Since both cabbage and cauliflower have similar levels of Vitamins C, A, E and many other nutrients, it can be said that both are equally healthy and nutritious.
Answer: is that cabbage is an edible plant (brassica oleracea var capitata ) having a head of green leaves while cauliflower is an annual variety of brassica oleracea , or cabbage, of which the cluster of young flower stalks and buds is eaten as a vegetable.
When it comes to nutrition, cauliflower is a superstar. It's high in vitamins C and K, and is also a good source of folate, which supports cell growth and is essential during pregnancy. Cauliflower is fat-free and cholesterol-free. And it's low in sodium.
Green and red cabbages are excellent sources of vitamin C and vitamin K and purple cabbage is a good source of vitamin A. Purple cabbage has eleven times more vitamin A than green cabbage. Vitamin C increases absorption of iron, assists with wound healing and helps to maintain bones, teeth, and cartilage.
To get the most benefit, try to consume ½ to ¾ cup cooked or 1 ½ cup raw cabbage per day at least 5 days per week. This is pretty easy to do since there are so many ways to prepare cabbage. Traditional methods of steaming or boiling cabbage can extract flavor and nutrients.
For example, dark leafy greens are packed with nutrients, so they're a great choice. But don't forget about other veggies like carrots, tomatoes, and peppers – they're all good for you in different ways.
While everyone's tolerance is different, too much cauliflower can create G.I. distress, like excess gas and bloating. “Make sure to drink enough water to move it through your system,” suggests Lincoln. Cooking it can also dial back digestion woes.
LEMONS. Often touted as the world's healthiest food, lemons have strong anti-inflammatory qualities and can help to inhibit the growth of cancer cells. They also have just as much Vitamin C as oranges. EASY EATING TIP: Add a slice of lemon to your tea or water bottle to get healthy and hydrated at the same time.
Even Raw, It's Great for You
Although you get different nutrients if you cook or ferment it, raw red cabbage in particular might give you the best nutritional boost per serving. Slice it very thinly and leave it for about 10 minutes to help bring out the fullest, most complex flavors.
Dr. Rangan Chatterjee, the author of “The Four Pillar Plan” and a correspondent on the BBC program “Doctor in the House,” says there is only one vegetable people really need to eat — broccoli. “Broccoli is a lifesaver,” he wrote in a recent article for The Daily Mail.
On the nutrient front, broccoli is slightly healthier, although cauliflower contains more folate and potassium. Both should be consumed regularly as they contain a slightly different balance of nutrients, antioxidants and phytonutrients and are extremely healthy options.
Nutritionally, cauliflower is lighter in calories and carbs than potatoes and is more nutrient-dense. That's why it's popular among the low carb and weight loss communities.
Anti-inflammatory foods
An anti-inflammatory diet should include these foods: tomatoes. olive oil. green leafy vegetables, such as spinach, kale, and collards.
Leafy greens, such as spinach or kale, are excellent sources of fiber, as well as nutrients like folate, vitamin C, vitamin K and vitamin A. Research shows that leafy greens also contain a specific type of sugar that helps fuel growth of healthy gut bacteria.
Good choices include oranges, blueberries, apples, avocados, and bananas, but there are many more to choose from. Fruits are an excellent source of essential vitamins and minerals, and they are high in fiber. Fruits also provide a wide range of health-boosting antioxidants, including flavonoids.
Coleslaw is a good source of fiber that helps to promote regularity and can also help to lower cholesterol levels. Low in calories. A cup of coleslaw has only about 100 calories, making it a perfect choice for those watching their weight. An excellent source of vitamins A and C.