Savoy cabbage

Savoy cabbage
SpeciesBrassica oleracea var. sabauda L.
Cultivar groupBrassica oleracea Savoy Cabbage Group
Cultivar group members
  • 'Tundra'
  • 'Winter King'
  • 'Savoy King'
Cabbage, savoy, raw
Nutritional value per 100 g (3.5 oz)
Energy113 kJ (27 kcal)
6.1 g
Sugars2.27 g
Dietary fiber3.1 g
0.1 g
2 g
Vitamins and minerals
VitaminsQuantity
%DV†
Vitamin A equiv.
6%
50 μg
6%
600 μg
77 μg
Thiamine (B1)
6%
0.07 mg
Riboflavin (B2)
2%
0.03 mg
Niacin (B3)
2%
0.3 mg
Pantothenic acid (B5)
4%
0.187 mg
Vitamin B6
11%
0.19 mg
Folate (B9)
20%
80 μg
Choline
2%
12.3 mg
Vitamin C
34%
31 mg
Vitamin E
1%
0.17 mg
Vitamin K
57%
68.8 μg
MineralsQuantity
%DV†
Calcium
3%
35 mg
Iron
2%
0.4 mg
Magnesium
7%
28 mg
Manganese
8%
0.18 mg
Phosphorus
3%
42 mg
Potassium
8%
230 mg
Zinc
2%
0.27 mg
Other constituentsQuantity
Water91 g
Link to USDA Database entry
†Percentages estimated using US recommendations for adults,[1] except for potassium, which is estimated based on expert recommendation from the National Academies.[2]

Savoy cabbage (Brassica oleracea var. sabauda L. or Brassica oleracea Savoy Cabbage Group)[3] is a variety or cultivar group of the plant species Brassica oleracea. Savoy cabbage is a winter vegetable and one of several cabbage varieties.[4] It has crinkled, emerald green leaves,[5] which are crunchy with a slightly elastic consistency on the palate.[6]

Named after the Savoy region in France, it is also known as Milan cabbage (cavolo di Milano) or Lombard cabbage (cavolo lombardo), after Milan and its Lombardy region in Italy.[7] Known cultivars include 'Savoy King' (in the US),[6] 'Tundra' (green with a firm, round heart) and 'Winter King' (with dark crumpled leaves).[4]

  1. ^ United States Food and Drug Administration (2024). "Daily Value on the Nutrition and Supplement Facts Labels". FDA. Archived from the original on 2024-03-27. Retrieved 2024-03-28.
  2. ^ National Academies of Sciences, Engineering, and Medicine; Health and Medicine Division; Food and Nutrition Board; Committee to Review the Dietary Reference Intakes for Sodium and Potassium (2019). Oria, Maria; Harrison, Meghan; Stallings, Virginia A. (eds.). Dietary Reference Intakes for Sodium and Potassium. The National Academies Collection: Reports funded by National Institutes of Health. Washington, DC: National Academies Press (US). ISBN 978-0-309-48834-1. PMID 30844154. Archived from the original on 2024-05-09. Retrieved 2024-06-21.
  3. ^ "Cabbage (Red Cabbage, Savoy Cabbage, White Cabbage, Sweetheart Cabbage)". thetortoisetable.org.uk. Retrieved 23 January 2017.
  4. ^ a b Titmarsh, Alan (2008). The Kitchen Gardener. BBC Books. p. 247.
  5. ^ Hyman, Clarissa. "Savoy cabbage In Season". foodandtravel.com. Retrieved 23 January 2017.
  6. ^ a b "Savoy Cabbage". specialtyproduce.com. Retrieved 23 January 2017.
  7. ^ "Savoy Cabbage". Retrieved 9 January 2023.