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White cabbage
White cabbage: 25 kcal per 100 grams. Protein 1.3 g, fat 0.1 g, carbs 5.8 g. Salad serving (100 g) is 25 kcal.
25kcal
1.3 gProtein
0.1 gFat
5.8 gCarbs
2.5 gFiber
Where the calories come from
- Protein 18%
- Fat 3%
- Carbs 79%
What it is rich in
- Vitamin K high
- Vitamin C high
- Protein high
- B9, folate source
High in: at least 30% of the daily reference intake per 100 g, source of: at least 15%, as in EU Regulation 1924/2006.
Nutrition facts
| Basics | % DV | |
|---|---|---|
| Calories | 25 kcal | 1% |
| Protein | 1.3 g | 3% |
| Fat | 0.1 g | 0% |
| Carbohydrates | 5.8 g | 2% |
| Fiber | 2.5 g | |
| Water | 92.2 g | |
| Carbohydrates | ||
| Sugars | 3.2 g | 4% |
| Fats | ||
| Saturated | <0.1 g | 0% |
| Monounsaturated | <0.1 g | |
| Polyunsaturated | <0.1 g | |
| Cholesterol | 0 mg | |
| Vitamins | ||
| Vitamin A | 5 mcg | 1% |
| B1, thiamin | 0.06 mg | 6% |
| B2, riboflavin | 0.04 mg | 3% |
| B3, niacin | 0.23 mg | 1% |
| B5, pantothenic acid | 0.21 mg | 4% |
| B6 | 0.12 mg | 9% |
| B9, folate | 43 mcg | 22% |
| B12 | 0 mcg | 0% |
| Vitamin C | 37 mg | 46% |
| Vitamin D | 0 mcg | 0% |
| Vitamin E | 0.15 mg | 1% |
| Vitamin K | 76 mcg | 101% |
| Choline | 11 mg | |
| Minerals | ||
| Potassium | 170 mg | 8% |
| Calcium | 40 mg | 5% |
| Magnesium | 12 mg | 3% |
| Phosphorus | 26 mg | 4% |
| Sodium | 18 mg | 1% |
| Iron | 0.47 mg | 3% |
| Zinc | 0.18 mg | 2% |
| Copper | 0.02 mg | 2% |
| Manganese | 0.16 mg | 8% |
| Selenium | 0.3 mcg | 1% |
Percent of the adult daily reference intake (EU Regulation 1169/2011) for a 2,000 kcal diet.
Frequently asked questions
How many calories are in white cabbage?
100 grams contain 25 kcal. Salad serving weighs about 100 g, which is 25 kcal.
How much protein is in white cabbage?
100 grams contain 1.3 g of protein. Protein provides 18% of this food's calories.
How many carbs and how much sugar are in white cabbage?
100 grams contain 5.8 g of carbs, including 3.2 g of sugars and 2.5 g of fiber.
Data: USDA FoodData Central, SR Legacy, food 169975. The same food varies with variety and cooking, so treat the numbers as estimates.
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