Quantity of Calories in Common Cabbage. Properties of the Popular Plant from the Cruciferous Family
Felix Weber
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Diets Premium Expert • 19.03.2026
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Scientifically reviewed by a clinical dietitian:
This article has been peer-reviewed for adherence to IŻŻ, WHO, and PTGiP clinical nutritional standards.
| Diets Premium Expert Felix Weber | min read 2 min | Scientifically reviewed by a clinical dietitian 19.03.2026 |
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Key Takeaways
The cabbage tree, as a plant from the cruciferous family, is available in two varieties in Poland - the common cabbage tree, known as the popular cabbage tree, and the Japanese cabbage tree. The common cabbage tree is by far more popular, but is it truly beneficial to include it in a diet?
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Vegetable with extremely low calorie content
Common cabbage consists of up to 92% water, which is why it has an extremely low calorie count – 100 g of cooked vegetable provides only 25 kcal. The nutritional value per 100 g includes: protein: 1.3 grams, fat: 0.1 grams, total carbohydrates: 5.8 grams, dietary fiber: 2.5 grams.
Nutritional components contained in common cabbage
Common cabbage is rich in vitamin C (36.6 mg/100 g), which acts as a powerful antioxidant, supporting the immune system and collagen synthesis. The vegetable also contains vitamin K (76 µg/100 g), vitamin B6 (0.1 mg/100 g), folic acid (43 µg/100 g), and provitamin A.
Mineral constituents present in common cabbage
Common cabbage also serves as a source of mineral substances. It contains calcium (40 mg/100 g), potassium (170 mg/100 g), magnesium (12 mg/100 g), iron (0.5 mg/100 g), phosphorus (26 mg/100 g), and sodium (18 mg/100 g).
Efficiency in combating cancer cells
Research conducted by Keck A. and team have demonstrated that consumption of cabbage vegetables may prevent the development of lung, pancreatic, stomach, colon, bladder, skin, thyroid and prostate cancers. This is attributed to the presence of biologically active compounds such as glucosinolans (tioglycosides) in these vegetables.
Health advantages
Common cabbage is nutritious for the body, positively affecting the digestive system, promoting healthy gut flora, and supporting the prevention of vascular diseases, including heart and brain infarction.
The opponents of the thyroid
It is, however, vital to emphasize that glucosinolates disrupt the regular operation of the thyroid gland and contribute to the formation of tumors. In raw vegetables, these compounds are inactive and only become active during the culinary process. Considering they are volatile compounds, their presence can be restricted by cooking the plant without the use of a cover.
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