Vegetables

Nutrition Facts Cabbage (Red)

Cabbage (Red) nutrition facts

Cabbage (Red) 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.

Calories34
Protein1.2g
Carbs6.8g
Fat0.2g
Protein Carbs Fat

Nutrition for 100 g

Calories 34 kcal
Protein 1.24 g
Total Fat 0.21 g
Carbohydrates 6.79 g
Fiber 2.1 g
Total Sugars 3.83 g
Sodium 12 mg

Nutrients

Full nutrient profile

Proximates
Water 91.14 g
Energy (Atwater General Factors) 34.05 kcal
Energy (Atwater Specific Factors) 29.94 kcal
Nitrogen 0.2 g
Protein 1.24 g
Total lipid (fat) 0.21 g
Ash 0.61 g
Energy 31 kcal
Energy 130 kj
Carbohydrates
Carbohydrate, by difference 6.79 g
Sucrose 0.6 g
Glucose 1.74 g
Fructose 1.48 g
Sugars, Total 3.83 g
Fiber, total dietary 2.1 g
Maltose 0 g
Lactose 0 g
Starch 0 g
Galactose 0 g
Lipids
SFA 4:0 0 g
SFA 6:0 0 g
SFA 10:0 0 g
SFA 16:0 0.02 g
SFA 18:0 0.001 g
MUFA 18:1 0.01 g
PUFA 18:2 0.03 g
PUFA 18:3 0.05 g
PUFA 20:4 0.001 g
PUFA 18:4 0 g
MUFA 20:1 0 g
MUFA 22:1 0 g
Fatty acids, total monounsaturated 0.01 g
Fatty acids, total polyunsaturated 0.08 g
Fatty acids, total saturated 0.02 g
SFA 8:0 0 g
SFA 12:0 0.001 g
SFA 14:0 0.001 g
PUFA 22:6 n-3 (DHA) 0 g
MUFA 16:1 0 g
PUFA 20:5 n-3 (EPA) 0 g
PUFA 22:5 n-3 (DPA) 0 g
Fatty acids, total trans 0 g
Cholesterol 0 mg
Amino acids
Isoleucine 0.03 g
Leucine 0.05 g
Lysine 0.05 g
Cystine 0.01 g
Valine 0.05 g
Arginine 0.08 g
Histidine 0.02 g
Aspartic acid 0.14 g
Serine 0.06 g
Tryptophan 0.01 g
Threonine 0.04 g
Methionine 0.01 g
Phenylalanine 0.04 g
Tyrosine 0.02 g
Alanine 0.05 g
Glutamic acid 0.33 g
Glycine 0.03 g
Proline 0.05 g
Minerals
Calcium, Ca 30.99 mg
Iron, Fe 0 mg
Magnesium, Mg 13.3 mg
Phosphorus, P 35.84 mg
Potassium, K 269.1 mg
Sodium, Na 11.72 mg
Zinc, Zn 0.25 mg
Copper, Cu 0.0035 mg
Manganese, Mn 0.31 mg
Molybdenum, Mo 6.01 ug
Selenium, Se 0.6 ug
Vitamins and other components
Vitamin C, total ascorbic acid 53.88 mg
Vitamin B-6 0.18 mg
Vitamin K (phylloquinone) 32.3 ug
Vitamin K (Dihydrophylloquinone) 0 ug
Vitamin K (Menaquinone-4) 0 ug
Folic acid 0 ug
Vitamin D (D2 + D3), International Units 0 iu
Choline, total 17.1 mg
Betaine 0.1 mg
Retinol 0 ug
Lutein + zeaxanthin 329 ug
Folate, DFE 18 ug
Vitamin A, RAE 56 ug
Vitamin A, IU 1116 iu
Folate, food 18 ug
Vitamin B-12 0 ug
Vitamin B-12, added 0 ug
Vitamin E, added 0 mg
Pantothenic acid 0.15 mg
Carotene, beta 670 ug
Carotene, alpha 0 ug
Cryptoxanthin, beta 0 ug
Lycopene 20 ug
Vitamin D (D2 + D3) 0 ug
Vitamin E (alpha-tocopherol) 0.11 mg
Niacin 0.42 mg
Thiamin 0.06 mg
Riboflavin 0.07 mg
Folate, total 18 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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Use cabbage (red) in simple recipes

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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.