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Cabbage, Green

Department of Defense fact sheet containing nutritional information for green cabbage.

Product Description

Good quality cabbage should be well-formed; fairly smooth; and have even-colored, compact leaves. Heads should be firm and heavy for their size. Cabbage that is wilted or discolored should be avoided.

Peak Growing Season

Cabbage is available throughout the year. Its peak season is from January to June.

Uses

Excellent choice for all purpose use; can be used in salads, soups, or stir-fries.

Preparation

Discard outer leaves and wash heads under cool running water.

Storage

Cabbage should be stored at 32 degrees Fahrenheit with a relative humidity of 90–95 percent. Since cabbage is susceptible to rapid wilting and/or deterioration, heads should be refrigerated constantly and not brought out to room temperature until just before preparing. Cabbage should be stored uncut, untrimmed, and with “wrapper” leaves in place for best quality.

Best If Used By

Cabbage can be stored in the refrigerator for five to ten days.

Nutrition Facts

1/2 cup of raw green cabbage provides:

Calories 11
Protein 0.57 g
Carbohydrate 2.58 g
Fat 0.04 g
Saturated Fat 0.015 g
Cholesterol 0 mg
Iron 0.21 mg
Vitamin C 16.3 mg
Vitamin A 2 RAE
Calcium 18 mg
Sodium 8 mg
Dietary Fiber 1.1 g

Source of Information

Produce Marketing Association [http://www.pma.com/] External link opens in new window or tab.
Produce Oasis [http://www.produceoasis.com] External link opens in new window or tab.
U.S. Department of Agriculture Nutrition Data Laboratory [http://www.ars.usda.gov/main/site_main.htm?modecode=12-35-45-00] External link opens in new window or tab.
Dole [http://www.dole.com/] External link opens in new window or tab.

Questions: Amy Bell | abell@cde.ca.gov | 916-322-5051 
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