Cabbage, Chinese, cooked, fat added vs. Cabbage, red, raw vs. Cabbage, green, cooked, no added fat
Side-by-side comparison of nutrient values per 100g edible portion, sourced directly from the U.S. Department of Agriculture's FoodData Central (FDC) - SR Legacy reference foods and FDC Foundation foods (April 2026 release). Each value reflects USDA's standardized laboratory analysis methodology under USDA data-documentation methodology.
Cabbage, Chinese, cooked, fat added has the most protein of the foods compared, at 1.5 g per 100g.
| Nutrient | Cabbage, Chinese, cooked, fat added | Cabbage, red, raw | Cabbage, green, cooked, no added fat |
|---|---|---|---|
| Protein | 1.5 G | 1.2 G | 1 G |
| Total lipid (fat) | 2.9 G | 0.21 G | 0.24 G |
| Carbohydrate, by difference | 2.2 G | 6.8 G | 6.6 G |
| Energy | 37 KCAL | 34 KCAL | 32 KCAL |
| Total Sugars | 1.2 G | 3.8 G | 3.3 G |
| Fiber, total dietary | 1 G | 2.1 G | 2.6 G |
| Calcium, Ca | 106 MG | 31 MG | 44 MG |
| Iron, Fe | 0.81 MG | 0 MG | 0.07 MG |
| Potassium, K | 254 MG | 269 MG | 215 MG |
| Sodium, Na | 192 MG | 12 MG | 137 MG |
| Cholesterol | 2 MG | 0 MG | 0 MG |
| Fatty acids, total saturated | 0.72 G | 0.02 G | 0.04 G |
Values shown are per 100g edible portion from Source: USDA FoodData Central Retrieved and formatted by GetFoodFacts Editorial. For interactive comparison of up to three foods with macro bars and charts, use the main compare tool.