Vegetables

Nutrition Facts Cabbage (Napa)

Cabbage (Napa) nutrition facts

Cabbage (Napa) is a vegetable whose variety, edible portion, and raw or cooked state affect its composition. It provides potassium. 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.

Calories16
Protein1.1g
Carbs3.2g
Fat0.2g
Protein Carbs Fat

Nutrition for 100 g

Calories 16 kcal
Protein 1.06 g
Total Fat 0.2 g
Carbohydrates 3.23 g
Fiber 1.2 g
Total Sugars 2.77 g
Sodium 13 mg

Nutrients

Full nutrient profile

Proximates
Water 94.24 g
Nitrogen 0.17 g
Protein 1.06 g
Ash 0.56 g
Carbohydrates
Fiber, total dietary 1.2 g
Sugars, Total 2.77 g
Sucrose 0.03 g
Glucose 1.45 g
Fructose 1.22 g
Lactose 0.03 g
Maltose 0.03 g
Minerals
Calcium, Ca 35.05 mg
Iron, Fe 0.26 mg
Magnesium, Mg 11.26 mg
Phosphorus, P 34.38 mg
Potassium, K 234.6 mg
Sodium, Na 12.65 mg
Zinc, Zn 0.25 mg
Copper, Cu 0.02 mg
Manganese, Mn 0.2 mg
Vitamins and other components
Vitamin B-6 0.09 mg
Biotin 2.73 ug

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.