If you had asked me a couple of years ago what my favorite foods were, I doubt the list would have included cabbage. I have to admit I had a bit of prejudice against this crunchy fellow, but after discovering the true tastiness and health benefits of cabbage, I couldn’t help but change my head on this nutritious vegetable.
Health Benefits of Cabbage:
Cabbage is a low calorie food rolling in antioxidant polyphenols and vitamin C, along with the important clotting agent vitamin K, but this is just the beginning. Cabbage has been revered for centuries for its anti-inflammatory properties and versatility in food preparation, but what has really added to cabbage’s credit in the last decade is its implications as a cancer-fighting food.
Cabbage is part of the Brassica or Cruciferous family of vegetables (Kale, broccoli, collards, etc.) All vegetables in this group contain glucosinolates, which may block the growth of certain types of cancers, and boost cells’ ability to repair DNA. Cabbage has also been used to treat stomach ulcers and other cases of imbalance within the digestive system.
So you can see why including this delicious veggie in your weekly salads, soups and stir-fries is a great idea.
In one cup of chopped and steamed cabbage (33 calories) you receive 91% of your daily recommendation of vitamin K, over 50% of your vitamin C, and around 14% of your fiber needs.
It is also a good source of manganese, B6 (pyridoxine), folate, omega 3 fatty acids, B1 (thiamin), B2 (riboflavin), calcium, potassium, vitamin A, tryptophan, protein (over 3 grams) and magnesium.
Worried you might get bored with steamed cabbage? Don’t be – There are a million ways to prepare and enjoy this vegetable. I’ll be posting some of my favorite cabbage recipes soon! And don’t be fooled by the common green cabbage; there are plenty of varieties to choose from.
Next: Six types of cabbage and a yummy cabbage salad recipe!