Brussels Sprouts vs Cabbage: What’s the Difference? Let’s Compare
Brussels sprouts and cabbage are often confused for one another, given their similar appearance. Brussels sprouts vs cabbage, what’s the difference?
Brussels sprouts offer more vitamins and minerals, cabbage has fewer calories and carbs. Brussels sprouts have a nuttier, slightly bittersweet taste, while cabbage offers a mild, peppery flavor. Brussels sprouts are often roasted to enhance their natural flavors, and cabbage is used in raw dishes like coleslaw for its refreshing crunch.
This article compares nutrients, health benefits, taste, texture, cooking uses, glycemic index, storage, gluten and prices.
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Nutritional Comparison
Brussels sprouts and cabbage both offer a range of nutrients that are beneficial to health. They each contain notable amounts of vitamins and minerals, as well as dietary fiber and essential macronutrients, making them excellent additions to a balanced diet.
The following table compares the nutrients contained per 100 grams.
| Brussels Sprouts, raw (100 g) | Green Cabbage, raw (100 g) | |
| Calories | 43 | 25 |
| Protein | 3.38 g | 0.96 g |
| Carbohydrates | 8.95 g | 6.38 g |
| Fiber | 3.8 g | 2.5 g |
| Fat | 0.30 g | 0.23 g |
| Sugar | 2.20 g | 3.20 g |
| Vitamin A | 754 IU | 98 IU |
| Beta-carotene | 450 mcg | 42 mcg |
| Vitamin C | 85.0 mg | 40.3 mg |
| Vitamin K | 177 mcg | 59 mcg |
| Vitamin D | 0 IU | 0 IU |
| Vitamin B6 | 0.22 mg | 0.14 mg |
| Vitamin B9 (Folate) | 194 mcg | 43 mcg |
| Vitamin B1 (Thiamin) | 0.14 mg | 0.06 mg |
| Vitamin B2 (Riboflavin) | 0.09 mg | 0.04 mg |
| Vitamin B3 (Niacin) | 0.74 mg | 0.23 mg |
| Vitamin B5 (Pantothenic Acid) | 0.31 mg | 0.21 mg |
| Magnesium | 23 mg | 14 mg |
| Phosphorous | 69 mg | 27 mg |
| Potassium | 389 mg | 207 mg |
| Iron | 1.40 mg | 0.47 mg |
| Copper | 0.07 mg | 0.02 mg |
| Calcium | 42 mg | 42 mg |
| Zinc | 0.42 mg | 0.21 mg |
Brussels sprouts provide a higher percentage of protein, fiber, vitamin A, beta carotene, vitamin C, vitamin K, vitamin B6, folate, thiamin, riboflavin, niacin, B5, magnesium, phosphorus, potassium, iron, copper and zinc.
Green cabbage has fewer calories and carbohydrates. Both have the same number of calcium.
Vitamin and Mineral Content
Brussels sprouts are particularly rich in vitamin K and vitamin C. Vitamin K is essential for blood clotting and bone health, offering about 140% of the daily recommended intake per 100 grams.
Vitamin C supports the immune system and skin health, with 85 milligrams per 100 grams.
Cabbage also provides a good amount of vitamin C, though it has less vitamin K compared to Brussels sprouts. It contains other minerals like calcium and potassium in moderate amounts, contributing to bone health and maintaining blood pressure.
Both vegetables offer nutrients that support various bodily functions.
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Dietary Fiber and Macronutrients
Both Brussels sprouts and cabbage are high in dietary fiber, promoting digestive health and helping to maintain stable blood sugar levels. On average, Brussels sprouts contain about 3.8 grams of fiber per 100 grams, while cabbage contains slightly less.
In terms of macronutrients, Brussels sprouts have a higher protein content, with about 3.38 grams per 100 grams. Cabbage usually contains around 0.96 grams of protein for the same amount.
Both vegetables are low in calories and fat, making them ideal for those looking to maintain or lose weight by providing nutrients without excess calories.
Taste and Texture Profiles
Brussels sprouts and cabbage present distinct taste experiences, with each offering unique flavors and textures that appeal to various culinary preferences.
Flavor Profile of Brussels Sprouts
Brussels sprouts are known for their earthy and slightly bitter taste. When cooked, they develop a sweet and nutty flavor. The bitterness varies depending on preparation methods such as roasting, steaming, or sautéing.
Roasting enhances the natural sweetness, while steaming can emphasize the bitterness. Texturally, Brussels sprouts have a dense interior with outer leaves that become tender when cooked.
Proper seasoning can greatly impact their taste. Common choices include garlic, balsamic vinegar, or lemon juice to balance bitterness. Their small, compact shape helps them retain moisture, resulting in a slightly firm bite that softens with cooking.
Taste Poll
I wanted to conduct original research and get the opinion of real people like you. So I reached out to some of my clients, readers and members of food groups and asked, which of the two vegetables tastes better?
- 53% said they preferred the taste of cabbage.
- 41% said they preferred the taste of Brussels sprouts.
- 6% said it depended on their mood.
Flavor Profile of Cabbage
Cabbage offers a milder, more neutral taste compared to Brussels sprouts. It is often described as subtly sweet, with a slight peppery note.
This adaptability makes cabbage versatile in numerous dishes, from salads to stews. When raw, cabbage has a crisp texture, enhancing its refreshing qualities in fresh dishes.
Cooking cabbage softens its texture and concentrates its flavor. Braising or fermenting, such as in kimchi, can bring out deeper flavors.
The difference in varieties, like green or red cabbage, also contributes to slight variations in taste and texture. Seasonings like caraway seeds or vinegar can complement and enhance its natural taste.
Cooking Uses
Brussels sprouts and cabbage each bring unique qualities to a wide range of dishes. Known for their versatility, these vegetables are often used in both everyday and gourmet recipes.
Common Brussels Sprouts Dishes
Brussels sprouts are frequently roasted, creating a caramelized flavor that highlights their natural sweetness. They are a popular choice for side dishes, often seasoned with olive oil, salt, and pepper, or enhanced with balsamic vinegar.
Stir-frying is another popular method, where sprouts are sliced thin and cooked quickly with garlic and soy sauce. This approach retains their crunch and contributes to a flavorful, aromatic dish.
In salads, Brussels sprouts can be shredded and mixed with nuts and a lemon-based dressing to provide a fresh, crunchy texture.
Common Cabbage Dishes
Cabbage features prominently in many international cuisines. Its most recognizable use is in coleslaw, where it is shredded and mixed with mayonnaise or vinaigrette for a creamy, tangy side.
In Eastern European cuisine, it appears in cabbage rolls, where leaves are stuffed with seasoned meat and rice mixture. Asian dishes often incorporate cabbage into stir-fries or dumplings, providing subtle sweetness and texture.
For soups, cabbage adds heartiness and pairs well with a variety of broths and seasonings. Sauerkraut, a fermented cabbage dish, is popular in German cuisine and serves as a tangy accompaniment to meats.
Health Benefits
Brussels sprouts and cabbage both offer significant health benefits, including nutrient density and dietary fiber. Each has unique properties influencing the glycemic index, making them suitable for various diets, including low-carb and gluten-free options.
Brussels Sprouts Health Impact
Brussels sprouts are rich in vitamin K, necessary for blood clotting and bone health. They also provide substantial amounts of vitamin C, enhancing immune function.
Containing over 3 grams of fiber per cup, they promote digestive health. Their antioxidant properties help reduce inflammation and the risk of chronic diseases.
With anti-cancer compounds like glucosinolates, Brussels sprouts play a role in cancer prevention, supporting long-term wellness.
These vegetables are also abundant in folate, important for DNA synthesis and repair. This makes them particularly beneficial for pregnant women, aiding in fetal development. Additionally, they are low in calories, aligning well with weight management goals.
Cabbage Health Impact
Cabbage is a powerhouse of vitamins and minerals, providing high levels of vitamin K and C. It supports immune health and bone strength.
With its hefty dose of antioxidants, cabbage fights inflammation and may reduce the risk of certain cancers. The presence of anthocyanins, especially in red cabbage, adds further antioxidant properties.
Dietary fiber in cabbage supports digestive health and regularity. It also offers potential heart health benefits by helping reduce cholesterol levels. Its low-caloric content makes it an ideal choice for weight-conscious individuals.
Cabbage is rich in sulforaphane, a compound linked to suppressing cancer growth. This makes it a valuable addition to any diet aimed at disease prevention and maintaining health.
Glycemic Index
Both Brussels sprouts and cabbage have a low glycemic index (GI), which means they have minimal impact on blood sugar levels. This property makes them excellent options for those managing diabetes or maintaining stable energy levels.
Brussels sprouts have a GI score of approximately 15, while cabbage is even lower, approximately 10.
This positions both close to the lower end of the GI scale. Incorporating these vegetables in meals supports a gradual release of glucose, reducing sharp spikes in blood sugar.
A low glycemic index is beneficial not only for diabetic patients but also for maintaining overall metabolic health.
Low-Carb Diets
Both vegetables align well with low-carb diets due to their minimal carbohydrate content although cabbage is better.
Brussels sprouts contain around 8.95 grams of carbs per 100 grams, and cabbage has about 6.38 grams. This makes them suitable for ketogenic or Atkins diets, where carbohydrate intake is restricted.
These veggies provide numerous nutrients essential for health while keeping carb counts in check. Including them in low-carb meals contributes to energy and nutrient intake without excessive carbohydrates.
Given their high fiber and water content, both promote satiety, helping reduce overall calorie intake and supporting weight management goals.
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Gluten
Neither Brussels sprouts nor cabbage contain gluten, making them safe for those with celiac disease or gluten sensitivity. They offer a range of nutrients without triggering gluten-related health issues.
Individuals on gluten-free diets can enjoy these vegetables without concern for symptoms or dietary restrictions. Including them adds variety and nutrition without gluten exposure.
Both vegetables offer culinary versatility, fitting seamlessly into gluten-free recipes and enhancing meals with their distinct flavors and textures. With their nutritional benefits, they make excellent replacements for gluten-containing foods.
Brussels Sprouts and Cabbage: Storage Comparison
Brussels Sprouts: For optimal freshness, brussels sprouts should be kept in the refrigerator in a plastic bag. This helps maintain their moisture and prevents wilting.
They can last for 3-5 days when stored properly. If kept on the stalk, they may last longer as the stalk continues to provide nutrients.
Cabbage: Cabbage is known for its sturdiness and can be stored for longer periods. It should also be kept in the refrigerator, preferably in a crisper drawer.
When stored whole, cabbage can remain fresh for up to 2-3 weeks. Once cut, it should be used within a few days to prevent spoilage.
Storage Tips:
- Avoid washing before storing: For both vegetables, it is best to wash just before use. Excess moisture can accelerate spoilage.
- Use perforated bags: This allows for some airflow, which helps delay rotting.
| Vegetable | Storage Method | Shelf Life |
|---|---|---|
| Brussels Sprouts | Plastic bag in the fridge | 3-5 days |
| Cabbage (whole) | Crisper drawer in the fridge | Up to 2-3 weeks |
| Cabbage (cut) | Refrigerated | A few days |
Using these methods ensures both brussels sprouts and cabbage remain fresh and flavorful for as long as possible. Depending on how soon they plan to use them, individuals can choose the right storage option for their needs.
Brussels Sprouts vs Cabbage: Price comparison
When comparing the prices of Brussels sprouts and cabbage, it’s important to consider seasonality and availability. Prices can fluctuate depending on the time of year, with both vegetables typically being more affordable during their peak growing seasons.
General Price Range:
- Brussels sprouts: Often priced higher than cabbage, averaging around $2 to $4 per pound when fresh.
- Cabbage: Generally more budget-friendly, costing about $1.12 per pound.
Factors Influencing Price:
- Cultivation: Brussels sprouts require more space and care, which can drive up costs.
- Demand: Cabbage’s diverse uses in dishes often lead to consistent demand, helping keep prices low.
- Packaging: Brussels sprouts are sometimes sold pre-packaged in smaller quantities, affecting the overall price per pound.
Market Trends:
Both vegetables can be found at local farmers’ markets, where pricing might differ. Organic options for both may also cost more, reflecting production methods.
Although Brussels sprouts and cabbage are related members of the Brassica family, their prices reflect their distinct growing needs and market factors. Selecting between these options may ultimately depend on personal budget preferences and dish requirements.
Read More Cabbage and Vegetable Article Articles
- USDA: Brussels sprouts, raw[↩]
- USDA: Cabbage, green, raw[↩]
