Is Savoy Cabbage Good For You
Edward R. Forte
May 19, 2022
While it may look a lot like lettuce, it actually belongs to the Brassica genus of vegetables, which includes broccoli, cauliflower and kale (1).It comes in a variety of shapes and colors, including red, purple, white and green, and its leaves can be either crinkled or smooth.This vegetable has been grown around the world for thousands of years and can be found in a variety of dishes, including sauerkraut, kimchi and coleslaw.As you can see in the list above, it is rich in vitamin B6 and folate, both of which are essential for many important processes in the body, including energy metabolism and the normal functioning of the nervous system.In addition, cabbage is high in fiber and contains powerful antioxidants, including polyphenols and sulfur compounds (2).Cabbage is especially high in vitamin C, a potent antioxidant that may protect against heart disease, certain cancers and vision loss ( 3 , 4 , 5 ).Collagen gives structure and flexibility to the skin and is critical for the proper functioning of the bones, muscles and blood vessels ( 12 ).Vitamin C works to protect the body from damage caused by free radicals, which has been associated with many chronic diseases, including cancer ( 14 ).In fact, a recent analysis of 21 studies found that the risk of lung cancer decreased by 7% for each daily 100-mg increase in vitamin C intake ( 17 ).However, this study was limited because it could not determine whether the decreased risk of lung cancer was caused by vitamin C or other compounds found in fruits and vegetables.One cup (89 grams) of chopped red cabbage packs in 85% of the recommended intake for vitamin C, which is the same amount found in a small orange (21).Insoluble fiber helps keep the digestive system healthy by adding bulk to stools and promoting regular bowel movements ( 22 ).These bacteria perform important functions like protecting the immune system and producing critical nutrients like vitamins K2 and B12 ( 24 , 25 ).May Help Keep Your Heart Healthy Red cabbage contains powerful compounds called anthocyanins.Many studies have found a link between eating foods rich in this pigment and a reduced risk of heart disease ( 26 ).In a study including 93,600 women, researchers found that those with a higher intake of anthocyanin-rich foods had a much lower risk of a heart attack ( 27 ).It found that increasing flavonoid intake by 10 mg per day was associated with a 5% lower risk of heart disease (28).Increasing your intake of dietary anthocyanins has also been shown to reduce blood pressure and the risk of coronary artery disease ( 29 , 30 ).Inflammation is known to play a major role in the development of heart disease, and anthocyanins’ protective effect against it is likely due to their anti-inflammatory qualities.However, recent evidence suggests that increasing your dietary potassium is just as important for lowering blood pressure (33).One of its main jobs is to help regulate blood pressure by counteracting the effects of sodium in the body (34).Eating more potassium-rich cabbage is a delicious way to lower high blood pressure and may help keep it within a healthy range (33).A large analysis of 67 studies showed that when people ate 2–10 grams of soluble fiber per day, they experienced a small, yet significant, decrease in LDL cholesterol levels of roughly 2.2 mg per deciliter ( 38 ).Increasing phytosterol intake by 1 gram per day has been found to reduce LDL cholesterol concentrations by as much as 5% ( 40 ).Cabbage is a terrific source of vitamin K1, delivering 85% of the recommended daily amount in a single cup (89 grams) (2).Without vitamin K, the blood would lose its ability to clot properly, increasing the risk of excessive bleeding.It can be eaten raw or cooked and added to a wide variety of dishes like salads, soups, stews and slaws.No matter how you prepare cabbage, adding this cruciferous vegetable to your plate is a tasty way to benefit your health. .
In recent years its delicate taste and numerous health benefits have made it an increasingly popular vegetable for home cooks and professional chefs alike.Savoy cabbage’s chlorophyll content is particularly high, which gives it its green color and comes with a slew of health benefits.Among other things, chlorophyll promotes blood formation, compensates for magnesium deficiency and supports wound healing.Savoy cabbage’s chlorophyll content is particularly high, which gives it its green color and comes with a slew of health benefits.Among other things, chlorophyll promotes blood formation, compensates for magnesium deficiency and supports wound healing.Various flavonoids, indole and phenols have been shown to protect the body’s cells from the harmful effects of free radicals and delay premature aging.Various flavonoids, indole and phenols have been shown to protect the body’s cells from the harmful effects of free radicals and delay premature aging.Late varieties or so-called autumn and permanent savoy cabbage are much stronger in consistency, colour and aroma.Savoy cabbage is a great source of vitamin C-- a 200 gram portion already covers your daily requirement.It is also rich in folic acid, which supports cell metabolism and blood formation, and has a high vitamin B6 content, which is good for the nervous system.Make sure that the heads open loosely and are not too long, and that the leaves are green and fresh looking, without any yellow parts or wilting.Savoy cabbage is easy to prepare: simply remove the outer leaves, cut out the stalk and quarter the head.For savoy cabbage roulades, simply remove the leaves from the whole head and cut out the thick leaf veins in the middle.Its short cooking time makes savoy cabbage perfect for fine but quick dishes such as casseroles or pastas. .
Types of Cabbages From Green to Savoy
Discover the differences among cabbages, such as green, Savoy, red, Napa, bok choy, and brussels sprouts, and learn what to do with them. .
Everything You Need to Know About Shopping for, Storing, and
It always seems to be preceded by its reputation as a boring, bland vegetable, but in a world where kale even made it to a food trend, there is certainly room for today’s cabbage: savoy!Just like all types of cabbage, savoy scores with the irresistible combination of low calories and high amounts of vitamins and minerals.Here’s the good news for all savoy lovers (and those who want to become one): this leafy green cabbage is available almost all year long.When harvested in June, it’s considered summer savoy and has more delicate leaves and is lighter in color.A few months later, the winter savoy comes along with a stronger, more typically cabbage-y flavor, curlier leaves, and a darker green color.Lastly, here’s an interesting thing to do: Shake the savoy a bit and listen for a soft rustling noise.Once you’ve dried off the cabbage strips, store them in an airtight container in the freezer for up to a year.Savoy cabbage is especially beloved in the colder seasons and often ends up in hearty, flavorful comfort food dishes like stews, soups, or casseroles.If you’re bored with spinach lasagna by now, you can also try out to switch in savoy cabbage for a change, or serve it in a rather more classic way: mixed and cooked down with heavy cream as a kind-of-healthy side dish. .
5 Reasons to Eat Cabbage: Health Benefits & More
If you haven’t eaten cabbage in a while, we urge you to look again at this healthy, unsung hero of the vegetable world.Last spring was the first time in 40-plus years of gardening that I did not grow a single cabbage.(Vitamin C to reduce toxins which are the main causes of arthritis, gout, and skin diseases.).Although most any cabbage will work for any use, plant breeders have developed many varieties in many colors and textures.Some are sweet, mild, tender as lettuce; others rock hard and good for shredding or slicing crosswise into thick “steaks” for roasting.If cabbage is properly stored, it can last from 3 weeks to up to 2 months in your refrigerator.I’ve sliced it into soups and salads, shredded it into coleslaws, stir-fried it with onions and apples, fermented it into sauerkraut, stuffed whole cabbages or individual cabbage leaves, steamed it, boiled it, fried it, roasted it, and grilled it.There are only 33 calories in a cup of cooked cabbage, and it is low in fat and high in fiber.Cabbage also helps keep skin looking health, toned, blemish-free and glowing; it’s rich in antioxidants (including vitamin C and beta-carotene).There are also very pretty Savoy varieties with waves of blue-green leaves which are best raw in salads or in a slaw.Large cabbage leaves can replace a tortilla for light and summery wrap sandwiches.Cabbage is, quite literally, the head of the Brassica family (which includes broccoli, cauliflower, Brussels sprouts, turnips, rutabaga, and kale).The cultivated cabbage originated somewhere in Europe more than 2000 years ago, and has become a common staple in cuisines around the world.Its ubiquity in our own markets and on American dinner tables is probably why “cabbage” is also versatile as a figure of speech, with dozens of slang meanings (many of them unprintable here).Use it as a noun (many meanings): We’ve gotta clear all this cabbage off the kitchen table. .
Savoy Cabbage Facts, Health Benefits and Nutritional Value
Savoy Cabbage Quick Facts Name: Savoy Cabbage Scientific Name: Brassica oleracea (Capitata Group) Origin Coastal Southern and Western Europe Colors Blue to green (Leaves) Shapes Puckered, overlapped, wavy with curly (Leaves) Taste Mild, sweet Calories 19 Kcal./cup Major nutrients Vitamin K (40.17%).It combines well with red wine, chestnuts, spices, caraway, juniper berries, apples, sage, onions, meat, sour cream, dill fennel and horseradish.The plant grows a compact, round – flattened or pointed head consisting of puckered, overlapped, wavy with curly leaves.It also possess protein, fiber, iron, manganese, folate, thiamin, potassium, calcium and magnesium.The phytonutrients found in Savoy cabbage act as an antioxidant which helps to lower the chances of cancers.The foods rich in minerals and vitamins helps to eliminate the bacteria present in mouth.The study shows that Vitamin K possess an anti-inflammatory properties that prevents the oxidative stress caused due to the damage made by free radicals.Vitamin K helps to reduce the chances of colon, prostate, nasal, stomach and oral cancer.The increase in the consumption of Vitamin K helps to reduce the chances of cancer and cardiovascular conditions.Vitamin C helps to lower the chances of gout which is a painful condition in which the big toe is afflicted.It becomes inflamed, stiff and painful due to the excess presence of uric acid that leads to the formation of crystals in joints.Free radicals results in the health ailments such as heart disease, cancer and arthritis.The free radicals buildup in the body during the breaking down of food and when exposed to tobacco, smoke or radiation.The cells absorb the nutrients and vitamins which reduces the inflammation and risk of disease in the body.It helps to maintain the homocysteine levels and has a positive effect in the metabolizing process of minerals as well as antioxidant activities.The research shows that the supplements of Vitamin B12 can reduce the chances of cardiovascular disease and also protects from stroke.The deficiency of folate during pregnancy results in neural tube defects such s anencephaly, spina bifida, heart complication and limb malformations.Sprouted beans, leafy greens, citrus and avocados are the foods rich in folate.The high intake of fiber prevents the resistance of insulin which is formed from the rising levels of glucose.Shred cabbage with carrots; season it with apple cider vinegar, sugar, salt for making Cole slaw.It combines well with red wine, chestnuts, spices, caraway, juniper berries, apples, sage, onions, meat, sour cream, dill fennel and horseradish. .