Carbohydrate Information for Cabbage

Cabbage has been called one of the world's most important vegetables. It is one of the most inexpensive vegetables, grows in poor soil, keeps for a relatively long time, and delivers a bounty of nutrients, including cancer-preventing chemicals. It is also very low in carbs.

Carbohydrate and Fiber Counts for Cabbage

• ½ cup chopped cabbage: 1.5 gram effective (net) carbohydrate plus 1 gram fiber and 11 calories
• ½ cup shredded cabbage: 1 gram effective (net) carbohydrate plus 1 gram fiber and 9 calories
• 1 small head of cabbage (4½" diameter; about 25 oz): 23 grams effective (net) carbohydrate plus 18 grams fiber and 178 calories

Glycemic Index for Cabbage

As with most non-starchy vegetables, there is no scientific study of the glycemic index of cabbage.

More Information about the Glycemic Index

Estimated Glycemic Load of Cabbage

• ½ cup chopped cabbage: 1
• ½ cup shredded cabbage: 0
• 1 small head of cabbage (4½" diameter; about 25 oz): 14

More Information About the Glycemic Load

Health Benefits of Cabbage

Cabbage is a good source of fiber. It is an excellent source of vitamin C and vitamin K, a good source of folate, and a good source of manganese.

In addition, cabbage is one of the cruciferous vegetables, which have been shown to have anti-cancer properties. As few as 3 to 5 servings per week of these vegetables (including cabbage, cauliflower, broccoli, Brussels sprouts, kale, and collard greens) can help protect from several types of cancer including prostate, lung, breast, and colon cancers. There is some evidence that this may be accomplished in part by activating certain enzymes in the liver which bind to carcinogens.

Low-Carb Recipes with Cabbage

• Low-Carb Cole Slaw
  
  
• Unstuffed Cabbage
  
  
• Moo Shu Chicken
  
  
• Old World Cabbage and Pepper Sauté

More Information About Cabbage at Calorie Count.

More Carb Profiles:

• Fruits
  
  
• Vegetables
  
  
• Nuts and Seeds
  
  
• Grains and Legumes
  
  
• Milk, Cream, Soy Milk, etc.

_Sources:

_{Leroux, MarcusFoster-Powell, Kaye, Holt, Susanna and Brand-Miller, Janette. "International table of glycemic index and glycemic load values: 2002." American Journal of Clinical Nutrition. Vol. 76, No. 1, 5-56, (2002).}

_{Steinkellner H, Rabot S, Freywald C, et al. Effects of cruciferous vegetables and their constituents on drug metabolizing enzymes involved in the bioactivation of DNA-reactive dietary carcinogens. Mutation research Sep 1;480-481:285-97 (2001).}

_{Stoewsand GS. Bioactive organosulfur phytochemicals in Brassica oleracea vegetables-- a review. Food Chemical Toxicology. (6):537-43 (1995).}

_{United States Department of Agriculture. "Oxygen Radical Absorbance Capacity (ORAC) of Selected Foods - 2007. November 2007.}

_{USDA National Nutrient Database for Standard Reference, Release 20.}

_{Voorrips LE, Goldbohm RA, et al. Vegetable and fruit consumption and risks of colon and rectal cancer in a prospective cohort study: The Netherlands Cohort Study on Diet and Cancer. American Journal of Epidemiology. (11):1081-92 (2000).}