How Much Protein In Cabbage? | Numbers By The Cup

A cup of chopped raw cabbage contains about 1 to 1.3 grams of protein, making it a low-protein vegetable that shines for other nutrients instead.

If you are tracking protein for a diet, meal plan, or just curiosity, cabbage is not going to move the needle much on its own. One cup of shredded raw green cabbage delivers around one gram of protein — roughly what you’d get from a single bite of chicken breast. But that same cup brings a serious payload of Vitamin K, Vitamin C, and fiber for almost no calories. The real question is which cabbage variety gives you the most, and whether cooking changes the numbers.

Protein In A Single Serving Of Cabbage (Raw)

The quick answer depends on the cabbage color and how you measure. Here is the breakdown per cup for the three common varieties found in US grocery stores.

Red cabbage edges out green by about a quarter gram per cup and delivers significantly more Vitamin C — 54% of your daily value versus 36%. White cabbage data (often the same plant as green in the US) tests slightly higher per 100g, but the per-cup difference is negligible for most home cooking.

Does Cooked Cabbage Have More Or Less Protein?

A cup of boiled, drained cabbage contains roughly 0.76 grams of protein — notably less than the raw version. This is not because heat destroys protein. Boiling causes the leaves to absorb water and shrink in volume, so a “cup of cooked cabbage” holds more water and less actual cabbage matter than a cup of raw shreds. The absolute protein content per ounce of dry cabbage stays about the same; the per-cup number simply drops because the cup is now half water.

The practical takeaway: if you are counting protein precisely, measure cabbage by weight (100g raw = about 1.4g protein) rather than by cup volume after cooking.

How Cabbage Compares To Other Greens (Protein Per 100g)

Cabbage sits at the low end of the leafy-green protein scale. The table below lines it up against common alternatives so you can see where a swap would matter for your daily intake.

Per Medical News Today’s comparison data, spinach and Brussels sprouts deliver more than twice the protein of cabbage for the same weight. If protein density is your priority, those are better picks. If you are after a low-calorie way to load up on Vitamin K and C, cabbage still wins.

Three Mistakes People Make With Cabbage’s Nutrition

Mistake 1: Thinking “high protein per calorie” means “high protein.” Napa cabbage gets about 46% of its calories from protein, which sounds impressive. But that percentage is inflated because the total calories are so low — one cup only provides 1.1 grams. The vegetable is not a meaningful protein source for building muscle or meeting daily targets.

Mistake 2: Assuming cooking concentrates the protein. A common belief holds that cooking vegetables shrinks them and therefore concentrates nutrients. With cabbage, the opposite happens for the per-cup measurement. Boiled cabbage drops to 0.76g per cup because water absorption bulks the volume without adding solids.

Mistake 3: Ignoring the red vs green difference. Red cabbage has about 27% more protein and nearly 50% more Vitamin C than the green version per cup. For home cooking, the swap is worth it whenever the color works — especially for cold slaws and quick stir-fries where the nutrients stay raw.

When Cabbage Protein Actually Matters

Cabbage protein becomes relevant in two scenarios. First, if you follow a very high-fiber, low-calorie eating pattern and every gram of protein has to be accounted for across a limited calorie budget. Second, if someone adds cabbage to a smoothie or juice — expecting a protein boost — the 1 gram per cup is negligible and should not replace a real protein source like yogurt, milk, or a scoop of powder.

For everyone else, cabbage earns its keep through Vitamin K (which supports bone health and blood clotting), Vitamin C (immune function), and the fiber- and water-volume that helps with satiety. Protein is simply not its job.