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Cabbage is a leafy green biennial plant, grown as an annual vegetable crop for its dense-leaved heads.  Cabbage heads generally range from 1 to 8 pounds, and can be green, purple and white. Smooth-leafed firm-headed green cabbages are the most common, with smooth-leafed red and crinkle-leafed savoy cabbages of both colors seen more rarely.


Cabbage can be used cooked or raw in dishes from corned beef and cabbage, soups & stews, to cold dishes such as coleslaw. Another popular use of cabbage is to allow it to ferment to produce sauerkraut. Cabbage leaves are also used as a wrap for other foods. It can be SteamedStir-Fried, Upkari, Poriyal, Salad, SandwichSauteed Cabbage.

Health Benefits of Cabbage:

Cabbage is a good source of beta-carotene, vitamin C and fiber.

Cabbages prevent the growth of cancers

Cabbages have anti-inflammatory properties and are therefore very good in giving relief to people who are suffering from inflammation.

Treating stomach ulcers. Studies have shown that cabbage is also very good for people suffering from stomach ulcer or peptic ulcer. A study into this amazing importance of cabbage was done recently at the Stanford University where it was revealed that the juice derived from cabbage is one of the most effective natural remedies for people suffering from peptic ulcers.

Cabbages are natural immune system boosters. If you want to boost your immune system then you must add more cabbages to your menu. Science has proven that! Studies have shown that since cabbage contains very high levels of Vitamin C, it can easily help the body in fighting free radicals thus strengthening the immune system.

Cabbages are also very good for the eyes. The more cabbages that you consume, the lesser your chances of suffering from age-related macular degeneration of the eye. Cabbage is very rich in beta-carotene, which is why it is very good for the eye.

If you want a beautiful and healthy skin then you have to eat more cabbages. The free-radical fighting property of cabbage helps protect the skin from damages that make the skin age. Cabbages will keep your skin beautiful.

Cabbages help in relieving constipation. If you are one that suffers a lot from constipation then you have to eat more cabbages. Cabbages contain very high levels of fiber which help in the stimulation of the digestive system thus preventing constipation.

Cabbages are also very good in relieving muscle soreness.

The above rank amongst some of the most important health benefits of cabbages. Cabbages can be eaten raw or cooked. When cooking cabbages, it is imperative not to overcook them else you kill some of the vitamins in them.

Read More at Wikipedia
Recipes using Cabbage See Here, Here.

Nutrition Data for Cabbage, common (danish, domestic, and pointed types), freshly harvest, raw (11749)

NutrientNutrient value per 100 gm0.5 cup, shredded1 head
Water92.52 g32.382 g840.0816 g
Energy24 kcal8.4 kcal217.92 kcal
Protein1.21 g0.4235 g10.9868 g
Total lipid (fat)0.18 g0.063 g1.6344 g
Carbohydrate, by difference5.37 g1.8795 g48.7596 g
Fiber, total dietary2.3 g0.805 g20.884 g
NutrientNutrient value per 100 gm0.5 cup, shredded1 head
Calcium, Ca47 mg16.45 mg426.76 mg
Iron, Fe0.56 mg0.196 mg5.0848 mg
Magnesium, Mg15 mg5.25 mg136.2 mg
Phosphorus, P23 mg8.05 mg208.84 mg
Potassium, K246 mg86.1 mg2233.68 mg
Sodium, Na18 mg6.3 mg163.44 mg
Zinc, Zn0.18 mg0.063 mg1.6344 mg
NutrientNutrient value per 100 gm0.5 cup, shredded1 head
Vitamin C, total ascorbic acid51 mg17.85 mg463.08 mg
Thiamin0.05 mg0.0175 mg0.454 mg
Riboflavin0.03 mg0.0105 mg0.2724 mg
Niacin0.3 mg0.105 mg2.724 mg
Vitamin B-60.095 mg0.03325 mg0.8626 mg
Folate, DFE57 µg19.95 µg517.56 µg
Vitamin B-120 µg0 µg0 µg
Vitamin A, RAE6 µg2.1 µg54.48 µg
Vitamin A, IU126 IU44.1 IU1144.08 IU
Vitamin D (D2 + D3)0 µg0 µg0 µg
Vitamin D0 IU0 IU0 IU
NutrientNutrient value per 100 gm0.5 cup, shredded1 head
Fatty acids, total saturated0.023 g0.00805 g0.20884 g
Fatty acids, total monounsaturated0.013 g0.00455 g0.11804 g
Fatty acids, total polyunsaturated0.087 g0.03045 g0.78996 g
Cholesterol0 mg0 mg0 mg
U.S. Department of Agriculture, Agricultural Research Service. 2013. USDA National Nutrient Database for Standard Reference, Release 26. Nutrient Data Laboratory Home Page
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