Cabbage

Overview

Cabbage is a cruciferous vegetable providing glucosinolates, vitamin C, folate, and fibre at very low energy density [1]. Fermented cabbage (sauerkraut) delivers Lactobacillus-rich fermented vegetable matrices supporting gut microbiome diversity as part of fermented-food patterns [2].

Within the BRAIN Diet framework, cabbage is useful fresh or fermented: fresh for crucifer phytonutrients and vitamin C; fermented for probiotic-adjacent dietary patterns where food-derived bioactives modulate gut microbiota [2].

Key Nutritional Highlights

• Crucifer glucosinolate/isothiocyanate pathways linked to Nrf2 biology [1].
• Very low energy density (~25 kcal per 100 g) with vitamin C and fibre.
• Fermented forms (sauerkraut) support fermented-vegetable diversity for gut microbiota modulation [2].
• Raw, lightly cooked, or fermented preparations preserve different bioactive fractions.

Food Context

Synergies

• Part of diverse vegetable intake

Preparation

• Can be consumed fresh or fermented
• Fermentation (sauerkraut) provides probiotics
• Supports gut health

Recipes

no recipes found

Nutrient Tables (per 100 g)

Core nutrients

Nutrient	Amount per 100 g	% RDA per 100 g
Energy	25 kcal	—
Protein	1.3 g	—
Total fat	0.1 g	—
Saturated fat	0 g	—
Carbohydrates	5.8 g	—
Sugars	3.2 g	—
Fibre	2.5 g	—

Key vitamins and minerals

Nutrient	Amount per 100 g	% RDA per 100 g
Folate	43 µg	10.8%
Vitamin C	36.6 mg	40.7%

Reference intakes: US Dietary Reference Intakes for adults (19–50 years; using the higher of male/female values where they differ).

Data provenance (core / micronutrient panel): USDA FoodData Central, Cabbage, raw, FDC ID 169975, SR Legacy bulk (April 2018), per 100 g edible portion, last checked 2026-08-15

Substances

Substances admitted through a supported nutrition-table row. Not every table row appears here. Cards are not BRS mappings.

2 substances in this food

Vitamin B9 (Folate; 5-MTHF)

One-carbon metabolism; methylation; homocysteine recycling

Vitamin C (Ascorbate)

Antioxidant; supports iron absorption; neuronal SVCT2 transport

References

[1] Crucifer glucosinolate/isothiocyanate pathways linked to Nrf2 biology. Houghton & Fassett 2016. Sulforaphane and Other Nutrigenomic Nrf2 Activators: Can the Clinician’s Expectation Be Matched by the Reality?

[2] Fermented forms (sauerkraut) support fermented-vegetable diversity for gut microbiota modulation. Yeo et al. 2023. Influence of food-derived bioactives on gut microbiota compositions and their metabolites by focusing on neurotransmitters