Know what’s on your plate
Green cabbage
Calories & nutrition facts
raw
Nutrition facts
Per 100 g% DV- Calories 27 kcal —
- Protein 2.4 g 5%
- Carbohydrate 4.1 g 1%
- Fat 0.2 g 0%
- Saturated fat 0 g 0%
- Fibre 4.1 g 15%
- Sugars 4.1 g —
- Sodium 7 mg 0%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin A 76 µg 8%
- Vitamin C 48 mg 53%
- Vitamin D 0 µg 0%
- Vitamin E 0.08 mg 1%
- Vitamin K 242 µg 202%
- Thiamin (B1) 0.33 mg 28%
- Riboflavin (B2) 0.04 mg 3%
- Niacin (B3) 0.6 mg 4%
- Pantothenic acid (B5) 0.36 mg 7%
- Vitamin B6 0.14 mg 8%
- Biotin (B7) 0.1 µg 0%
- Folate (B9) 45 µg 11%
- Vitamin B12 0 µg 0%
Minerals
- Calcium 56 mg 4%
- Iron 0.52 mg 3%
- Magnesium 14 mg 3%
- Phosphorus 37 mg 3%
- Potassium 288 mg 6%
- Zinc 0.3 mg 3%
- Copper 0.04 mg 4%
- Manganese 0.18 mg 8%
- Selenium 1 µg 2%
- Iodine 1 µg 1%
Similar foods
- Spring green cabbageraw25 kcal / 100 g
- Green cabbage saladraw, sauce with tomato, onion, parsley, vinegar and oil, with salt27 kcal / 100 g
- White cabbageraw29 kcal / 100 g
- Green drumhead cabbageleaves, raw26 kcal / 100 g
- Cabbageaverage, raw26 kcal / 100 g
- Common cabbagecommon (danish, domestic, and pointed types), freshly harvest, raw24 kcal / 100 g
- Spring greensraw33 kcal / 100 g
- Chinese cabbagechinese, raw17 kcal / 100 g
- Red cabbageraw31 kcal / 100 g
- Green cauliflowerraw31 kcal / 100 g
Questions about Green cabbage
How long should you boil green cabbage?
Cut it into wedges or strips and simmer in lightly salted water for about 5–8 minutes, until tender but still holding its shape. Drain it well so it does not turn watery.
Can you roast green cabbage in the oven?
Yes. Cut it into wedges, brush with oil and roast at 220 °C for about 25–30 minutes, turning once; the edges should be browned and the thick ribs tender.
How do you keep green cabbage fresh after cutting it?
Wrap the cut face tightly and keep the cabbage in the fridge; use it within a few days, as cut surfaces dry out and discolour. Keep it whole and unwashed until you are ready to cook it.
What can you cook with green cabbage?
It works well in colcannon, bubble and squeak, soups and braises, and is also good finely shredded in a slaw. Add shredded cabbage near the end of cooking a stir-fry so it softens without losing all its bite.
Can you use green cabbage instead of white cabbage?
Yes: they can usually be swapped in slaw, soups and cooked dishes. White cabbage has about 2.3 g fibre per 100 g, compared with 4.1 g in green cabbage.
Is green cabbage a good source of vitamin C?
Yes. Green cabbage is high in vitamin C, with 48 mg per 100 g; eating it raw or cooking it briefly helps limit losses into cooking water.
What is a sensible portion of green cabbage?
A generous side portion is about 150 g cooked, roughly a heaped serving spoonful or two. That provides 6.2 g of fibre and 72 mg of vitamin C.
Source: CoFID (UK) 13-510 · per 100 g · carbohydrate per EU label, fibre excluded
