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Low-calorie, fiber-rich salad
In season: Spring · Summer · Autumn · Winter
CALORIES
GI
POTASSIUM
FIBER
1 cup (shredded) of Cabbage and carrot salad (90 g) has 30 calories. That works out to 33 calories per 100 g. It contains 6.6 g of carbs, 1 g of protein, 0.2 g of fat and 2.3 g of fiber. Its 238.5 µg of Vitamin A covers 27% of the Daily Value. Its glycemic index is 15 (low), so it raises blood sugar slowly.
Selected: 100 g
33
KCAL / 100G
Carbs
7.3g
· 3% DV
Protein
1.1g
· 2% DV
Fat
0.2g
· 0% DV
Fiber
2.6g
· 9% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 82% · Protein 12% · Fat 6%
Vitamins
Vitamin A
265µg · 29% DV
Vitamin C
24mg · 27% DV
Vitamin K
18µg · 15% DV
B6
0.12mg · 7% DV
Minerals
Potassium ⭐
210mg · 6% DV
Phosphorus
28mg · 4% DV
Calcium
34mg · 3% DV
Magnesium
13mg · 3% DV
High
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Medium
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 33 calories in 100 g:
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
NOVA 2
Minimally Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
No known major allergens
Vegan
✓ Suitable
Vegetarian
✓ Suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
✓ Suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
0.03g
MONOUNSATURATED
0.01g
POLYUNSATURATED
0.06g
Omega 6:3 ratio 5:1
Above the ideal 4:1 (5:1).
Yes. Prepare it a few hours ahead without the dressing; add the dressing just before serving to keep the vegetables crisper.
Store it in an airtight container for about 2 to 3 days. If it contains mayonnaise or yogurt dressing, keep it well chilled and ideally eat it the same day or the next day.
Freezing is not recommended. Cabbage and carrots release a lot of water after thawing and lose their crisp texture.
Lightly salt the shredded cabbage, let it sit briefly, then squeeze out the released liquid. Adding the carrots and dressing close to serving time also helps.
Lemon and olive oil, vinegar and mustard, or a yogurt-based dressing all work well. A little oil may also help the body absorb some fat-soluble plant compounds from the vegetables.
Yes, it is a fresh, crunchy side for grilled meat, chicken, fish, and legume dishes. Adding lemon or another vitamin C-rich ingredient can support absorption of iron from plant foods in the meal.
It is suitable as part of an evening meal for most people. Raw cabbage can cause gas or bloating in sensitive people, so a smaller serving may be more comfortable.
It is a useful way to add vegetables and fiber to a post-workout meal, but it is not a complete recovery meal on its own. Pair it with a protein food and, when needed, an energy source such as whole grains, potatoes, or legumes.
No. Raw cabbage retains some heat-sensitive compounds, while cooking can improve digestibility and make certain nutrients easier to use. Including cabbage both raw and cooked adds variety.
People with irritable bowel syndrome or a sensitive digestive system may experience gas or discomfort from raw cabbage. People taking blood-thinning medication should avoid making sudden major changes to their usual intake of vitamin K-rich foods without medical advice.
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Nutrition data compiled from USDA FoodData Central and scientific sources.