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Bread made with purple cabbage, providing fiber and plant compounds
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 slice (medium) of Purple cabbage bread (35 g) has 87 calories. That works out to 248 calories per 100 g. It contains 16.2 g of carbs, 2.8 g of protein, 1.2 g of fat and 1.7 g of fiber. Its 7.4 µg of Selenium covers 13% of the Daily Value. Its glycemic index is 62 (medium), so it raises blood sugar at a moderate pace.
Selected: 1 slice (medium) · 35 g
87
KCAL / 35G
Carbs
16.2g
· 6% DV
Protein
2.8g
· 6% DV
Fat
1.2g
· 2% DV
Fiber
1.7g
· 6% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 75% · Protein 13% · Fat 12%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 87 kcal | |
| Total fat | 1.2 g | 2% |
| Saturated fat | 0.2 g | 1% |
| Trans fat | 0 g | |
| Sodium | 151 mg | 7% |
| Total carbohydrate | 16.2 g | 6% |
| Fiber | 1.7 g | 6% |
| Protein | 2.8 g | 6% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 1 slice (medium) | 35 g | 87 kcal |
| 1 slice (thin) | 25 g | 62 kcal |
| 1 cup (diced) | 45 g | 112 kcal |
| 1 slice (thick) | 50 g | 124 kcal |
| 2 slice (medium) | 70 g | 174 kcal |
| 1 piece (small) | 80 g | 198 kcal |
| 100 g | 100 g | 248 kcal |
| 1 serving (medium) | 100 g | 248 kcal |
| 1 piece (large) | 120 g | 298 kcal |
Calculated from 248 calories per 100 g.
Purple cabbage bread is bread dough made with purple cabbage, often grated, chopped, or blended into a puree. Recipes vary, so the cabbage can affect the loaf’s color, moisture, texture, and flavor differently.
Usually, purple cabbage bread has a mild cabbage flavor rather than a strongly vegetable-like taste. The flavor becomes more noticeable when the recipe uses larger pieces or a generous amount of cabbage.
Purple cabbage bread can turn bluish or fade during baking because cabbage’s natural pigments respond to heat and acidity. Acidic ingredients such as vinegar or lemon juice can shift the color toward red or pink.
Yes, purple cabbage bread can be made with raw cabbage, but it should be finely grated or blended so it mixes evenly into the dough. Squeezing out excess liquid helps prevent the dough from becoming too wet.
Yes, purple cabbage juice can provide color, but it will not add the same texture as grated cabbage. Use it as part of the recipe’s liquid and adjust carefully, since extra liquid can make the dough sticky.
Purple cabbage bread can turn out dense if the cabbage adds too much moisture or the dough does not rise enough. Drain wet cabbage well, knead the dough as directed, and allow it to rise until noticeably expanded before baking.
Store purple cabbage bread fully cooled in a bread box or sealed bag at room temperature. Keeping the cut side covered helps it stay soft; sealing it while warm can trap steam and make the crust soggy.
Yes, purple cabbage bread freezes well. Slice the cooled loaf first and seal the slices in a freezer-safe bag, so you can thaw or toast only what you need.
Purple cabbage bread pairs well with savory toppings such as cheese, eggs, hummus, or roasted vegetables. Toasting the slices can make them sturdier for open-faced sandwiches and bring out their flavor.
Yes, purple cabbage bread can be made without yeast using a quick-bread recipe with a leavening agent such as baking powder. The result will have a different, more cake-like crumb than a yeast-raised loaf.
Vitamins
B1
0.08mg · 7% DV
B3
0.98mg · 6% DV
Vitamin K
6.3µg · 5% DV
Biotin
1.4µg · 5% DV
Minerals
Selenium
7.35µg · 13% DV
Manganese
0.22mg · 10% DV
Sodium
151mg · 7% DV
Phosphorus
38mg · 5% DV
Potassium ⭐
62mg · 2% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 87 calories in 1 slice (medium) (35 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.
Purple cabbage bread is a loaf made with shredded or finely chopped purple cabbage worked into the dough. It is best understood as a vegetable-flecked variation on everyday bread rather than a dish tied to one established regional tradition. The cabbage gives the crumb a purplish hue and can lend it a mild, earthy, slightly tangy flavour; the texture depends on how finely the cabbage is prepared.
Serve it sliced at breakfast, alongside soup, or as the base for a sandwich. Mild cheeses, eggs and fresh vegetables pair well without overwhelming the cabbage. Its fibre content gives it a more filling character than plain white bread, while it still works much like an ordinary loaf in meals. For a lighter sandwich, use a thin slice and add plenty of crisp vegetables.
Medium
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.
NOVA 3
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.
Contains these allergens:
Vegan
✓ Suitable
Vegetarian
✓ Suitable
Gluten-Free
— Not suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
0.2g
MONOUNSATURATED
0.25g
POLYUNSATURATED
0.35g
Omega 6:3 ratio 16:1
Above the ideal 4:1 (16:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.