Knowhow

Cabbage Vs Romaine Lettuce: What’s The Difference?

Everyone knows that lettuce is a healthy food, but it can be hard to choose between the variety of types available.

In this article, we’ll take a look at cabbage and romaine lettuce: their nutritional value, their similarities and differences, why they’re each so popular with certain groups of people, and which is the overall best choice.

Let’s dig in!

What’s special about cabbage?

Organic Green Cabbage

Cabbage is a cruciferous vegetable that belongs to the same family as broccoli, kale, and cauliflower.

Like these other veggies, it contains sulforaphane.

This compound has been shown to protect against certain types of cancer in mice and humans—but we don’t know yet if this effect applies to humans eating cabbage every day.

Cabbage also has anticancer properties on its own: it’s rich in vitamin C (one cup contains about 150% of your daily intake) and fiber (about 4 grams per cup).

It’s low in calories and sodium—but not all cabbages are created equal when it comes to those two nutrients.

What’s special about romaine lettuce?

Lettuce Romaine Conventional, 1 Each

Romaine lettuce is a type of lettuce that has a crunchy texture.

It’s an excellent source of vitamins A, C and K—crucial for immune function, skin health, eye health and more.

Romaine lettuce is also high in potassium (good for muscle function), iron (promotes healthy blood cells), calcium (helps build strong bones) and magnesium (relieves muscle cramps).

Romaine lettuce contains plenty of fiber too: one cup provides over half your daily needs.

Is cabbage the same as romaine lettuce?

If you’re wondering whether cabbage and romaine lettuce are the same thing, the answer is yes!

But there’s a little more to it than that.

Both are types of green leafy vegetables with dense, crunchy leaves that have been around for thousands of years.

Over time, they’ve come to be associated with different cuisines: cabbage is typically served in Eastern European dishes and romaine lettuce is served in soups and salads throughout Europe.

Nowadays, most people know these vegetables as part of their daily diet; however, some people do not realize that these