Vegetables

Red cabbage, stewed (without addition of fat and salt)

Cooked vegetables (incl. cans) 25 kcal / 100 g FSVO V7.1

100 g of Red cabbage, stewed (without addition of fat and salt) provides 25 kcal (104 kJ). Its composition stands out for its content of vitamin C (25 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

Protein1 g 2%

Fat0.2 g 0%

Carbohydrates3.7 g 1%

Dietary fibre2.3 g 8%

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

Detailed composition

for 100 g

Nutrient	Value	% NRV*
Macronutrients
Energy	25 kcal (104 kJ)C	1%
Protein	1 gC	2%
Fat	0.2 gC	0%
of which saturated fat	0 gC	0%
of which polyunsaturated	0.1 gC	n/a
of which omega-3	0 gC	n/a
Carbohydrates	3.7 gC	1%
of which sugars	3.4 gC	4%
Dietary fibre	2.3 gC	8%
Water	92.9 gC	n/a
Alcohol	0 gC	n/a
Minerals
Calcium	31 mgC	4%
Iron	0.3 mgC	2%
Magnesium	8 mgC	2%
Phosphorus	25 mgC	4%
Potassium	200 mgC	10%
Sodium	5 mgC	0%
Zinc	0.2 mgC	2%
Vitamins
Vitamin D	0 µgC	0%
Vitamin B12	0 µgC	0%
Vitamin C	25 mgC	25%
Folate	13 µgC	6%

* 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.

Protein2%

Fat0%

Carbohydrates1%

Dietary fibre8%

Vitamin C25%

Potassium10%

Folate6%

Calcium4%

Phosphorus4%

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), boiled (without addition of salt and fat)	− 0.3 g	− 0.1 g	+ 3 kcal
vs Pumpkin, steamed (without addition of salt)	− 0.1 g	+ 0.1 g	− 4 kcal
vs Bell pepper, green, stewed (without addition of fat and salt)	− 0.1 g	− 0.2 g	− 2 kcal
vs Tomato, stewed (without addition of fat and salt)	− 0.1 g	− 0.1 g	− 1 kcal
vs Pearl onion, pickled	+ 0.1 g	± 0 g	− 3 kcal

Similar foods

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

Red cabbage, raw29 kcal

Sauerkraut, pickled19 kcal

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

Pumpkin, steamed (without addition of salt)29 kcal

Bell pepper, green, stewed (without addition of fat and salt)27 kcal

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

Tomato, stewed (without addition of fat and salt)26 kcal

Frequently asked questions

How many calories in 100 g of Red cabbage, stewed (without addition of fat and salt)?

100 g of Red cabbage, stewed (without addition of fat and salt) provides 25 kcal, i.e. 104 kJ (FSVO data V7.1).

How much protein in 100 g of Red cabbage, stewed (without addition of fat and salt)?

100 g provides 1 g of protein, i.e. 2% of the adult reference value (50 g).

What is the fat content of 100 g of Red cabbage, stewed (without addition of fat and salt)?

100 g contains 0.2 g of fat, of which 0 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 “Red cabbage, stewed (without addition of fat and salt)” 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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