Cabbage, red, raw
* 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 | 57 MG | 63% | |
| Thiamin | 0.1 MG | 5% | |
| Riboflavin | 0.1 MG | 5% | |
| Niacin | 0.4 MG | 3% | |
| Pantothenic acid | 0.1 MG | 3% | |
| Vitamin B-6 | 0.2 MG | 12% | |
| Folate, total | 18 UG | 5% | |
| Choline, total | 17.1 MG | 3% | |
| Vitamin B-12 | 0 UG | 0% | |
| Vitamin A, RAE | 56 UG | 6% | |
| Vitamin E (alpha-tocopherol) | 0.1 MG | 1% | |
| Vitamin D (D2 + D3) | 0 UG | 0% | |
| Vitamin K (phylloquinone) | 38.2 UG | 32% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 45 MG | 3% | |
| Iron, Fe | 0.8 MG | 4% | |
| Magnesium, Mg | 16 MG | 4% | |
| Phosphorus, P | 30 MG | 2% | |
| Potassium, K | 243 MG | 5% | |
| Sodium, Na | 27 MG | 1% | |
| Zinc, Zn | 0.2 MG | 2% | |
| Copper, Cu | 0.0 MG | 2% | |
| Manganese, Mn | 0.2 MG | 11% | |
| Selenium, Se | 0.6 UG | 1% |
Nutrition Highlights
- Very low in calories (31 kcal per 100g), suitable for weight management.
- Very low in fat (0.2g per 100g).
- Rich source of Vitamin C, total ascorbic acid (63% of Daily Value per 100g).
- Good source of Vitamin K (phylloquinone) (32% DV).
About Cabbage, red, raw
This vibrant vegetable is a member of the cruciferous family, easily recognized by its deep purple-red leaves that add a pop of color to any dish. It's low in calories yet packed with nutrients, offering a good source of vitamin C, vitamin K, and antioxidants like anthocyanins—compounds that may support heart health and reduce inflammation. Its high fiber content also promotes digestive health and helps maintain steady blood sugar levels. While naturally low in fat and protein, it's an excellent choice for those looking to increase their intake of plant-based vitamins and minerals without adding excess calories.
In the kitchen, it's incredibly versatile. It can be shredded into fresh salads for a crisp, peppery bite, fermented into tangy sauerkraut, or lightly sautéed to mellow its flavor. It also holds up well in soups and stews, where its color can transform the entire dish. Some enjoy it pickled or braised with spices for a richer, more complex taste. Whether eaten raw for maximum nutrient retention or cooked for comfort, it's a staple in many cuisines and a smart addition to a balanced, health-conscious diet.
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