Cabbage Vs Lettuce Which Is Healthier

Cabbage Vs Lettuce Which Is Healthier
Edward R. Forte November 24, 2021


Cabbage Vs Lettuce Which Is Healthier

Meanwhile, green cabbage is higher in most nutrients — except vitamin A.It also contains more fiber, a nutrient essential to digestive health ( 3 ).Two of the most common varieties are green cabbage and iceberg lettuce.They may look similar, but green cabbage is higher in fiber and most vitamins and minerals than iceberg lettuce.Eating any type of vegetable, including cabbage or lettuce, can benefit your health.However, cabbage contains significantly more vitamins and minerals than iceberg lettuce, including vitamins C and K, folate, and potassium ( 1 , 2 ).While iceberg lettuce contains antioxidants, cabbage and other lettuce varieties like red lettuces contain much higher amounts ( 10 ).Summary Both cabbage and lettuce contain fiber, vitamins, minerals, and antioxidants.Cabbage, including green and red cabbage, is typically higher in vitamins, minerals, and beneficial plant compounds than iceberg lettuce.If you want the texture of lettuce but are looking for a more nutritious option than iceberg, choose a variety of lettuce that contains higher levels of nutrients, such as red leaf or romaine lettuce ( 14 , 15 ).Summary Whether you choose cabbage or lettuce depends on how you plan to use it, as well as your nutritional and flavor preferences.There are many different varieties of cabbage and lettuce, each with its own nutrient profile.The two also have significantly different flavors, textures, and culinary uses. .

Lettuce vs Cabbage

In this article, we will further discuss the similarities and differences between these two vegetables, especially in nutrition and their impact on health.Lettuce and cabbage are both layered, crunchy and often green vegetables, however they belong to separate families.Cabbage is closely related to broccoli, cauliflower, kale and Brussel sprouts.Cabbage being crunchier, is often used in the kitchen in boiled or steamed forms, while lettuce is more commonly consumed raw.Lettuce is an annual plant that thrives in warmer climates, whereas cabbage is biannual and prefers cooler environments.Iceberg lettuce, that is the prevalent cultivar used in the United States, most resembles white cabbage by its appearance.Lettuce is richer in minerals as well, being higher in iron, potassium, copper and phosphorus.Lettuce is estimated to have a slightly lower glycemic index of 32, while cabbage is said to have a GI equal to 45.The PRAL shows the capacity of the food to produce acids or bases inside the organism.Like most vegetables, lettuce and cabbage are also low calorie foods, rich in dietary fiber.Red cabbage has been studied to suppress pancreatic enzymes, consequently reducing fat and sugar absorption from the gastrointestinal tract, as well as decreasing blood glucose levels after high-starch meals (5).As the name implies, this diet relies mainly on cabbage soup, although you can have other foods in limited amounts, mainly also vegetables or fruits.Overall soup consumption has been associated with a lower dietary energy density and a better diet quality in adults (6).Cabbage and lettuce are both rich in certain macronutrients and phytochemicals that give these vegetables various beneficial properties.High intake of vegetables have been consistently associated with a reduced risk of cardiovascular disease.Cardiovascular disease mortality also has been found to have an inverse association with intake of total vegetables (7).Research suggests that diets with nitrate rich foods, such as lettuce, may lower the risk of heart attack or stroke mortality (9).Red varieties of both lettuce and cabbages tend to have the highest amounts of antioxidant polyphenols (11).A study has demonstrated the potential of cabbage to control blood sugar and ameliorate oxidative stress of the liver (12).In general, diabetes patients benefit from a diet high in vegetables and fruit (7).Most meta-analyses have found inverse associations between cruciferous vegetable intake, such as cabbage, and risk of bladder, breast, colorectal, endometrial, gastric, lung, ovarian, pancreatic, prostate, and renal cancer (13).Cabbage and lettuce have extremely few downsides, as long as they are grown in the right conditions and used in moderation.Cabbage and lettuce possess beneficial qualities on cardiovascular health, diabetes, obesity and oncological diseases. .

Cabbage vs Lettuce: What Is the Difference?

However, when it comes to nutrition, taste, appearance, and how to grow it, lettuce and cabbage are actually extremely different.Cabbage also has over twice of the dietary fiber that lettuce has, which makes it a good substitute in a salad.In terms of vitamins and protein, cabbage is healthier than lettuce, since lettuce does not have much nutritional content.Cabbage and lettuce are both green vegetables that have many layers of leaves.It is for this reason that most people eat the inner leaves and throw out the outside leaves.Lettuce, too, has a short stem, but the leaves wrap around one another, making lettuce look like one long stem.Lettuce, like cabbage, also needs to be kept generally moist, because its leaves will begin to wilt if it is not kept watered.They are grown in different conditions and acidities, taste different, prepared different, and can even be different colors. .

The Healthiest Types of Lettuce and Leafy Greens — Eat This Not That

We all know that eating salads is healthy for us, but do you know all the different types of lettuce you can use?These powerhouse lettuce types had to meet two qualifications: they're the foods most strongly associated with reduced chronic disease risk and one 100-calorie serving had to contain 10% or more daily value of 17 qualifying nutrients.Here's a roundup of the 17 types of lettuce you should know about and how healthy they are.The worst of all the types of lettuce in terms of nutrition is unsurprisingly iceberg lettuce.RELATED: One Major Effect of Eating Cabbage.Often offering a peppery flavor to salads, arugula is one of the more common types of lettuce.They're a natural diuretic, have a higher calcium content than kale, and are loaded with iron and vitamin K. With their bitter taste profile, balance them out with neutral greens like spinach or romaine.While endive belongs to the chicory family, it's distinctly different from common chicory.RELATED: 30 Foods That Taste so Much Better Grilled.If you want to add a bit of a spicy kick to your salad or sauteed greens, opt for mustard greens.Mustard greens are a type of lettuce that's a rich source of vitamins A, C, and K. Use these greens like you might spinach, but when you want more of a peppery kick.REALTED: 20 Awesome Salads That Don't Use Leafy Greens.10 Collard Greens.A study published in the journal Nutrition Research compared the effectiveness of the prescription drug Cholestyramine to steamed collards.It's so packed with nutrients that even that one sprig can go a long way toward meeting your daily requirement for vitamin K. Moreover, research suggests the summer-y aroma and flavor of chopped parsley may help control your appetite.A report from the Nurses' Health Study suggests that women who eat a serving of lettuce every day cut the risk of hip fracture by 30 percent than when compared with eating just one serving a week.A cup of chicory leaves clocks in at about 235 milligrams, so consider adding a little leafy red into your leafy greens.RELATED: Spinach May Be the Key to Reducing This Cancer Risk, Says New Study.Researchers at the University of Leeds found that risk of cardiovascular disease was significantly lower for every 7 grams of fiber consumed.Rich sources of highly available calcium and iron, cruciferous vegetables like the cabbage have the powerful ability to "turn off" inflammation markers thought to promote heart disease.RELATED: The Cheapest Eats in Every State.The best green to eat is watercress, which may be the closest thing yet to an anti-aging food.Results from an eight-week trial published in the American Journal of Clinical Nutrition suggest daily supplementation of 85 grams of raw watercress (that's about two cups) could reduce DNA damage linked to cancer by 17 percent. .

Cabbage vs Romaine Lettuce: What is the difference?

4. more vitamin C per 100g 36.6mg 4mg Also known as ascorbic acid and L-ascorbic acid, vitamin C helps strengthen the immune system and is commonly used to prevent viral infectious diseases.Like other vitamins from the B complex series, it also helps convert carbohydrates into glucose.8.

more pantothenic acid per 100g 0.21mg 0.14mg Pantothenic acid (vitamin B5) contributes to lowering cholesterol and triglycerides (fat) in the body. .

Napa Cabbage vs Romaine Lettuce: The Ultimate Veggie

Napa Cabbage vs Romaine Lettuce: Keto Competition.Low calorie, fat and carb counts keep healthy romaine in the running for keto diets.Napa Cabbage Recipe Ideas.• Include grilled romaine hearts as smoky sides on barbecue buffets.Napa cabbage and romaine lettuce are both champion vegetables that deserve their place in home and restaurant kitchens.Each one is a valued player in our fresh vegetable lineup. .

Cabbage vs Lettuce: How do they actually compare? – Click & Grow

Both the Greeks and the Romans are believed to have held cabbage in high esteem.The Egyptians used it as a sedative and also as a salad at the beginning of meals to aid digestion.The Romans also took advantage of lettuce’s medicinal qualities, believing that it increased stamina.It’s relatively low in calories and contains powerful antioxidants, including polyphenols and sulfur compounds.Research even suggests that red cabbage (such as Pak Choi) could improve learning and memory.Leafy green lettuces contain significant amounts of antioxidants and antifungal action.Despite this, there are a variety of dishes that include cooked lettuce, from soups to sautées.Broadly speaking, the greater the variety of foods you consume, the more balanced your diet will be.With the increase in food safety concerns, nothing beats the reassurance that you are consuming the healthiest, freshest greens around.Be sure to check out our blog for valuable features such as green living tips, ways to create sustainable homes, the importance of food safety, how to grow plants indoors and much more. .

Asian Cabbage Salad with Peanut Dressing –

This Asian Cabbage Salad with peanut dressing is light and bright, filling, and has been adding a burst of life to my lunch routine.It’s got crunch and zip and layers of texture from ingredients like red bell peppers, edamame, and almonds.It might even make you think about cabbage in an entirely new way.It’s the crunch at the heart of this healthy Asian cabbage salad with almonds.If you’ve never tried a raw cabbage salad before, this recipe is an excellent gateway.How to Make Asian Cabbage Salad.I love this recipe for its layers of colors and textures.Cabbage.I used a blend of both green and red cabbage for color (you’ll need about ½ of a small head of each), but if you prefer not to have extra, you can use just 1 small head of red or green, instead of both.Ginger Peanut Dressing.I like to make a little extra for my leftovers.Toast the almonds (do NOT walk away as the cook).Add the remaining salad ingredients to a large bowl.For tips on how to slice your cabbage heads, see the section below.Prepare the dressing, then pour it over the salad ingredients a little at a time.Start by cutting the cabbage heads in half from top to bottom, slicing down through the stem.Make Ahead and Storage Tips.Place cabbage salad in an airtight storage container in the refrigerator.If you prefer to dress your salad as you serve it, store your dressing separately.I like to keep a little leftover extra dressing on the side no matter what to liven up each serving.What to Serve with Asian Cabbage Salad.Make It a Main Dish .When cutting large items like cabbage, it’s important to have a high-quality chef’s knife. .



Cabbage Leaf Wraps For Mastitis

Cabbage Leaf Wraps For Mastitis.

Using cabbage leaves for mastitis Hands down, one of the most painful breastfeeding complications is mastitis, inflammation and infection of the breast tissue.Here’s exactly how to use cabbage leaves for relief from symptoms of mastitis: Clean, dry, and chill several cabbage leaves for each breast that you want to treat.You should keep your nipples bare, especially if they’re sore, cracked, or bleeding.If you aren’t weaning, you can use this treatment for 20 minutes three times per day, but not more often — overuse of cabbage leaves can lead to a decrease in milk supply (more on that later!).The review found that using cabbage leaves reduced the pain and hardness of engorged breasts and made it easier for people to continue breastfeeding for longer.Since this is a remedy that can also help dry up your milk supply (aka weaning, which we’ll get to next), you could accidentally decrease your supply if you keep using them after they’ve worked to reduce your swelling.If so, don’t repeat the process — remember that continuing to use cabbage leaves after the engorgement has resolved may cause a decrease in milk supply.If you’re still uncomfortable, the treatment can be used two or three times a day while engorgement persists.You can leave cabbage leaves on your breasts until the leaves begin to wilt (rather than for 20 minutes max) and you can repeat the treatment as many times per day as you want.Can I eat cabbage while breastfeeding?But there’s no evidence that when mothers eat gassy foods, those gassy effects are passed down to the baby.

Fried Chinese Cabbage With Vinegar

Fried Chinese Cabbage With Vinegar.

Chinese Sauteed Cabbage: My Go-To Veggie Dish.It uses fresh cabbage, garlic chili peppers, oil, and a sauce of five ingredients to create a dish that is surprisingly delicious.It does use fresh cabbage and garlic, but those two ingredients stay good for a pretty long time – literally weeks if you keep the cabbage head whole and pull off only the leaves you need.Getting the Best Flavor from Simple Ingredients.To maximize the potential of this dish we need to do three things: cook the cabbage properly, infuse the oil with aromatics, and make a balanced sauce.We’re going to cook it a bit less than that.The first cooking you’ll do in the recipe is actually frying the Sichuan peppercorns, then the chili and garlic, in the oil.Once the oil is infused with these flavors, the cabbage, which gets cooked in the oil, takes on the aromatic flavors and you’ll have great tasting cabbage.Make a Balanced Sauce.The sauce of Chinese sauteed cabbage here follows a common flavor profile in Chinese cooking – umami-sweet-sour.In such simple dishes, it can make a big difference what kind of soy sauce, vinegar, and aromatics you use.Author: Maggie Zhu Prep Time: 15 minutes Cook Time: 5 minutes Servings: 4 servings Print Recipe Pin Recipe Ingredients 1/2 small head cabbage , yield about 1 lbs / 450 g once cut (*Footnote 1) Sauce 2 tablespoons water.1 teaspoon cornstarch Stir-fry 1 1/2 tablespoons peanut oil (or vegetable oil).1/2 teaspoon sesame oil Instructions Combine the sauce ingredients in a small bowl and stir to mix well.Cut cabbage into bite size pieces by cutting the whole head of cabbage into half, then quarters.Stir and cook until the leaves just start to turn tender.Continue to stir and cook until the cabbage turns tender but still crispy, and the sauce has thickened.

Cabbage And Sausage In The Oven

Cabbage And Sausage In The Oven.

Try my Kielbasa and Cabbage Skillet!Do I Have to Use Kielbasa?Print Recipe 4.87 from 66 votes Sheet Pan Roasted Kielbasa and Cabbage Dinner This One Pan Roasted Kielbasa and Cabbage Dinner comes together in minutes and is full of flavor and comfort.Freshly cracked pepper ($0.03) ROASTED KIELBASA AND VEGETABLES 1/2 lb kielbasa ($1.60).In a small bowl whisk together the olive oil, red wine vinegar, mustard, crushed garlic, salt, and freshly cracked pepper for the vinaigrette.Place the kielbasa and potatoes on a large baking sheet and drizzle with 1 Tbsp olive oil.Brush the remaining 1 Tbsp olive oil over the surface of the cabbage pieces and add a final pinch of salt and pepper to each.Roast the kielbasa, potatoes, and cabbage in the preheated oven for 20 minutes.Remove the baking sheet from the oven and carefully flip the kielbasa, potatoes, and cabbage pieces.The kielbasa and potato slices should be well browned.Remove the baking sheet from the oven and top with fresh chopped parsley and a drizzle of the mustard vinaigrette.In a small bowl whisk together 1/4 cup olive oil, 2 Tbsp red wine vinegar, 1 Tbsp stone ground or Dijon mustard, 1 small clove of minced or crushed garlic, 1/4 tsp salt, and some freshly cracked pepper.kielbasa (or any smoked sausage) for this recipe.Place the kielbasa and potatoes on a large baking sheet and drizzle with 1 Tbsp olive oil.Remove the stem of the half that will be used, then cut the cabbage into 1-inch wide slices.Roast the kielbasa, cabbage, and potatoes in the preheated oven for 20 minutes, then carefully remove them and flip all the pieces (you’ll notice that they brown on the bottom, so it’s important to flip them all).Return the baking sheet to the oven and roast for 10-15 minutes more, or until the cabbage is tender and slightly browned on the edges, and the kielbasa and potatoes are well browned.Top the baking sheet with a handful of chopped fresh parsley and a drizzle of the prepared mustard vinaigrette (you probably won’t need it all).