Cabbage (red)

Zoom on carbohydrates

• The carbohydrate content of raw red cabbage (4.33 g per 100 g) is slightly lower than the average content found in raw vegetables (4.45 g per 100 g).
• They are mainly in the form of glucose (2.20 g per 100 g), fructose (1.40 g per 100 g) and sucrose (0.30 g per 100 g).
• Raw red cabbage is low in sugar* (3.90 g per 100 g) as it contains no more than 5 g per 100 g.

Zoom on fibres

• The amount of fibre in raw red cabbage is significant (2.80 g per 100 g). It is also higher than the average amount found in raw vegetables (2.43 g per 100 g).

Zoom on proteins

• The protein content of raw red cabbage (1.13 g per 100 g) is lower than the average content found in raw vegetables (1.87 g per 100 g).

Zoom on lipids

• Raw red cabbage is fat-free* as it contains less than 0.5 g 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 red cabbage contains a significant amount of potassium, equivalent to 13% of DRVs, i.e. 260 mg per 100 g.
• The other minerals and trace elements are present in quantities representing less than 7% of DRVs.

Zoom on vitamins

• Raw red cabbage is a source of:
  • vitamin C as it provides the equivalent of 23.38 % of DRVs, i.e. 18.70 mg per 100 g;
  • vitamin B9 as it provides the equivalent of 15.95 % of DRVs, i.e. 31.90 µg per 100 g.
• Red cabbage contains significant amounts of vitamin B6 and vitamin K1. In fact, it provides the equivalent of:
  • 10% of DRVs for vitamin B6, i.e. 0.14 mg per 100 g;
  • 8.55% of DRVs for vitamin K1, i.e. 6.41 µg per 100 g.
• The other vitamins are present in raw red cabbage in quantities representing less than 5% of DRVs.

*Calculation made: Beta-Carotene / 6 + retinol

Zoom on polyphenols

• Polyphenols are substances with an antioxidant effect.
• Raw red cabbage has a significant content of total polyphenols according to HPLC analysis.

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

Stewed red cabbage is low in energy* as it provides an average of 34.90 calories (kcal) per 100 g, i.e. 146 kJ. One red cabbage weighs on average 1.5 kg.

COMPOSITION TABLES

For each nutrient, the tables provide information on the content, minimum and maximum values as well as the percentage of the Dietary Reference Values (DRVs) for 100 g net of stewed red cabbage (except for the table on polyphenols which refers to cooked red cabbage, cooking method unknown).

*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

• Its carbohydrate content (5.70 g per 100 g) is higher than the average content in cooked vegetables (4.85 g per 100 g).
• They are mainly in the form of glucose (2.20 g per 100 g), fructose (1.60 g per 100 g) and sucrose (0.70 g per 100 g).
• Stewed red cabbage is low in sugar* (4.50 g per 100 g) because it contains no more than 5 g per 100 g.

Zoom on fibres

• Stewed red cabbage is a source of fibre* as it contains 3 g of fibre per 100 g.
• This amount is slightly higher than the average fibre content of cooked vegetables (2.89 g per 100 g).

Zoom on proteins

• The protein content of stewed red cabbage (1.19 g per 100 g) is lower than the average content found in cooked vegetables (2 g per 100 g).

Zoom on lipids

• Stewed red 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

• Stewed red cabbage contains a significant amount of potassium, representing 12.50% of DRVs, i.e. 250 mg per 100 g.
• The other minerals and trace elements are present in quantities representing less than 9% of DRVs.

Zoom on vitamins

• Stewed red cabbage is high in vitamin C as it provides the equivalent of 32.75% of DRVs, i.e. 26.20 mg per 100 g.
• It is also a source of vitamin B9 as it provides the equivalent of 22.55% of DRVs, i.e. 45.10 µg per 100 g.
• The other vitamins are present in quantities representing less than 8% of DRVs.

*Calculation made: Beta-Carotene / 6 + retinol

Zoom on polyphenols (cooking method unknown)

• Polyphenols are substances with an antioxidant effect.
• Cooked red cabbage has a significant content of total polyphenols according to HPLC analysis.

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 stewed red cabbage, the following claims may be used:

NUTRITION CLAIMS OF STEWED RED CABBAGE

• Low in energy (100 g of stewed red cabbage provide less than 40 kcal)
• Fat-free (100 g of stewed red cabbage contain less than 0.5 g of fat)
• Low in sugar (100 g of stewed red cabbage contain less than 5 g of sugar)
• High in vitamin C (100 g of stewed red cabbage provide more than 30% of DRVs)
• Source of fibre (100 g of stewed red cabbage provide more than 3 g of fibre)
• Source of vitamin B9 (100 g of stewed red cabbage provide more than 15% of DRVs)

HEALTH CLAIMS (for a consumption of 100 g of stewed red 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.

Folates or vitamin B9

• Folates contribute to:
  • maternal tissue growth during pregnancy,
  • normal amino acid synthesis,
  • normal blood formation,
  • normal homocysteine metabolism,
  • normal psychological function,
  • normal function of the immune system,
  • reduction of tiredness and fatigue.

• Folates have a role in the process of cell division.