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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! |
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Cabbage Nutrition
Cooked: Facts and Health Benefits
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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
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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
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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. |
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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. |
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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 |
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