Vegetables

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.

Calories34

Protein1.2 g

Carbs6.8 g

Fat0.2 g

ProteinCarbsFat

Nutrition for 100 g

Calories34 kcal

Protein1.2 g

Total Fat0.2 g

Carbohydrates6.8 g

Fiber2.1 g

Sodium12 mg

Total Sugars3.83 g

Source: USDA FoodData Central, record 2346408

Nutrients

Full nutrient profile

Proximates

Water91.14 g

Nitrogen0.1988 g

Protein1.2425 g

Total lipid (fat)0.2138 g

Ash0.6138 g

Carbohydrates

Carbohydrate, by difference6.7899 g

Sucrose0.6 g

Glucose1.74 g

Fructose1.48 g

Sugars, Total3.83 g

Fiber, total dietary2.1 g

Maltose0 g

Lactose0 g

Starch0 g

Galactose0 g

Minerals

Calcium, Ca30.99 mg

Iron, Fe0 mg

Magnesium, Mg13.3 mg

Phosphorus, P35.84 mg

Potassium, K269.1 mg

Sodium, Na11.72 mg

Zinc, Zn0.245 mg

Copper, Cu0.0035 mg

Manganese, Mn0.3094 mg

Molybdenum, Mo6.009 ug

Selenium, Se0.6 ug

Vitamins and other components

Vitamin C, total ascorbic acid53.88 mg

Vitamin B-60.1789 mg

Vitamin K (phylloquinone)32.3 ug

Vitamin K (Dihydrophylloquinone)0 ug

Vitamin K (Menaquinone-4)0 ug

Folic acid0 ug

Vitamin D (D2 + D3), International Units0 iu

Choline, total17.1 mg

Betaine0.1 mg

Retinol0 ug

Lutein + zeaxanthin329 ug

Folate, DFE18 ug

Vitamin A, RAE56 ug

Vitamin A, IU1116 iu

Folate, food18 ug

Vitamin B-120 ug

Vitamin B-12, added0 ug

Vitamin E, added0 mg

Pantothenic acid0.147 mg

Carotene, beta670 ug

Carotene, alpha0 ug

Cryptoxanthin, beta0 ug

Lycopene20 ug

Vitamin D (D2 + D3)0 ug

Vitamin E (alpha-tocopherol)0.11 mg

Niacin0.418 mg

Thiamin0.064 mg

Riboflavin0.069 mg

Folate, total18 ug

Lipids

SFA 4:00 g

SFA 6:00 g

SFA 10:00 g

SFA 16:00.019 g

SFA 18:00.001 g

MUFA 18:10.012 g

PUFA 18:20.034 g

PUFA 18:30.045 g

PUFA 20:40.001 g

PUFA 18:40 g

MUFA 20:10 g

MUFA 22:10 g

Fatty acids, total monounsaturated0.012 g

Fatty acids, total polyunsaturated0.08 g

Fatty acids, total saturated0.021 g

SFA 8:00 g

SFA 12:00.001 g

SFA 14:00.001 g

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

MUFA 16:10 g

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

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

Fatty acids, total trans0 g

Cholesterol0 mg

Amino acids

Isoleucine0.034 g

Leucine0.046 g

Lysine0.049 g

Cystine0.012 g

Valine0.048 g

Arginine0.083 g

Histidine0.024 g

Aspartic acid0.136 g

Serine0.059 g

Tryptophan0.012 g

Threonine0.039 g

Methionine0.014 g

Phenylalanine0.036 g

Tyrosine0.022 g

Alanine0.048 g

Glutamic acid0.329 g

Glycine0.034 g

Proline0.054 g

Other bioactive components

Alcohol, ethyl0 g

Caffeine0 mg

Theobromine0 mg

Interesting fact

Fiber That Survives The Pan

Cooking softens red cabbage but does not destroy its fiber: a cooked cup still carries about 4.1 grams. Fiber is a structural carbohydrate, so heat changes the texture rather than the amount.

Source: Dietary Guidelines for Americans

Practical guidance

How to choose and store Cabbage (Red)

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 7.1gF 0.4g

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