Cabbage, green, boiled in unsalted water

Green cabbage is a leafy vegetable, described here after boiling in unsalted water. It provides fibre and several vitamins, including vitamin C and vitamin K. Per 100g, it contains 2.2g of fibre, 45mg of vitamin C and 201µg of vitamin K1. Its salt content is 0.01g per 100g.

Fibre supports normal bowel function, while vitamin C helps the body form connective tissue and absorb iron from plant foods. Vitamin K is needed for normal blood clotting. Its content can be relevant to people taking warfarin, for whom a consistent vitamin K intake is important. These figures describe cabbage without added salt; adding salt, sauces or butter changes its nutritional content. Full nutritional figures are in the tables below.