| Carbohydrates | 5.8 g |
| Sugars | 3.2 g |
| Dietary fiber | 2.5 g |
| Fat | 0.1 g |
| Protein | 1.28 g |
| Thiamin (Vit. B1) 0.061 mg | 5% |
| Riboflavin (Vit. B2) 0.040 mg | 3% |
| Niacin (Vit. B3) 0.234 mg | 2% |
| Pantothenic acid (B5) 0.212 mg | 4% |
| Vitamin B6 0.124 mg | 10% |
| Folate (Vit. B9) 53 μg | 13% |
| Vitamin C 36.6 mg | 61% |
| Calcium 40 mg | 4% |
| Iron 0.47 mg | 4% |
| Magnesium 12 mg | 3% |
| Phosphorus 26 mg | 4% |
| Potassium 170 mg | 4% |
| Zinc 0.18 mg | 2% |
Introduction: Cabbage is an excellent source of Vitamin C and it is often added to soups or stews. It also contains significant amounts glutamine, an amino acid, which has anti-inflammatory properties. Today cabbage is primarily valued as a fresh market vegetable, although research continues on the value of the medicinal properties of cruciferous vegetables that have been found to aid in the prevention of cancer.
