Dr Libby on cabbage
Cabbages come in many different varieties, each providing outstanding nutritional benefits. It is classed as a cruciferous vegetable and is rich in vitamin C and K, folic acid and minerals such as potassium.
Red cabbage is a particularly good source of vitamin K, essential for regulation of inflammation in the body, blood clotting and cognitive function. Cabbage is a wonderful source of fibre providing us with roughage to form the bulk of our stools and prevent constipation.
The fibre in steamed cabbage has the ability to bind to cholesterol molecules so that they can be excreted rather than absorbed by the body, giving cabbage a unique cholesterol-lowering ability.
One of the most amazing things about plant foods is that they contain substances that help to prevent illness, and cabbage is no different, containing antioxidants such as beta-carotene and sulforaphane that are able to round up the free radicals in the body, which can cause inflammation and aging from the inside out.
Enjoy cabbage lightly cooked or raw to retain its nutritional properties - try out this recipe for Asian slaw.