Like most vegetables, cabbages are low in calories and fat, and have zero cholesterol. They are also an excellent source of vitamins, such as vitamins C and K, and minerals, such as folate and potassium, as well as fibre.

The cabbage is a cruciferous vegetable rich in glucosinolates, a natural chemical compound. When cut, chewed or digested, glucosinolates are broken down, and they provide us with possible anti-cancerous properties.

BIBI CHIA

Principal dietitian at the Raffles Diabetes & Endocrine Centre