Cabbage, Chinese, raw vs. Cabbage, Chinese, 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, no added fat has the most protein of the foods compared, at 1.6 g per 100g.
| Nutrient | Cabbage, Chinese, raw | Cabbage, Chinese, cooked, no added fat |
|---|---|---|
| Protein | 1.5 G | 1.6 G |
| Total lipid (fat) | 0.2 G | 0.21 G |
| Carbohydrate, by difference | 2.2 G | 2.3 G |
| Energy | 13 KCAL | 14 KCAL |
| Total Sugars | 1.2 G | 1.2 G |
| Fiber, total dietary | 1 G | 1 G |
| Calcium, Ca | 105 MG | 109 MG |
| Iron, Fe | 0.8 MG | 0.83 MG |
| Potassium, K | 252 MG | 262 MG |
| Sodium, Na | 65 MG | 188 MG |
| Cholesterol | 0 MG | 0 MG |
| Fatty acids, total saturated | 0.03 G | 0.03 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.