Cabbage Nutritional Value

Cabbage nutritional value

1 cup cabbage (uncooked) contains:

40 cal;
2 gm protein (incomplete);
.34 gm fat;
9 gm carbohydrate;
83 mg calcium;
49 mg phosphorus;
.7 mg iron;
34 mg sodium;
396 mg potassium;
221 units A;
.08 mg B-1;
.08 mg B-2;
.5 mg niacin;
80 mg C;
24 mg magnesium.

Long considered a boarding house staple, cabbage is low in calories and high in roughage (cellulose). It is an excellent supplier of vitamins C, B-1, B-2, and E, and of a large number of minerals, including calcium, sulphur, potassium, and chloride. If soaked in water or overcooked, cabbage tends to produce gas (as with Brussels sprouts), but when handled correctly, it is a very good cleanser of the body’s system and can be effective in relieving constipation. However, the whole cabbage family of vegetables contains a substance that prevents iodine from reaching the blood, so if eaten frequently, cabbage raises the bodily requirement for iodine. Cabbage juice is often recommended for relief of ulcers because of its high content of vitamin C, which is vital to the body’s healing processes.