Cabbage is low in calories, high in nutrients, lasts for over a week in the refrigerator, and is usually inexpensive.
Cabbage is available year round because it has a long growing season and can continue to grow even when it’s only 15-degrees Fahrenheit outside.
Eating cabbage regularly is associated with a decreased risk for cancer, especially lung, stomach, and colon.
Green cabbage provides the highest level of two anticancer glucosinolates, which are converted in the body into compounds that may inhibit tumor growth.
Red cabbage contains anthocyanins, usually associated with berries, that protect against DNA damage.
Cabbage is related to Brussels sprouts, cauliflower, and rutabagas.
One-half cup of shredded green cabbage has 76% of your daily need for vitamin K and over 35% of vitamin C.
One cup of shredded raw green cabbage has 19 calories; one cup of shredded raw red cabbage has 22 calories.
