The Nutritional Value Of Cabbage
February 23, 2009
Cabbage is a prominent green, leafy vegetable that belongs to the Brassicaceae family. It shares the family name with other vegetables such as broccoli, Brussels sprouts, collards, cauliflower and kale. Recent studies have proved that the vegetables that form the Brassica family are effective in bringing down the risk of breast cancer. Scientists believe that Polish women are found to be less prone to breast cancer since their cuisine contain cabbage as a staple vegetable.
Mostly, the leafy part of the cabbage cluster is the lone edible part. The broad leaves can be eaten in cooked, partially cooked, raw or preserved forms. Cabbage is an indispensable part of many popular dishes such as coleslaw. Cabbage leaves, either alone or mixed with sliced carrots, are an important ingredient in most soups and stews.
Cabbages are made available all around the globe in a variety of colors and sizes. The pale green cabbage, known for its crunchy texture, remains the most common type of cabbage. Other popular cabbage varieties are savory cabbage, napa cabbage, the Chinese cabbage bok choy and red or purple cabbage.
Being a green leafy vegetable, cabbages are held in high esteem by all those who love to maintain a healthy body. Cabbages are rich in other nutritious elements as well. All varieties of cabbage are excellent sources of vitamins K and C. It is estimated that a mere cup of shredded and boiled cabbage contains ninety one percent of the RDA for vitamin K and fifty percent for vitamin C. Cabbage is also found to be an excellent source of dietary fiber.
That is why doctors advise people with digestive disorders to include more green leafy vegetables like cabbage in their diet. Other essential vitamins and minerals present in cabbage include manganese, vitamin B6 and folate. The vegetable is also a good source of thiamin, riboflavin, calcium, potassium, vitamin A, tryptophan, protein and magnesium.
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