Vegetables / Leafy Greens
Cabbage, green
PhilFCT
Macronutrients
Nutrition Facts
| Serving Size: 100g | |
| Edible Portion: 63% |
| Calories | 31kcal / 2530kcal (1%) low |
Macronutrients
Protein | 1.6 g/ 71g (2%) | ||||||
Total Fat | 0.1 g/ 42g (0.24%) low | ||||||
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Total Carbs | 5.9 g/ 348g (1%) | ||||||
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Vitamins
Vit A | 0 mcg RAE/ 700mcg RAE (0%) |
Vit B1 | 0.05 mg/ 1mg (4%) |
Vit B2 | 0.08 mg/ 1mg (6%) |
Vit B3 | 0.3 mg NE/ 16mg NE (1%) |
Vit C | 30 mg/ 70mg (42%) high |
Minerals
Calcium | 31 mg/ 750mg (4%) |
Phosphorus | 32 mg/ 700mg (4%) |
Iron | 0.6 mg/ 12mg (5%) |
Potassium | 184 mg/ 2000mg (9%) |
Sodium | 12 mg/ 1500mg (0.8%) very low |
Zinc | 0 mg/ 7mg (0%) |
What is this food?
Green cabbage (cabbage, green). It’s a leafy, crunchy vegetable commonly used in viands, soups, and stir-fries.
Why it matters to health
Green cabbage is low in calories (about 31 kcal per 100 g) and provides dietary fiber (2.5 g) that helps you feel full and supports healthy digestion. It also has some sugar (3.4 g) naturally found in vegetables, and very low fat (0.1 g) with low sodium (12 mg), which makes it a good choice for everyday meals. The fiber can help balance your overall eating pattern—especially when you pair it with rice and protein.
Healthier tips
- For your 3 full meals plus 1–2 snacks a day, use cabbage as a side or add-on to increase volume and fiber without adding many calories. Try these practical tips:
- Fill half of your plate with vegetables like cabbage, then add rice and a protein (fish, chicken, tofu, or eggs).
- Cook with less oil: stir-fry with 1–2 teaspoons oil or sauté with a bit of water.
- If you’re making soup or nilaga, add cabbage near the end so it stays crisp-tender.
- Watch salty sauces (soy sauce, bagoong, patis) since they can raise sodium quickly—use them lightly.
Common Filipino dishes
Tinola with cabbage, Sinigang with cabbage, Cabbage stir-fry (ginisang repolyo), Pancit with cabbage, Nilagang baka with cabbage, Chopsuey with cabbage
Images
Disclaimer
Juan Nutrisyon provides educational nutrition information to help users better understand the foods they eat. Nutrient values are sourced from reputable databases including the Philippine Food Composition Tables (FCT) and USDA FoodData Central. Calculation methods for estimating nutrients across multiple foods have been reviewed by a licensed dietitian. The information provided is not intended to diagnose, treat, cure, or prevent any disease. While every effort is made to ensure accuracy, Juan Nutrisyon has not yet undergone formal clinical validation studies and should not replace personalized medical advice from a qualified healthcare professional.
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