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Vegetables

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.

Calories31

Protein1 g

Carbs6.4 g

Fat0.2 g

ProteinCarbsFat

Nutrition for 100 g

Calories31 kcal

Protein1 g

Total Fat0.2 g

Carbohydrates6.4 g

Fiber2.5 g

Sodium16 mg

Total Sugars3.2 g

Source: USDA FoodData Central, record 2346407

Nutrients

Full nutrient profile

Proximates

Water91.87 g

Nitrogen0.1538 g

Protein0.96125 g

Total lipid (fat)0.2275 g

Ash0.5575 g

Carbohydrates

Carbohydrate, by difference6.38375 g

Sucrose0.08 g

Glucose1.67 g

Maltose0.01 g

Sugars, Total3.2 g

Starch0 g

Fructose1.45 g

Lactose0 g

Fiber, total dietary2.5 g

Galactose0 g

Minerals

Calcium, Ca41.84 mg

Iron, Fe0.06625 mg

Magnesium, Mg13.86 mg

Phosphorus, P26.93 mg

Potassium, K207.1 mg

Sodium, Na16.1 mg

Zinc, Zn0.2112 mg

Copper, Cu0 mg

Manganese, Mn0.2479 mg

Molybdenum, Mo6.943 ug

Fluoride, F1 ug

Selenium, Se0.3 ug

Vitamins and other components

Vitamin C, total ascorbic acid40.34 mg

Vitamin B-60.1384 mg

Vitamin K (phylloquinone)59.4 ug

Vitamin K (Dihydrophylloquinone)0 ug

Vitamin K (Menaquinone-4)0 ug

Folic acid0 ug

Vitamin D (D2 + D3), International Units0 iu

Lutein + zeaxanthin30 ug

Tocopherol, beta0 mg

Tocopherol, gamma0 mg

Tocotrienol, alpha0.04 mg

Tocotrienol, beta0 mg

Niacin0.234 mg

Pantothenic acid0.212 mg

Choline, total10.7 mg

Vitamin E (alpha-tocopherol)0.15 mg

Folate, DFE43 ug

Betaine0.4 mg

Tocopherol, delta0 mg

Tocotrienol, gamma0 mg

Thiamin0.061 mg

Riboflavin0.04 mg

Vitamin A, RAE5 ug

Carotene, beta42 ug

Carotene, alpha33 ug

Cryptoxanthin, beta0 ug

Vitamin A, IU98 iu

Folate, food43 ug

Folate, total43 ug

Retinol0 ug

Vitamin B-120 ug

Lycopene0 ug

Vitamin B-12, added0 ug

Vitamin E, added0 mg

Vitamin D (D2 + D3)0 ug

Lipids

SFA 4:00 g

SFA 6:00 g

SFA 10:00 g

SFA 16:00.034 g

SFA 18:00 g

SFA 20:00 g

MUFA 18:10.017 g

PUFA 18:20.017 g

PUFA 18:30 g

PUFA 20:40 g

PUFA 18:40 g

MUFA 20:10 g

MUFA 22:10 g

Fatty acids, total monounsaturated0.017 g

Fatty acids, total polyunsaturated0.017 g

SFA 15:00 g

PUFA 20:2 n-6 c,c0 g

PUFA 20:30 g

Fatty acids, total saturated0.034 g

SFA 8:00 g

SFA 12:00 g

SFA 14:00 g

PUFA 22:6 n-3 (DHA)0 g

SFA 22:00 g

MUFA 14:10 g

MUFA 16:10 g

PUFA 20:5 n-3 (EPA)0 g

PUFA 22:5 n-3 (DPA)0 g

Phytosterols11 mg

SFA 17:00 g

SFA 24:00 g

MUFA 17:10 g

MUFA 15:10 g

Fatty acids, total trans0 g

Cholesterol0 mg

Amino acids

Isoleucine0.03 g

Leucine0.041 g

Lysine0.044 g

Cystine0.011 g

Valine0.042 g

Arginine0.075 g

Histidine0.022 g

Aspartic acid0.122 g

Serine0.053 g

Tryptophan0.011 g

Threonine0.035 g

Methionine0.012 g

Phenylalanine0.032 g

Tyrosine0.019 g

Alanine0.042 g

Glutamic acid0.294 g

Glycine0.03 g

Proline0.048 g

Other bioactive components

Alcohol, ethyl0 g

Caffeine0 mg

Theobromine0 mg

Interesting fact

Most Of A Day's Vitamin C

A twelfth of a medium head of raw green cabbage supplies 70% of the Daily Value for vitamin C. That vitamin is water soluble, so boiled cabbage loses part of it to the pot.

Source: FDA

Practical guidance

How to choose and store Cabbage (Green)

How to choose

Choose firm, unbruised produce with no soft spots or damage. If buying pre-cut or bagged, pick only packs kept refrigerated or on ice.

Storage

Refrigerate perishable produce at 40°F (4°C) or below, and refrigerate anything pre-cut or packaged. Wash under running water just before eating.

100 g

P 1.4gC 6.3gF 0.4g

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