Cabbage is highly nutritious and rich in vitamin C, fiber, and vitamin K. Some research suggests that it may have health benefits that include supporting digestion and heart health, among others.
Cabbage is packed with nutrients.
Even though cabbage is very low in calories, it has an impressive nutrient profile.
In fact, just 1 cup, or 89 grams (g), of raw green cabbage contains :
- Calories: 22
- Protein: 1 g
- Fiber: 2 g
- Vitamin K: 56% of the Daily Value (DV)
- Vitamin C: 36% of the DV
- Folate: 10% of the DV
- Manganese: 6% of the DV
- Vitamin B6: 6% of the DV
- Calcium: 3% of the DV
- Potassium: 3% of the DV
- Magnesium: 3% of the DV
Cabbage also contains small amounts of other micronutrients, including vitamin A, iron, and riboflavin.
As you can see in the list above, it is rich in vitamin B6 and folate, both of which are essential for many important processes in the body. Including energy metabolism and the normal functioning of the nervous system.
In addition, cabbage is high in fiber and contains powerful antioxidants, including polyphenols and sulfur compounds.
Antioxidants protect the body from damage caused by free radicals. Free radicals are molecules that have an odd number of electrons, making them unstable. When their levels become too high, they can damage your cells.
Cabbage is especially high in vitamin C, a potent antioxidant that may protect against heart disease, certain cancers, and vision loss
It may help keep inflammation in check.
Inflammation isn’t always a bad thing.
In fact, your body relies on the inflammatory response to protect against infection or speed up healing. This kind of acute inflammation is a normal response to an injury or infection.
On the other hand, chronic inflammation that occurs over a long period of time is associated with many diseases. Including heart disease, rheumatoid arthritis, and inflammatory bowel disease.
Cruciferous vegetables like cabbage contain many different antioxidants that have been shown to reduce chronic inflammation.
In fact, one 2014 study of young adults aged 20-40 showed that eating more cruciferous vegetables could reduce certain blood markers of inflammation.
Another older study in over 1,000 females showed that. Those who ate the highest amounts of cruciferous vegetables had considerably lower levels of inflammation, compared to those who ate the lowest amounts.
Sulforaphane, kaempferol, and other antioxidants found in this remarkable group of plants are likely responsible for their anti-inflammatory effect