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Cabbage

The only part of Cabbage that is normally eaten is the leafy head. The so-called 'cabbage head' is consumed (cooked, raw, or preserved) in a variety of dishes. Raw cabbage can be eaten in hand. It is usually sliced into thin strips or shredded in to salads. Boiled cabbage can be an opportune source of sugars and dietary fiber. Cabbage is an excellent source of vitamin C, an antioxidant that helps protect cells from harmful free radicals.


Uses of Cabbage

Raw cabbage is used as in many traditional medicine treatments to restore circulation and help reduce inflammation. Cabbage paste is wrapped around the area to be treated and this poultice soothes and removes toxins from the injured area for up to one hour per application.



Nutrition Chart

Cabbage / 100g Amount
Calories 27
Carbohydrate 3.9g
Total Fat 0.5g
Fibre 3.1g
Protein 2.1g
Cholesterol 0mg
Good Source of Vital Vitamins Vitamin C, Beta-carotene, folate
Good Source of Dietary Minerals Potassium