Cabbage Nutrition Facts

Just in time for St. Patrick’s Day, let’s talk about cabbage, the national flower of Ireland, which the Irish are too drunk to realize is a vegetable and NOT a fucking flower.¹Sure, we could also talk about potatoes but that’d definitely be playing into stereotypes and we certainly can’t have that!

Anyway, why on earth would you ever eat fucking cabbage?!?!, you ask incredulously.⁣

Good question!

Cabbage = 🤮

But here’s the thing…

⁣
As little as ½ a cup of cabbage provides ⅓ of the daily recommended intake of vitamin C, a nutrient that’s important for maintaining a strong immune system. It also contains many other essential nutrients that play a vital role in other body processes, such as vitamin K, magnesium, and folate, as well as vitamin B6, calcium, potassium, and thiamin to a lesser extent.

But in addition to vitamins and minerals, cabbage is most notable as a source of flavonoids, polyphenols, and other chemicals that help suppress inflammation, which is linked to an increased incidence of cancer, heart disease, diabetes, and Alzheimer’s disease, among other chronic conditions. An example is sulforaphane. This compound that gives cabbage its bitter taste can inhibit histone deacetylase (HDAC), an enzyme that’s involved in the progression of cancer cells.

And as we teeter on the brink of WWIII and its threat of nuclear holocaust with this whole Russia/Ukraine/NATO imbroglio, it should be known that cabbage contains a compound known as 3,3′-diindolylmethane (DIM), which has been found to increase the short-term survival rate of lab animals injected with a lethal dose of radiation over 2 weeks, with all the untreated dying while more than 50 percent receiving DIM remained alive at the 30-day mark.

Yeah, I know, cabbage sounds mighty, mighty tasty right about now!

Cabbage Nutrition Facts
Serving Size 1 leaf, medium (23g)