Vegetables
Red cabbage
Nutrition facts
Serving: 1 cup (90 g)
| Nutrient | Per serving | % DV |
|---|---|---|
| Calories | 28 kcal | |
| Protein | 1.3 g | |
| Carbs | 6.7 g | |
| Fibre | 1.9 g | 7 % |
| Sugars | 3.4 g | 3 % |
| Fat | 0.2 g | 0 % |
| Saturated fat | 0 g | 0 % |
| Sodium | 24 mg | 1 % |
| Vitamin C | 51 mg | 57 % |
| Vitamin K | 34 µg | 29 % |
Values per serving, calculated from the USDA FoodData Central (SR Legacy).
What the label does not say
- Its colour comes from water-soluble anthocyanins that behave like a pH indicator: they stay red with vinegar or lemon and turn blue-purple in alkaline conditions; some move into cooking water.
- By weight, red cabbage contains more vitamin C than green cabbage (57 mg versus 37 mg per 100 g, USDA); one raw cup covers 57% of the daily value.
Preparation
Raw, it keeps its vitamin C and myrosinase; braised at length, it loses some vitamin C and pigment, which a little vinegar or apple juice helps to hold.
To mention to a professional
- One cup covers 29% of the daily value for vitamin K; if you take warfarin, keep a steady intake and mention it to your professional.
Sources
- Cabbage, red, raw
- USDA FoodData Central, SR Legacy (red cabbage and green cabbage)
- Song and Thornalley, 2007 (glucosinolates and cooking methods)
- NIH Office of Dietary Supplements, Vitamin K fact sheet
- Health Canada, Sodium in Canada
Educational information: it does not replace the advice of a health professional, especially if you take medication, are pregnant or are breastfeeding.