The humble cabbage is a cruciferous vegetable that packs a big nutritional punch into very few calories.
Although it’s been cultivated for thousands of years, cabbage doesn’t always get the love it deserves. Maybe, like me, you grew up eating boiled cabbage on Irish holidays and wrote off the veggie entirely.
But cabbage is making a comeback, especially with the soaring popularity of its varietals, like Brussels sprouts and Napa cabbage. And with good reason, since cabbage is a good source of fiber, vitamin C and vitamin K. With its crispiness, it also adds a nice texture to plenty of dishes, from salads to tacos. Plus, it’s the perfect veggie for fermenting and turning into sauerkraut or kimchi.
Learn the health benefits of cabbage, as well as some fun facts and recipes that should convince you to add it to your cart.
Cabbage nutrition facts
One cup of chopped cabbage has:
● 22 calories
● 1 gram protein
● 0 grams fat
● 5 grams carbohydrates
● 2 grams fiber (7% daily value (DV))
● 33 milligrams vitamin C (37% DV)
● 68 ug vitamin K (57% DV)
The health benefits of cabbage
Cabbage is an ancient vegetable that grows in more than 90 countries. It contains many nutrients, such as fiber, vitamin C and vitamin K, as well as antioxidant compounds like myricetin, quercetin and polyphenols. Red cabbage has a plant compound known as anthocyanin, which has been linked to heart health benefits. As a matter of fact, one animal study found that red cabbage microgreens lowered LDL (bad) cholesterol levels in mice after 8 weeks.
Cabbage is part of the cruciferous vegetable family, along with arugula, bok choy, Brussels sprouts, cauliflower, collard greens, kale, radishes, rutabaga, turnips and watercress. These nutrient-rich veggies have been linked to a reduced risk of mortality, depression and cancer.
According to the National Cancer Institute, cruciferous vegetables contain anticancer compounds that are…
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