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Cabbage

Availability

Different varieties of cabbage are available all year round.

 

Storage and Handling

Store in the refrigerator. Handle all fresh produce with care and wash before eating.

 

History

Cabbages are one of the oldest known vegetables. Throughout their long history they have often been thought of as food for the poor. Red cabbage originated in Europe. The first mention of red cabbage dates back to 1570 in England.

 

Facts and Varieties

  • There are many varieties of cabbages grown in New Zealand which vary from red, green or white, with smooth or crinkled leaves and round or oval in shape
  • Taste variations are subtle
  • Traditionally red cabbages are cooked longer than green cabbages
  • As with most vegetables, specific variety names of the brassica group can be confusing as seed companies market similar products with different names
  • Green cabbage:  these are the most widely grown and available all year round with a range of varieties which ensure a continuous supply
  • Drumhead is a popular variety with smooth compact leaves
  • Savoy has crinkly leaves with very good flavour

 

Growing Facts

  • Cabbages can be planted all year round
  • Need rich, well-drained soil and full sun

Nutrition Information

1 cup chopped green/white cabbage = 90 g

  Average Quantity
per serving
% Daily Intake per serve Average Quantity
per 100 g
Energy (kJ/Cal) 97/23 1% 108/26
Protein (g) 1.0 2% 1.3
Fat, total (g) 0.2 0% 0.2
- saturated (g) 0.04 0% 0.04
Available carbohydrate (g) 3.5 1% 3.9
- sugars (g) 3.5 4% 3.9
Dietary Fibre (g) 1.6 5% 1.8
Sodium (mg) 7 0% 7
Vitamin C (mg) 12 30% RDI* 13
Vitamin K (µg) 9 11% ESADDI** 10
Potassium (mg) 225   250

Percentage Daily Intakes are based on an average adult diet of 8700 kJ

Your daily Intakes may be higher or lower depending on your energy needs.

*Recommended Dietary Intake (Average Adult)

**Estimated Safe and Adequate Daily Dietary Intake

Source: FOODfiles 2016