Not many people are fond of eating cabbage owing to the unpleasant odour that it carries. However, this vegetable has an impressive list of nutrients. That makes it vital to be included in the diet. Especially when you are pregnant. In this article, we will tell how cabbage (patta ghobi) benefits in pregnancy. And, the precaution that one needs to take while consuming the same. Read in here to clarify all your doubts and misconceptions about consuming cabbage during pregnancy.

Nutritional Value of cabbage in pregnancy:

As per the USDA, the following are the nutrients and its quantum present in 100gms of raw cabbage.

Nutrient  Quantity

Calories 25Kcal

Carbohydrates 5.8g

Protein 1.28g

Fibre 2.5g

Fat 0.1g

A Vitamin 0.061mg

C Vitamin 36.6mg

K Vitamin 76mcg

Folic Acid 43mcg

Pyridoxine 0.124mcg

Niacin 0.234mg

Riboflavin 0.04mg

Thiamin 0.037mg

Potassium 170mg

Sodium 18mg

Calcium 40mg

Iron 0.47mg

Magnesium 12mg

Zinc 0.18mg

Phosphorous 26mg

* Where g=grams, mg=milligrams and mcg=micrograms

Consuming red cabbage during pregnancy. Is a great alternative to white cabbage. As it is all the more nutritious and tasty.

Is it safe to eat cabbage during pregnancy?

Cabbage is a rich source of various nutrients. Cabbage in itself doesn’t cause any harm. Even if you consume it during pregnancy. However uncooked or raw cabbage may not be a safe way for consumption during pregnancy. As it can easily get contaminated by various bacteria and fungus. And, also cause food borne illness. Such as listeria which may prove dangerous for pregnancy. The following are the safe ways of consuming patta ghobi during pregnancy.

• Wash cabbage properly and steam, boil or roast it before consumption.
• Go for organic cabbage as it is less prone to Listeria.
• Consume it immediately after cooking. As keeping it cooked for a long time may alter its nutritional values.

See More: beetroot juice during pregnancy