Red cabbage only has about 40 calories in a cup.

Benefits of Cabbage Because of its abundant nutrition, cabbage ought to be on everyone’s grocery list. The vegetable has a head of lettuce-like appearance. However, it is more closely related to the brussels sprout family, broccoli, and cauliflower.

Cabbage is one of a kind because it comes in seven different varieties, each of which has different colors and textures. Red cabbage and cannonball cabbage, also known as green cabbage, are the two varieties of cabbage that are purchased the most frequently at grocery stores.

There are many ways to consume cabbage all over the world. It can be consumed raw, cooked, incorporated into salads, soups, or coleslaw. Coleslaw releases a strong odor when overcooked. It’s important to remember that cabbage can lose some of its essential nutrients if it is cooked too long.

Benefit One of Cabbage: Cabbage is high in vitamins and minerals and low in calories, making it an excellent addition to the diet. This means you won’t have to eat a lot of calories to get those essential nutrients. Cabbage can be included as a healthy snack or meal in light of the rise in obesity and confusion regarding what is healthy and what is not.

Benefit 2: The vegetable provides 80% of the recommended daily allowance for vitamin K and 70% of the recommended daily allowance for vitamin C in its 40 calories, making it an excellent source of both vitamins. Cabbage is a cruciferous vegetable that works as an anti-inflammatory agent. Bok choy, brussels sprouts, broccoli, and other cruciferous vegetables are among others. Consumption of this group of vegetables has been linked by research to their anti-inflammatory properties. Chronic inflammation, which is frequently linked to obesity, diabetes, arthritis, and heart disease, is reduced by these properties.

Sulforphane, a potent antioxidant, is abundant in cabbage. It is thought that this anti-oxidant plays a role in the fight against inflammation. A study that included more than a thousand women lends credence to this idea. Women who consumed more of the antioxidant had lower levels of inflammation than women who consumed less of it.

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