Cabbage: properties

Cabbage: properties
  1. Cabbage description
  2. Properties of cabbage
  3. Calories and nutritional values ​​of cabbage
  4. A recipe up your sleeve


Cabbage description 

I cabbage they are considered to be the most nutritious vegetables in the world. Each variety has its own nutritional characteristics, but in general, cabbages are rich in mineral salts such as calcium and iron, in beneficial substances that strengthen the immune system and fibers which prevent digestive problems. In this article we will go into more depth on the variety of cabbage. 


Cabbage is considered typically winter vegetables, but the cabbage variety can be grown in all seasons. Cabbage belongs to the cruciferous family, so called due to the presence of four-petaled flowers arranged in a cross shape. 


Properties of cabbage

These are vegetables rich in beneficial substances for our health, which should become an integral part of our daily diet. Among the most important characteristics of cabbage stand out the anti-inflammatory properties which make it a food capable of preventing and relieving pathologies related to inflammatory processes. 


It is a functional food, a "superfood" with antioxidant action very powerful. Cabbages are in fact rich in micronutrients capable of fighting free radicals, unstable molecules that form inside cells. 


This important vegetable can also play an important role in prevention of some types of tumors since it contains two precious molecules: 


> indole 3 carbinol, a substance that helps to increase the production of anti-tumor estrogenic metabolites;


> sulforaphane, which acts in the prevention of cancers of the digestive system.


In addition to that, it should not be forgotten that cabbage is an important source of iron, of fibers, of Vitamin C and contains fatty acids omega 3.


For this reason, allows us to always keep our heart healthy, our arteries and is a valuable aid for the well-being of our immune system. 


Calories and nutritional values ​​of celery

Nutritional composition per 100 g of edible part Green cabbage, raw:

  • Edible part 93%
  • Water 92,2g
  • Protein 2,1g
  • Lipids TOT 0,1g
  • Cholesterol 0,0mg
  • Carbohydrates TOT 2,5g
  • Amido 0,0g
  • Soluble sugars 2,5g
  • Food fiber 2,6g
  • Energy 19,0kcal
  • Sodium 23,0mg
  • Potassium 260mg
  • Iron 1,1mg
  • Calcium 60,0mg
  • Phosphorus 29,0mg
  • Vitamin C 47,0mg


Cabbage recipes

Cabbage should be preferably eaten raw in summer and cooked in winter


It can be the protagonist of unique dishes such as bean soups or it can be eaten in salads, combined with slices of orange. 


You could try it, for example in two ways:

> Tyrolean cabbage and speck salad: it is prepared in 10 minutes and to take its special taste, you have to let it rest for at least a few hours, even better if you prepare it the day before. 


It is very different from the classic cap salad only dressed with oil and vinegar. You just have to try it! I recommend the use of the heart-shaped hood o White cabbage soft


Stir-fried cabbage (serves 4): If you've never prepared cabbage and don't know how to cook white cabbage, stewed cabbage can be a great recipe for getting started with this vegetable.



  • half cabbage;
  • 1 small white onion; 
  • 80g of diced smoked bacon; 
  • olive oil to taste;
  • hot pepper (optional);
  • black pepper;
  • salt.



Clean the cabbage and cut it into two parts. Then slice it into small pieces. Take a large-bottomed pot, pour in a couple of tablespoons of olive oil and add the sliced ​​onion. Let the onion fry over low heat and, if you want, also add a piece of chilli. Not just the onion
it will begin to wilt, add the bacon and brown it together with the onion for a couple of minutes.


As soon as the onion is wilted, add the chopped cabbage, mix and salt. Cover with a lid and let the
cabbage over low heat for about 20-30 minutes
. Occasionally stir and serve when the cabbage is soft. 


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