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🥬

Low GI
Natural

Napa cabbage Calories

Low calorie, source of vitamin C and folate, fibrous vegetable

CALORIES

16kcal

GI

15low

POTASSIUM

170mg

FIBER

1g

Napa cabbage Nutrition Facts

Selected: 100 g

16

KCAL / 100G

Carbs

3.2g

· 66%

Protein

1.2g

· 25%

Fat

0.2g

· 9%

Fiber

1g

Napa cabbage Vitamins & Minerals

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

Napa cabbage Glycemic Index

GLYCEMIC INDEX

15
Low
0 Low5570100

GLYCEMIC LOAD

0.5
Low

Accounts for portion size — a more realistic measure than GI alone.

Is Napa cabbage Processed?

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.

Does Napa cabbage Contain Allergens?

No known major allergens

Gluten free
Dairy free
Eggs free
Peanuts free
Tree nuts free
Fish free
Soy free
Sesame free

Which Diets Is Napa cabbage Good For?

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

Napa cabbage Fat Profile

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.

Foods Similar to Napa cabbage

🍅

Tomato

18 kcal

🥗

Mixed Green Salad

18 kcal

🫑

Red Pepper

31 kcal

🥄

Boiled Beetroot

44 kcal

🫑

Green pepper

20 kcal

🥗

Potato Salad

110 kcal

🥗

Arugula

25 kcal

🥕🥦🍆

Oven-Roasted Mixed Vegetables

65 kcal

Napa cabbage — Frequently Asked Questions

Can Napa cabbage be eaten raw?

Yes. Its leaves are tender enough for salads, slaws, wraps, and sandwiches; wash carefully between the leaves before using it.

How do you cook Napa cabbage without making it watery?

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.

Are the thick white stems of Napa cabbage edible?

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.

How long does Napa cabbage last in the refrigerator?

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.

Can Napa cabbage be frozen?

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.

How is Napa cabbage different from regular green cabbage?

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.

Is Napa cabbage the same cabbage used for kimchi?

Yes, Napa cabbage is the traditional cabbage used in many Korean kimchi recipes. Salting the leaves first helps create the texture needed for fermentation.

Can Napa cabbage cause gas or bloating?

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.

Should people with thyroid conditions be careful with Napa cabbage?

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.

What goes well with Napa cabbage?

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.

Have another question about Napa cabbage?

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Nutrition data compiled from USDA FoodData Central and scientific sources.