Cabbage, dried
Última actualización 3 Nov 2026
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Dried cabbage is cabbage with much of its water removed. The nutrient values shown here are calculated from raw cabbage. It mainly provides carbohydrate and protein, along with minerals including calcium and potassium. Per 100g, it contains 38g of carbohydrate, of which 37g is sugars, 15g of protein and 470mg of calcium.
Calcium helps maintain bones and teeth and supports normal muscle function. Protein is needed for the growth and repair of body tissues. Drying concentrates nutrients, including sugars, into a smaller weight of food, so these values should not be compared directly with the same weight of fresh cabbage. This is relevant when considering sugar or energy intake. Full nutrient figures are provided in the tables below.
Nutrition per 100g
Nutrient | Per 100g |
|---|---|
Energía | 237 kcal |
Energía | 1003 kJ |
Grasa | 3.6g |
of which saturates | 0.9g |
Carbohydrate | 38g |
of which sugars | 37g |
15g | |
Sal | 0.11g |
Alcohol | 0g |
Agua | 11g |
Colesterol | 0mg |
Vitamins and minerals per 100g
Nutrient | Per 100g |
|---|---|
0µg | |
1.8mg | |
Trace | |
Trace | |
Trace | |
4.5mg | |
Trace | |
0µg | |
Trace | |
470mg | |
6.3mg | |
72mg | |
370mg | |
2440mg | |
Sodio | 45mg |
2.7mg | |
0.18mg | |
9µg | |
18µg |
Other types of cabbage
Alimentos | Calories per 100g | Protein per 100g | Fat per 100g | Fibre per 100g |
|---|---|---|---|---|
17 kcal | 1.1g | 0.2g | 2.2g | |
26 kcal | 1.8g | 0.2g | 3.5g | |
12 kcal | 1g | 0.2g | – | |
17 kcal | 1.5g | 0.2g | 2.2g | |
27 kcal | 2.4g | 0.2g | 4.1g | |
15 kcal | 0.8g | 0.3g | 2.3g | |
57 kcal | 0.9g | 2.6g | 0.1g | |
21 kcal | 1.1g | 0.3g | 2.9g | |
16 kcal | 0.8g | 0.1g | 2.1g | |
24 kcal | 1.2g | 0.1g | 3g | |
22 kcal | 1.3g | 0.5g | – |
About these figures
Values are per 100g of the food as described (Calculated from raw cabbage). "Trace" means only a very small amount was found. Nutrients that were not measured are not shown. Salt is calculated from sodium.
These figures come from an older part of the dataset that is no longer updated. Original source: Miscellaneous Foods Supplement, 1994.