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Cabbage, red

Cabbage, red, per 100 g: 31 kcal, 1.4 g protein, 7.4 g carbohydrate, 2.1 g fibre, 0.2 g fat. Figures are the USDA reference values for “Cabbage, red, raw”.

At 100 g it reaches the EU threshold to be called a source of vitamin c, vitamin k. The table below gives the full composition, and every claim listed underneath is quoted from the EU register rather than written by us.

Source of protein18% of the energy in this food is proteinFat-freeUnder 0.5 g fat per 100 gLow sugars3.8 g sugars per 100 gVery low sodium27 mg sodium per 100 gLow energy31 kcal per 100 g

Nutritional value per 100 g

NutrientPer 100 g% NRV
Energy and macronutrients
Energy31 kcal
Protein1.43 g
Fat0.16 g
of which saturates0.021 g
of which monounsaturates0.012 g
of which polyunsaturates0.08 g
Carbohydrate7.37 g
of which sugars3.83 g
of which starch0 g
Fibre2.1 g
Water90.4 g
Cholesterol0 mg
Minerals
Calcium45 mg5.63%
Iron0.8 mg5.71%
Magnesium16 mg4.27%
Phosphorus30 mg4.29%
Potassium243 mg12.2%
Sodium27 mg
Zinc0.22 mg2.2%
Copper0.017 mg1.7%
Manganese0.243 mg12.2%
Selenium0.6 µg1.09%
Vitamins
Vitamin A56 µg7%
Vitamin D0 µg
Vitamin E0.11 mg0.917%
Vitamin K38.2 µg50.9%
Vitamin C57 mg71.3%
Thiamine (B1)0.064 mg5.82%
Riboflavin (B2)0.069 mg4.93%
Niacin (B3)0.418 mg2.61%
Pantothenic acid (B5)0.147 mg2.45%
Vitamin B60.209 mg14.9%
Folate18 µg9%
Vitamin B120 µg

% NRV is the nutrient reference value for an average adult, as set in Annex XIII of Regulation (EU) 1169/2011. A blank cell means no reference value is defined for that nutrient, not that it is unimportant.

What this food is a source of

This food reaches the legal threshold for the claims below. The wording is quoted exactly from the EU register of authorised health claims — we have not written or paraphrased any of it.

High in Vitamin C71.3% NRV per 100 g
  • Vitamin C contributes to the normal function of the immune system
  • Vitamin C contributes to normal collagen formation for the normal function of blood vessels
  • Vitamin C increases iron absorption
High in Vitamin K50.9% NRV per 100 g
  • Vitamin K contributes to normal blood clotting
  • Vitamin K contributes to the maintenance of normal bones
Source of protein18.5% of energy from protein
  • Protein contributes to a growth in muscle mass
  • Protein contributes to the maintenance of muscle mass
Where these numbers come from. Composition data: USDA FoodData Central, SR Legacy release, entry Cabbage, red, raw (FDC ID 169977). Values are per 100 g of the food as described, and real foods vary with variety, season, soil, storage and cooking. Claim thresholds: Regulation (EC) 1924/2006. Claim wording: Regulation (EU) 432/2012.
This is reference information, not personal advice. Nutrient content is one small part of a diet, and no single food prevents or treats disease. If you are pregnant, managing a medical condition, or taking medication — particularly anticoagulants, thyroid medication or immunosuppressants, where diet can interact — ask your doctor or pharmacist before making changes.