Red Cabbage Nutrition Calculator — Calories & Nutrition per Serving

Raw red cabbage (FDC 169977) delivers 57mg vitamin C per 100g (63% DV) — more than any other common cabbage variety. Green cabbage has 36.6mg, napa cabbage has 27mg, and bok choy has 45mg. One cup of shredded red cabbage (~89g) provides approximately 51mg vitamin C (57% DV) at just 28 calories ^[1].

The vitamin C density per calorie is impressive: 1.84mg per calorie — exceeding orange (1.13mg/kcal) and comparable to strawberry (1.84mg/kcal), though below bell pepper (~4.0mg/kcal). Red cabbage is one of the most calorie-efficient whole-food sources of vitamin C available. However, vitamin C is heat-sensitive: braising reduces it to approximately 30mg (~47% loss) and pickling to about 15mg (~74% loss) ^[1][2].

Additional macros: 1.43g protein, 0.16g fat, 7.37g carbohydrates with 2.1g fiber (8% DV) and 3.83g sugars at 31 calories per 100g. The calorie count places red cabbage between green cabbage (25 kcal) and Brussels sprouts (43 kcal) — a moderate position within the Brassica family ^[1].

Red cabbage contains approximately 322mg anthocyanins per 100g of fresh weight — water-soluble pigments from the flavonoid family that produce the characteristic purple-red color. Over 30 individual anthocyanin compounds have been identified in red cabbage, all based on cyanidin as the core structure, glycosylated with glucose and sophorose ^[3][4].

Green cabbage, napa cabbage, and bok choy contain essentially zero anthocyanins — making this the single largest nutritional difference between red and green cabbage. The anthocyanin concentration varies by cultivar and growing conditions (25-495mg per 100g across studies), with a commonly cited average of 322mg ^[3].

Anthocyanins are not captured in the standard USDA calorie or micronutrient panel — they contribute negligible calories. For nutrition logging, the 31-calorie figure is accurate regardless of anthocyanin content. The practical significance is that red cabbage carries a phytochemical payload that no amount of green cabbage can replicate, even though their macronutrient profiles are similar ^[4].

Red cabbage leads in vitamin C (57mg vs. green's 36.6mg vs. napa's 27mg) and anthocyanins (322mg vs. essentially 0 in both others). Green cabbage leads in vitamin K (76mcg vs. red's 38.2mcg vs. napa's 42.9mcg) and fiber (2.5g vs. red's 2.1g vs. napa's 1.2g). Napa cabbage leads in folate (79mcg vs. red's 18mcg vs. green's 43mcg) and has the fewest calories (16 kcal) ^[1].

Calcium: napa (77mg) > red (45mg) > green (40mg). Iron: red (0.8mg) > green (0.47mg) > napa (0.31mg). Potassium: red (243mg) > napa (238mg) > green (170mg). No single cabbage variety dominates all nutrient categories — each has distinct advantages ^[1].

For logging purposes: if vitamin C is your target, choose red. For vitamin K, choose green. For the lowest calorie density, choose napa. For anthocyanins, red cabbage is the only option among cabbages. Mixing varieties in coleslaw or stir-fries gives the broadest micronutrient coverage ^[2].

Red cabbage anthocyanins are natural pH indicators: they appear red in acidic conditions (pH < 3), purple at neutral pH (~7), and blue-green in alkaline conditions (pH > 8). Adding vinegar or lemon juice turns braised red cabbage bright red; adding baking soda turns it blue-green. This is pure chemistry, not a nutritional change ^[3].

The practical cooking implication: acidic preparations preserve the vibrant red-purple color and may also preserve more anthocyanins during cooking. Braising with apple cider vinegar (a traditional German preparation) both maintains color and creates an acidic environment that stabilizes the anthocyanin structure. Alkaline cooking water can turn the cabbage an unappetizing grey-blue ^[3][4].

For nutrition logging, the pH of the preparation doesn't significantly change the calorie or macronutrient content — a braised red cabbage dish has roughly the same calories whether made with vinegar or without. The anthocyanin retention may differ (acidic preservation retains more), but since anthocyanins aren't in the standard calorie panel, the logged values remain the same ^[4].

Red cabbage provides 0.209mg vitamin B6 per 100g (12% DV) — higher than green cabbage (0.124mg, 7% DV) and most leafy vegetables. One cup of shredded red cabbage (~89g) delivers approximately 0.19mg vitamin B6 (11% DV) at just 28 calories. B6 is relatively heat-stable compared to vitamin C, retaining approximately 75-80% through cooking ^[1].

Manganese at 0.243mg per 100g (11% DV) is another moderate standout — comparable to arugula (0.321mg) and higher than green cabbage (0.16mg). Combined with iron at 0.8mg (4% DV), selenium at 0.6mcg (1% DV), and zinc at 0.22mg (2% DV), the trace mineral profile is modest but consistent ^[1].

Vitamin K at 38.2mcg (32% DV) is lower than green cabbage (76mcg) but still provides roughly a third of the daily value per 100g. One cup of shredded raw red cabbage delivers approximately 34mcg vitamin K (28% DV). The combination of vitamin C (63% DV), vitamin K (32% DV), and vitamin B6 (12% DV) makes red cabbage a triple-vitamin contributor per serving ^[1].