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Vegetables / Cabbage

Cabbage - Low in calories, high in Vitamins C & K

1. Cabbage Facts
2. Types of Cabbage
2. Cabbage Nutritional Value
3. Cabbage Health Benefits
 
 
 

Cabbage Facts

Cabbage (Brassica oleracea or variants) is a leafy green or purple vegetable. Cabbage is a very powerful vegetable with ancient healers declaring it to contain "moon power", as it grew in the moonlight. It has a very high sulfur and Vitamin C content.
 
History and Origin

Whilst it is not completely clear where cabbage originated, it is thought that it dates back to a province in China around 4,000 BC. It is then believed to have been transported to the Mediterranean region of Europe around 600 BC. Research indicates it was a domesticated vegetable during Greek and Roman times. It is known as one of the oldest of all vegetables.

 

Cabbage is considered one of the main vegetables in Russia with it being a key ingredient in some of their main national soups. Chinese scrolls from 1,000 BC regarded white cabbage as a cure for baldness in men. It is reported that during Captain Cook's first voyage in the 17th century, the ship's doctor used cabbage in a poultice to wrap around the wounds of any injured crew members, to stop grangrene from setting in.

 

Types Of Cabbage

Types of Cabbage
• Green Cabbage
• Red Cabbage
• Napa Cabbage
• Savoy Cabbage
• Bok Choy
• Choy Sum
• Tuscan Cabbage
• Gai Choy

Cabbage Nutritional Value

Vegetables " Cabbage " ( Nutritional value )
Nutritional value per 100 g
Cabbage, cooked, boiled, drained, without salt
Weight of Vegetable - 1 cup, shredded = 150 g
Nutrient ( Proximate's )
Unit
Value
Daily Value %
Energy
kcal
23
1.1%
Protein
g
1.27
2.5%
Total lipid (fat)
g
0.06
09%
Carbohydrate, by difference
g
5.51
1.8%
Fiber, total dietary
g
1.9
7.6%
Sugars, total
g
2.79
 
Minerals
Calcium, Ca
mg
48
4.8%
Iron, Fe
mg
0.17
0.9%
Magnesium, Mg
mg
15
3.7%
Phosphorus, P
mg
33
3.3%
Potassium, K
mg
196
5.6%
Sodium, Na
mg
8
0.3%
Zinc, Zn
mg
0.20
1.3%
Copper, Cu
mg
0.017
0.8%
Manganese, Mn
mg
0.205
10.2%
Selenium, Se
µg
0.6
0.8%
Fluoride, F
µg
1.0
 
Vitamins
Vitamin C, total ascorbic acid
mg
37.5
62.5%
Thiamin (B-1)
mg
0.061
4%
Riboflavin (B-2)
mg
0.038
2.2%
Niacin (B-3)
mg
0.248
1.2%
Pantothenic acid (B-5)
mg
0.174
1.7%
Vitamin B-6
mg
0.112
5.6%
Folate (B-9)
µg
30
7.5%
Vitamin B-12
µg
0.00
 
Vitamin A, IU
IU
80
1.6%
Vitamin E (alpha-tocopherol)
mg
0.14
0.4%
Vitamin D
IU
0
 
Vitamin K (phylloquinone)
µg
108.7
135.8%
Lipids
Saturated Fatty Acids
g
0.000
 
Monounsaturated Fatty Acids
g
0.019
 
Polyunsaturated Fatty Acids
g
0.023
 
Trans Fatty Acids
g
0.000
 
Carotenoids
Beta-Carotene
µg
48
 
Lutein + zeaxanthin
µg
27
 
Lycopene
µg
0
 

Reference Values are based on a 2,000 Calorie Intake, for Adults and Children 4 or More Years of Age. Your daily values may be higher or lower depending on your calorie needs.
Percentages are roughly approximated using (RDA) Recommended Dietary Allowances for adults. Source: Nutrient Database - USDA (United States Department of Agriculture)
Reference Values for Nutrition - FDA U.S. Food and Drug Administration

Cabbage Nutritional Value
It is reported that during Captain Cook's first voyage in the 17th century, the ship's doctor used cabbage in a poultice to wrap around the wounds of any injured crew members, to stop grangrene from setting in.


Cabbage Health Benefits

Red cabbage is a greater source of Vitamin C than white cabbage and interestingly enough, oranges. Red cabbage contains the same red flavanoid pigments as red and blue berries, which are all regarded as super antioxidants. Studies indicate that white cabbage contains high levels of sulfer-comprising compounds, much higher than many other Brassica vegetables, however the red cabbage is believed to have even higher levels. Red cabbage is a very high source of Vitamin K, however the green cabbage is the winner in the Vitamin K stakes.

 

Cabbage is low in calories and high in fiber, therefore is a great dietary source. Being full of vitamin K, it is thought to help prevent alzheimers disease and is a great source for mental function and concentration and help with bone density. The high content of vitamin C and sulphur in cabbage removes toxins from the body, helping arthritis, gout, rheumatism and skin diseases. The high potassium levels helps stop blood pressure from rising. It is believed that a drinking raw cabbage juice on a daily basis can relieve chronic headaches. The red pigments in red cabbage are said to lower blood sugar levels and increase insulin production. The powerful antioxidants in cabbage are believed to reduce bad blood cholesterol levels.

 

Cabbage has historically been used as a medicinal herb for a variety of health benefits. The ancient Greeks used cabbage as a laxative and cabbage juice as a linament for bruises. The ancient Romans believed that drinking cabbage juice was a cure for hangovers. There is scientific evidence to corroborate the use of cabbage leaves to ease the pain of engorged breasts in nursing mothers, during breast feeding.

 

The downside of this vegetable is excessive consumption can lead to increased intestinal gas, which causes bloating and flatulence.


 
CABBAGE
 

WEIGHT LOSS

Low in calories and high in fibre

ALZHEIMERS PREVENTION

Rich in vitamin K

   

ARTHRITIS / RHEUMATISM / GOUT

High in vitamin C and sulphur

SKIN DISEASES

Antioxidants removing toxins

   

REDUCE HIGH BLOOD PRESSURE

High potassium levels

DIABETES

Red pigments lower blood sugar levels and increases insulin production

   

ENGORGED BREASTS

The cool effect of cabbage leaves relieves the associated pain

CHRONIC HEADACHES

The anti-inflammatories and antioxidants found in cabbage juice

   
   
 
HEALTH
 

 

References

Nutrient Database - USDA (United States Department of Agriculture)
Reference Values for Nutrition - FDA U.S. Food and Drug Administration
 

For More Information

Cabbage & Health benefits - From Wikipedia, the free encyclopedia
Types of Cabbage - BerkeleyWellness (BerkeleyWellness is a collaboration between the School of Public Health at the University of California)