Cabbage
An inexpensive cruciferous vegetable that's also the base ingredient for fermented foods like sauerkraut and kimchi.
Gut Health
Detox
Heart Health
Cabbage is rich in vitamin C, K, fiber, and antioxidants. It promotes gut health and is anti-inflammatory. Use cabbage in salads, slaws, or fermented as sauerkraut or kimchi.
Cabbage
Per
1 cup, chopped, raw (89g)
Calories
22
Vitamin K
56%
Vitamin A
0%
Vitamin C
36%
Vitamin B12
0%
Vitamin D
0%
Iron
2%
Magnesium
3%
Potassium
3%
Calcium
3%
Fiber
2.2g
Nutrition Highlights
Vitamin C, vitamin K, glucosinolates, fiber
Fuhrman ANDI chart, raw, 1.5 cups
Nutrition Density Score (ANDI Score)
420
Standard, well-documented food — figures reflect typical USDA-reported values
Prep Tip
Eat raw or lightly cooked for the most vitamin C; or ferment it into sauerkraut to add probiotics to the same vegetable.
Absorption Boost
Healthy fats — aids absorption of the fat-soluble vitamin K
Vinegar or lemon — common pairings that also add vitamin C
Use Caution If
You take warfarin or other blood thinners — keep intake consistent given the vitamin K content
You have IBS or are FODMAP-sensitive — raw cabbage is a common trigger for bloating
Storage
Refrigerate whole heads wrapped loosely; they keep for several weeks, longer than most leafy vegetables.
Biomarkers to Track
Subjective
(Daily)
Digestive comfort
Skin clarity
Objective
(Quarterly)
Vitamin K and INR status
Liver enzyme panel