))

53 calories of Cabbage, fresh, (0.17 head, large (about 7" dia))

37 calories of Ham, extra lean, (5% fat), (1 slice (6-1/4" x 4" x 1/16"))

25 calories of Carrots, raw, (0.50 cup, strips or slices)

7 calories of Chicken Broth, (0.67 cup (8 fl oz))

3 calories of Garlic powder, (0.33 tsp)

2 calories of Pepper, black, (0.33 tsp)

1 calories of Onion powder, (0.17 tsp)


Nutrition & Calorie Comments  

Very good, we just use water though and not chicken broth to save on sodium - it just turns into a nice flavored soup based on the ingredients. Submitted by:
PLEASEDUBME

(1/5/12)
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Great recipe..but I added more carrots as we love them. Sure tasted wonderful for a change. Served a side of unsweetened Applesauce...Low in calories for the whole dinner. Thanks for sharing. Submitted by:
LOULOUBELLE2

(4/12/10)
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