Green cabbage is the most commonly grown form of cabbage with round heads of tight overlapping leaves.
Green cabbage is a source of fiber as well as vitamins C, K, B6, and folate, and potassium, manganese, small amounts of calcium, iron, magnesium, and phosphorus. Cabbage extracts have been found to have both estrogenic and antiestrogenic effects, thus they may aid or disrupt the endocrine system. Green cabbage is a source of glucosinolates, and isothiocyanates are formed from these glucosinolates both when consumed raw and cooked. See: Glucosinolates, Isothiocyanates.
Cooking reduces glucosinolate and isothiocyanate content of cabbage, with boiling causing the greatest loss and steaming causing the least.
Soups, stews, cabbage rolls, coleslaw, slaw mixes, sauerkraut
Journal of Agricultural and Food Chemistry
Self Nutrition Data
The World’s Healthiest Foods
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