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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Yes, boiled savoy cabbage is highly nutritious. It is an excellent source of Vitamin K for bone health and Vitamin C for immune support, while also providing dietary fiber and cancer-fighting glucosinolates.
A 100g serving of boiled unsalted savoy cabbage contains approximately 27 calories and 6.1g of carbohydrates. It is also very low in fat, containing only 0.1g per serving.
Absolutely. With only 27 calories per 100g and a high fiber content, it helps promote a feeling of fullness and satiety, making it an ideal low-calorie volume food for weight management.
Yes, it is keto-friendly. With 6.1g of total carbs per 100g, it can easily fit into a low-carb or ketogenic diet, especially when paired with healthy fats.
Yes, boiled unsalted savoy cabbage is ideal for low-sodium diets. Since no salt is added during the cooking process, it is a heart-healthy choice that helps manage blood pressure.
Savoy cabbage has a milder, sweeter flavor compared to standard green cabbage. When boiled, it becomes tender and earthy, with a more delicate texture than other cabbage varieties.
Shred or cut the cabbage into wedges and place in boiling water for 3 to 5 minutes until tender but still slightly crisp. Avoid overcooking to prevent it from becoming mushy or developing a strong sulfur-like odor.
boiled unsalted savoy cabbage is a versatile ingredient found in cuisines around the world. With 27 calories per 100g and 1.5 grams of protein, it's a nutritious addition to many dishes.
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Browse recipes →Once cooked, boiled savoy cabbage should be stored in an airtight container in the refrigerator. It will typically stay fresh and safe to eat for 3 to 5 days.
Yes, you can freeze it. Drain the cabbage thoroughly and store it in a freezer-safe bag or container for up to 10-12 months, though the texture may become softer upon thawing.
Some water-soluble vitamins, like Vitamin C, can leach into the cooking water during boiling. To minimize nutrient loss, use a small amount of water or boil for the shortest time possible until just tender.