Cabbage is a leafy green, red, or white biennial plant grown as an annual vegetable crop for its dense-leaved heads. It is widely used in salads, soups, stews, and a variety of other dishes. Cabbage can be eaten raw, cooked, fermented, or pickled, making it a versatile ingredient in many cuisines.

 Nutritional Content (per 100g serving, raw):

- **Calories**: 25 kcal

- **Carbohydrates**: 5.8g

  - Sugars: 2.8g

  - Dietary Fiber: 2.5g

- **Protein**: 1.3g

- **Fat**: 0.1g

- **Vitamin C**: 36.6 mg (41% DV)

- **Vitamin K**: 76 µg (63% DV)

- **Folate**: 43 µg (11% DV)

- **Potassium**: 170 mg (4% DV)

- **Calcium**: 40 mg (4% DV)

- **Iron**: 0.5 mg (3% DV)

Cabbage is an excellent source of vitamin C, which supports immune function and skin health, and vitamin K, which is important for blood clotting and bone health. It also contains folate, which is crucial for DNA synthesis and cell division. The dietary fiber in cabbage aids in digestion and promotes a healthy digestive system. Additionally, cabbage contains various antioxidants, including flavonoids and polyphenols, which may help protect the body against oxidative stress and inflammation. Its mild flavor and crunchy texture make it suitable for a wide range of dishes, from fresh salads to hearty cooked meals.