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Low calorie, source of vitamin C and folate, fibrous vegetable
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
16
KCAL / 100G
Carbs
3.2g
· 66%
Protein
1.2g
· 25%
Fat
0.2g
· 9%
Fiber
1g
Vitamins
Vitamin K
42µg · 35% DV
Vitamin C
27mg · 30% DV
Folate
79µg · 20% DV
B6
0.1mg · 6% DV
Minerals
Calcium
77mg · 8% DV
Potassium ⭐
170mg · 5% DV
Phosphorus
29mg · 4% DV
Magnesium
13mg · 3% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
NOVA 1
Unprocessed
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
✓ Suitable
Low FODMAP
— Not suitable
SATURATED
0.03g
MONOUNSATURATED
0.01g
POLYUNSATURATED
0.04g
Omega 6:3 ratio 1.5:1
Below the ideal 4:1 — a good omega balance.
Yes. Its leaves are tender enough for salads, slaws, wraps, and sandwiches; wash carefully between the leaves before using it.
Stir-fry it quickly over high heat in a roomy pan rather than overcrowding it. Add salt near the end of cooking, as early salting can draw out more moisture.
Yes, the white stems are edible, crisp, and mildly sweet. Slice them and add them to the pan a few minutes before the leafy sections so everything cooks evenly.
A whole, unwashed head usually keeps for around a week in the refrigerator’s crisper drawer. Wrap a cut side and use it within a few days for the best texture.
It can be frozen, but it loses its crisp texture after thawing. Briefly blanch it first, then freeze it for cooked dishes such as soups, braises, and stir-fries.
Napa cabbage has softer, juicier leaves and a milder flavor, so it cooks much faster and works well raw. Green cabbage is firmer and holds up better to longer cooking and many slaws.
Yes, Napa cabbage is the traditional cabbage used in many Korean kimchi recipes. Salting the leaves first helps create the texture needed for fermentation.
Like other brassica vegetables, it may cause gas or bloating in some people. Starting with a small serving, chewing well, and choosing cooked cabbage instead of raw may be more comfortable.
For most people, normal food portions are not a concern. People with iodine deficiency or a thyroid condition who eat large amounts of raw cruciferous vegetables regularly should seek individualized advice from their clinician or dietitian.
It pairs especially well with ginger, garlic, mushrooms, carrots, tofu, sesame, and soy-based sauces. Its mild flavor also makes it a useful addition to noodle bowls, dumpling fillings, and soups.
Ask the AI nutrition coach — calories, portions, alternatives and more, answered in seconds in the app.
Nutrition data compiled from USDA FoodData Central and scientific sources.