Cabbage Juice Nutrition Facts and Health Benefits

Cabbage juice annotated

Verywell / Alexandra Shytsman 

Cabbage juice can be made from several different types of cabbage. Cabbage (or headed cabbage) is a member of the Brassica oleracea species that also includes kale, broccoli, Brussels sprouts, and cauliflower.

Popular varieties of cabbage juice include red cabbage juice and fermented red cabbage juice. There are also juice blends that include cabbage juice. The nutritional benefits of cabbage juice depend on the ingredients in the juice that you drink.

Cabbage Juice Nutrition Facts

One cup (236mL or 8 fluid ounces) of fermented cabbage juice provides 31 calories, 4g protein, 0g fat, and 4g carbohydrates. This nutrition information is provided by the USDA.

  • Calories: 31
  • Fat: 0g
  • Sodium: 442mg
  • Carbohydrates: 4g
  • Fiber: 0g
  • Sugars: 4g
  • Protein: 4g
  • Vitamin C: 36mg

Carbs

Carbohydrates in cabbage come from starch (2 grams in a one-cup serving) and naturally occurring sugar (2.8 grams per serving). If you make cabbage juice at home, you are likely to use several cups of cabbage—possibly even a full head—to get enough juice for one serving.

Juicing eliminates fiber, so the carbohydrates in cabbage juice come from sugar alone. A large head of cabbage may have up to 40 grams of sugar. It is possible that you will consume more carbohydrate from sugar if you buy a cabbage juice that is blended with other juices—especially fruit juices.

The glycemic index of cabbage is 1, making it a low glycemic food. The estimated glycemic load (GL) of one cup of raw cabbage is approximately two. Glycemic load takes into account the serving size of a given food or beverage to estimate the food's impact on your blood sugar. It is considered to be more helpful than just using glycemic index for people who are choosing foods based on their effects on blood glucose.

The estimated glycemic index and glycemic load of cabbage juice may be slightly higher than it is for cabbage because the fiber is removed during the juicing process. 

Fats

There is no fat in cabbage juice. Even if your cabbage juice is made commercially with other ingredients, it is not likely that it will contain fat. Most fruits and vegetables that are likely to be in a juice drink do not contain fat.

Protein

There may be protein in your cabbage juice depending on how much cabbage is used to make the juice. A single cup of raw cabbage provides about one gram of protein. But if you use a medium head of cabbage to make your juice, you may benefit from up to 11 grams of protein. A cup of commercially prepared fermented cabbage juice has 4g protein.

Vitamins and Minerals

Whole raw cabbage contains important vitamins and minerals. If cabbage juice is a blend that includes other greens (such as kale, spinach, or broccoli) or fruit (apples or citrus fruit), you'll likely benefit from additional vitamins and minerals depending on the ingredients. You'll find vitamins B6, C, and K, as well as folate, manganese, potassium, and calcium in many cabbage juices.

Calories

The few calories in cabbage juice come almost entirely from carbohydrate. But even though almost all of the calories come from carbohydrate, there are so few calories in the juice that this can still be considered a low carb food (beverage) because there are only 4 grams of carbohydrate per serving.

Summary

Cabbage juice is a great source of vitamins and minerals. As a low-calorie and low-fat juice, a serving of cabbage juice also provides vitamin C and calcium.

Health Benefits

Cabbage juice benefits are widely promoted on websites and in health magazines. But not all of the purported health benefits are supported by strong scientific evidence.

Supports Bone and Muscle Health

One cup of raw cabbage provides 54% (32.6 mg) of the recommended daily intake of vitamin C, and a cup of fermented cabbage juice provides a little more than that: 36mg, or 60% of RDI,

Foods with vitamin C (L-ascorbic acid) are essential for good bone structure, cartilage, muscle, and blood vessels. Vitamin C also aids in the absorption of iron and promotes wound healing. 

Aids in Blood Clotting

Cabbage provides vitamin K, a fat-soluble vitamin that helps with blood clotting functions in the body. 

May Improve Gut Health

Some proponents suggest drinking cabbage juice to reduce and manage ulcers. Some people consume raw cabbage or cabbage juice for gastritis, gastric pain, or gastroesophageal reflux disease (GERD). One scientific study dating back to 1949 provides evidence that eating cabbage may speed healing of stomach ulcers.

However, current evidence is lacking to support the use of cabbage or cabbage juice to treat ulcers, stomach pain or stomach acid. Research has suggested that red cabbage, in particular, may have a beneficial effect on digestion, but more research is needed to validate the findings.

Some cabbage juices are fermented. Fermented foods provide probiotics, which are believed to aid in digestion and the maintenance of a healthy digestive system. Fermented cabbage juice is a good source of probiotics. While scientists aren't certain that fermented foods can provide substantial health benefits, there is emerging evidence that points in that direction.

May Relieve Engorged Breasts

Some cabbage juice drinkers use the beverage to relieve breast engorgement during breastfeeding. While there is evidence that placing whole cabbage leaves on the breasts may relieve symptoms, there is none to support drinking juice to get the same effect. 

Allergies

Cabbage allergies are rare, but there is at least one case study of a patient who was found to have two anaphylactic episodes after ingesting broccoli, which belongs to the same mustard/cabbage Brassicaceae family. Some experts advise avoiding cabbage if you are allergic to any member of Brassica species.

Adverse Effects

Cabbage may reduce acetaminophen levels in the body if you consume the food on a daily basis. So if you regularly take a medication like Tylenol, you may want to cut back on your cabbage intake. In addition, if consumed in large quantities, cabbage might decrease the anticoagulant effects of warfarin due to its high vitamin K content. 

There is moderate evidence suggesting that consuming large quantities of cabbage may interfere with medications such as oxazepam (Serax), glucuronidated drugs, multiple medications involving cytochrome P450 1A2 (CYP1A2) substrates, and some antidiabetes drugs. 

If you are on a medication and you plan to consume large quantities of cabbage or cabbage juice, speak to your healthcare provider to minimize the risk of a potential drug interaction.

Varieties

You may find raw cabbage juice and fermented cabbage juice at your local health foods store. Cabbage juice may be made from one or several varieties of cabbage, and it may be blended with other fruits and vegetables. And of course, if you have a juicer or blender at home, you can prepare your own cabbage juice.

When It's Best

Cabbage juice is available year-round at stores. If you're making your own cabbage juice, the best time to purchase in-season cabbage is from fall to early spring. Look for heavy, compact heads with bright green or red leaves. Leaves should also be crisp and not wilted. Avoid cabbage heads that have cracks in the base.

Storage and Food Safety

When you bring cabbage home, keep it dry and store it in an airtight container in the refrigerator. Cabbage should stay fresh (uncut) for about two weeks. Once the head is cut, wrap it tightly with plastic wrap to keep it from spoiling. Juice should also be refrigerated.

How to Prepare

There are different cabbage juice recipes and variations, but most follow the same basic steps.

  1. Chop raw cabbage head into large chunks.
  2. Add to several cups of boiling water and boil until cabbage is soft.
  3. Place the cabbage and water into a blender.
  4. Blend on slow speed, gradually increasing to high for 20 to 30 seconds.
  5. Pour juice into large glass container and allow to sit overnight.
  6. Strain to remove large chunks of vegetable.
  7. Add lemon, if preferred.

If you prefer, add ingredients such as kale, cucumber, apple, cilantro, spinach, or citrus fruit for flavor.

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Verywell Fit uses only high-quality sources, including peer-reviewed studies, to support the facts within our articles. Read our editorial process to learn more about how we fact-check and keep our content accurate, reliable, and trustworthy.
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By Malia Frey
 Malia Frey is a weight loss expert, certified health coach, weight management specialist, personal trainer​, and fitness nutrition specialist.