Cabbage, red, cooked, boiled, drained, without salt
* 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 | 34.4 MG | 38% | |
| Thiamin | 0.1 MG | 6% | |
| Riboflavin | 0.1 MG | 5% | |
| Niacin | 0.4 MG | 2% | |
| Pantothenic acid | 0.2 MG | 3% | |
| Vitamin B-6 | 0.2 MG | 13% | |
| Folate, total | 24 UG | 6% | |
| Choline, total | 21.4 MG | 4% | |
| Vitamin B-12 | 0 UG | 0% | |
| Vitamin A, RAE | 2 UG | 0% | |
| Vitamin E (alpha-tocopherol) | 0.1 MG | 1% | |
| Vitamin D (D2 + D3) | 0 UG | 0% | |
| Vitamin K (phylloquinone) | 47.6 UG | 40% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 42 MG | 3% | |
| Iron, Fe | 0.7 MG | 4% | |
| Magnesium, Mg | 17 MG | 4% | |
| Phosphorus, P | 33 MG | 3% | |
| Potassium, K | 262 MG | 6% | |
| Sodium, Na | 28 MG | 1% | |
| Zinc, Zn | 0.3 MG | 2% | |
| Copper, Cu | 0.1 MG | 6% | |
| Manganese, Mn | 0.2 MG | 10% | |
| Selenium, Se | 2.3 UG | 4% |
Nutrition Highlights
- Very low in calories (29 kcal per 100g), suitable for weight management.
- Very low in fat (0.1g per 100g).
- Good source of dietary fiber (2.6g per 100g).
- Good source of Vitamin C, total ascorbic acid (38% DV).
- Good source of Vitamin K (phylloquinone) (40% DV).
About Cabbage, red, cooked, boiled, drained, without salt
This vibrant vegetable, known for its deep purple-red hue, transforms beautifully when cooked. The cooking process softens its crisp texture while mellowing its peppery flavor, making it more palatable and easier to digest. Boiling helps retain many of its beneficial compounds, though some water-soluble nutrients may leach into the cooking liquid. The high fiber content supports digestive health, while the low calorie count makes it an excellent choice for those monitoring their energy intake. Its minimal fat content and moderate protein levels contribute to its reputation as a nutrient-dense, weight-friendly food.
In the kitchen, this cooked vegetable shines in a variety of preparations. It's a classic component of Eastern European dishes like braised cabbage or stuffed cabbage rolls, where its tender texture absorbs surrounding flavors beautifully. Many cooks incorporate it into soups and stews, where it adds both color and nutritional value. It also works well as a simple side dish, perhaps dressed with a splash of vinegar or a pat of butter. For those focused on healthy eating, it pairs wonderfully with lean proteins or can be combined with other vegetables for a nutrient-packed meal. The cooking process makes its nutrients more bioavailable while maintaining its signature color, which comes from powerful antioxidants that may support overall health.
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