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Cabbage, average, raw

Senast uppdaterad 3 Nov 2026

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Cabbage is a leafy vegetable. The figures here describe raw cabbage and are an average of white and green varieties. It provides carbohydrate and fibre, along with vitamins and minerals. Per 100g, it contains 4.4g of carbohydrate, 3.5g of fibre, 48µg?

Nutrition per 100g

Nutrient

Per 100g

Energy

26 kcal

Energy

108 kJ

Fat

0.2g

of which saturates

0.02g

Carbohydrate

4.4g

of which sugars

4.4g

Fiber

3.5g

Protein

1.8g

Salt

0.02g

Alkohol

0g

Vatten

89g

Kolesterol

0mg

Vitamins and minerals per 100g

Nutrient

Per 100g

Vitamin A (retinol equivalent)

38µg

Vitamin D

0µg

Vitamin E

0.06mg

Vitamin K1

151µg

Vitamin C

48mg

Thiamin (B1)

0.28mg

Riboflavin (B2)

0.03mg

Niacin (B3)

0.5mg

Vitamin B6

0.13mg

Vitamin B12

0µg

Folate

65µg

Kalcium

56mg

Iron

0.45mg

Magnesium

13mg

Phosphorus

32mg

Kalium

258mg

Sodium

7mg

Zinc

0.2mg

Copper

0.04mg

Selen

1µg

Iodine

2µg

Other types of cabbage

Food

Calories per 100g

Protein per 100g

Fat per 100g

Fibre per 100g

Cabbage, average, boiled in unsalted water

17 kcal

1.1g

0.2g

2.2g

Cabbage, Chinese, raw

12 kcal

1g

0.2g

–

Cabbage, green, raw

27 kcal

2.4g

0.2g

4.1g

Cabbage, red, raw

21 kcal

1.1g

0.3g

2.9g

Cabbage, white, raw

24 kcal

1.2g

0.1g

3g

Cabbage, green, boiled in unsalted water

17 kcal

1.5g

0.2g

2.2g

Cabbage, red, boiled in unsalted water

15 kcal

0.8g

0.3g

2.3g

Cabbage, white, boiled in unsalted water

16 kcal

0.8g

0.1g

2.1g

Cabbage, red, cooked with apple

57 kcal

0.9g

2.6g

0.1g

Cabbage, frozen, boiled in unsalted water

22 kcal

1.3g

0.5g

–

Cabbage, dried

237 kcal

15g

3.6g

–

About these figures

Values are per 100g of the food as described (Average of white (13-509) and green (13-510) cabbage). "Trace" means only a very small amount was found. Nutrients that were not measured are not shown. Salt is calculated from sodium.

Vidare läsning och referenser

  • Public Health England. McCance and Widdowson's The Composition of Foods Integrated Dataset 2021. GOV.UK.

Artikelhistorik

Informationen på denna sida är skriven och granskad av kvalificerade kliniker.

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  • 3 Nov 2026 | Senaste versionen
  • 3 Nov 2026 | Ursprungligen publicerad