Red Cabbage Nutrition Facts: Calories, Macros & Health Benefits

Summary: Red Cabbage contains 130 calories, 2.5g protein, 15g carbs, and 6g fat per one cup (150g). It is a source of saturated fat, sodium, iron.

vegetarian gluten-free
Red Cabbage - nutrition facts and calorie information

Nutrition Facts — one cup (150g)

15.0g
Carbs
2.5g
Protein
6.0g
Fat
NutrientAmount% Daily Value
Calories130 kcal6%
Protein2.5g5%
Carbohydrates15.0g5%
Total Fat6.0g8%
Fiber3.0g11%
Sugar3.0g--
Saturated Fat3.5g18%
Cholesterol10.0mg3%
Sodium300.0mg13%
Potassium15.0mg0%
Calcium20.0mg2%
Iron400.0mg2222%
Magnesium0.30mg0%
Zinc60.0mg545%
Vitamin C0.08mg0%
Vitamin A0.04mcg0%
Vitamin B60.80mg47%
Vitamin B120.20mcg8%
Folate25.0mcg6%
Vitamin E0.50mg3%
Phosphorus10.0mg1%

Is Red Cabbage Good for You?

Red Cabbage provides 130 calories per one cup (150g) with 2.5g protein, 15g carbohydrates, and 6g fat. It is a source of saturated fat (18% dv), sodium (13% dv), iron (2222% dv).

Traditional British fried leftover potatoes and red cabbage, typically pan-fried with butter and served as a hearty side.

Key Health Benefits of Red Cabbage

How to Track Red Cabbage Nutrition with Gram

Use Gram to log red cabbage and see calories, macros, and micronutrients in context. You can search by name or use AI food scanning to track meals quickly.

Frequently Asked Questions

How many calories are in red cabbage?

Red Cabbage contains 130 calories per one cup (150g).

How much protein is in red cabbage?

Red Cabbage provides 2.5g of protein per one cup (150g).

How many carbs are in red cabbage?

Red Cabbage has 15g of carbohydrates per one cup (150g).

Is red cabbage good for tracking nutrition?

Yes. Red Cabbage can be logged by calories, macros, and micronutrients in the Gram app.

How should I use red cabbage in a meal plan?

Use Red Cabbage as part of a balanced meal and compare the protein, carbs, and fat values to your daily targets.

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Nutrition data sourced from USDA FoodData Central. Track red cabbage and thousands of other foods with the Gram app.

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