Keep cabbage cold... it helps to retain its vitamin content.
Light steaming is one of the best ways to preserve the health benefits when cooking cabbage compared to microwaving or boiling
Cabbages have high nutrition & vitamin levels.
A good anti-aging vegetable with vitamins B1,B6,C,D&K, as well as beta-carotene.
Research shows that it can help with Blood Pressure, Stomach Ulcers, & can lower the risk of some cancers.
a "super" vegetable... eat at least once a week.
Cabbage has the mineral calcium which is necessary for normal teeth & bones.
If you cook Cabbage, steam it lightly (5 minutes or less) to retain the phytonutrients & maximize their availability to preserve the health benefits.
To preserve Cabbage's beneficial compounds at maximum levels, experts recommend eating Cabbage raw.
Next time you're cooking Cabbage, add a Celery stalk to the pot as this helps neutralize the powerful odor.
Or simply cook the Cabbage quicker, stir-frying it in a Wok rather than boiling it for a long time.
To give cabbage a lift, try coriander, curry spices, nutmeg, ginger & allspice, along with herbs such as mint, dill, fennel, parsley, thyme, celery seed, garlic & chives.
|Serving size: 1 cup chopped 79g|
|Fat, total (g)||0.158||0.02%||0.2|
|- saturated (g)||0.02||0.01%||0.026|
|- sugars (g)||4.82||5.36%||6.1|
|Dietary fibre (g)||2.84||9.5%||3.6||Contains dietary fibre|
|Vitamin E (mg)||0.008||trace||0.01|
|Vitamin C (mg)||16.59||41.5% RDI*||21||A good source of vitamin C|
|Folate (µg)||12.64||6.32% RDI*||16|
|Vitamin B6 (mg)||0.08||5% RDI*||0.1|
|Calcium (mg)||31.98||4% RDI*||41|
|Thiamin (mg)||0.04||3.6% RDI*||0.05|
|Iron (mg)||0.32||2.7% RDI*||0.4|
|Niacin (mg)||0.24||2.4% RDI*||0.31|
|Riboflavin (mg)||0.03||1.8% RDI*||0.04|
|Zinc (mg)||0.09||0.8% RDI*||0.12|
|Selenium (µg)||0.08||0.7% RDI*||0.1|
|Vitamin A Equiv. (µg)||1.45||0.2% RDI*||1.84|