Cabbage (white)

Zoom on carbohydrates

• The carbohydrate content of raw white cabbage (4.63 g per 100 g) is slightly higher than the average for raw vegetables (4.45 g per 100 g).
• This is in the form of glucose (2.40 g per 100 g) and fructose (1.80 g per 100 g).
• Raw white cabbage is low in sugar* as it contains less than 5 g per 100 g.

Zoom on fibres

• Raw white cabbage is a source of fibre* as it provides more than 3 g of fibre per 100 g, or 3.50 g per 100 g.
• This amount is higher than the average value found in raw vegetables (2.43 g per 100 g).

Zoom on proteins

• The protein content of raw white cabbage (1.38 g per 100 g) is lower than the average in raw vegetables (1.87 g per 100 g).

Zoom on lipids

• Its fat content (0.60 g per 100 g) is slightly higher than the average in raw vegetables (0.56 mg per 100 g).
• Raw white cabbage is low in fat* as it contains less than 3 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 white cabbage is high in selenium because it contains an amount equivalent to 36.36% of DRVs, i.e. 20 µg per 100 g. According to the Ciqual 2020 table, it is the vegetable with the highest selenium content.
• It provides a significant amount of potassium with a content representing 12% of DRVs, i.e. 240 mg per 100 g.
• The second most represented mineral in raw white cabbage is calcium with a content equivalent to 7.38% of DRVs, i.e. 59 mg per 100 g.

The other minerals and trace elements are present in quantities representing less than 7% of DRVs.

Zoom on vitamins

• Raw white cabbage is high in vitamin B9, as it provides 69.60 µg per 100 g, i.e. 34.80% of DRVs.
• Raw white cabbage also provides significant amounts of vitamin K1, vitamin B6 and vitamin C. It provides the equivalent of:
  • 12.80% of DRVs for vitamin K1, i.e. 9.60 µg per 100 g;
  • 12.14% of DRVs for vitamin B6, i.e. 0.17 mg per 100 g;
  • 11.10% of DRVs for vitamin C, i.e. 8.88 mg per 100 g.
• The other vitamins are present in raw white cabbage in quantities representing less than 4% of DRVs.

*Calculation made: Beta-Carotene / 6 + retinol

Zoom on polyphenols

• Polyphenols are substances with an antioxidant effect.

Raw white cabbage has a significant content of total polyphenols. They are mainly lignans according to chromatographic analysis after hydrolysis.

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

Boiled white cabbage is low in energy* as it provides an average of 23.50 calories (kcal) per 100 g, i.e. 98.10 kJ. One white cabbage weighs on average 1 kg.

COMPOSITION TABLES

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 white cabbage that is 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 of boiled white cabbage (3.23 g per 100 g) is lower than the average in cooked vegetables (4.85 g per 100 g).
• They are mainly in the form of glucose (1.40 g per 100 g), fructose (1 g per 100 g) and sucrose (0.40 g per 100 g).
• Boiled white cabbage is low in sugar* as it contains less than 5 g per 100 g.

Zoom on fibres

• The fibre content of boiled white cabbage (2.70 g per 100 g) is lower than the average content found in cooked vegetables (2.89 g per 100 g).

Zoom on proteins

• The protein content of boiled white cabbage (1 g per 100 g) is lower than the average content found in cooked vegetables (2 g per 100 g).

Zoom on lipids

• Boiled white 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

• The mineral best represented in boiled white cabbage is copper with a content representing 7% of DRVs, i.e. 0.07 mg per 100 g.

The other minerals and trace elements are present in quantities representing less than 7% of DRVs.

Zoom on vitamins

• Boiled white cabbage is a source of:
  • vitamin K1 as it provides the equivalent of 17.33% of DRVs, i.e. 13 µg per 100 g;
  • vitamin C as it provides the equivalent of 16.63% of DRVs, i.e. 13.30 mg per 100 g.
• The other vitamins are present in boiled white cabbage in quantities of less than 6% 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 white cabbage, the following claims may be used:

NUTRITION CLAIMS OF BOILED WHITE CABBAGE

• Low in energy (100 g of boiled white cabbage provide less than 40 kcal)
• Fat-free (100 g of boiled white cabbage contain less than 0.5 g of fat)
• Low in sugar (100 g of boiled white cabbage contain less than 5 g of sugar)
• Source of vitamin K1 (100 g of boiled white cabbage provide the equivalent of more than 15% of DRVs)
• Source of vitamin C (100 g of boiled white cabbage provide more than 15% of DRVs)

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

Vitamin K1

• Vitamin K1 contributes to:
  • maintenance of normal bones,
  • normal blood clotting.

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.