In this brief guide, we are going to answer the question “ What is the difference between cabbage and lettuce?”, discuss the nutritional profile, health benefits, and storage conditions. We will also discuss cooking times of cabbage along with the nutritional value, health benefits, preparation methods, cooking times and storage conditions of lettuce.
What is the difference between cabbage and lettuce?
The difference between lettuce and cabbage is that cabbage belongs to the Brassicaceae family and lettuce belongs to the Asteraceae family. The cabbage has a short head and stem which forms the shape of a bulb.
Lettuce also has stems and leaves which wrap around each other. Lettuce is greener than cabbage and the front part of the leaves of lettuce protrude as flowers.
What is the nutritional profile of cabbage?
It has high moisture content and is low in proteins and fats, but surprisingly it contains all the 9 essential amino acids (valine, lysine, isoleucine, leucine, methionine, tryptophan, phenylalanine, threonine, and histidine).
The vegetable is non-starchy but is high in both soluble and insoluble fibres. Cabbage is also rich in Vitamins A, C, and K accounting for 60% of the daily intake. Vitamin B and E are present in lower quantities.
What are the health Benefits of Cabbage?
The high fiber content makes it an excellent food to fight against constipation and provides a feeling of fullness. The low contents of calories, proteins, and fats are beneficial against weight gain.
The presence of vitamins prevents cancer, inflammation, and infections. Cabbage also acts as a protective agent against cardiovascular diseases, Alzheimer’s, iodine deficiency, and type 2 diabetes.
What are the storage conditions for Cabbage?
Keeping cabbages outside at room temperatures causes it to react with air and damages the outer leaves, which then causes damage to the inner leaves as well. The leaves become black and the colour of the cabbage starts to fade away.
Cabbage can be stored for up to 3 weeks in the refrigerator. The cabbage should be wrapped in a transparent foil to prevent water loss. Store cabbages in a cool dry place.
What are the cooking times for Cabbage?
Cabbage should only be cooked for 5-7 minutes to retain its nutritional value. Overheating or prolonged heating removes most of the phytochemicals and micronutrients important for health and well-being.
What is the Nutritional Value of Lettuce?
Lettuce contains a high water content and is rich in various micronutrients such as folate, potassium, Vitamin A, C, and K, phosphorus, and iron. Like cabbage, lettuce is high in fibre and low in calories
What are the Health Benefits of Lettuce?
Lettuce has anti-inflammatory, cholesterol-lowering, and anti-diabetic properties owing to its rich composition of bioactive compounds.
Lettuce reduces blood sugar levels and reduces the risk of heart diseases by reducing the levels of cholesterol in blood, which reduces the formation of plaques in artery walls and therefore a smooth blood flow.
What are the Preparation methods and cooking times of Lettuce?
Lettuce should also be cooked for a maximum of 5-10 minutes to retain its nutritional properties. It is better to consume lettuce in raw form.
Boiling in hot water, steaming or stir frying lettuce are some of the common methods used for cooking lettuce. They are either used for seasoning, or added to raw salads and used in meals.
What are the Storage conditions for Lettuce?
Lettuce can be stored for a maximum of 10 days. Long storage times cause it to wilt and dry. Also, the micronutrients that lettuce contains do not retain for long. Store lettuce wrapped in transparent foil in a cool place. Lettuce starts to wilt when kept for too long at room temperatures.
Other FAQs about Cabbage that you may be interested in.
In this brief guide, we answered the question “ What is the difference between cabbage and lettuce?”, discussed the nutritional profile, health benefits, and storage conditions. We also discussed cooking times of cabbage along with the nutritional value, health benefits, preparation methods, cooking times and storage conditions of lettuce.
If you have any questions or comments please let us know.
1. Kim, M. J., Moon, Y., Tou, J. C., Mou, B., & Waterland, N. L. (2016). Nutritional value, bioactive compounds and health benefits of lettuce (Lactuca sativa L.). Journal of Food Composition and Analysis, 49, 19-34.
2. Jaiswal, A. K. (Ed.). (2020). Nutritional Composition and Antioxidant Properties of Fruits and Vegetables. Academic Press.