Savoy cabbage is a round green cabbage with ridged and crinkled leaves.

Health considerations

Savoy cabbage is a source of fiber as well as vitamins C, K, B6, and folate, and potassium, manganese, small amounts of calcium, iron, magnesium, and phosphorus. Savoy cabbage has a greater content of phenolic compounds than green cabbage. Savoy cabbage is a source of glucosinolates, and isothiocyanates are formed from these glucosinolates both when consumed raw and cooked. See: Glucosinolates, Isothiocyanates

Keep in mind

Cooking reduces glucosinolate and isothiocyanate content of cabbage, with boiling causing the greatest loss and steaming causing the least.

May be found in

Soups, stews, cabbage rolls, coleslaw, slaw mixes, sauerkraut


Cancer Epidemiology, Biomarkers & Prevention
Food Chemistry
British Journal of Nutrition
Self Nutrition Data

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