Know what’s on your plate
Cabbage
Calories & nutrition facts
fried
Nutrition facts
Per 100 g% DV- Calories 84 kcal —
- Protein 1.4 g 3%
- Carbohydrate 4.6 g 2%
- Fat 6.2 g 8%
- Saturated fat 1.2 g 6%
- Fibre 2.2 g 8%
- Sugars 4.6 g —
- Sodium 21 mg 1%
- Cholesterol 2.7 mg 1%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin A 28.9 µg 3%
- Vitamin C 25.2 mg 28%
- Vitamin D 0.29 µg 1%
- Vitamin E 1.1 mg 7%
- Vitamin K 73.7 µg 61%
- Thiamin (B1) 0.06 mg 5%
- Riboflavin (B2) 0.05 mg 4%
- Niacin (B3) 0.45 mg 3%
- Vitamin B6 0.18 mg 11%
- Folate (B9) 23.6 µg 6%
- Vitamin B12 0 µg 0%
Minerals
- Calcium 48.2 mg 4%
- Iron 0.46 mg 3%
- Magnesium 15.9 mg 4%
- Phosphorus 46.2 mg 4%
- Potassium 361 mg 8%
- Zinc 0.23 mg 2%
- Copper 0.05 mg 5%
- Manganese 0.27 mg 12%
- Selenium 1.7 µg 3%
- Iodine 1.3 µg 1%
Similar foods
- Green cabbagecooked24 kcal / 100 g
- Red cabbage26 kcal / 100 g
- Cabbage soupsautéed cabbage50 kcal / 100 g
- Napa cabbagecooked12 kcal / 100 g
- White cabbagepan-fried or stir-fried75 kcal / 100 g
- Kale40 kcal / 100 g
- Carrotfried90 kcal / 100 g
- Onionfried102 kcal / 100 g
- Cauliflower24 kcal / 100 g
- Repollo26 kcal / 100 g
Questions about Cabbage
How do you cook cabbage so it stays crisp?
Shred it finely and stir-fry over a high heat for 4–6 minutes, tossing often; add a splash of water if it starts to catch. For boiled cabbage, cook shredded leaves in salted boiling water for about 3 minutes, then drain well.
Can you eat cabbage raw?
Yes. Shred it finely for coleslaw or toss it with lemon juice or vinegar and a little salt; leave it for 10 minutes to soften before serving.
How do you store cabbage once it is cut?
Wrap the cut face tightly or put the piece in a covered container and keep it in the fridge; use it within a few days. Keep whole cabbage unwashed in the fridge, removing only the outer leaves you need.
What goes well with cabbage?
Cabbage pairs well with sharp flavours such as cider vinegar, mustard and lemon, and with caraway, apples, bacon or sausages. It is used in coleslaw, bubble and squeak, and stuffed cabbage rolls.
How do you make sauerkraut from cabbage?
Finely shred cabbage, mix it with salt at about 2% of its weight, then press it firmly into a clean jar until its own liquid covers it. Keep it submerged while it ferments at room temperature; taste after about a week and refrigerate when pleasantly sour.
Is cabbage different from kale?
Yes: cabbage forms a compact head, while kale grows in loose leaves. Kale has more vitamin C and vitamin K per 100 g—51.5 mg and 428 µg, compared with 25.2 mg and 73.7 µg in cabbage.
Is cabbage a good source of vitamin K?
Yes. Cabbage is high in vitamin K: a 100 g portion provides 73.7 µg.
Source: Fineli (Finland) 3200 · per 100 g · carbohydrate per EU label, fibre excluded
