Celebrate the Delicate Side of Cabbage this St. Patrick’s Day.
- One cup of raw, shredded savoy cabbage provides 60 percent of your daily recommended allowance of vitamin K, which is important for healthy blood coagulation and maintaining bone mass. It’s also loaded with vitamin C, phytonutrients and fiber.
- When cooked, savoy’s vitamin K disappears. But steaming or lightly boiling savoy makes other vitamins — especially vitamins C and A — more accessible during the digestion process.
- Raw, shredded napa cabbage offers plenty of vitamin C, plus some vitamin A and calcium. The vegetable’s folate, manganese, copper and iron are not readily accessible to the body when it’s raw.
- When steamed or lightly boiled, though, a cup of napa cabbage delivers 12 percent of your RDA of folate, as well as a healthy mix of manganese, vitamins A and C, copper, and iron.
- The strong flavor of cabbage comes from its glucosinolates, which contain sulfur and nitrogen. Glucosinolates and isothiocyanates are phytochemicals in cabbage that help ward off cancer. By signaling the genes to increase production of certain enzymes, cabbage’s phytonutrients also help optimize the body’s detoxifying abilities.
- Raw cabbage juice has been shown to be effective in treating peptic ulcers.