Cabbage, green, raw vs. Cabbage, green, cooked, no added fat vs. Cabbage, red, raw
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, red, raw has the most protein of the foods compared, at 1.2 g per 100g.
| Nutrient | Cabbage, green, raw | Cabbage, green, cooked, no added fat | Cabbage, red, raw |
|---|---|---|---|
| Protein | 0.96 G | 1 G | 1.2 G |
| Total lipid (fat) | 0.23 G | 0.24 G | 0.21 G |
| Carbohydrate, by difference | 6.4 G | 6.6 G | 6.8 G |
| Energy | 31 KCAL | 32 KCAL | 34 KCAL |
| Total Sugars | 3.2 G | 3.3 G | 3.8 G |
| Fiber, total dietary | 2.5 G | 2.6 G | 2.1 G |
| Calcium, Ca | 42 MG | 44 MG | 31 MG |
| Iron, Fe | 0.07 MG | 0.07 MG | 0 MG |
| Potassium, K | 207 MG | 215 MG | 269 MG |
| Sodium, Na | 16 MG | 137 MG | 12 MG |
| Cholesterol | 0 MG | 0 MG | 0 MG |
| Fatty acids, total saturated | 0.03 G | 0.04 G | 0.02 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.