Know what’s on your plate
Savoy cabbage
Calories & nutrition facts
raw
Nutrition facts
Per 100 g% DV- Calories 27 kcal —
- Protein 2 g 4%
- Carbohydrate 3 g 1%
- Fat 0.1 g 0%
- Saturated fat 0 g 0%
- Fibre 3.1 g 11%
- Sugars 2.3 g —
- Sodium 28 mg 1%
- Cholesterol 0 mg 0%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin A 50 µg 6%
- Vitamin C 31 mg 34%
- Vitamin D 0 µg 0%
- Vitamin E 0.17 mg 1%
- Vitamin K 68.8 µg 57%
- Thiamin (B1) 0.07 mg 6%
- Riboflavin (B2) 0.03 mg 2%
- Niacin (B3) 0.3 mg 2%
- Pantothenic acid (B5) 0.19 mg 4%
- Vitamin B6 0.19 mg 11%
- Folate (B9) 80 µg 20%
- Vitamin B12 0 µg 0%
- Choline 12.3 mg 2%
Minerals
- Calcium 35 mg 3%
- Iron 0.4 mg 2%
- Magnesium 28 mg 7%
- Phosphorus 42 mg 3%
- Potassium 230 mg 5%
- Zinc 0.27 mg 2%
- Copper 0.06 mg 7%
- Manganese 0.18 mg 8%
- Selenium 0.9 µg 2%
- Iodine 2.6 µg 2%
Calories by portion
| Portion | Weight | Calories | Protein | Carbs | Fat |
|---|---|---|---|---|---|
| 100 g | 100 g | 27 | 2 g | 3 g | 0.1 g |
| 1 × cup, shredded | 70 g | 19 | 1.4 g | 2.1 g | 0.1 g |
| 2 × cup, shredded | 140 g | 38 | 2.8 g | 4.2 g | 0.1 g |
| ½ × cup, shredded | 35 g | 9 | 0.7 g | 1.1 g | 0 g |
| 3 × cup, shredded | 210 g | 57 | 4.2 g | 6.3 g | 0.2 g |
| 4 × cup, shredded | 280 g | 76 | 5.6 g | 8.4 g | 0.3 g |
Similar foods
- Savoy cabbage soup41 kcal / 100 g
- Cabbageraw25 kcal / 100 g
- Collard greenraw28 kcal / 100 g
- Collardsraw32 kcal / 100 g
- Kaleraw35 kcal / 100 g
- Napa cabbageraw14 kcal / 100 g
- Portuguese cabbageraw31 kcal / 100 g
- Red cabbageraw31 kcal / 100 g
- Sauerkraut cabbageraw13 kcal / 100 g
- Chinese cabbagechinese (pe-tsai), raw16 kcal / 100 g
Questions about Savoy cabbage
How do you cook Savoy cabbage without it going soggy?
Cut out the hard core and slice the leaves into ribbons. Boil or steam them for 4–6 minutes until tender but still bright green, then drain well; for more flavour, sauté with butter or olive oil for another 2–3 minutes.
Can you eat Savoy cabbage raw?
Yes. Remove the thick central ribs, then finely shred the leaves for slaw or salad; massaging them briefly with a little dressing softens their crinkly texture.
How do you choose a good Savoy cabbage?
Look for a firm, heavy head with tightly packed, deeply crinkled leaves and no slimy patches or extensive yellowing. Smaller heads are often easier to use whole and tend to have a more tender core.
How should you store Savoy cabbage, and how long does it keep?
Keep the head unwashed in the fridge, ideally in a loose bag in the vegetable drawer, and use it within about a week. Once cut, wrap the exposed surface and use the remaining cabbage within a few days.
What goes well with Savoy cabbage?
Its earthy, slightly sweet flavour pairs well with bacon, sausages, potatoes, chestnuts and mustard. Try it in colcannon, bubble and squeak, or as a simple side with a little butter and black pepper.
Is Savoy cabbage more nutritious than ordinary cabbage?
They are close: per 100 g, Savoy cabbage has 3.1 g of fibre, compared with 2.5 g in ordinary cabbage; ordinary cabbage has 36.6 mg of vitamin C, compared with 31 mg in Savoy cabbage.
Does Savoy cabbage provide much vitamin K?
Yes. It is high in vitamin K, with 68.8 µg per 100 g; a typical handful of shredded leaves, about 70 g, provides 48.2 µg.
Can you freeze Savoy cabbage?
Yes. Shred or separate the leaves, blanch them in boiling water for about 2 minutes, then cool quickly in iced water and drain thoroughly before freezing. Use the thawed cabbage in soups, stews or cooked side dishes, as it will be softer than fresh.
Source: USDA FoodData Central 170388 · per 100 g · carbohydrate per EU label, fibre excluded
