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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Yes, cooked napa cabbage is very healthy. It is an excellent source of Vitamin K for bone health and Vitamin C for immune support, while being exceptionally low in calories and fat.
A 100g serving of cooked napa cabbage contains approximately 12 calories and 2.2g of carbohydrates. It also provides about 1.1g of protein and 0.2g of fat, making it a very light and nutrient-dense vegetable.
Absolutely. Because it is extremely low in calories and high in water and fiber, it helps you feel full without adding significant caloric load. It is an ideal 'volume food' for those looking to manage their weight.
Yes, cooked napa cabbage is very keto-friendly. With only 2.2g of total carbohydrates per 100g, it can easily fit into a low-carb or ketogenic diet as a base for stir-fries, soups, or as a noodle substitute.
Napa cabbage is naturally vegan and gluten-free. However, when ordering at restaurants or following recipes, check for added ingredients like fish sauce, oyster sauce, or soy sauce that may contain animal products or gluten.
Cooked napa cabbage has a mild, slightly sweet, and delicate flavor that is much less pungent than standard green cabbage. It is highly porous and excellent at absorbing the flavors of the sauces or broths it is cooked in.
Napa cabbage is versatile and can be sautéed, stir-fried, steamed, or added to soups. Because it has a high water content, it wilts quickly and usually only requires 3 to 5 minutes of cooking to reach a tender-crisp consistency.
cooked napa cabbage is a versatile ingredient found in cuisines around the world. With 12 calories per 100g and 1.1 grams of protein, it's a nutritious addition to many dishes.
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Browse recipes →Once cooked, napa 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 cooked napa cabbage for up to 3 months. However, the texture will become significantly softer and more watery upon thawing, so it is best used in soups or stews rather than stir-fries.
While some heat-sensitive Vitamin C may be lost during cooking, other nutrients like Vitamin K and fiber remain largely intact. To maximize nutrient retention, use quick cooking methods like steaming or stir-frying rather than boiling for long periods.