Cabbage
Brassica oleracea var. capitata
Vegetables · Brassicaceae family
- 31kcal
- 0.96 gprotein
- 2.5 gfibre
Per 100 g, raw.
What 100 g is made of
- Protein 0.96 g
- Fat 0.23 g
- Carbohydrate 6.4 g
- Water and other 92.4 g
“Water and other” is what is left of 100 g after protein, fat and carbohydrate (mostly water, plus ash).
Vitamins and minerals in 100 g
Bars show the share of the US adult daily value. The rank compares 260 ingredients.
- Sodium16.1 mg · <1% · #138 of 258
- Potassium207 mg · 4% · #164 of 256
- Calcium41.8 mg · 3% · #117 of 258
- Iron0.07 mg · <1% · #222 of 259
- Magnesium13.9 mg · 3% · #177 of 256
- Zinc0.21 mg · 2% · #190 of 256
- Vitamin C40.3 mg · 45% · #29 of 239
- Folate43 µg · 11% · #73 of 237
- Vitamin A5 µg · <1% · #123 of 237
- Vitamin B120 µg · 0% · #66 of 236
Where it comes from
- 1300sRound-headed cabbages appeared in England during the 14th century.United Kingdom of Great Britain and Northern Ireland
- 1541–1542Jacques Cartier brought cabbage to the Americas.Americas
- 1788Cabbage seeds arrived with the First Fleet and were planted on Norfolk Island.Australia, Norfolk Island
Used in GlobeCooks dishes from: Asia (10), Europe (5), Americas (3), Africa (2)
Native range and history are drawn from Wikipedia and Wikidata by GlobeCooks.
More vegetables
Nutrients: USDA FoodData Central (food 169975, 2346407), public domain. Identity: Wikidata Q35051. Compiled by GlobeCooks.