|Healthy Diet Plans >> Calories >> Cabbage|
Calories In Cabbage
Cabbage is part of the cruciferous vegetables family and is closely related to collard greens, broccoli and kale. It is a round shaped vegetable with layers of superimposed leafs. Cruciferous vegetables are known for the nourishment they provide. Cabbage is inexpensive and lends itself to a variety of dishes. It is, therefore, a dietary staple in many regions across the world.
Nutrition And Calories In Cabbage
One cup of cabbage contains just 15 calories. The other nutrients in cabbage include vitamin C, vitamin K, folate, manganese and fiber. Cabbage is also a valuable source of vitamin B6, thiamin, potassium and calcium.
Health Benefits Of Cabbage
The different health benefits of cabbage include;
Buying And Storing Cabbage
When buying cabbage, look for ones that have crisp, fresh leaves without any bruises or discoloration. Damaged outer leaves may be indicative of decay or worms in the inner core. Only some of the outer leaves should be attached to the stem, otherwise the cabbage may taste harsh. It is best not to buy shredded or cut cabbage since this leads to loss of vitamin C.
To retain the vitamin C content, cabbage must be kept cold. Place the entire cabbage head in a re-sealable plastic bag and place it in the crisper of the refrigerator. Green and red cabbage stored in this manner will keep for about two weeks. If you need to store a part of the cabbage head for later use, make sure to wrap it tightly with plastic film and place in the refrigerator. Try to use cut cabbage in a couple of days since the vitamin C content reduces quickly.
First remove the thick outer leaves, cut the cabbage into pieces and rinse under running water.
The inside portion of the cabbage is usually clean since it is protected by the outer leaves. However, it is still advisable to clean it. You will need to first remove the crunchy outer layer of leaves, then slice it and rinse under water. In case there are signs of insects or worms, soak the cabbage head in a solution of water and salt for about 20 minutes. To enable the cabbage to keep most of its vitamin C, cut and rinse it just before preparing or eating. Use a stainless steel knife to cut cabbage since the phytonutrients in the vegetable react with carbon steel and cause the leaves to become black. To chop cabbage, first cut it into quarters and then remove the core. You can cut the cabbage into any size you prefer. You can also use a hand grater or a food processor to shred the leaves.
|Submitted on January 16, 2014|