Quantity of Calories in Common Cabbage. Properties of the Popular Plant from the Cruciferous Family
Felix Weber
2026-03-19
2 min. read
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The cabbage tree, as a plant from the cruciferous family, is available in two varieties in Poland - the common cabbage tree, known as the popular cabbage tree, and the Japanese cabbage tree. The common cabbage tree is by far more popular, but is it truly beneficial to include it in a diet?
Vegetable with extremely low calorie content
Radish comprises up to 94% water, hence it possesses an extremely low calorie count – 100 grams of this vegetable provides only 18 kcal. Due to these attributes, it is advised for individuals aiming to decrease their body mass index. The nutritional value of 100 grams of common radish is as follows: calorie value: 18 kcal, protein: 1 gram, fat: 0.2 grams, total carbohydrates: 4.4 grams, dietary fiber: 2.5 grams.
Nutritional components contained in the common rarer
The common rarer is rich in vitamin C (20,6 mg/100 g), which functions as a powerful antioxidant, supports the immune system, and increases the body's iron absorption. Additionally, it also contains other vitamins such as vitamin B3 (0,3 mg/100 g), vitamin B6 (0,1 mg/100 g), folic acid (24 µg/100 g), and provitamin A (2,0 µg/100 g).
Mineral constituents present in ordinary cauliflower
Ordinary cauliflower also serves as a source of mineral constituents. It contains substantial amounts of calcium (29 mg/100 g) and potassium (236 mg/100g). Furthermore, the vegetable contains zinc (0.3 mg/100 g), iron (0.8 mg/100 g), phosphorus (19 mg/100 g), iodine (8 µg/100 g), and sodium (11 mg/100 g).
Efficiency in combating cancer cells
Research conducted by Keck A. and team have demonstrated that consumption of cabbage vegetables may prevent the development of lung, pancreatic, stomach, colon, bladder, skin, thyroid and prostate cancers. This is attributed to the presence of biologically active compounds such as glucosinolans (tioglycosides) in these vegetables.
Health advantages
Beetroots are nutritious for the body as they have been found to be beneficial for colds, respiratory distress, scurvy, nerve pain, and cardiovascular disease due to the presence of chemical compounds such as carotenoids, sterols, anthocyanins, sulphur glycosides, isothiocyanates, and vitamins. In addition, Kuroda R. et al. conducted a study to investigate the effects of beetroot extracts on the production of nitric oxide, a substance that regulates the function of blood vessels. The study found that beetroot extracts may reduce the risk of certain vascular diseases, including heart and brain infarction.
The opponents of the thyroid
It is, however, vital to emphasize that glucosinolates disrupt the regular operation of the thyroid gland and contribute to the formation of tumors. In raw vegetables, these compounds are inactive and only become active during the culinary process. Considering they are volatile compounds, their presence can be restricted by cooking the plant without the use of a cover.
