Napa Cabbage
A mild, crinkly-leaved cruciferous vegetable best known as the base of kimchi, delivering nearly a quarter of a day’s vitamin C at almost no calorie cost.
Gut Health
Immunity
Heart Health
Napa cabbage, also called Chinese cabbage, is a mild, crinkly-leaved cousin of green cabbage best known as the base of kimchi. It delivers nearly a quarter of a day’s vitamin C and meaningful folate in a single cup, for just 12 calories. Use it raw in slaws, or stir-fry it briefly to preserve its crunch.
Napa Cabbage
Per
1 cup, shredded, raw (76g)
Calories
12
Vitamin K
27%
Vitamin A
1%
Vitamin C
23%
Vitamin B12
0%
Vitamin D
0%
Iron
1%
Magnesium
2%
Potassium
4%
Calcium
5%
Fiber
0.9g
Nutrition Highlights
Vitamin C, folate, vitamin K, fiber
Fuhrman ANDI chart, raw, 1.5 cups — our serving is 1 cup
Nutrition Density Score (ANDI Score)
704
Standard, well-documented food — figures reflect typical USDA-reported values
Prep Tip
Ferment shredded leaves with chili and garlic for 3–5 days to make kimchi, adding live probiotic cultures to the same nutrient base.
Absorption Boost
Healthy fats — helps absorb the fat-soluble vitamin K
Fermentation (as in kimchi) — adds probiotic bacteria without reducing the vegetable’s native vitamin C
Use Caution If
You take warfarin or other blood thinners — moderate vitamin K content; keep intake consistent
You have hypothyroidism — like other crucifers, raw napa cabbage contains goitrogens; cooking deactivates most of this
Storage
Refrigerate whole heads loosely wrapped in plastic; they keep for 1–2 weeks, longer once cut if stored in an airtight container.
Biomarkers to Track
Subjective
(Daily)
Digestive comfort
Energy levels
Objective
(Quarterly)
Vitamin K and INR status
C-reactive protein (inflammation)