Cabbage Nutrition

Healthy Foods



Cabbage Nutrition: Vitamins and Health Benefits
This vegetable has high nutritional value and health benefits as it's rich source of essential vitamins, nutrients and minerals that the body requires to function at its best. Cabbage is very healthy and full of goodness. The health benefits are obtained from this vegetable's range of vitamins and nutrients. It provides lots of B vitamins including vitamins B1, B2, B3, B5 and B6, this vegetables also supplies vitamin A, vitamin C, vitamin E and vitamin K. In fact, it provides a good source of vitamin C, in particular red cabbage nutrition should be recognized as it has a high content. Vitamin C strengthens the immune system which fights against various health conditions, illnesses and diseases. This healthy cruciferous vegetable contains many nutrients including beta-carotene, calcium, iron, potassium, zinc, fibre just to name a few!

Cabbage Nutrition: Outstanding Healing Qualities and Health Benefits
There are many health benefits, one of the particularly unique benefits of this vegetable is that it contains a special vitamin that is uniquely sourced from raw cabbage and it is known as vitamin U (S Methylmethionine). Vitamin U has outstanding health benefits and health effects when it is used for healing stomach problems including stomach ulcers. This vegetable is renown for its remarkable healing qualities. The leaves can be used to speed up the healing process of wounds and external ulcers! This vegetable is also a cancer fighter. This vegetable has high nutritional value when eaten raw, so why not try adding it to a healthy salad or coleslaw recipe to gain the most from it!

Cabbage Nutrition Cooked: Facts and Health Benefits

  • If you have ever wondered why sometimes cabbage can smell so bad and taste awful, it due to a chemical release during the cooking process. The good news is that poor tasting, smelly cabbage can be totally avoided if you follow these instructions carefully when preparing future recipes! This veg contains a chemical called hydrogen sulphide. This chemical is released when cabbages are over-cooked. Therefore, at a certain point during the cooking process, hydrogen sulphide is released. This is usually when the cabbage starts to soften and becomes tender. The chemical release causes a strong pungent smell and undesirable flavor. The odor and taste will disappear with further cooking, however, for best results avoid over-cooking the cabbage all together. It is also important to consider the health benefits of cabbage as the nutritional value reduces during the cooking process


Cabbage Nutrition: Carbs and Calories Cabbage
Cabbage is low in calories and is fantastic as part of a controlled diet. It is a very healthy vegetable particularly when eaten raw. The amount of calories and carbs in cabbage depends on the way that it is cooked, for example if the cabbage is fried, pickled, stewed, baked, stir-fried, steamed, or boiled. The following calorie guide can be used to calculate the amount of carbohydrates and calories in cabbage:

Cabbage Nutritional Value: Carbohydrates and Calories in Cabbage per 100 grams:

Raw Savoy Nutrition or Summer Cabbage TrimmedNutrition  - 26 calories / 4.1g carbs
Boiled Savoy Nutrition or Summer Cabbage Nutrition - 16 calories / 2.2g carbs
Raw White Cabbage Trimmed Nutrition -  27 calories / 5g carbs
Raw Spring Greens Nutrition - 33 calories / 3.1g carbs
Boiled Spring Greens Nutrition - 20 calories / 1.6g carbs

Cabbage Nutrition: Nutritional Facts and Information
Cabbage (the type most commonly recognized) is typically a rich green leafy vegetable that is large in size and very beneficial to the health as it contains many essential vitamins and nutrients. There are, however, other varieties of cabbage that vary in size, taste, appearance and color. For example, white or red cabbages with smooth, closely fitted crisp leaves. This vegetable is classed as a brassica and a member of the cruciferous family. This specific vegetable is renown for its excellent healing qualities.

Cabbage Nutrition: Varieties of Cabbage and Information about Nutrition
There are many varieties including red, green and white varieties. The following cabbage list provides interesting facts, information, preparation advice and cooking tips for the most popular types of cabbages:

White Cabbage Nutrition: This variety has smooth leaves that are firm and pale green in color. They are sometimes known by a different name, which is Dutch Cabbages. This particular vegetable is ready to eat during the winter season. White cabbage can be eaten raw or cooked. It is versatile and can be cooked using different cooking methods such as boiling or steaming. White cabbage should be sliced thinly when preparing it for eating or cooking.

Red Cabbage Nutrition: This type of cabbage has lovely, deep rich, ruby red smooth leaves which are firm. To maintain the color of the red leaves, add a little vinegar to the cooking water. This type of cabbage can be stewed or pickled. It is also a great vegetable for saut�ing and it should ideally be saut�ed in oil or butter.

Savoy Cabbage Nutrition: This popular variety is a leafy green cabbage. The leaves are curly or crimped. The above image is of a savay cabbage and if you look at the picture, it clearly shows the detail of the leaves. The outer leaves a richer shade of green when compared to the inner cabbage leaves. The savoy is a tender vegetable that has a mild but very distinctive flavor. This particular variety of cabbage doesn't take too long to cook as it's not quite as firm or touch as many other types of cabbages.

Spring Greens Nutrition: Spring greens are ready to eat in the spring season. This vegetable has loose heads and a yellow-green, pale colored heart. This particular cabbage tastes delicious and it is ideal steamed and served with butter.

Cabbage Nutrition: Picking and Storing to retain Nutrition
Pick fresh looking cabbage with fresh, vibrant leaves that are rich in color and show no sign or wilting or blemishes. Cabbages tend to keep well, firm varieties stay fresher for longer than varieties such as spring greens or savoy cabbage which will keep for up to several days in a cool place.

Cabbage Nutrition: Preparing for Cooking
- Vitamins, Health Benefits and Nutrition
Preparing cabbage for your cooking recipes is very simple! Remove any outer leaves as necessary (leaves that are blemished or wilting should be removed). Cut the cabbage into quarters and remove the stalk. The cabbage should be cut depending on the recipe you are using, for example, either sliced or shredded.


Cabbage Nutrition: Cooking Tips and Advice
White and green cabbages are delicious when they are cooked in butter. This is a simple cabbage recipe to make. All you have to do is follow the preparation instructions, ensuring that you shred the cabbage. Place the shredded cabbage in a saucepan with a medium knob of butter and a few tablespoons of water. This will help to stop the cabbage from burning. Allow the cabbage to cook over a medium heat whilst keep it covered over. Lift the cover every now and then to give the mixture a stir.

This vegetable is cooked when the leaves are tender. Be careful not to overcook this vegetable as this can leave an undesirable, bitter taste and reduce its nutritional value and health benefits from vitamins and nutrients.


Health experts and nutritionists believe that a well-balanced diet that includes at least five portions of fruit and vegetables per day will help to considerably improve our lifestyles and ultimately extend our lives

Cabbage Nutrition - Green - White - Facts - Nutritional Value - Information - Benefits - Info - Content - Data - Vegetable - Guide - Cabbage Nutrition - Health - Recipe - Calories - Healthy - Carbs - Carbohydrates - Nutrients - Vitamins - Facts - Nutritional Value - Information - Benefits - Cabbage Nutrition - Info - Content - Data - Vegetable - Guide - Health - Recipe - Calories - Healthy - Carbs - Carbohydrates - Nutrients - Vitamins - Cabbage Nutrition - Nutrition - Facts - Written By Sarah Johnstone

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