White cabbage

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Caloric intake
Produit cru
seasonality of the product
summer, autumn, winter


  • White cabbage (Brassica oleracea var. capitata f. alba) belongs to the Brassicaceae family.
  • It is an herbaceous plant native to southern and western Europe (Carvalho, 2011).


  • Cabbage can be red, green or white, all three have the same scientific name (Brassica oleracea var. capitata).
  • White cabbage contains chlorophyll pigments while red cabbage contains anthocyanin pigments (Voća, 2018).
  • Glucosinolates, defensive metabolites of the alkaloid family, as well as their derivatives, isothiocyanates, are thought to be responsible for the bitter taste of white cabbage and its sulphurous, pungent aroma (Bell, 2018).
  • 4-Aminobutyric acid, fructose 1-phosphate, adipic acid, 5-oxoproline, N-acetylglycine, O-phosphoethanolamine, and homovanillic acid are believed to be responsible for the tastes of umami, sourness, bitterness, acidity, saltiness, and astringency in cabbage (Mabuchi, 2019).

COMPOSITION CHARACTERISTICS (excluding macronutrients, vitamins and minerals)

  • White cabbage contains considerable amounts of bioactive compounds, including glucosinolates, vitamin C and carotenoids (Hallmann, 2017). This cruciferous vegetable is also high in phenolic acids and flavonoids, especially anthocyanins (Kovalikova, 2019).
  • Glucosinolates, phenols and vitamins present in white cabbage have anti-carcinogenic, anti-inflammatory, antioxidant and cardio-protective effects (Šamec, 2017; Mabuchi, 2019).
  • Isothiocyanates, derived from glucosinolates, have anti-carcinogenic and chemoprotective activity and prevent cardiovascular and neurodegenerative disorders (Bell, 2018).
  • The season in which white cabbage is grown has a direct influence on its composition of the vitamin C precursor ascorbigen and glucobrassicin, a glucosinolate. The latter is higher in winter than in summer (Martinez-Villaluenga, 2009).
  • Agence nationale de sécurité sanitaire de l’alimentation, de l’environnement et du travail. Table de composition nutritionnelle des aliments Ciqual 2020. Consultée le 19/08/2020 depuis le site internet Ciqual https://ciqual.anses.fr/
  • Bell L, Oloyede OO, Lignou S, Wagstaff C, Methven L. Taste and Flavor Perceptions of Glucosinolates, Isothiocyanates, and Related Compounds. Molecular Nutrition & Food Research. 2018;62(18): 1700990.
  • Carvalho CA, Fernandes KM, Matta SL, Silva MB, Oliveira LL, Fonseca CC. Evaluation of antiulcerogenic activity of aqueous extract of Brassica oleracea var. capitata (cabbage) on Wistar rat gastric ulceration. Arq Gastroenterol. 2011;48(4):276-82.
  • Hallmann E, Kazimierczak R, Marszałek K, Drela N, Kiernozek E, Toomik P, et al. The Nutritive Value of Organic and Conventional White Cabbage (Brassica Oleracea L. Var. Capitata) and Anti-Apoptotic Activity in Gastric Adenocarcinoma Cells of Sauerkraut Juice Produced Therof. Journal of Agricultural and Food Chemistry. 2017;65(37): 8171–83.
  • Kovalikova Z, Kubes J, Skalicky M, Kuchtickova N, Maskova L, Tuma J, et al. Changes in Content of Polyphenols and Ascorbic Acid in Leaves of White Cabbage after Pest Infestation. Molecules. 2019;24(14): 2622.
  • Mabuchi R, Tanaka M, Nakanishi C, Takatani N, Tanimoto S. Analysis of Primary Metabolites in Cabbage (Brassica oleracea var. capitata) Varieties Correlated with Antioxidant Activity and Taste Attributes by Metabolic Profiling. Molecules. 2019;24(23): 4282.
  • Martinez-Villaluenga C, Peñas E, Frias J, Ciska E, Honke J, Piskula MK, Kozlowska H, Vidal-Valverde C. Influence of fermentation conditions on glucosinolates, ascorbigen, and ascorbic acid content in white cabbage (Brassica oleracea var. capitata cv. Taler) cultivated in different seasons. J Food Sci. 2009;74(1):C62-7.
  • Neveu V, Perez-Jiménez J, Vos F, Crespy V, du Chaffaut L, Mennen L, Knox C, Eisner R, Cruz J, Wishart D, Scalbert A. (2010) Phenol-Explorer: an online comprehensive database on polyphenol contents in foods. Database, doi: 10.1093/database/bap024. Full text (free access)
  • Règlement (CE) N° 1924/2006 du Parlement européen et du Conseil du 20 décembre 2006 concernant les allégations nutritionnelles et de santé portant sur les denrées alimentaires.
  • Règlement (UE) N°432/2012 de la Commission du 16 mai 2012 établissant une liste des allégations de santé autorisées portant sur les denrées alimentaires, autres que celles faisant référence à la réduction du risque de maladie ainsi qu’au développement et à la santé infantiles.
  • Règlement (UE) n°1169/2011 du Parlement européen et du Conseil du 25 octobre 2011 concernant l’information des consommateurs sur les denrées alimentaires, modifiant les règlements (CE) n°1924/2006 et (CE) n°1925/2006 du Parlement européen et de Conseil et abrogeant la directive 87/250/CEE de la Commission, la directive 90/496/CEE du Conseil, la directive 1999/10/CE de la Commission, la directive 200/13/CE du Parlement européen et du Conseil, les directives 2002/67/CE et 2008/5/CE de la Commission et le règlement (CE) n°608/2004 de la Commission.
  • Šamec D, Pavlović I, Salopek-Sondi B. White cabbage (Brassica oleracea var. capitata f. alba): botanical, phytochemical and pharmacological overview. Phytochemistry Reviews. 2017;16(1): 117–35.
  • Voća S, Šic Žlabur J, Dobričević N, Benko B, Pliestić S, Filipović M, et al. Bioactive compounds, pigment content and antioxidant capacity of selected cabbage cultivars. Journal of Central European Agriculture. 2018;19(3):593-606
Composition and analysis