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The types of cabbage in most markets come from two species in the UF/IFAS Extension classification, which lists head cabbage as Brassica oleracea Capitata group, with cultivars grouped as green, red and savoy, and lists the Chinese cabbages, napa and chihili, as Brassica rapa, along with Chinese mustard, the group that includes bok choy. This guide describes those cabbage varieties with UF/IFAS and Illinois Extension, compares them raw and cooked with USDA FoodData Central values, and links our guides to cabbage, red cabbage and cruciferous vegetables.
Peptide Labs does not sell foods. This article is general nutrition information, not medical advice.
Key Takeaways
- UF/IFAS Extension places head cabbage in Brassica oleracea Capitata group and sorts its cultivars into green, red and savoy.
- Chinese cabbage (napa and chihili types) and Chinese mustard belong to a second species, Brassica rapa, in the UF/IFAS classification.
- Illinois Extension says most cabbage varieties have smooth leaves, while savoy types have crinkly textured leaves and red types are usually smaller and denser than green heads.
- Per cup shredded, the raw red entry lists about 39.9 milligrams of vitamin C in USDA data, 44% of the FDA Daily Value of 90 milligrams, and the raw green entry about 25.6 milligrams.
- The Dietary Guidelines for Americans list green, red, napa and savoy cabbage with other vegetables, and the leafy Chinese mustard type with dark-green vegetables.
Types of cabbage in two species
UF/IFAS Extension’s cole crop chapter, part of its vegetable production handbook, gives the botany. In the UF/IFAS list, cabbage is Brassica oleracea Capitata group, the same species as broccoli (Italica group), cauliflower (Botrytis group) and collards (Acephala group), all in the Brassicaceae (Cruciferae) family. UF/IFAS lists Chinese cabbage, with tight-headed napa and semi-loose-headed chihili types, as Brassica rapa, and Chinese mustard, which includes bok choi, baby bok choi, Shanghai choi and choy sum in the UF/IFAS spelling, as Brassica rapa subsp. chinensis.
- Green: Illinois Extension says green cabbage is sometimes called Dutch White, with dark green outer leaves and smooth, pale to medium green inner leaves, and that head shape varies from round to flattened or pointed. Our cabbage guide covers it.
- Red: Illinois Extension describes the red or purple type as usually smaller and denser than green heads, with a slightly peppery flavor, and very susceptible to color change. Our red cabbage guide has more.
- Savoy: crinkly, with waves of blue-green leaves, in Illinois Extension’s words; the thin leaves are served raw in salads or cooked, and Illinois Extension says cooked savoy does not have the strong sulfur odor of green cabbage.
- Chinese cabbage: UF/IFAS Extension lists two kinds, the tight-headed napa and the semi-loose-headed chihili, and USDA SR Legacy lists raw and boiled Chinese cabbage under the name pe-tsai. Our main guide also covers napa cabbage.
- Chinese mustard: UF/IFAS Extension groups bok choi, Shanghai choi, baby bok choi and choy sum here and counts them among Asian crucifers with edible leaves; our guide to bok choy covers the most familiar one.
- Flowering cabbage: Illinois Extension describes nonheading varieties developed for ornamental uses, with white, pink or red rosettes of leaves, and says flowering cabbage is edible as well as ornamental.
Cabbage varieties compared raw in USDA data
USDA FoodData Central SR Legacy has raw entries for five cabbage types. The table uses SR Legacy’s 1 cup shredded portion and ranks the rows by vitamin C. Each percent Daily Value (%DV) uses the FDA Daily Values for adults and children 4 and older: 28 grams of dietary fiber, 4,700 milligrams of potassium, 90 milligrams of vitamin C, 900 micrograms RAE of vitamin A, 120 micrograms of vitamin K and 400 micrograms DFE of folate.
| Cabbage (USDA FDC ID) | Serving | Calories | Carbohydrate | Fiber | Potassium | Vitamin C | Vitamin A | Vitamin K | Folate |
|---|---|---|---|---|---|---|---|---|---|
| Red cabbage, raw (169977) | 1 cup shredded, 70 g | 22 | 5.2 g | 1.5 g (5%) | 170 mg (4%) | 39.9 mg (44%) | 39 mcg RAE (4%) | 26.7 mcg (22%) | 13 mcg DFE (3%) |
| Bok choy (pak-choi), raw (170390) | 1 cup shredded, 70 g | 9 | 1.5 g | 0.7 g (2%) | 176 mg (4%) | 31.5 mg (35%) | 156 mcg RAE (17%) | 31.9 mcg (27%) | 46 mcg DFE (12%) |
| Green cabbage, raw (169975) | 1 cup shredded, 70 g | 18 | 4.1 g | 1.8 g (6%) | 119 mg (3%) | 25.6 mg (28%) | 4 mcg RAE (0%) | 53.2 mcg (44%) | 30 mcg DFE (8%) |
| Savoy cabbage, raw (170388) | 1 cup shredded, 70 g | 19 | 4.3 g | 2.2 g (8%) | 161 mg (3%) | 21.7 mg (24%) | 35 mcg RAE (4%) | 48.2 mcg (40%) | 56 mcg DFE (14%) |
| Chinese cabbage (pe-tsai), raw (169979) | 1 cup shredded, 76 g | 12 | 2.5 g | 0.9 g (3%) | 181 mg (4%) | 20.5 mg (23%) | 12 mcg RAE (1%) | 32.6 mcg (27%) | 60 mcg DFE (15%) |
Per cup shredded, the raw red entry lists the most vitamin C in USDA data, about 39.9 milligrams, ahead of raw Chinese mustard at 31.5 and raw green at 25.6. Raw Chinese mustard lists the most vitamin A, about 156 micrograms RAE, and raw green the most vitamin K, about 53.2 micrograms, 44% of the FDA Daily Value. In USDA data, raw Chinese cabbage lists the most folate, about 60 micrograms DFE, and raw savoy the most dietary fiber, about 2.2 grams. Our vitamin K foods list compares cabbage with other greens.
Cooked cabbage varieties in USDA data
Boiled entries, drained and without salt, use SR Legacy’s cup of shredded cooked cabbage, or twice its half-cup portion where only the half cup is listed (green and red). SR Legacy has no vitamin K value for boiled savoy or boiled Chinese cabbage, so the cooked table leaves vitamin K out; the other Daily Values are the FDA figures above.
| Cabbage (USDA FDC ID) | Serving | Calories | Carbohydrate | Fiber | Potassium | Vitamin C | Vitamin A | Folate |
|---|---|---|---|---|---|---|---|---|
| Green cabbage, boiled (169976) | 1 cup shredded, 150 g | 34 | 8.3 g | 2.9 g (10%) | 294 mg (6%) | 56.2 mg (62%) | 6 mcg RAE (1%) | 45 mcg DFE (11%) |
| Red cabbage, boiled (169978) | 1 cup shredded, 150 g | 44 | 10.4 g | 3.9 g (14%) | 393 mg (8%) | 51.6 mg (57%) | 3 mcg RAE (0%) | 36 mcg DFE (9%) |
| Bok choy (pak-choi), boiled (170391) | 1 cup shredded, 170 g | 20 | 3.0 g | 1.7 g (6%) | 631 mg (13%) | 44.2 mg (49%) | 360 mcg RAE (40%) | 70 mcg DFE (17%) |
| Savoy cabbage, boiled (170389) | 1 cup shredded, 145 g | 35 | 7.8 g | 4.1 g (14%) | 267 mg (6%) | 24.6 mg (27%) | 64 mcg RAE (7%) | 67 mcg DFE (17%) |
| Chinese cabbage (pe-tsai), boiled (169980) | 1 cup shredded, 119 g | 17 | 2.9 g | 2.0 g (7%) | 268 mg (6%) | 18.8 mg (21%) | 57 mcg RAE (6%) | 63 mcg DFE (16%) |
A cup of cooked cabbage weighs about twice as much as a cup of raw shredded cabbage in SR Legacy, 150 grams against 70 for the green and red types, so the cooked rows list more of most nutrients per cup. Boiled Chinese mustard lists about 631 milligrams of potassium per cup in USDA data, 13% of the FDA Daily Value, and about 360 micrograms RAE of vitamin A. Boiled green cabbage lists about 56.2 milligrams of vitamin C per cup in USDA data, 62% of the FDA Daily Value.
Choosing and storing cabbage heads
- Heads: Illinois Extension says to look for tight, heavy heads free of insects and decay, and in the garden to cut heads when they are solid but before they crack or split.
- Refrigerator: Illinois Extension says fresh, uncut heads can be stored in the refrigerator, loosely covered or in perforated bags, and should not be washed before storing because extra moisture hastens deterioration.
- Savoy: Illinois Extension says savoy keeps for a shorter time in the refrigerator than green cabbage, so it suggests buying savoy close to when it will be used.
- Long storage: the University of Maryland Extension says cabbage keeps longest in very cold, moist conditions.
- Red color: Illinois Extension says the red type turns blue-gray unless it is cooked with vinegar or another acidic ingredient, and advises stainless steel knives and cookware to keep the color from changing.
Cabbage is also the base of fermented dishes; our guides to sauerkraut and kimchi cover them.
Where cabbage sits in the Dietary Guidelines
The Dietary Guidelines for Americans, 2020-2025, list cabbage (green, red, napa and savoy) as an example of the other vegetables subgroup, and place bok choy, with kale and collards, among dark-green vegetables. UF/IFAS Extension places cabbage in the Brassicaceae (Cruciferae) family, which our list of cruciferous vegetables covers along with kale and Brussels sprouts.
For the other half of this pair, our guide to types of onions covers bulb onions and their allium relatives, and our list of sulfur-rich foods covers sulfur compounds in both families.
Frequently Asked Questions
What are the main types of cabbage?
UF/IFAS Extension groups head cabbage cultivars as green, red and savoy, all Brassica oleracea, and lists the Chinese cabbages (napa and chihili) and Chinese mustard as Brassica rapa.
How is savoy different from green cabbage?
Illinois Extension says most varieties have smooth leaves while savoy types have crinkly textured leaves, and that cooked savoy does not have the strong sulfur odor of green cabbage.
Is Chinese cabbage the same species as head cabbage?
No. In the UF/IFAS classification, head cabbage is Brassica oleracea and Chinese cabbage is Brassica rapa.
Which cabbage variety lists the most vitamin C?
Per cup shredded, the raw red entry lists about 39.9 milligrams in USDA data and raw Chinese mustard about 31.5 milligrams, against an FDA Daily Value of 90 milligrams.
Why does the red type turn blue when cooked?
Illinois Extension says it is very susceptible to color change and turns blue-gray unless it is cooked with vinegar or another acidic ingredient.
Which cabbage varieties keep longest?
Illinois Extension says uncut green heads keep longer in the refrigerator than savoy, and the University of Maryland Extension says cabbage keeps longest in very cold, moist conditions.
Questions about a label? Contact us or read our Buyer’s Guide. Food comes first; follow the label and ask a healthcare provider before starting a supplement, especially if you take medicines, are pregnant or have a health condition. These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
Last reviewed October 2026.
Related guides: Types of Onions: Colors, Day Length and Allium Vegetables, Cabbage Benefits and Nutrition: Red vs Green Cabbage, Red Cabbage: USDA Data, Raw vs Cooked and the pH Color Trick, Cruciferous Vegetables List: The Mustard Family and USDA Data.