Cabbage is a popular vegetable consumed all over the world and can be found in many varieties, like napa cabbage originated in China around 500 A.D which also belongs to the Brassica family.
The plant grows to oblong shaped head consisting of tightly arranged crinkly, thick, light-green colour leaves with white prominent veins. Napa cabbage has small levels of vitamin-A.
However, it also contains flavonoid poly phenolic compounds such as carotenes, lutein and xanthins which convert to vitamin A in the body.
Napa cabbage has very good levels of vitamin-C. 100 g of fresh vegetable provides about 45% of daily requirements of this vitamin.
Regular consumption of foods rich in vitamin C helps the body develop resistance against infectious agents and scavenge harmful, pro-inflammatory free radicals.
Napa cabbage supplies 0.81 milligrams of iron per cooked cup, which is 10 percent of the 8 milligrams that men need each day, and almost 5 percent of the 18 milligrams that women should get every day.