Vegetables

Cabbage vegetables (average), boiled (without addition of salt and fat)

Cooked vegetables (incl. cans) 31 kcal / 100 g FSVO V7.1

100 g of Cabbage vegetables (average), boiled (without addition of salt and fat) provides 31 kcal (129 kJ). Its composition stands out for its content of vitamin C (50 mg) per 100 g. This food belongs to the “Cooked vegetables (incl. cans)” category (“Vegetables” family) of the Swiss database.

The essentials for 100 g

Protein2.1 g 4%

Fat0.5 g 1%

Carbohydrates3.1 g 1%

Dietary fibre2.7 g 9%

% of nutrient reference values (adults), for the displayed portion.

Detailed composition

for 100 g

Nutrient	Value	% NRV*
Macronutrients
Energy	31 kcal (129 kJ)C	2%
Protein	2.1 gC	4%
Fat	0.5 gC	1%
of which saturated fat	0.1 gC	1%
of which polyunsaturated	0.2 gC	n/a
of which omega-3	0.1 gC	n/a
Carbohydrates	3.1 gC	1%
of which sugars	2.6 gC	3%
Dietary fibre	2.7 gC	9%
Water	91.4 gC	n/a
Alcohol	0 gC	n/a
Minerals
Calcium	46 mgC	6%
Iron	0.4 mgC	3%
Magnesium	14 mgC	4%
Phosphorus	46 mgC	7%
Potassium	260 mgC	13%
Sodium	11 mgC	0%
Zinc	0.3 mgC	3%
Vitamins
Vitamin D	0 µgC	0%
Vitamin B12	0 µgC	0%
Vitamin C	50 mgC	50%
Folate	31 µgC	15%

* Share of the nutrient reference values for adults (Swiss FIC ordinance, annex 10), for the displayed portion. For dietary fibre the annex sets no value: the 30 g a day is an indicative benchmark. “n/a”: value not available in the source, never estimated by us. A, E or C indicates each value’s origin.

As a share of daily needs

Covered by 100 g · reference population: average adult.

Protein4%

Fat1%

Carbohydrates1%

Dietary fibre9%

Vitamin C50%

Folate15%

Potassium13%

Phosphorus7%

Calcium6%

Quick comparison

Difference per 100 g from this food’s point of view: “+” = it contains more than the compared food.

Comparison	Protein	Fat	Energy
vs Leafy vegetables (average excluding salads), steamed (without addition of salt)	+ 0.7 g	+ 0.2 g	+ 8 kcal
vs Artichoke, heart, canned, drained	+ 0.3 g	+ 0.5 g	+ 4 kcal
vs Leek, stewed (without addition of fat and salt)	± 0 g	+ 0.3 g	− 3 kcal
vs Celeriac, steamed	+ 0.7 g	+ 0.2 g	− 1 kcal
vs White cabbage, steamed (without addition of salt)	+ 0.8 g	− 0.1 g	− 4 kcal

Similar foods

Within the “Vegetables” family, selected by nutritional proximity (method v1.0).

Leafy vegetables (average excluding salads), stewed (without addition of salt and fat)24 kcal

Leafy vegetables (average excluding salads), steamed (without addition of salt)23 kcal

Artichoke, heart, canned, drained27 kcal

Leek, stewed (without addition of fat and salt)34 kcal

Leafy vegetables (average excluding salads), boiled (without addition of salt and fat)22 kcal

Celeriac, steamed32 kcal

White cabbage, steamed (without addition of salt)35 kcal

Frequently asked questions

How many calories in 100 g of Cabbage vegetables (average), boiled (without addition of salt and fat)?

100 g of Cabbage vegetables (average), boiled (without addition of salt and fat) provides 31 kcal, i.e. 129 kJ (FSVO data V7.1).

How much protein in 100 g of Cabbage vegetables (average), boiled (without addition of salt and fat)?

100 g provides 2.1 g of protein, i.e. 4% of the adult reference value (50 g).

What is the fat content of 100 g of Cabbage vegetables (average), boiled (without addition of salt and fat)?

100 g contains 0.5 g of fat, of which 0.1 g saturated fatty acids.

Where do these values come from?

From the Swiss food composition database V7.1 published by the FSVO (July 2026). Every value carries an origin indicator: A (measured), E (estimated) or C (calculated).

Which preparation state do the values refer to?

To the official label “Cabbage vegetables (average), boiled (without addition of salt and fat)” in the database: the state (raw, cooked, drained…) is specified where relevant. Preparation substantially changes the composition per 100 g, especially the water content.

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