Cabbage isn't the most popular food among healthy eaters. And for good reason. This cruciferous vegetable has countless benefits, including its shelf life and versatility. Don't believe it? Experts recently revealed why you should eat more cabbage.
Content Why you should eat more cabbage: health benefitsWhich cabbage is healthier – raw or cooked?How to cook and store cabbage
WomanEL will share their opinion so you know about the unique benefits and nutritional properties for you.
Why You Should Eat More Cabbage: Health Benefits
The benefits of cabbage were known as far back as ancient Rome around 1000 BC, where it was considered a luxury food. Those who ate it often claimed that it could cure baldness. In the 17th and 18th centuries, it also gained popularity in Europe, especially among sailors, who used it to fight scurvy thanks to its high vitamin C content (this is real and proven).
It's also high in vitamin K (which promotes bone health and blood clotting), as well as a solid amount of folate and vitamin B6. The latter are great for supporting brain and nerve function, especially for pregnant women.
In addition to the physical, nutritional benefits, there are also monetary and culinary benefits, as recipe developer Emily Saladino says. “For the money, it’s a very valuable ingredient – there’s so much cabbage in each head.”
Especially in this day and age, when you may be more conscious about your grocery spending, a whole head of cabbage can keep for several weeks, even cooked, unlike some other types of leafy greens.
Food stylist Gabriella Stern also loves it because “it’s one of the few fresh vegetables on the market year-round, and there are so many types.” Overall, it’s plentiful, easily accessible, and has a great variety.
Which cabbage is healthier – raw or cooked?
Honestly, it depends on what you're trying to uncover. The calorie content of red cabbage, which some consider the most nutritious because of its anthocyanins (often linked to a reduced risk of heart disease), does decrease when heated. But it's not a significant enough value to be eaten only raw, although it looks great in a salad.
Cooking makes fiber more digestible, which TODAY Loves Food author Amy Boskamp says is a huge benefit. “People tend to lump it in with gassy foods,” she laments. But when it’s cooked, it’s easier on your gut. Plus, cooking increases its bioavailability. That is, how well your body can absorb or use a nutrient, whether it’s vitamin C or iron.”
Eating raw cabbage has its benefits too. Raw cabbage has more antioxidants that help prevent cell damage from free radicals. Although, as mentioned above about vitamin C, it may not be as easily absorbed. The same goes for fiber. It’s higher in fiber, but for some people, it may not be ideal.
Overall, since there are so many ways to consume cabbage, whichever way you choose, the benefits will be enormous.
How to cook and store cabbage
“It’s so versatile,” says Saladino. “You can cook it until it’s silky, shred it for a crunch, or stuff it and stew it for a hearty meal,” she says. Cooking instructor Kate Ray likes to “cook it for a long time (about an hour) in a small amount of broth,” she says. “And it gets so meaty.”
When stored properly, cabbage can last up to three weeks in the refrigerator. Store it in a zip-lock bag or in an airtight container if you have chopped it.
There's a new trend going around online: eating raw spinach for breakfast. Should you follow it? We've got the experts' opinions.