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Cabbage

Background

Cabbage is a part of the cruciferous vegetable family alongside cauliflower, collard greens, kohlrabi and Brussels sprouts. Cabbage comes in many shapes and colors starting with the most commonly cultivated green cabbage. Red cabbage is most often used for pickling or stewing with its more distinctive and slightly bitter flavor. White or Dutch cabbage has smooth green leaves, often found in salads or slaws. Savoy cabbage has tender ruffled leaves, and is mild in flavor.

 

Benefits of Cabbage

Cabbage is an excellent source of vitamin C (a powerful antioxidant) and vitamin K (important for blood clotting and bone health). The more colorful and bitter the cabbage, the denser in micronutrients and health promoting constituents!

 

Nutritional Value of 1 cup (250 mL) of Raw Red Cabbage

  • 23 calories
  • 6 g carbohydrate
  • 1 g protein
  • 1 g fat
  • 20% of daily vitamin A intake
  • Greater than 80% daily vitamin C needs
  • 40% of daily recommended vitamin K requirements

 

Did You Know

Glucosinolate compounds found in cabbage provide anti-cancer benefits and have been linked to the slight bitter flavour in different cabbage varieties! They have shown to possibly aid in preventing certain types of cancer including bladder, breast, colon, and prostate cancer.

 

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