A Good Source Of Vitamins And Minerals

cabbage nutrition facts

Cabbage is actually one of the earliest vegetables to be cultivated around the 16th century. It was grown primarily for its color, although the root and the rhizome also provided nutritional value. These days, cabbage is popular not only for its color but also because it is very nutritious.

The main cabbage vegetable has a lot of vitamins and nutrients in it which make it beneficial to your health. Some cabbage varieties are said to be the healthiest. One reason why cabbage is so good for you is that it provides eight times more iron than spinach and five times more vitamin C than tomatoes. As a matter of fact, cabbage contains a surprising amount of calcium, protein, riboflavin, folic acid, potassium, magnesium, phosphorus, niacin, thiamine, and inositol. These nutrients are beneficial to your body.


A bowl of fruit

However, there is another cabbage type which is considered unhealthy. The kind that has the stalks as well as the leaves is the true cabbage variety. In fact, this type of cabbage is used less frequently and perhaps only used for the consumption of salads. The health benefits of this vegetable are still very much realized by people who consume it for their daily meals. The health benefits of this vegetable are still more prominent when consumed raw and unprocessed. The good thing about this kind of cabbage is that there are still a lot of health benefits in eating this kind of cabbage as compared to eating other forms of cabbage like the white cabbage.

It should also be mentioned that there are cabbage varieties which are low in calories. These vegetables are the long-lasting variety of cabbage, which are mostly cultivated in the southern part of Europe and Northern parts of Asia. The cabbage with low calories is a very nutritious food to have since it only has about twenty-five calories per serving. This cabbage type can actually reduce weight, since the presence of high amounts of fiber and lower calories to help you lose weight.

Soluble Fiber

A bowl of salad sitting on top of a wooden table

One thing to consider when eating cabbage is the presence of soluble fiber. This fiber can work its way through your digestive system and get into your bloodstream. The presence of this fiber may decrease the absorption of bad cholesterol thus lowering your bad cholesterol. Also, the presence of soluble fiber may help slow down the process of aging since the use of antioxidants in your body are also increased by the use of cruciferous vegetables like cabbage. This means that the use of this vegetable may be effective in slowing down the aging process.

Another important cabbage fact is the fact that cabbage leaves contain anti-inflammatory and analgesic properties. Both these chemicals are called “enzymatic anti-inflammatories”. This means that they are good in reducing pain and inflammation. However, they also have a strong antioxidant effect which prevents damage to the body caused by free radicals. As for the analgesic effect, this can also relieve muscle pain, joint pain, toothache, and backaches due to their anti-inflammatory properties.


On a final note, cabbage may also contain high concentrations of minerals and nutrients which can help improve your overall health. One example of a nutrient contained in cabbage is potassium. Potassium helps maintain normal electrolyte levels in the body as well as balance fluid levels.

This is important to maintain normal cardiac function and prevent heart diseases like coronary diseases. Cancer can also be prevented if you regularly consume enough foods rich in anti-cancer nutrients like potassium.


Cabbage is a great food as a side dish or for an addition to your regular meal because of its nutritional value. However, if you want to obtain the most out of it, you should make sure to eat it with proper care and only consume it when it is fresh. If you don’t want to deal with the process of making it yourself, then consider getting your daily amount of vitamins, minerals, and other nutrients from other fruits and vegetables like cauliflower, broccoli, tomatoes, carrots, and corn.

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