What is the nutritional value of roasted cabbage?

January 13, 2026 •

2 min read

According to the USDA, a single cup of cooked cabbage contains a significant portion of your daily vitamin C and K. This makes understanding what is the nutritional value of roasted cabbage essential for anyone seeking a nutrient-dense yet low-calorie food.

Quick Summary

Roasted cabbage is a nutrient-dense, low-calorie vegetable packed with essential vitamins like C, K, and B6, plus fiber and antioxidants. The roasting process caramelizes its natural sugars, enhancing flavor while retaining most health benefits, though some heat-sensitive vitamins may diminish. It is an excellent, versatile food for digestion, heart health, and weight management.

Key Points

Rich in Vitamins C and K: A single serving provides a large portion of your daily needs for these essential vitamins.
Abundant in Antioxidants: Contains powerful compounds like anthocyanins (in red cabbage) and sulforaphane, which help protect cells from damage and reduce inflammation.
Excellent Source of Fiber: High in both soluble and insoluble fiber, it supports healthy digestion and feeds beneficial gut bacteria.
Low in Calories: Roasted cabbage is a low-calorie, nutrient-dense food that promotes fullness, making it great for weight management.
Cooking Increases Bioavailability: While some nutrients are reduced by heat, cooking can actually increase the absorption of other beneficial compounds, like carotenoids.
Versatile and Flavorful: Roasting caramelizes the cabbage, bringing out a natural sweetness that makes it an appealing and versatile side dish.

A Nutritional Profile of Roasted Cabbage

Cabbage is a cruciferous vegetable known for its health benefits, and roasting offers a flavorful way to prepare it while largely maintaining its nutritional value. Roasting caramelizes the natural sugars, enhancing the taste. A serving of roasted cabbage is low in calories but rich in key nutrients.

Key Vitamins and Minerals

Roasted cabbage is a good source of several important vitamins and minerals. It provides Vitamin C, an antioxidant supporting immunity and skin health. While some Vitamin C is reduced by heat, a good amount remains. Vitamin K1, vital for blood clotting and bone health, is also present and stable during roasting. Other nutrients include Vitamin B6 and Folate for metabolism and nerve function, Manganese for bone health, and Potassium for blood pressure regulation.

Antioxidants and Phytochemicals

Cabbage contains antioxidants and beneficial compounds. Red and purple cabbage contain Anthocyanins, linked to heart health. Sulforaphane, found in cruciferous vegetables, may have anti-inflammatory properties, and while heat affects its formation, consuming cabbage in any form is beneficial. Cabbage also provides Polyphenols, offering additional antioxidant support against free radical damage.

Fiber for Digestive Health

Roasted cabbage is a good source of dietary fiber, including both insoluble fiber for regularity and soluble fiber that supports gut bacteria. This contributes to overall gut health.

Roasted vs. Raw: A Nutritional Comparison

Comparing roasted and raw cabbage shows slight differences due to the cooking process.


Nutrient Aspect	Raw Cabbage	Roasted Cabbage
Vitamin C	Higher concentration, as it is heat-sensitive.	Reduced concentration due to heat, but a good source remains.
Antioxidants	Preserves most heat-sensitive antioxidants.	Increases the availability of some antioxidants, such as carotenoids.
Fiber	Excellent source, promoting digestive regularity.	Excellent source; .
Flavor	Crisp, pungent, and sometimes bitter, depending on the variety.	Sweet, nutty, and savory with caramelized edges.
Digestion	Can cause bloating or gas in some sensitive individuals due to raw fiber.	Often easier to digest because the heat breaks down tough fiber structures.
Absorption	Can sometimes be harder for the body to absorb all nutrients due to tough cellular walls.	{Link: Eating Bird Food https://www.eatingbirdfood.com/roasted-cabbage/}.

How to Maximize Nutritional Value When Roasting

To get the most nutrients when roasting cabbage, use a healthy fat like olive or avocado oil for flavor and absorption of fat-soluble vitamins. Avoid overcooking to prevent nutrient loss. Simple seasonings like salt and pepper are often sufficient, or add garlic powder or lemon juice. Keeping the core intact helps wedges stay together for even cooking.

Conclusion: A Nutritious and Flavorful Choice

Roasted cabbage is a tasty and healthy side, providing numerous vitamins, minerals, and antioxidants. It's simple to prepare and its caramelized flavor is appealing. Knowing what is the nutritional value of roasted cabbage highlights its benefits for digestion, heart health, and immunity, making it a valuable addition to a healthy diet.

Frequently Asked Questions

Both roasted and raw cabbage are healthy, but they offer slightly different benefits. .

Roasting can cause a small loss of heat-sensitive nutrients like Vitamin C. However, it also makes other compounds, like carotenoids, more available for your body to absorb, so the overall nutritional value remains high.

Yes, roasted cabbage is excellent for digestion. It is high in both soluble and insoluble fiber, which promotes regular bowel movements and supports a healthy gut microbiome.

Roasted cabbage is rich in vitamins K, C, and B6, as well as folate. It also contains important minerals like manganese, potassium, and calcium.

Yes, roasted cabbage can support weight loss. It is low in calories but high in fiber, which helps you feel full and satiated, reducing overall calorie intake.

Red cabbage contains high levels of anthocyanins, a powerful antioxidant that also gives it its vibrant color. When roasted, it provides the same core nutrients as green cabbage, with the added benefit of these specific heart-protective compounds.

For optimal nutrition and flavor, cut the cabbage into wedges while leaving the core intact to prevent the leaves from falling off. Roast at a moderate-to-high temperature until caramelized, but avoid overcooking.