Cooked Cabbage Nutrition Facts for a Plain Side Portion

Cabbage can be a straightforward vegetable side, but a useful nutrition reference must specify its preparation. This card describes cabbage that has been boiled, drained, and prepared without salt. The serving is a half cup of shredded cooked cabbage weighing 75 grams. It does not describe raw slaw, a creamy dressing, a stir-fry with oil, or a complete meal. That portion provides approximately 17 calories, 4.1 grams of carbohydrate, and 1.4 grams of dietary fiber in USDA FoodData Central. Every figure comes from the same cooked-cabbage entry and serving basis. Calories are rounded to a whole number, while carbohydrate and fiber are rounded to one decimal place. The values are estimates for the defined food, with natural and preparation-related variation expected. A cooked portion is different from an equal-looking amount of raw cabbage. Heat softens the leaves, and the amount of moisture retained after draining affects their weight and volume. The cut size and how firmly the cabbage is packed into a cup matter too. Weighing the cooked edible portion provides a clearer comparison when you want to match the card closely. The shredded serving describes the vegetable itself, with cooking liquid and discarded material excluded. Do not use the weight of an entire cabbage head or the amount of raw cabbage placed in a pot as though it were the finished serving. If calculating a recipe from raw ingredients, use a consistent recipe method and record its final yield rather than mixing raw and cooked measurement bases. The fiber shown on the visual is included in total carbohydrate. It is not an extra amount to add to the carbohydrate figure. Selected facts also do not represent the full nutrient profile. A plain vegetable's numbers are useful context, but they do not establish the composition or adequacy of the rest of a meal. Cabbage may accompany a protein food and another side, or it may be mixed into a larger dish. These are flexible serving suggestions, not recipes with stated totals. Butter, oil, sauce, cheese, and other ingredients contribute their own nutrients. Count them separately if you want to describe the finished plate. A cooked cabbage casserole or dressed cabbage mixture should not receive the plain vegetable's value alone. For packaged or prepared products, read the product label and preparation instructions. Seasoned cabbage, fermented products, and ready-made slaw can have very different compositions. A generic boiled-and-drained reference is only useful when it matches the food being served. Familiarity with the main vegetable does not make all preparations equivalent. The takeaway is to define the cooked edible portion and keep additions visible in the calculation. A small calorie number is a description, not a goal to minimize every meal or a guarantee of weight loss. Use the facts alongside appetite, preferences, and the complete meal when planning what to eat. Source: USDA FoodData Central, cabbage, cooked, boiled, drained, without salt, FDC 169976. https://fdc.nal.usda.gov/food-details/169976/nutrients #CabbageNutrition #VegetableFacts #MealPlanning #NutritionFacts