Cabbage, kimchi
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Macronutrients
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| Nutrient | Amount | % DV | |
|---|---|---|---|
| Vitamin C, total ascorbic acid | 0 MG | 0% | |
| Thiamin | 0.0 MG | 1% | |
| Riboflavin | 0.2 MG | 16% | |
| Niacin | 1.1 MG | 7% | |
| Vitamin B-6 | 0.2 MG | 13% | |
| Folate, total | 52 UG | 13% | |
| Choline, total | 15.5 MG | 3% | |
| Vitamin B-12 | 0 UG | 0% | |
| Vitamin A, RAE | 5 UG | 1% | |
| Vitamin E (alpha-tocopherol) | 0.1 MG | 1% | |
| Vitamin D (D2 + D3) | 0 UG | 0% | |
| Vitamin K (phylloquinone) | 43.6 UG | 36% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 33 MG | 3% | |
| Iron, Fe | 2.5 MG | 14% | |
| Magnesium, Mg | 14 MG | 3% | |
| Phosphorus, P | 24 MG | 2% | |
| Potassium, K | 151 MG | 3% | |
| Sodium, Na | 498 MG | 22% | |
| Zinc, Zn | 0.2 MG | 2% | |
| Copper, Cu | 0.0 MG | 3% | |
| Selenium, Se | 0.5 UG | 1% |
Nutrition Highlights
- Very low in calories (15 kcal per 100g), suitable for weight management.
- Very low in fat (0.5g per 100g).
- Good source of Sodium, Na (22% DV).
- Good source of Vitamin K (phylloquinone) (36% DV).
About Cabbage, kimchi
This fermented vegetable dish is a staple in Korean cuisine, made primarily from napa cabbage and Korean radish, seasoned with chili powder, garlic, ginger, and other spices. The fermentation process not only creates its distinctive tangy, spicy flavor but also produces beneficial probiotics that support gut health. These live microorganisms can aid digestion and may contribute to a stronger immune system. Additionally, this food is naturally low in calories while providing a good amount of dietary fiber, which helps promote feelings of fullness and supports digestive regularity.
Beyond its probiotic content, this fermented dish contains vitamins A and C, along with antioxidants from ingredients like garlic and chili. The fermentation process can also increase the bioavailability of certain nutrients, making them easier for the body to absorb. While it offers numerous health benefits, those monitoring sodium intake should be mindful, as traditional preparations can be quite salty. In cooking, it's incredibly versatile—enjoyed as a side dish, incorporated into soups and stews, or used as a flavor base for fried rice and noodles. Some people even add it to sandwiches or tacos for a probiotic boost and tangy kick. Its bold flavor and health benefits have made it increasingly popular worldwide as both a condiment and a key ingredient in various dishes.
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