Cabbage: Health Benefits, Nutrition Facts, Gobhi Medicinal Uses

Are you looking for a nutrient-rich vegetable that can provide you with numerous health benefits? Look no further than cabbage! It is an incredibly versatile vegetable that is packed with vitamins and minerals, making it an excellent addition to any diet. In this post, we’ll take a look at the many benefits of eating this vegetable and how you can incorporate it into your meals. We’ll start by looking at the nutritional benefits. It is an excellent source of vitamin C, with one cup providing more than 70% of your daily needs. Cabbage is also a great source of dietary fiber and contains numerous minerals, such as potassium, magnesium, and iron. It is also low in calories and fat, making it an ideal choice for those looking to lose weight. 

Cabbage / Patta Gobhi

Cabbage Nutrition Facts and Calories Chart

It is a very nutrient-dense vegetable, containing high amounts of many essential vitamins and minerals. An excellent source of vitamins C and K, and a good source of fiber, potassium, folate, and manganese. It is low in calories and contains small amounts of calcium, magnesium, phosphorus, selenium, iron, and vitamins A, B1, B6, and E. Cabbage also contains a variety of plant compounds that may offer health benefits, such as anthocyanins, lutein, and xanthins. A hundred grams of cabbage yields only 27 kilo calories of energy while the same quantity of wheat bread will yield about 240 calories. The vegetable is found to possess the maximum biological value with minimum calorific value. Nutritional value per 100 g raw cabbage:

  • Biotin: 0.3 mcg
  • Calcium: 24 mg
  • Carbohydrates (Carbs): 5 g
  • Chloride: 66 mg
  • Cholesterol: 0 mg
  • Choline: 14.1 mg
  • Chromium: 0.5 mcg
  • Copper: 0.07 mg
  • Dietary Fiber: 2.5 g
  • Energy (Calories): 25 kcal
  • Fat: 0.1 g
  • Iodine: 0.8 mcg
  • Iron: 0.4 mg
  • Magnesium: 13 mg
  • Manganese: 0.2 mg
  • Molybdenum: 2.1 mcg
  • Pantothenic Acid: 0.2 mg
  • Phosphorus: 22 mg
  • Potassium: 109 mg
  • Protein: 1.3 g
  • Saturated fat: 0.02 g
  • Selenium: 0.3 mcg
  • Sodium: 25 mg
  • Sugars: 2.3 g
  • Vitamin A: 22 IU
  • Vitamin B1 (Thiamin): 0.06 mg
  • Vitamin B2 (Riboflavin): 0.04 mg
  • Vitamin B3 (Niacin): 0.2 mg
  • Vitamin B5 (Pantothenic Acid): 0.2 mg
  • Vitamin B6: 0.1 mg
  • Vitamin B9 (Folate / Folic Acid): 21 mcg
  • Vitamin B12: 0 mcg
  • Vitamin C: 33 mg
  • Vitamin D: 0 IU
  • Vitamin E: 0.18 mg
  • Vitamin K: 39 mcg
  • Water: 92.2 g
  • Zinc: 0.2 mg

Home Remedies with Raw Cabbage Leaves

Domestic green is often used in cooking and for making sauerkraut; the red or purple kind is used in pickling and the savoy has a loose head, crinkly leaves and a milder flavor. Cabbage has traditionally been used for medicinal purposes as well as for cooking. It has anti-inflammatory properties, and contains chemicals which can prevent cancer.

  • Peptic Ulcers: For peptic ulcers boil cabbage in water. This water is allowed to cool and taken twice daily. Cabbage soup, popular in Eastern Europe, is now being touted as a home remedy for ulcers. The active substance in leaves is probably glutamine, an amino acid that nourishes cells of the GI tract. Raw-cabbage juice from health-food stores is also a good choice.
  • Psoriasis: For psoriasis try a compresses made with thickest and greenest outer cabbage leaves. To make a compress, wash leaves nicely with water and dry them. Flat, soft and smooth by rolling them with a rolling pin after removing the thick veins. Slightly warm them and apply on the affected part in an overlapping manner. A pad of soft wooden cloth should be put over it. The whole compress should then be secured with an elastic bandage. This type of cabbage poultice could be also applied to a swollen wound.
  • Boils: To pull the pus out of boils try cabbage leaf. Boil a cabbage leaf for a minute or so. Let it cool slightly, then wrap it with gauze. Fasten the gauze-covered leaf over the boil with a bandage and leave it for an hour. Use a fresh leaf and gauze each day.
  • Arthritis: An old remedy for arthritis is to boil some cabbage leaves, cooling them slightly and wrapping the affected area in the warm leaves. This is then covered with a towel.
  • Weight Loss: Recent research has discovered in this vegetable a valuable content called tartroric acid which inhibits the conversion of sugar and other carbohydrates into fat. Hence, it is of great value in weight reduction. A helping of cabbage salad would be the simplest way to stay slim, a painless way of dieting. Moreover, it gives a lasting feeling of fullness in the stomach and is easily digestible. It is effective home remedy for obesity.
  • Cancer Prevention: An overwhelming abundance of medical and scientific evidence has been published in the last decade to show that cabbage and its kind can help to prevent cancer if used in the diet properly.
  • Lowers Cholesterol: Cabbage can dramatically lower bad cholesterol. LDL usually causes hardening of the arteries in the course of time. By including cabbage in diet more often is a very good chance of not developing coronary heart disease later on in life.
  • Constipation: Cabbage promotes increased bowel movements. This can be attributed to the water-holding capacity of cabbage fiber. About 5 cups of shredded cabbage, raw or cooked, is suggested twice a week in the diet for improved colon function.
  • Yeast Infection: Some native folk healers in various American ethnic groups have prescribed raw cabbage juice for yeast infections covering the head, skin, hands and feet, as well as for treating Premenstrual Syndrome (PMS). As cabbage is rich in sulfur it is good for suppressing yeast infection. Dab white cabbage juice on mouth ulcers, and gargle for sore throats.
  • The ancient Greeks used fresh white cabbage juice to relieve sore or infected eyes, and juice from the cabbage stem is a good remedy for ulcers.

Side Effects and Precautions

Avoid during diarrhea, as it is rich in roughage, which can be hard to digest. Do not eat red cabbage raw, because the high levels of iron can interfere with gut absorption and irritate the gut, causing constipation. Avoid cabbage if you suffer from goiter, or take maoi antidepressants. Red cabbage (cooked) can cause constipation and irritation of the colon, due to the large quantities of iron.


Q. What vitamins do cabbage have and what are it’s uses?
Cabbages are rich in vitamin A, vitamin K, vitamin E, calcium, sulphur, sodium, methionine, fiber, legnin and fluorine.

  • Vitamin A is known as anti-opathalmic, and essential for growth and vitality.
  • Vitamin K is necessary for the proper clotting of blood, prevention of bleeding and normal liver functions.
  • Fluorine is the element that prevents diseases from decaying the body. It is a germicide, and acts as an antidote to poison, sickness and disease. There is a strong affinity between calcium and fluorine.
  • Methionine helps dissolve cholesterol and assimilates fat. The main function of legnin is to escort bile acid and cholesterol out of the intestines.
  • Antioxidants: Cabbage is also packed with antioxidants, which can help reduce inflammation, fight off free radicals, and protect cells from damage.
  • Sulforaphane: Additionally, it contains sulforaphane, a compound that has been shown to help reduce the risk of certain types of cancer.
  • Fiber: Cabbage can also help improve digestion and reduce bloating. Its high fiber content helps to keep your digestive system running smoothly
  • Potassium: Its potassium content helps to reduce water retention. 

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