Part of the Cruciferae, or Brassica family of plants, cabbages (Brassica oleracea) are actually the same species as kale, broccoli, cauliflower and Brussels sprouts.
There are hundreds of cabbage varieties, they fall into three main types: green, red and savoy.
Cabbage is low in calories and high in dietary fiber.
Green cabbage is most common, but red cabbage has the added nutritional benefits of health protective anthocyanins, which give this cabbage its red hue.
Savoy cabbage has crinkly green or red, delicately textured leaves that are more loosely packed.
The dietary fiber in cabbage helps to control appetite and keep blood sugar levels stable.
Nutritional value of cabbage (boiled) per 100g:
Calories in cabbage – 23
Protein in cabbage – 1.3g
Carbs in cabbage – 6g
Fat content of cabbage – 0.1g
A a one-cup serving of raw cabbage has 85% Daily Value, based on 2,000 calories/day,of bone protective vitamin K and 54% DV of vitamin C, which helps ward off cell-damaging free radicals which can lead to disease.
Cabbage contains antioxidant and anti-inflammatory flavonoids and polyphenols that help keep the inflammatory system strong.
Kaempferol, has been shown to protect against many diseases, including cancer, liver injury, obesity and diabetes
Cabbage is one of two vegetables that has been shown to have beneficial effects on markers, or indicators, of cardiovascular disease (CVD), and suggests it may reduce mortality in patients with CVD.
Nutrients in cabbage: potassium, vitamin C, vitamin B6, folic acid, calcium, biotin, manganese and magnesium.
Red cabbage also contains anthocyanins.
Anthocyanin is a phytochemical also found in Bermuda onions, beets, and blueberries.
Sauerkraut, which is fermented cabbage is an excellent source of vitamin C and vitamin K, and a good source of potassium, iron, folate, and fiber.