Health Benefits of Cabbage
|Food Group:||Leafy Vegetable|
|Serving Size:||1 Cup|
Cabbage is a popular food in parts of Europe, China and the Middle East. Cabbage is part of the mustard family and you will find several varieties with colorful names including Red, White, Chinese and Savoy. A quick glance and you think you are staring at dyed lettuce but they are not related.
You can eat it raw, cooked or pickled into sauerkraut. You can serve it as an addition or the main ingredient in many soups. You can join the Irish and marry it to corn beef in a festive meal or stew. It is the main part of a once popular weight loss technique called the Cabbage Soup Diet.
As with many leafy vegetables, it is light on calories and dense in nutrition. It has more than the daily requirements of vitamin A and about half of the daily requirements of vitamin K. It is also a good source of iron, vitamin B6 and folate. It has a high content of fiber and finally, it is a rich source of anti-oxidants such as vitamins A and C, lutein and zeaxanthin.
Why Eat Cabbage:
Cabbage is a low-calorie and high nutrient food. Eat it as part of a sa3ad, in soups, or as a food unto itself. Keep in mind, cooking cabbage releases hydrogen sulfide an odor that even skunks find unpleasant. If you have an issue with the smell, follow this link for helpful tips on cooking cabbage without having to quarantine you home.