Category: Cabbage

Do you know that there are some many advantages attached with eating Raw Cabbage? Am sure some of you my friends may not believe it or may find it a little difficult to believe because even me doubted initially until I finally figured out that it is actually true! So here are some reasons why you definitely need to eat raw cabbages below: 🗣Cabbage is a great source of manganese, dietary fiber, potassium, vitamin K, vitamin C and vitamin B6. It delays the aging process. It promotes good eye health.…

Cabbage is an excellent source of vitamin K, vitamin C and vitamin B6. It is also a very good source of manganese, dietary fiber, potassium, vitamin B1, folate and copper. Additionally, cabbage is a good source of choline, phosphorus, vitamin B2, magnesium, calcium, selenium, iron, pantothenic acid, protein and niacin. As described earlier in this food profile, cabbage is also a unique source of several types of phytonutrients. Its overall antioxidant activity is largely due to its unusual phenol and polyphenol content. With red cabbage, these polyphenols include antioxidant and…

Tips for Preparing Cabbage Even though the inside of cabbage is usually clean since the outer leaves protect it, you still may want to clean it. Wash whole cabbage head under running water or remove the thick fibrous outer leaves and cut the cabbage into pieces and then wash under running water. We recommend washing cabbage just prior to eating or cooking in order to help decrease the rate of deterioration. To cut cabbage into smaller pieces, first quarter it and remove the core. Cabbage can be cut into slices…

Below are some of the basic procedures to which you can properly select and store your cabbage: Choose cabbage heads that are firm and dense with shiny, crisp, colorful leaves free of cracks, bruises, and blemishes. Severe damage to the outer leaves is suggestive of worm damage or decay that may reside in the inner core as well. 2. There should be only a few outer loose leaves attached to the stem. If not, it may be an indication of undesirable texture and taste. 3. Avoid buying precut cabbage, either…

Cabbage has a round shape and is composed of superimposed leaf layers. It is a member of the food family traditionally known as cruciferous vegetables and is very closely related to kale, broccoli, collards and Brussels sprouts. All cruciferous vegetables provide integrated nourishment across a wide variety of nutritional categories and provide broad support across a wide variety of body systems as well. For more on cruciferous vegetables see: The word “brassica” translates in Latin as “cabbage.” However, this connection between cabbage and “brassica” vegetables can sometimes be confusing. Cabbage…

While green cabbage is the most commonly eaten variety of cabbage, we highly recommend trying red cabbage because of its added nutritional benefits and its robust hearty flavor. We don’t think you will be disappointed. The rich red color of red cabbage reflects its concentration of anthocyanin polyphenols, which bring along with them unique antioxidant and anti-inflammatory properties.     Nutritional Value of a Red Cabbage Cabbage, red, cooked 1.00 cup (150.00 grams) Calories: 44 GI: very low NutrientDRI/DV vitamin K79% vitamin C69% vitamin B620% manganese17% fiber16% potassium11% copper9% vitamin…