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Colorful, high fiber, low calorie, rich in vitamins and minerals
In season: Spring · Summer · Autumn · Winter
CALORIES
GI
POTASSIUM
FIBER
1 cup (medium) of Mixed Cabbage Salad (90 g) has 34 calories. That works out to 38 calories per 100 g. It contains 6.5 g of carbs, 1.4 g of protein, 0.4 g of fat and 2.5 g of fiber. Its 43.2 µg of Vitamin K covers 36% of the Daily Value. Its glycemic index is 15 (low), so it raises blood sugar slowly.
Selected: 100 g
38
KCAL / 100G
Carbs
7.2g
· 3% DV
Protein
1.5g
· 3% DV
Fat
0.4g
· 1% DV
Fiber
2.8g
· 10% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 75% · Protein 16% · Fat 9%
Vitamins
Vitamin K
48µg · 40% DV
Vitamin C
32mg · 36% DV
Folate
38µg · 10% DV
B6
0.12mg · 7% DV
Minerals
Iron
1mg · 6% DV
Potassium ⭐
210mg · 6% DV
Calcium
42mg · 4% DV
Phosphorus
26mg · 4% 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 38 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
0.07g
MONOUNSATURATED
0.02g
POLYUNSATURATED
0.06g
Omega 6:3 ratio 0.3:1
Below the ideal 4:1 — a good omega balance.
Cabbage naturally contains sulfur compounds that create a peppery, pungent flavour, which may become more noticeable as the salad sits. Briefly massaging it with a little salt, then adding lemon juice or vinegar, can mellow the taste.
Yes. Keep the chopped cabbage and dressing separate in the refrigerator for up to 2–3 days, then combine close to serving so the salad stays crisp.
Salt draws water out of the cabbage cells, reducing its volume and crunch. For a firmer slaw-like texture, use little or no salt until just before serving.
Freezing raw cabbage salad is not usually worthwhile because thawed cabbage becomes soft and releases a lot of water. It is best prepared fresh and refrigerated instead.
It can, especially for people sensitive to fermentable carbohydrates in cruciferous vegetables. Start with a smaller serving, chew well, and increase the amount gradually if needed.
Its crunchy, tangy character works especially well with grilled fish, chicken, beans, lentils, and patties. A lemon-based dressing is a useful pairing with plant sources of iron, such as lentils or beans, because vitamin C helps support iron absorption.
It is optional, but a modest amount of olive oil can improve flavour, make the salad more satisfying, and help the body absorb some fat-soluble plant compounds. Heavy dressings can add far more energy and salt than the cabbage itself.
A large serving of raw cabbage immediately before training may feel uncomfortable or cause gas for some people. If that happens, have it after exercise or a few hours before your session instead.
Most people can eat normal portions of raw cabbage without concern. Anyone with untreated hypothyroidism, iodine deficiency, or personalised medical advice should discuss frequent large servings with their clinician or dietitian.
Follow the pack instructions: products labelled washed or ready-to-eat should be handled with clean hands and used by the stated date. If it is not labelled ready-to-eat, rinse it under clean running water, drain well, and do not leave prepared salad at room temperature for long.
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Nutrition data compiled from USDA FoodData Central and scientific sources.