Cabbage Nutritional Value May Depend on Which Color Cabbage You Eat

Cabbage has been cultivated for centuries in the eastern Mediterranean and Asia Minor. The Romans believed cabbages arose from Jupiter’s sweat as he labored to explain two contradicting oracles – esteeming wild and cultivated cabbages as a cure-all as well as recommending them to prevent unseemly drunkedness.

Many varieties have been developed over the centuries, heat tolerant types were cultivated in southern Europe, while many hard headed varieties were introduced by the Celts and Scandinavians. White cabbages appeared after A.D. 814 and German literature records the cultivation of red cabbages in 1150. By the 13^th century “headed cabbage” was well known and three kinds of “savoy” were mentioned in an herbal of 1543.

Low in calories and high in fiber, cabbage is an excellent source of vitamin C. Red cabbage contains twice as much vitamin C as green cabbage, and green cabbage contains twice as much folate as red cabbage. Both cabbages contain potassium.

Eating cabbage is said to reduce the risk of colonic cancer, stimulate the immune system and kill bacteria. Drinking cabbage juice is alleged to prevent and heal ulcers. Some active principles are partly destroyed by cooking so cabbage is actually more nutritious when eaten raw.

According to folklore, placing heated cabbage leaves on the soles of the feet reduces fever; placed on a septic wound the leaves draw out pus or a splinter. Cabbage can cause bloating and flatulence and anyone who has cooked cabbage knows well that cabbage emits an unpleasant sulfurous odor when cooked.