Overview
Fresh green cabbage eaten raw or quick-cooked in Japan; low calories with vitamin C and K
- Standard portion: 100 g
- Approx. 23 kcal per serving
Food noteShow details
- Vegetable nutrients vary by variety
- Season
- And storage
- Japanese “boiled” assumes drain
- Cool
- Hand-squeeze for leafy veg.
Serving guidanceShow details
Best with
- Miso soup (warm broth lifts crunch)
- Tofu (adds lean protein)
- Grilled fish (light umami)
- Brown rice (neutral base)
- Yuzu dressing (bright acidity)
Use caution with
- Heavy cream sauces (masks freshness)
- Deep-fried pork (excess oil)
- Milk tea with meals (may hinder iron)
Pros & consShow details
Pros
- Low calorie
- Vitamin C/K rich
- Versatile raw or cooked
Cons
- May lose vitamin C with long boiling
- Low protein
- Some people sensitive to raw brassicas
Calorie comparisonShow details
| Serving | Calories | Protein (P) | Carbs (C) | Fat (F) |
|---|---|---|---|---|
1 serve100 g | 23 kcal | 0.8 g | 3.9 g | 0.1 g |
Per 50 g50 g | 11.5 kcal | 0.4 g | 1.95 g | 0.05 g |
Per 100 g100 g | 23 kcal | 0.8 g | 3.9 g | 0.1 g |
Per 150 g150 g | 35 kcal | 1.2 g | 5.85 g | 0.15 g |
Per 200 g200 g | 46 kcal | 1.6 g | 7.8 g | 0.2 g |
Per 250 g250 g | 58 kcal | 2 g | 9.75 g | 0.25 g |
