Red Cabbage Nutrition Facts

260 calories in 1 head, medium (about 5" dia)

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Calories in Red Cabbage
Cabbage, red, raw
260 calories in 1 head, medium (about 5" dia)
1 head, medium = 839g ≈ 1.850lb ≈ 29.59oz
0.31 calories / gram
2 Weight Watchers points
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Calorie Sources:84% carbohydrates; 11% proteins; 4% fats
Fats:1.34 g (11 calories, 0% by weight)
Carbohydrates:61.83 g (221 calories, 7% by weight)
Proteins:12.00 g (29 calories, 1% by weight)
Water:758.37 g (90% by weight)
Fat Composition:73% polyunsaturated; 18% saturated; 9% monounsaturated
Trans Fat :~
Dietary Fiber:17.62 g (2% by weight)
Serving Sizes: 100 g
1 cup, chopped
1 cup, shredded
1 head, large (about 5-1/2" dia)
1 leaf
1 head, medium (about 5" dia)
1 head, small (4" dia)
Scientific Name:Brassica oleracea (Capitata Group)
Refuse:20 %
Refuse Description:Outer leaves and core
Food Group:Vegetables and Vegetable Products
USDA #:11112
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Vitamin A:9363 IU
Retinol Activity Equivalent:469.84 mcg
β-Carotene:5.62 mg
Lycopene:167.80 mcg
Lutein + Zeaxanthin:2.76 mg
Vitamin B-1:503.40 mcg
Vitamin B-2:503.40 mcg
Vitamin B-3:3.44 mg
Vitamin B-5:1.17 mg
Vitamin B-6:1.68 mg
Vitamin B-9:151.02 mcg
Food folate:151.02 mcg
Dietary Folate Equivalent:151.02 mcg
Folic acid:~
Vitamin B-12:~
Added Vitamin B-12:~
Choline:0.14 g
Vitamin C:0.48 g
Vitamin D:0
Vitamin D2 (ergocalciferol):~
Vitamin D3 (cholecalciferol):~
Vitamin D (D2 + D3):~
Vitamin E:922.90 mcg
Added α-Tocopherol:~
Vitamin K:320.50 mcg
Calcium (Ca):0.38 g
Copper (Cu):83.90 mcg
Fluoride (F):~
Iron (Fe):6.71 mg
Magnesium (Mg):0.13 g
Manganese (Mn):2.01 mg
Phosphorus (P):0.25 g
Potassium (K):2.04 g
Selenium (Se):5.03 mcg
Sodium (Na):0.23 g
Zinc (Zn):1.85 mg
Carbohydrates Total:61.83 g
Dietary Fiber:17.62 g
Sugars Total:32.13 g
Fructose:12.42 g
Glucose/Dextrose:14.60 g
Sucrose:5.03 g
Proteins Total:12.00 g
Essential amino acids
Phenylalanine:0.25 g
Leucine:0.34 g
Methionine:83.90 mg
Lysine:0.34 g
Isoleucine:0.25 g
Valine:0.34 g
Threonine:0.25 g
Tryptophan:83.90 mg
Histidine:0.17 g
Arginine:0.67 g
Non-essential amino acids
Alanine:0.34 g
Aspartic acid:1.09 g
Betaine:839 mcg
Cystine:83.90 mg
Glutamic acid:2.68 g
Glycine:0.25 g
Proline:0.42 g
Serine:0.42 g
Tyrosine:0.17 g
Fats Total:1.34 g
Saturated fatty acids:0.17 g
Monounsaturated fatty acids:83.90 mg
Polyunsaturated fatty acids:0.67 g
Trans fatty acids:~
Saturated fatty acids
Butanoic/Butyric [4:0]:~
Hexanoic/Caproic [6:0]:~
Octanoic/Caprylic [8:0]:~
Decanoic/Capric [10:0]:~
Dodecanoic/Lauric [12:0]:8.39 mg
Tridecanoic [13:0]:~
Tetradecanoic/Myristic [14:0]:8.39 mg
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:83.90 mg
Heptadecanoic/Margaric [17:0]:~
Octadecanoic/Stearic [18:0]:8.39 mg
Eicosanoic/Arachidic [20:0]:~
Docosanoic/Behenic [22:0]:~
Tetracosanoic/Lignoceric [24:0]:~
Monounsaturated fatty acids
Tetradecenoic/Myristoleic [14:1]:~
Pentadecenoic [15:1]:~
Hexadecenoic/Palmitoleic [16:1]:~
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:83.90 mg
[18:1 cis]:~
[18:1 trans]:~
Eicosenoic/Gadoleic [20:1]:~
Docosenoic/Erucic [22:1]:~
[22:1 cis]:~
[22:1 trans]:~
Cis-Tetracosenoic/Nervonic [24:1 cis]:~
Polyunsaturated fatty acids
Octadecadienoic/Linoleic [18:2]:0.25 g
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:0.34 g
[18:3 Ω-3 c,c,c]:~
[18:3 Ω-6 c,c,c]:~
[18:3 i]:~
Octadecatetraenoic/Parinaric [18:4]:~
Eicosadienoic [20:2 Ω-6 c,c]:~
Eicosatrienoic [20:3]:~
[20:3 Ω-3]:~
[20:3 Ω-6]:~
Eicosatetraenoic/Arachidonic [20:4]:8.39 mg
[20:4 Ω-6]:~
Eicosapentaenoic/Timnodonic [20:5 Ω-3]:~
Heneicosapentaenoic (HPA) [21:5]:~
Docosatetraenoic/Adrenic [22:4]:~
Docosapentaenoic/Clupanodonic [22:5 Ω-3]:~
Docosahexaenoic (DHA) [22:6 Ω-3]:~
Ash:5.37 g
Product Type:Red
Weight Watchers Points:2 point(s)
Atkins Diet (Induction) Rating:1 / 10
Atkins Diet (Maintanence) Rating:2 / 10
Zone Diet Rating:1 / 10
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Did you know?...The avocado is a climacteric fruit (the banana is another), which means that it matures on the tree but ripens off the tree. Avocados used in commerce are picked hard and green and kept in coolers at 38 to 42 F (3.3 to 5.6 C) until they reach their final destination. Avocados must be mature to ripen properly.
Related: Cabbage, cooked, boiled, drained, without salt
Cabbage, red, cooked, boiled, drained, without salt
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