Savoy Cabbage

Savoy cabbage is a cabbage vegetable and botanically designated as a member of the cruciferous family. It is native to the northern Mediterranean region and is closely related to the white and red cabbage. 

Savoy cabbage has green ruffled leaves and its leaf structure is much looser than that of cabbage.  The Savoy cabbage is less suitable as a raw food, yet it is very versatile in the kitchen because its leaves are tenderer than those of other types of cabbages. It tastes good steamed as a vegetable or in soups.  It is often used in stews.

Season: Year round


Nutritional Value Table

per 100 g edible portion
Energy Nutrients Minerals Vitamins
31 kcal Protein 2.8 g Sodium 9 mg B1 0.06 mg
129 kJ Fat 0.3 g Potassium 236 mg B2 0.06 mg
  Carbohydrates 2.9 g Calcium 64 mg B6 0.16 mg
  Dietary fibres 2.6 g Phosphorus 56 mg C 49 mg
    Magnesium 12 mg E 2.5 mg
       

Energy: 31 kcal, 129 kJ

Nutrients: Protein 2.8 g, Fat 0.3 g, Carbohydrates 2.9 g, Dietary fibres 2.6 g

Minerals: Sodium 9 mg, Potassium 236 mg, Calcium 64 mg, Phosphorus 56 mg, Magnesium 12 mg

Vitamins: B1 0.06 mg, B2 0.06 mg, B6 0.16 mg, C 49 mg, E 2.5 mg

Did you know...?

Savoy cabbage’s nutritional values are comparable to those of cabbage. However, the folate values are three times higher than in white cabbage and added to that, has the highest levels of glucosinolate, compared to all other cabbage vegetables.

1 portion a day corresponds to:

A quarter head of Savoy cabbage