Vegetables

Nutrition Facts Cabbage (Green)

Cabbage (Green) nutrition facts

Cabbage (Green) is a vegetable whose variety, edible portion, and raw or cooked state affect its composition. It provides dietary fiber, potassium, and vitamin C. Choose produce without rot or major bruising. Refrigerate perishable items at 40°F/4°C or below and rinse under running water just before preparation—without soap.

Calories31
Protein1g
Carbs6.4g
Fat0.2g
Protein Carbs Fat

Nutrition for 100 g

Calories 31 kcal
Protein 0.96 g
Total Fat 0.23 g
Carbohydrates 6.38 g
Fiber 2.5 g
Total Sugars 3.2 g
Sodium 16 mg

Nutrients

Full nutrient profile

Proximates
Water 91.87 g
Energy (Atwater General Factors) 31.43 kcal
Energy (Atwater Specific Factors) 27.87 kcal
Nitrogen 0.15 g
Protein 0.96 g
Total lipid (fat) 0.23 g
Ash 0.56 g
Energy 25 kcal
Energy 103 kj
Carbohydrates
Carbohydrate, by difference 6.38 g
Sucrose 0.08 g
Glucose 1.67 g
Maltose 0.01 g
Sugars, Total 3.2 g
Starch 0 g
Fructose 1.45 g
Lactose 0 g
Fiber, total dietary 2.5 g
Galactose 0 g
Lipids
SFA 4:0 0 g
SFA 6:0 0 g
SFA 10:0 0 g
SFA 16:0 0.03 g
SFA 18:0 0 g
SFA 20:0 0 g
MUFA 18:1 0.02 g
PUFA 18:2 0.02 g
PUFA 18:3 0 g
PUFA 20:4 0 g
PUFA 18:4 0 g
MUFA 20:1 0 g
MUFA 22:1 0 g
Fatty acids, total monounsaturated 0.02 g
Fatty acids, total polyunsaturated 0.02 g
SFA 15:0 0 g
PUFA 20:2 n-6 c,c 0 g
PUFA 20:3 0 g
Fatty acids, total saturated 0.03 g
SFA 8:0 0 g
SFA 12:0 0 g
SFA 14:0 0 g
PUFA 22:6 n-3 (DHA) 0 g
SFA 22:0 0 g
MUFA 14:1 0 g
MUFA 16:1 0 g
PUFA 20:5 n-3 (EPA) 0 g
PUFA 22:5 n-3 (DPA) 0 g
Phytosterols 11 mg
SFA 17:0 0 g
SFA 24:0 0 g
MUFA 17:1 0 g
MUFA 15:1 0 g
Fatty acids, total trans 0 g
Cholesterol 0 mg
Amino acids
Isoleucine 0.03 g
Leucine 0.04 g
Lysine 0.04 g
Cystine 0.01 g
Valine 0.04 g
Arginine 0.08 g
Histidine 0.02 g
Aspartic acid 0.12 g
Serine 0.05 g
Tryptophan 0.01 g
Threonine 0.04 g
Methionine 0.01 g
Phenylalanine 0.03 g
Tyrosine 0.02 g
Alanine 0.04 g
Glutamic acid 0.29 g
Glycine 0.03 g
Proline 0.05 g
Minerals
Calcium, Ca 41.84 mg
Iron, Fe 0.07 mg
Magnesium, Mg 13.86 mg
Phosphorus, P 26.93 mg
Potassium, K 207.1 mg
Sodium, Na 16.1 mg
Zinc, Zn 0.21 mg
Copper, Cu 0 mg
Manganese, Mn 0.25 mg
Molybdenum, Mo 6.94 ug
Fluoride, F 1 ug
Selenium, Se 0.3 ug
Vitamins and other components
Vitamin C, total ascorbic acid 40.34 mg
Vitamin B-6 0.14 mg
Vitamin K (phylloquinone) 59.4 ug
Vitamin K (Dihydrophylloquinone) 0 ug
Vitamin K (Menaquinone-4) 0 ug
Folic acid 0 ug
Vitamin D (D2 + D3), International Units 0 iu
Lutein + zeaxanthin 30 ug
Tocopherol, beta 0 mg
Tocopherol, gamma 0 mg
Tocotrienol, alpha 0.04 mg
Tocotrienol, beta 0 mg
Niacin 0.23 mg
Pantothenic acid 0.21 mg
Choline, total 10.7 mg
Vitamin E (alpha-tocopherol) 0.15 mg
Folate, DFE 43 ug
Betaine 0.4 mg
Tocopherol, delta 0 mg
Tocotrienol, gamma 0 mg
Thiamin 0.06 mg
Riboflavin 0.04 mg
Vitamin A, RAE 5 ug
Carotene, beta 42 ug
Carotene, alpha 33 ug
Cryptoxanthin, beta 0 ug
Vitamin A, IU 98 iu
Folate, food 43 ug
Folate, total 43 ug
Retinol 0 ug
Vitamin B-12 0 ug
Lycopene 0 ug
Vitamin B-12, added 0 ug
Vitamin E, added 0 mg
Vitamin D (D2 + D3) 0 ug
Other nutrients
Alcohol, ethyl 0 g
Caffeine 0 mg
Theobromine 0 mg

Interesting fact

Cutting and cooking change crucifer chemistry

Breaking plant cells brings glucosinolates together with myrosinase, allowing isothiocyanates such as sulforaphane to form. Prolonged high heat can inactivate the enzyme; lightly cooking or adding a little raw mustard after cooking can preserve or restore myrosinase activity.

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These nutrition values are provided for educational purposes only and are not medical advice. Values may vary depending on brand, preparation method, and serving size.