Cabbage is a leafy green, red, or white biennial plant grown as an annual vegetable crop for its dense-leaved heads It is a multi-layered vegetable Cabbage is a rich source of vitamin C and vitamin K
- The vegetable is a storehouse of phytochemicals like thiocyanates, indole-3-carbinol, lutein, zeaxanthin, sulforaphane, and isothiocyanates. These compounds are potent antioxidants and known to help protect against breast, colon, and prostate cancers and help reduce LDL or “bad cholesterol” levels in the blood.
- Red cabbage has more anthocyanin flavonoid pigment antioxidants which attribute for its sharp, biting flavor over green cabbages.
- Fresh cabbage is an excellent source of natural antioxidan; vitamin C. Provides 36.6 mg or about 61% of RDA per 100 g. Regular consumption of foods rich in vitamin-C helps the human body develop resistance against infectious agents and scavenge harmful, pro-inflammatory free radicals.
- Total antioxidant strength measured regarding oxygen radical absorbance capacity (ORAC value) is 508 µmol TE/100 g. Red cabbage has higher antioxidant value, 2252 µmol TE/100 g.
- It is also rich in essential vitamins such as pantothenic acid (vitamin B-5), pyridoxine (vitamin B-6) and thiamin (vitamin B-1). These vitamins are essential in the sense that our body requires them from external sources to replenish.
- It also contains an adequate amount of minerals like potassium, manganese, iron, and magnesium. Potassium is an important component of cell and body fluids that helps controlling heart rate and blood pressure. Manganese used by the body as a co-factor for the antioxidant enzyme, superoxide dismutase. Iron required for the red blood cell formation.
- Cabbage is an excellent source of vitamin-K, provides about 63% of RDA levels. Vitamin-K has the potential role in bone metabolism through promoting osteoblastic activity. Sufficient amounts of vitamin-K in the diet contribute immensely to your bone health. Also, vitamin-K also has established a role in the cure of Alzheimer’s disease patients by limiting neuronal damage in their brain.
- A cup of chopped, green, raw cabbage has 5 g of carbs, according to the USDA. Eating this vegetable is an inexpensive way to add vitamin C (32.6 mg, or 37 percent of the DV) and vitamin K (67.6 micrograms, or about 56 percent of the DV) to your diabetes-friendly diet.
Serving Size: 1 cup cabbage, chopped
- 22 calories
- 0g fat
- 0mg cholesterol
- 16mg sodium (0% DV)
- 151 mg potassium (4% DV)
- 5g carbohydrates
- 2.2g fiber
- 1g protein
- 1% vitamin A
- 54% vitamin C
- 2% iron
- 2% magnesium
- 3% calcium
- 5% vitamin B6
Health Benefits of Cabbage
Eating one specific food will never make you or break you, but cabbage is a good one to add to the grocery list. Here’s what this leafy green can do in terms of your health.
Country of origin : Europe
Allergy: Excessive consumption of cabbage may lead to increased intestinal gas