Know what’s on your plate
Cabbage
Calories & nutrition facts
cooked, boiled, drained, without salt
Nutrition facts
Per 100 g% DV- Calories 23 kcal —
- Protein 1.3 g 3%
- Carbohydrate 3.6 g 1%
- Fat 0.1 g 0%
- Saturated fat 0 g 0%
- Fibre 1.9 g 7%
- Sugars 2.8 g —
- Sodium 8 mg 0%
- Cholesterol 0 mg 0%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin A 4 µg 0%
- Vitamin C 37.5 mg 42%
- Vitamin D 0 µg 0%
- Vitamin E 0.14 mg 1%
- Vitamin K 109 µg 91%
- Thiamin (B1) 0.06 mg 5%
- Riboflavin (B2) 0.04 mg 3%
- Niacin (B3) 0.25 mg 2%
- Pantothenic acid (B5) 0.17 mg 3%
- Vitamin B6 0.11 mg 7%
- Folate (B9) 30 µg 8%
- Vitamin B12 0 µg 0%
- Choline 20.3 mg 4%
Minerals
- Calcium 48 mg 4%
- Iron 0.17 mg 1%
- Magnesium 15 mg 4%
- Phosphorus 33 mg 3%
- Potassium 196 mg 4%
- Zinc 0.2 mg 2%
- Copper 0.02 mg 2%
- Manganese 0.21 mg 9%
- Selenium 0.6 µg 1%
Calories by portion
| Portion | Weight | Calories | Protein | Carbs | Fat |
|---|---|---|---|---|---|
| 100 g | 100 g | 23 | 1.3 g | 3.6 g | 0.1 g |
| 1 × cup, shredded | 75 g | 17 | 1 g | 2.7 g | 0 g |
| 1 × head | 1262 g | 290 | 16 g | 46 g | 0.8 g |
| 2 × cup, shredded | 150 g | 35 | 1.9 g | 5.4 g | 0.1 g |
| ½ × cup, shredded | 37.5 g | 9 | 0.5 g | 1.4 g | 0 g |
| 3 × cup, shredded | 225 g | 52 | 2.9 g | 8.1 g | 0.1 g |
| 4 × cup, shredded | 300 g | 69 | 3.8 g | 11 g | 0.2 g |
Similar foods
- Green cabbagecooked24 kcal / 100 g
- Napa cabbagecooked12 kcal / 100 g
- White cabbageraw29 kcal / 100 g
- Common cabbagecommon, cooked, boiled, drained, with salt23 kcal / 100 g
- Red cabbagecooked, boiled, drained, without salt29 kcal / 100 g
- Collardscooked, boiled, drained, without salt33 kcal / 100 g
- Kalecooked, boiled, drained, without salt36 kcal / 100 g
- Cauliflowercooked, boiled, drained, with salt23 kcal / 100 g
- Collard greenboiled, drained, without oil, unsalted25 kcal / 100 g
- Brussels sproutscooked, boiled, drained, without salt36 kcal / 100 g
Questions about Cabbage
How do you cook cabbage without making it soggy?
Cut it into wedges or thick strips and steam for about 5–8 minutes, until just tender, or stir-fry thinly sliced cabbage over a high heat for 4–6 minutes. Avoid boiling it for a long time; drain it well if you do.
Can you eat cabbage raw?
Yes. Shred it finely for coleslaw or a crisp salad; a little lemon juice or vinegar and a pinch of salt soften the leaves if you leave them for 10 minutes.
How should you store a cabbage after cutting it?
Wrap the cut face tightly or put the cabbage in a sealed container in the fridge, and use it within a few days. Keep a whole cabbage unwashed in the fridge’s vegetable drawer; remove any outer leaves that wilt.
What goes well with cabbage?
Cabbage pairs well with sharp flavours such as vinegar, mustard and apple, and with smoky bacon, caraway or dill. Use it in coleslaw, bubble and squeak, or braised cabbage alongside roast meat.
Can you freeze cabbage?
Yes, though it will be softer after thawing, so frozen cabbage works best in soups, stews and stir-fries. Blanch shredded cabbage for about 90 seconds, cool it quickly in cold water, drain thoroughly and freeze in portions.
Is red cabbage different from green cabbage nutritionally?
Red cabbage has more fibre per 100 g than this cabbage: 2.6 g compared with 1.9 g. It also has less vitamin K, with 47.6 µg versus 109 µg.
Is cabbage a good source of vitamin C?
Yes. Cabbage is a source of vitamin C, with 37.5 mg per 100 g. Eating it raw or cooking it briefly helps preserve more vitamin C than prolonged boiling.
How much cabbage is a typical serving?
A portion of shredded cabbage is about 75 g, roughly a generous handful. That amount provides 17 kcal.
Source: USDA FoodData Central 169976 · per 100 g · carbohydrate per EU label, fibre excluded
