Plant atlas Short
Cabbage: Vitamin C, K, and Folate in One Leaf
Cabbage · กะหล่ำปลี · Brassica oleracea capitata
Cabbage — กะหล่ำปลี (ka-lam-plee) — Brassica oleracea capitata.
You eat the leaves, and they are rich in vitamin C, vitamin K, and folate. The vitamin C helps your body make collagen and supports normal immune function. Vitamin K helps blood clot normally and works with calcium to keep bones strong. Folate supports normal cell division and blood formation, and it matters most before and during pregnancy. An old 1952 report linked raw cabbage juice to peptic ulcers, but the everyday reason to eat cabbage is those three vitamins. Two Thai dishes put it to work: galam plee tod nam pla stir-fries cabbage hard and fast with fish sauce until the edges char, served with jasmine rice; gaeng jued galam plee yad sai stuffs cabbage leaves with seasoned pork and simmers them in a clear broth until tender. Eat the leaves raw or cooked, ferment them into sauerkraut, and use the dense core too. Cabbage wants firm soil, so skip the freshly dug, fluffy beds. Its vitamin C also helps your body absorb iron from the beans or greens in the same meal, and if you take blood thinners, keep your intake steady, since big swings can affect how that medication works. Follow Longevity Biome for a new Thai plant every day.
Galam Plee Tod Nam Pla — กะหล่ำปลีทอดน้ำปลา (ga-lam-plee-tod-nam-pla)
Gaeng Jued Galam Plee Yad Sai — แกงจืดกะหล่ำปลียัดไส้ (gaeng-jued-ga-lam-plee-yad-sai)
Educational content, not medical advice! Consult your doctor before changing diet or medication.
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Food and nutrients
Rich in: vitamin C, vitamin K, folate
Research context
Cabbage is a low-calorie cruciferous leaf rich in vitamin K, vitamin C, and folate