- Romaine lettuce has fewer calories but more than double the amount of fat compared to cabbage because it doesn’t contain as much water content as other types of lettuce (1).
- If you’re looking for an alternative to cabbage in any of these dishes, romaine lettuce is a good choice.
- While most people know that cabbage is a cruciferous vegetable and therefore contains many of the same nutrients as kale and broccoli, it has one advantage over its leafy green cousins in that it’s one of very few foods to contain vitamin C.
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?
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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?
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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 two vegetables are actually related…
How is cabbage different from romaine lettuce?
When you compare cabbage and romaine lettuce, it’s clear that these two vegetables are quite different.
Cabbage is a cruciferous vegetable, while romaine lettuce is a dark green leafy vegetable.
However, they both have their benefits and disadvantages.
Cabbage is low in calories and contains vitamins K, C and B6.
It also contains fiber to help you feel full longer after eating it.
Romaine lettuce has fewer calories but more than double the amount of fat compared to cabbage because it doesn’t contain as much water content as other types of lettuce (1).
Can you use romaine lettuce instead of cabbage?
There are many ways to use cabbage, including in soups and salads.
If you’re looking for an alternative to cabbage in any of these dishes, romaine lettuce is a good choice.
It has similar nutritional benefits as cabbage and can be used interchangeably in most recipes.
Romaine lettuce has more vitamin A than cabbage does—17% DV compared with 3% DV per cup (90 g).
It also has more vitamin C: 4 mg compared with 0 mg per cup (90 g).
Romaine also contains high levels of folate and manganese as well as dietary fiber (3 g/cup), which helps keep your digestive tract healthy.
What’s healthier lettuce or cabbage?
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While both cabbage and romaine lettuce are dark leafy greens, they are not as similar as you may think.
While most people know that cabbage is a cruciferous vegetable and therefore contains many of the same nutrients as kale and broccoli, it has one advantage over its leafy green cousins in that it’s one of very few foods to contain vitamin C.
Cabbage also contains significant amounts of vitamins A (in the form of beta-carotene) and K.
One cup of raw shredded green cabbage provides about 80% of the daily recommended intake for vitamin A—more than almost any other food—and about 25% for vitamin K.
By comparison, an average head of romaine lettuce contains only about 5% beta-carotene and 1% to 2% retinol activity equivalents (RAE).
The calcium content in cabbage isn’t enough to make any kind of significant impact on your diet but there isn’t much fiber either so you’ll have to look elsewhere if you’re trying to boost your intake with vegetables alone
Cabbage and romaine lettuce are both leafy green vegetables with many health benefits.
They are rich in vitamins C and K, as well as antioxidants that can help reduce the risk of cancer and heart disease.
Both cabbage and romaine lettuce can be eaten raw or cooked, but which one is better for you?