Nutritional value of Cabbage
Cabbage (Brassica oleracea L., 1753) is a plant belonging to the Brassicaceae family.
There are many cultivars of this species that differ in shape, color and taste. They are typically winter vegetables whose leaves or inflorescences have not yet reached maturity. They are ideal for a healthy and balanced diet.
Cabbage is a biennial plant that typically forms a rosette of leaves during the first year of life. In the second year, a more or less high inflorescence is formed which bears numerous yellow four-petalled flowers. In addition to human nutrition, the cabbages of the various cultivars are used as fodder or ornamental plant.
This vegetable is used in the kitchen for the preparation of soups, soups, risottos. It can be enjoyed raw in salads or cooked as a side dish. It is excellent boiled in a little salted water with the addition of vinegar and served hot with melted butter, pepper and salt and in other preparations depending on the variety.
Nutritional factsheet –
Cabbage is a food rich in vitamin C, folic acid, which have the ability to stimulate the immune system, as well as fiber and potassium. It also contains substances such as thiooxazolidones, with an antithyroid effect, and sulforaphane, which, combined with isothiocyanates, is believed to have a protective effect against intestinal tumors.
Below we see the average content of a cabbage.
100 g of raw cabbage contains 19 kcal / 78 kj. Furthermore, in 100 g of product we find:
– Water 92.20 g;
– Available carbohydrates 2.50 g;
– Sugars 2.50 g;
– Protein 2.10 g;
– Fat 0.10 g;
– Total fiber 2.60 g;
– Sodium 23 mg;
– Potassium 260 mg;
– Iron 1.10 mg;
– Calcium 60 mg;
– Phosphorus 29 mg;
– Vitamin B1 0.06 mg;
– Vitamin B 2 0.04 mg;
– Vitamin B3 0.60 mg;
– Vitamin A 19 µg;
– Vitamin C 47 mg.
Cabbages are very satiating foods and therefore are very useful in a low-calorie diet. Cabbages perform a precious detoxifying action for the body and are a powerful anti-inflammatory and particularly indicated in case of anemia, abscesses, cystitis, gastric ulcers.
In general, cabbage is the anti-cold vegetable par excellence thanks to the high content of vitamin C and sulfur, which is disinfectant and invigorating for respiratory diseases. In order to keep its nutritional properties unaltered, it is best to consume it raw in salads or stewed or steamed for no more than twenty minutes. Cabbage is also rich in fiber useful for the intestine and contains an excellent level of potassium, calcium and iron. Cabbages are very filling and low-fat foods, so they are very useful in a low-calorie diet. Recent studies have proven its effectiveness in the prevention of some types of cancer thanks to the presence of flavones, glycosides and sulforans.