Vegetables

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

Cooked vegetables (incl. cans) 37 kcal / 100 g FSVO V7.1

100 g of White cabbage, stewed (without addition of fat and salt) provides 37 kcal (153 kJ). Its composition stands out for its content of vitamin C (32 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

Protein1.4 g 3%

Fat0.6 g 1%

Carbohydrates4.6 g 2%

Dietary fibre3.5 g 12%

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

Detailed composition

for 100 g

Nutrient	Value	% NRV*
Macronutrients
Energy	37 kcal (153 kJ)C	2%
Protein	1.4 gC	3%
Fat	0.6 gC	1%
of which saturated fat	0.3 gC	2%
of which polyunsaturated	0.1 gC	n/a
of which omega-3	0 gC	n/a
Carbohydrates	4.6 gC	2%
of which sugars	4.2 gC	5%
Dietary fibre	3.5 gC	12%
Water	89.9 gC	n/a
Alcohol	0 gC	n/a
Minerals
Calcium	55 mgC	7%
Iron	0.2 mgC	1%
Magnesium	9 mgC	2%
Phosphorus	30 mgC	4%
Potassium	190 mgC	10%
Sodium	5 mgC	0%
Zinc	0.1 mgC	1%
Vitamins
Vitamin D	0 µgC	0%
Vitamin B12	0 µgC	0%
Vitamin C	32 mgC	32%
Folate	29 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.

Protein3%

Fat1%

Carbohydrates2%

Dietary fibre12%

Vitamin C32%

Folate15%

Potassium10%

Calcium7%

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 Pumpkin, steamed (without addition of salt)	+ 0.3 g	+ 0.5 g	+ 8 kcal
vs Leek, stewed (without addition of fat and salt)	− 0.7 g	+ 0.4 g	+ 3 kcal
vs Cabbage vegetables (average), boiled (without addition of salt and fat)	− 0.7 g	+ 0.1 g	+ 6 kcal
vs Jerusalem artichoke, cooked (without addition of salt)	− 0.9 g	+ 0.2 g	− 15 kcal
vs Black salsify, steamed (without addition of salt)	− 0.1 g	+ 0.3 g	− 19 kcal

Similar foods

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

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

White cabbage, raw36 kcal

Pumpkin, steamed (without addition of salt)29 kcal

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

Cabbage vegetables (average), boiled (without addition of salt and fat)31 kcal

Savoy cabbage, steamed (without addition of salt)26 kcal

Red cabbage, stewed (without addition of fat and salt)25 kcal

Root and tuber vegetables (average), stewed (without addition of fat and salt)36 kcal

Frequently asked questions

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

100 g of White cabbage, stewed (without addition of fat and salt) provides 37 kcal, i.e. 153 kJ (FSVO data V7.1).

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

100 g provides 1.4 g of protein, i.e. 3% of the adult reference value (50 g).

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

100 g contains 0.6 g of fat, of which 0.3 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 “White 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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