Cabbage

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Cabbage can add a lot of volume and bulk to a meal or recipe without contributing a huge amount of calories. The vegetable is often overlooked as a major nutrition contributor even though it contains large amount of nutrients like other cruciferous vegetables and members of the Brassica family like kale, cauliflower and broccoli.

Cabbage has been farmed for thousands of years and is now grown a in variety of colors including white, red, purple and green with either crinkly or smooth leaves like lettuce.

A 1 cup (89 grams) portion of cabbage has just 22 calories while packing protein, fiber, Vitamin K, Vitamin C, folate, manganese, Vitamin B6, calcium, potassium and magnesium. Cabbage also contains small amounts of Vitamin A, iron and riboflavin. The relatively high levels of folate and B6 are important for many of your body’s processes, including metabolizing energy and nervous system health.

Members of the cruciferous family like cabbage also contain antioxidants and other chemicals that aid in reducing chronic inflammation in your body. Studies involving Chinese women (1,000 women in the data sample) have shown that eating high levels of cruciferous vegetables vs. low levels of cruciferous vegetables resulted in considerably lower levels of monitored inflammation.

This trait of cabbage is most likely caused by sulforaphane, kaempferol and other antioxidants found in the vegetable.


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