Cabbage (green)

Zoom on carbohydrates

• The carbohydrate content of raw green cabbage (1.92 g per 100 g) is well below the average amount found in raw vegetables (4.45 g per 100 g).
• Raw green cabbage is low in sugar* (1.92 g per 100 g) as it contains no more than 5 g per 100 g.

Zoom on fibres

• Raw green cabbage is a source of fibre* as it provides more than 3 g per 100 g, i.e. 3.08 g per 100 g.
• This amount of fibre is higher than the average quantity found in raw vegetables (2.43 g per 100 g).

Zoom on proteins

• The protein content of raw green cabbage (2.53 g per 100 g) is higher than the average amount found in raw vegetables (1.87 g per 100 g).

Zoom on lipids

• The fat content of raw green cabbage (0.41 g per 100 g) is lower than the average amount found in raw vegetables (0.56 g per 100 g).
• Raw green cabbage is fat-free* as it contains less than 0.5 g of fat per 100 g.

*Regulation (EC) No 1924/2006 of the European Parliament and of the Council of 20 December 2006 on nutrition and health claims made on foods.

Zoom on minerals and trace elements

• Raw green cabbage contains significant amounts of calcium and potassium. In fact, it provides the equivalent of:
  • 12.03% of DRVs for calcium, i.e. 96.20 mg per 100 g,
  • 11.55% of DRVs for potassium, i.e. 231 mg per 100 g.
• The other minerals and trace elements are present in quantities representing less than 9% of DRVs.

Zoom on vitamins

• Raw green cabbage is high in:
  • vitamin K1 as it provides the equivalent of 161.33% of DRVs, i.e. 121 µg per 100 g;
  • vitamin C as it provides the equivalent of 86.25% of DRVs, i.e. 69 mg per 100 g;
  • vitamin B9 as it provides the equivalent of 33.95% of DRVs, i.e. 67.90 µg per 100 g.
• Raw green cabbage also contains a significant amount of vitamin B6 with a content equivalent to 10.71% of DRVs, i.e. 0.15 mg per 100 g.
• The other vitamins are present in raw green cabbage in quantities representing less than 7% of DRVs.

*Calculation made: Beta-Carotene / 6 + retinol

Zoom on polyphenols

• Polyphenols are substances with an antioxidant effect.
• The polyphenols in raw green cabbage are mainly lignans.

The following values are approximate and depend on variety, season, ripeness, cultivation conditions, etc.

Boiled green cabbage is low in energy* as it provides an average of 21.60 calories (kcal) per 100 g, i.e. 90 kJ. One green cabbage weighs on average 2 kg.

COMPOSITION TABLE

For each nutrient, the tables provide information on the content, minimum and maximum values and percentage of the Dietary Reference Values (DRVs) per 100 g net of green cabbage, boiled/cooked in water.

*Regulation (EC) No 1924/2006 of the European Parliament and of the Council of 20 December 2006 on nutrition and health claims made on foods.

Zoom on carbohydrates

• The carbohydrate content (1.83 g per 100 g) is lower than the average amount found in cooked vegetables (4.85 g per 100 g).
• They are mainly in the form of glucose (0.70 g per 100 g), fructose (0.50 g per 100 g) and sucrose (0.20 g per 100 g).
• Boiled green cabbage is low in sugar* (1.40 g per 100 g) as it contains no more than 5 g per 100 g.

Zoom on fibres

• Boiled green cabbage is a source of fibre* as it contains more than 3 g of fibre per 100 g, i.e. 3.30 g per 100 g.
• This amount is higher than the average quantity found in cooked vegetables (2.89 g per 100 g).

Zoom on proteins

• The protein content of boiled green cabbage (1.63 g per 100 g) is lower than the average amount found in cooked vegetables (2 g per 100 g).

Zoom on lipids

• Boiled green cabbage is fat-free* as it contains less than 0.5 g of fat per 100 g.

*Regulation (EC) No 1924/2006 of the European Parliament and of the Council of 20 December 2006 on nutrition and health claims made on foods.

Zoom on minerals and trace elements

• Boiled green cabbage contains a significant amount of copper. It represents 11% of copper DRVs, i.e. 0.11 mg per 100 g.
• The other minerals and trace elements are present in quantities representing less than 7% of DRVs.

Zoom on vitamins

• Boiled green cabbage is a source of vitamin C as it provides the equivalent of 15% of DRVs, i.e. 12 mg per 100 g.
• It also provides a significant amount of vitamin K1 as it represents 13.03% of DRVs, i.e. 9.77 µg per 100 g.
• The other vitamins are present in quantities representing less than 7% of DRVs.

*Calculation made: Beta-Carotene / 6 + retinol

According to the definitions of nutrition claims as set out in Regulation (EC) No 1924/2006 on nutrition and health claims, and in view of the composition of boiled green cabbage, the following claims may be used:

NUTRITION CLAIMS OF BOILED GREEN CABBAGE

• Low in energy (100 g of boiled green cabbage provide less than 40 kcal)
• Fat-free (100 g of boiled green cabbage contain no more than 0.5 g of fat)
• Low in sugar (100 g of boiled green cabbage contain no more than 5 g of sugars)
• Source of vitamin C (100 g of boiled green cabbage provide 15% of DRVs)
• Source of fibre (100 g of boiled green cabbage provide more than 3 g of fibre)

HEALTH CLAIMS (for a consumption of 100 g of boiled green cabbage)

Vitamin C

• Vitamin C contributes to:
  • normal function of the immune system during and after intense physical exercise,
  • normal collagen formation for the normal function of blood vessels,
  • normal collagen formation for the normal function of bones,
  • normal collagen formation for the normal function of cartilage,
  • normal collagen formation for the normal function of gums,
  • normal collagen formation for the normal function of skin,
  • normal collagen formation for the normal function of teeth,
  • normal energy-yielding metabolism,
  • normal functioning of the nervous system,
  • normal psychological function,
  • normal function of the immune system,
  • protection of cells from oxidative stress,
  • reduction of tiredness and fatigue,
  • regeneration of the reduced form of vitamin E.
• Vitamin C increases iron absorption.