Vegetable
Outer Leaf
Cabbage leaves bring the plant’s aromatic or bitter green character. Tender inner leaves suit raw salads; tougher outer leaves prefer wilting or braising. Wash well, spin dry, and dress or cook soon. Pair bitterness with fat, salt, and acid. Stems can often cook a minute longer than blades.
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Characteristics
Preparations
Traits
Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 0.28 g
- Saturated Fat 0.05 g
- Trans Fat 0 g
- Monounsaturated Fat 0.05 g
- Polyunsaturated Fat 0.14 g
- Cholesterol 0 mg
- Sodium 19.7 mg
- Salt 0.05 g
- Total Carbohydrate 6.35 g
- Dietary Fibre 3.1 g
- Total Sugars 3.06 g
- Complex / starch 2.08 g
- Protein 1.98 g
- Water 92.4 g
- Energy 32.5 kcal
- Water 92.4 g
- Carbohydrates 6.35 g
- Protein 1.98 g
- Fat 0.28 g
- Saturated Fat 0.05 g
- Monounsaturated Fat 0.05 g
- Polyunsaturated Fat 0.14 g
- Omega-3 0.01 g
- Vitamins 686 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.05 mg
- Vitamin B2 — Riboflavin 0.07 mg
- Vitamin B3 — Niacin 0.51 mg
- Vitamin B5 — Pantothenic Acid 0.25 mg
- Vitamin B6 0.13 mg
- Vitamin B7 — Biotin 1.2 µg
- Vitamin B9 — Folate 177 µg
- Vitamin C 30 mg
- Vitamin E 1.74 mg
- Vitamin K 460 µg
- Minerals 397 mg
- Major Minerals 396 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.05 g
Vitamins
vitamin-c: 30 · vitamin-a: 15 · vitamin-b1-thiamine: 0.05 · vitamin-b2-riboflavin: 0.07 · vitamin-b3-niacin: 0.51 · vitamin-b5-pantothenic-acid: 0.25 · vitamin-b6: 0.13 · vitamin-b7-biotin: 1.2 · vitamin-b9-folate: 176.9 · vitamin-e: 1.74 · vitamin-k: 460 ·
Minerals
Leaf tissue is fibre- and water-forward with low energy density.
History
Market gardeners sold plants already trimmed into cook-ready parts.
Supermarket pre-trimming expanded convenience vegetable sales.
Chefs re-emphasised using stalks, leaves, and cores to reduce waste.