The cabbage is a green, leafy plant that forms part of the Brassicaceae family. Other members of this family include broccoli, Brussels sprouts, cauliflower and kale. The leafy portion of the cabbage cluster is generally the only portion of the plant that is eaten, either raw, cooked or preserved.
There are many different varieties of cabbage. Green cabbage is the most popular, common and the one we are familiar with. Red cabbage is where the majority of nutrition is stored. Red cabbage is good in salads and is commonly pickled. Bok choy, a routine addition to Chinese recipes that has a sweet, light, celery type familiarity.
Cabbage is rich in the following nutrients:
Vitamin A: responsible for the protection of your skin and eyes.
Vitamin C: an all important anti-oxidant and helps the mitochondria to burn fat.
Vitamin E: a fat soluble anti-oxidant which plays a role in skin integrity.
Vitamin B: helps maintain integrity of nerve endings and boosts energy metabolism.
Cabbage extracts have been proven to kill certain viruses and bacteria. Cabbage boosts the immune system’s ability to produce more antibodies.
Cabbage provides high levels of iron and sulphur, minerals that work in part as cleansing agents for the digestive system.
Cabbage is an excellent source of vitamins K and C: 1 cup (150 grams) of shredded, boiled cabbage contains 91% of the RDA for vitamin K and 50% for vitamin C.
Cabbage is also a very good source of dietary fiber, manganese, vitaminB6 and folate, and a good source of thiamin, riboflavin, calcium, potassium, Vitamin A, tryptophan, protein and magnesium.
Cabbage is one of the richest vegetable when it comes to protective vitamins.
One cup of cabbage contains only around 15 calories.
Cabbage shredded and boiled 150 grams contains 33 calories.
Vitamin K 73.35 mcg, vitamin C 30.15 mg, dietary fiber 3.45 g, manganese 0.18 mg
Folate 30 mcg, calcium 46.50 mg, potassium 145.50 mg, protein 1.53 g.
Cabbage contains vitamin A, tryptophan, magnesium, vitamin B19 (thiamin), vitamin B2(riboflavin), omega 3 fatty acids.
Health Tips for Cabbage
As we know now eating cabbage raw or cooked helps in maintaining optimum health and weight loss. people who wants to gain weight should not include cabbage in their diet.
Fungus, black ring dot kinds of virus affects cabbage plant so while having cabbage one should be very careful, One should wash them thoroughly.
Consumption of cruciferous vegetables, such as cabbage, is known to reduce the risk of a number of cancers, especially lung, colon, breast, ovarian and bladder cancer.
When cooking cabbage please note that the pale center leaves are much less nutritious. Also avoid overcooking in boiling water as this depletes the nutritional content.