Vegetables / Leafy Greens
Cabbage, red, boiled
PhilFCT
Macronutrients
Nutrition Facts
| Serving Size: 100g |
| Calories | 28kcal / 2530kcal (1%) low |
Macronutrients
Protein | 0.9 g/ 71g (1%) | ||||||
Total Fat | 0.2 g/ 42g (0.48%) low | ||||||
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Total Carbs | 5.6 g/ 348g (1%) | ||||||
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Vitamins
Vit A | 0 mcg RAE/ 700mcg RAE (0%) |
Vit B1 | 0.04 mg/ 1mg (3%) |
Vit B2 | 0.02 mg/ 1mg (1%) |
Vit B3 | 0.2 mg NE/ 16mg NE (1%) |
Vit C | 21 mg/ 70mg (30%) source |
Minerals
Calcium | 28 mg/ 750mg (3%) |
Phosphorus | 13 mg/ 700mg (1%) |
Iron | 0.2 mg/ 12mg (1%) |
Sodium | 22 mg/ 1500mg (1%) very low |
What is this food?
Boiled red cabbage (red cabbage, cooked). It’s a non-starchy vegetable, usually eaten as a side dish or mixed into viands for extra crunch and color.
Why it matters to health
Red cabbage is low in calories (about 28 kcal per 100g) and provides dietary fiber (around 2g) which helps you feel full and supports healthy digestion. It also has some natural sugars (about 2.6g) but the fiber helps balance how it affects your appetite. Sodium is low (about 22mg), which is good for everyday meals. With very little fat (about 0.2g) and no cholesterol, it’s a helpful choice when building balanced meals—especially alongside rice and protein.
Healthier tips
- Serve 1–2 cups per meal as your vegetable side (or about 100–200g) to add volume without many calories.
- For snacks, you can pair it with a protein (e.g., boiled egg or tofu) instead of just eating cabbage alone.
- Keep the cooking simple: boil, steam, or lightly sauté with minimal oil; avoid heavy creamy sauces.
- If you’re adding it to viands, balance the plate: 1/2 vegetables, 1/4 protein, 1/4 rice or carbs.
Common Filipino dishes
Atchara (with cabbage), Kinilaw-style cabbage salad, Sinigang with cabbage, Cabbage and egg stir-fry, Coleslaw-style salad (light mayo), Tinola 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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