Chinese Cabbage · Brassica rapa
Cabbage, japanese style, fresh, pickled
Nutrition facts per 100 g · edible portion
VegetablesDietary labels are inferred automatically from Cabbage, japanese style, fresh, pickled's food group, name and nutrient profile — a helpful guide, not a guarantee. Recipes and brands vary, so always read the label on packaged foods.
Very good nutrient density 44/100
How many beneficial nutrients Cabbage, japanese style, fresh, pickled delivers for its calories — scored across 24 vitamins, minerals, protein and fiber, minus saturated fat and sodium. See the most nutrient-dense foods.
Caloric ratio
Where the calories in Cabbage, japanese style, fresh, pickled come from — the split across carbs, fat & protein.
76% from carbs
-
Carbs 76%5.7 g per serving
-
Fat 3%0.1 g per serving
-
Protein 21%1.6 g per serving
What Cabbage, japanese style, fresh, pickled is a good source of
Stand-out nutrients per 100 g, by share of your Daily Value. Bold figures are an excellent source (20%+ DV).
Full nutrition breakdown
- Beneficial
- Moderate
- Limit
- Neutral
Bars are shaded by how a high amount affects your diet — green for nutrients to seek out (fiber, protein, vitamins), red for those best kept low (saturated fat, sodium, cholesterol), neutral where it depends. Each bar shows the % of your Daily Value per serving.
| Carbohydrates | Amount | % DV |
|---|---|---|
| Total Carbohydrate | 5.7 g | |
| Dietary Fiber | 3.1 g | |
| Total Sugars | 1.3 g | — |
| Fats & Fatty Acids | Amount | % DV |
|---|---|---|
| Total Fat | 0.1 g | |
| Saturated Fat | 0.0 g | |
| Monounsaturated Fat | 0.0 g | — |
| Polyunsaturated Fat | 0.0 g | — |
| Omega-3 Fatty Acids | 25.0 mg | — |
| Omega-6 Fatty Acids | 19.0 mg | — |
| Butyric Acid | 0.0 mg | — |
| Caproic Acid | 0.0 mg | — |
| Caprylic Acid | 0.0 mg | — |
| Capric Acid | 0.0 mg | — |
| Lauric Acid | 1.0 mg | — |
| Myristic Acid | 1.0 mg | — |
| Palmitic Acid | 11.0 mg | — |
| Stearic Acid | 1.0 mg | — |
| Palmitoleic Acid | 0.0 mg | — |
| Oleic Acid | 7.0 mg | — |
| Gadoleic Acid | 0.0 mg | — |
| Erucic Acid | 0.0 mg | — |
| Linoleic Acid | 19.0 mg | — |
| Arachidonic Acid | 0.0 mg | — |
| Eicosapentaenoic Acid (EPA) | 0.0 mg | — |
| Docosahexaenoic Acid (DHA) | 0.0 mg | — |
| Protein & Amino Acids | Amount | % DV |
|---|---|---|
| Protein | 1.6 g |
| Vitamins | Amount | % DV |
|---|---|---|
| Vitamin A (RAE) | 9.0 mcg | |
| Vitamin C | 0.7 mg | |
| Vitamin D | 0.0 mcg | |
| Vitamin E | 0.1 mg | |
| Vitamin K | 125.9 mcg | |
| Thiamin (B1) | 0.0 mg | |
| Riboflavin (B2) | 0.0 mg | |
| Niacin (B3) | 0.2 mg | |
| Vitamin B6 | 0.1 mg | |
| Folate (B9) | 42.0 mcg | |
| Vitamin B12 | 0.0 mcg | |
| Pantothenic Acid (B5) | 0.2 mg | |
| Choline | 23.5 mg | |
| Betaine | 0.3 mg | — |
| Minerals | Amount | % DV |
|---|---|---|
| Calcium | 48.0 mg | |
| Iron | 0.5 mg | |
| Magnesium | 12.0 mg | |
| Phosphorus | 43.0 mg | |
| Potassium | 853.0 mg | |
| Sodium | 277.0 mg | |
| Zinc | 0.2 mg | |
| Copper | 0.0 mg | |
| Manganese | 0.2 mg | |
| Selenium | 1.0 mcg |
| Sterols | Amount | % DV |
|---|---|---|
| Cholesterol | 0.0 mg | |
| Phytosterols | ~ | — |
| Other | Amount | % DV |
|---|---|---|
| Alcohol | 0.0 g | — |
| Caffeine | 0.0 mg | — |
| Theobromine | 0.0 mg | — |
| Ash | 1.2 g | — |
About Cabbage, japanese style, fresh, pickled
Chinese cabbage, best known as napa cabbage (Brassica rapa subspecies pekinensis), is an elongated, pale-green head with crinkled, tightly packed leaves and crisp white ribs. Sometimes labeled napa or wong bok, it is milder and sweeter than round green cabbage, with a tender, juicy crunch and a delicate flavor that readily soaks up sauces and seasonings. A cornerstone of East Asian cooking, it is the classic cabbage for Korean kimchi and turns up in stir-fries, dumpling and wonton fillings, hot pot, and brothy soups, as well as fresh, crunchy slaws and quick pickles.
It should not be confused with bok choy, a different, thicker-stemmed Chinese cabbage. Napa cabbage is low in calories and provides vitamin C, vitamin K, folate, and fiber, along with the beneficial plant compounds found across the cabbage family. It cooks quickly and wilts down to silky tenderness, yet stays crisp and refreshing when eaten raw. Choose firm, heavy heads with crisp, fresh leaves and no browning, and store napa cabbage wrapped in the refrigerator, where it keeps well for a week or more.
Source: USDA FoodData Central & FooDB. Values are per 100 g, edible portion.
Frequently asked questions
How many calories are in Cabbage, japanese style, fresh, pickled?
There are 30 calories in 100 g of Cabbage, japanese style, fresh, pickled, or about 45 calories in 1 cup (150 g).
How much protein is in Cabbage, japanese style, fresh, pickled?
Cabbage, japanese style, fresh, pickled contains 1.6 g of protein per 100 g.
How many carbs are in Cabbage, japanese style, fresh, pickled?
Cabbage, japanese style, fresh, pickled has 5.7 g of carbohydrates per 100 g.
How much fat is in Cabbage, japanese style, fresh, pickled?
Cabbage, japanese style, fresh, pickled provides 0.1 g of total fat per 100 g.
What is Cabbage, japanese style, fresh, pickled a good source of?
Cabbage, japanese style, fresh, pickled is an excellent source of Vitamin K (105% DV) and a good source of Potassium, Dietary Fiber, Folate (B9) and Manganese (per 100 g). Daily Values are based on a 2,000-calorie diet.
Related vegetables
Compare Cabbage, japanese style, fresh, pickled with…
- Cabbage, japanese style, fresh, pickled vs Spinach, raw
- Cabbage, japanese style, fresh, pickled vs Avocados, raw, all commercial varieties
- Cabbage, japanese style, fresh, pickled vs Cabbage, raw
- Cabbage, japanese style, fresh, pickled vs Oil, olive, salad or cooking
- Cabbage, japanese style, fresh, pickled vs Beets, pickled, canned, solids and liquids
- Cabbage, japanese style, fresh, pickled vs Carrots, raw