You may love or hate it, but cabbage is very fond of you. It’s versatile and nutrient rich. And many prefer its taste compared to its cousins, broccoli and cauliflower. The Brassica family (of plants) is becoming famous for its health benefits. So eating more cabbage makes sense.
It’s exceptionally high in vitamins C and K. But it’s not limited to a few all-stars. It serves up a bunch of vitamins and minerals in a very low-calorie, low-carb package.
For instance, one cup of cabbage only has about 22 calories and 5 grams of carbs. But it has 2 grams of fiber and respectable amounts of folate, manganese, potassium, and vitamin B6. And that’s not nearly the whole list.
As research progresses, chronic inflammation has been implicated in more and more health problems. While the body uses a low level of oxidation to support health, many of our bodies are overdoing it. And eating more cabbage gives you a range of antioxidants. Vitamin C, sulforaphane, and kaempferol are just a few of them.
For 22 calories, cabbage gives you 2 grams of fiber. And it’s choice fiber.
- Insoluble – helps your digestive system process its contents more efficiently, so to speak.
- Soluble – promotes beneficial “gut buddies,” like Lactobacilli and Bifidobacteria.
Anthocyanins are a flavanoid pigment that give foods like blueberries – and red cabbage – their color. Anthocyanins have a protective and anti-inflammatory effect on the body. And they’ve been shown to reduce the risk of heart problems.
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Eating More Cabbage is Easy
You can munch on raw cabbage, ferment it for kimchi or sauerkraut, or use the leaves for roll-ups. You can make soups and stews and add it to salads. You can make coleslaw, or buy it in jars or cans.
And it’s not just easy, it’s cheap.
Cabbage offers super-sized nutrition. It’s amazing one little vegetable can hold it all. And eating more cabbage is the only way to reap all those benefits.