The first thing that comes to mind, when talking of cabbage is that it is one of the veggies that is tossed in salads, or thrown in soup or is a part of the most loved Chinese food. But the versatility of this vegetable just doesn’t stop there. Cabbage belongs to the same family as broccoli, cauliflower, and kale. You can find this multi-layered vegetable in amazingly green, red, and purple colors. You can eat it raw or in cooked form, or simply make a juice out of it. This cruciferous vegetable is loaded with health, packed with essential vitamins such as C, K; folate, minerals like calcium, potassium, iodine, and phosphorus. Furthermore, cabbage has been grown for centuries in many parts of the world. In old times Romans used it to beat their hangovers and Koreans used it to treat skin ailments.
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Nutritional Facts of Cabbage
1 cup of shredded cabbage (70 grams)…