Superfood: Cabbage

Aug. 3, 2021

Read time: 1 minutes and 41 seconds.

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Cabbage is like that quiet kid in class who suddenly aces every test and leaves everyone wondering how they did it.

This humble vegetable often gets overshadowed by its flashier cousins like kale and spinach, but don’t let its unassuming appearance fool you. Cabbage is a powerhouse of nutrients and versatility.

Why’s cabbage so powerful?

Alright, let’s get real for a second. Cabbage is packed with vitamins C and K, fiber, and a bunch of antioxidants. It’s like nature’s multivitamin, but tastier. This leafy green has been around for centuries, making its way into dishes from all corners of the globe. From sauerkraut in Germany to kimchi in Korea, cabbage has been quietly boosting our health and tantalizing our taste buds.

What’s it made of?

Cabbage is like a treasure chest of goodness. Inside those crunchy leaves, you’ll find a mix of vitamins, minerals, and phytonutrients. Vitamin C for your immune system, vitamin K for your bones, and fiber to keep things moving smoothly. Plus, it’s low in calories, so you can munch away without a second thought. It’s also rich in sulfur compounds, which might sound a bit science-y, but they’re great for detoxifying your body. And let’s not forget the antioxidants, which help fight off those pesky free radicals.

Here’s a quick breakdown of what makes cabbage so special:

Vitamin C: Boosts your immune system and keeps your skin glowing.
Vitamin K: Essential for bone health and helps with blood clotting.
Fiber: Keeps your digestive system in check and helps you feel full longer.
Sulfur Compounds: Aid in detoxification and have anti-inflammatory properties.
Antioxidants: Protect your cells from damage and may reduce the risk of chronic diseases.
Folate: Important for cell division and DNA synthesis, especially crucial during pregnancy.
Potassium: Helps regulate blood pressure and supports heart health.
Magnesium: Involved in over 300 biochemical reactions in the body, including energy production and muscle function.

Tasty recipes to think about

We often complicate food, but vegetables are tastier and healthier when you cook them (Microwaving being the healthiest). One of my favourite ways to cook cabbage is with a little oil and salt.

I encourage you to experiment a bit with cabbage and just try cooking wit’ it! Explore here