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Rich in vitamin C and low in calories
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
25
KCAL / 100G
Carbs
5.8g
· 79%
Protein
1.3g
· 18%
Fat
0.1g
· 3%
Fiber
2.5g
Vitamins
Vitamin K
76µg · 63% DV
Vitamin C
36.6mg · 41% DV
Folate
43µg · 11% DV
B6
0.12mg · 7% DV
Minerals
Potassium ⭐
170mg · 5% DV
Calcium
40mg · 4% DV
Phosphorus
26mg · 4% DV
Magnesium
12mg · 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
0.02g
MONOUNSATURATED
0.01g
POLYUNSATURATED
0.04g
Omega 6:3 ratio 1:1
Below the ideal 4:1 — a good omega balance.
Both can be good choices, but they offer different benefits. Raw cabbage stays crisp, while cooking can make it easier to digest for some people.
Long cooking in plenty of water can reduce some heat-sensitive vitamins. Quick stir-frying, steaming, or brief boiling usually preserves more of its overall value.
Its fiber and certain fermentable carbohydrates can cause bloating in some people. Starting with smaller portions and cooking it well may help.
A whole head keeps best in the vegetable drawer of the refrigerator. Once cut, wrap it well or store it in a sealed container to limit moisture loss and odors.
For best quality, use cut cabbage within a few days. If it becomes slimy, develops a strong odor, or shows significant browning, it should be discarded.
Yes, white cabbage can be frozen. Blanching it briefly before freezing usually gives better texture and color after thawing.
White cabbage works well with yogurt, lemon, carrots, apples, vinegar, olive oil, and legumes. These pairings fit salads, soups, stir-fries, and slaws.
Many people find white cabbage more filling because it has a denser, more fibrous texture. Lettuce is usually lighter and more watery.
They come from the same vegetable, but they are not identical foods. Fermented versions have a different taste and may be much higher in sodium, so they are not always interchangeable.
People with sensitive digestion may need to increase intake gradually, especially if eating it raw. Anyone taking blood-thinning medication should keep intake of cabbage-family vegetables consistent and ask their clinician for personalized advice.
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.