Stir fried cabbage

Vegetable

Item Rating: 81/100

1 serving (150 grams) contains 80 calories, 2.0 grams of protein, 5.0 grams of fat, and 10.0 grams of carbohydrates.

Nutrition Information

1 cup (100g)

Calories		53.3
% Daily Value*
Total Fat		3.3 g	4%
	Saturated Fat	0.7 g	3%
	Polyunsaturated Fat	0 g
Cholesterol		0 mg	0%
Sodium		133.3 mg	5%
Total Carbohydrates		6.7 g	2%
	Dietary Fiber	2 g	7%
	Sugars	2.7 g
protein		1.3 g	2%
Vitamin D		0 mcg	0%
Calcium		26.7 mg	2%
Iron		0.3 mg	1%
Potassium		100 mg	2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Food Attributes

Source of Calories

Fat: 29 cal (48.1%)

Protein: 5 cal (8.4%)

Carbs: 26 cal (43.4%)

About Stir fried cabbage

Stir-fried cabbage is a simple yet flavorful dish that originates from Asian cuisines such as Chinese, Japanese, and Korean. It typically involves cooking shredded or chopped green or Napa cabbage in a hot skillet or wok with minimal oil, garlic, ginger, and soy sauce for seasoning. Cabbage is a low-calorie vegetable rich in dietary fiber, vitamin C, and potassium. One cup of raw cabbage (89g) provides about 22 calories, 2g of dietary fiber, and 54% of the recommended daily intake of vitamin C. This dish allows for versatile seasoning adjustments based on the cuisine, contributing to its widespread popularity across various dietary traditions.

Health Benefits

• Rich in vitamin C, which supports immune function and acts as an antioxidant.
• Contains dietary fiber, promoting healthy digestion and aiding in maintaining blood sugar levels.
• Natural source of potassium, which helps regulate blood pressure and maintain heart health.
• High in phytonutrients, such as glucosinolates, which have been linked to anti-inflammatory and potential anti-cancer properties.
• Low-calorie and nutrient-dense, making it ideal for weight management.

Dietary Considerations

Allergens: Contains Soy (if soy sauce is used)

Suitable for: Vegan, vegetarian, paleo (if adapted), gluten-free (if tamari or coconut aminos are used)

Not suitable for: Low-sodium diet (if regular soy sauce is used without adjustment)

Selection and Storage

Uncooked cabbage should be stored in the refrigerator's crisper drawer, ideally in a perforated plastic bag, and can last up to 1-2 weeks. Cooked stir-fried cabbage should be refrigerated in an airtight container and consumed within 3-4 days.

Common Questions About Stir fried cabbage Nutrition

Is stir-fried cabbage high in nutrients?

Stir-fried cabbage is low in protein, providing about 1g of protein per 100g serving, but it's rich in vitamins like vitamin C (50% of the daily value in 1 cup) and vitamin K. It’s also low in calories, with approximately 40-50 calories per cup, depending on the cooking method and added ingredients.

Can I eat stir-fried cabbage on a keto diet?

Yes, stir-fried cabbage is keto-friendly as it is low in carbohydrates, with approximately 3-4g of net carbs per cup. Be mindful of added ingredients like sugary sauces or high-carb toppings, which can increase the carb content.

What are the health benefits of eating stir-fried cabbage?

Cabbage is high in antioxidants, like polyphenols, and nutrients that support immune function and gut health, such as fiber and vitamin C. Its anti-inflammatory properties and potential to reduce bad cholesterol make it beneficial for heart health. However, excessive consumption may cause bloating in sensitive individuals.

How much stir-fried cabbage should I eat in one meal?

A portion size of 1 to 1.5 cups of stir-fried cabbage is a common serving, providing around 40-60 calories. This quantity fits well into most meals as a low-calorie side dish, but portion sizes can be adjusted based on your calorie and macronutrient needs.

How does stir-fried cabbage compare to raw cabbage nutritionally?

Stir-fried cabbage retains most of its nutritional value, like vitamins C and K, but may lose some water-soluble nutrients during cooking. It is lower in fiber than raw cabbage due to softening during cooking, making it easier to digest for some people. Adding minimal oil and seasoning ensures it remains a healthy alternative to raw preparations.

Data Sources & Scientific References