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Savoy cabbage

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Savoy cabbage
Cabbage, savoy, raw
Nutritional value per 100 g (3.5 oz)
Energy113 kJ (27 kcal)
6.1 g
Sugars2.27 g
Dietary fiber3.1 g
0.1 g
2 g
Vitamins and minerals
VitaminsQuantity
%DV†
Vitamin A equiv.
6%
50 μg
6%
600 μg
77 μg
Thiamine (B1)
6%
0.07 mg
Riboflavin (B2)
2%
0.03 mg
Niacin (B3)
2%
0.3 mg
Pantothenic acid (B5)
4%
0.187 mg
Vitamin B6
11%
0.19 mg
Folate (B9)
20%
80 μg
Choline
2%
12.3 mg
Vitamin C
34%
31 mg
Vitamin E
1%
0.17 mg
Vitamin K
57%
68.8 μg
MineralsQuantity
%DV†
Calcium
3%
35 mg
Iron
2%
0.4 mg
Magnesium
7%
28 mg
Manganese
8%
0.18 mg
Phosphorus
3%
42 mg
Potassium
8%
230 mg
Zinc
2%
0.27 mg
Link to USDA Database entry
†Percentages estimated using US recommendations for adults,[1] except for potassium, which is estimated based on expert recommendation from the National Academies.[2]

Savoy cabbage (Brassica oleracea var. sabauda L. or Brassica oleracea Savoy Cabbage Group) is a variety of the plant species Brassica oleracea. Savoy cabbage is a winter vegetable and one of several cabbage varieties.

Savoy cabbage can be used in a variety of recipes. It pairs well with red wine, apples, spices, horseradish and meat. It can be used for roulades, in stews and soups, as well as roasted plain and drizzled with olive oil.

Cabbage that is heavy for its size with leaves that are unblemished and have a bright, fresh look are signs of desirable quality. Peak season for most cabbages runs from November through April in the Northern Hemisphere.

Fresh whole cabbage will keep in the refrigerator for one to six weeks depending on type and variety. Hard green, white or red cabbages will keep the longest while the looser Savoy and Chinese varieties need to be consumed more quickly. It is necessary to keep the outer leaves intact without washing when storing since moisture hastens decay.

Cabbage provides fiber, vitamins A, C, K and B6, folate, potassium, manganese, thiamin, calcium, iron and magnesium.

See also

  • Brassica oleracea var. sabauda L., Tropicos.org, Missouri Botanical Garden

Media related to Brassica oleracea var. sabauda at Wikimedia Commons

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  1. ^ United States Food and Drug Administration (2024). "Daily Value on the Nutrition and Supplement Facts Labels". FDA. Archived from the original on 2024-03-27. Retrieved 2024-03-28.
  2. ^ National Academies of Sciences, Engineering, and Medicine; Health and Medicine Division; Food and Nutrition Board; Committee to Review the Dietary Reference Intakes for Sodium and Potassium (2019). Oria, Maria; Harrison, Meghan; Stallings, Virginia A. (eds.). Dietary Reference Intakes for Sodium and Potassium. The National Academies Collection: Reports funded by National Institutes of Health. Washington, DC: National Academies Press (US). ISBN 978-0-309-48834-1. PMID 30844154. Archived from the original on 2024-05-09. Retrieved 2024-06-21.
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