Nutrition facts and Nutritional information of Cabbage

Cabbage (Brassica oleracea, капуста, الملفوف) is a leafy biennial plant comprising several groups of cultivars of the genus Brassica oleracea, it is grown as an annual vegetable crop for its dense leaved green or purple heads. The Brassica oleracea family is huge, as it includes everything from the familiar white, green, or red cabbage standard variables (characterized by their tightly packed leaves), to cauliflower and broccoli, etc.

Cabbage is an outstanding source of many vital nutrients proven effective in preventing several types of cancers, of these nutrients glucosinolates (a compound made of sulfur and nitrogen, regarded for its anti-cancer properties) that reduce the risk of breast, bladder, colon and prostate cancers. Moreover, cabbage is high in vitamins (C and K), and minerals (iron and calcium).

Anthocyanin polyphenols found in all types of cabbage (especially the red cabbage) possess great anti-inflammatory qualities.

Recommendation

Different types of cabbage have different nutritional profiles, so try introducing a combination of red and white cabbage, to make a very attractive, yet healthy coleslaw.

Steamed or sauteed cabbage (in olive oil) retains more nutrients than boiled or grilled cabbage.

Intake

Mix several types of cabbage in an ordinary green salad for some added flavor and nutrients. On the other hand, cook cabbage rolls with meat, garlic and rice, then serve with Greek yogurt.

Enjoy sauteing cabbage in a bit of olive oil, and pepper, add table salt as per taste, and serve over cooked whole grain wheat, or egg noodles.

Verified by: Dr.Diab (June 28, 2017)

Citation: Dr.Diab. (June 28, 2017). Nutrition facts and Nutritional information of Cabbage. Medcoi Journal of Medicine, 3(2). urn:medcoi:article18255.