Cancer Protectors in our Diets

Vegetables and Fruits

There are demonstrated links in eating green and yellow vegetables and lower risks of cancers of the lungs, stomach, large intestines and probably other sites. Try to eat at least five servings of fruits and vegetables each day. A serving is equal to a half cup, so you can easily include two servings in one meal.

CABBAGE FACTS:

Nutrition Information Per Serving
Serving Size	1 cup, raw
Calories	16
Protein	1 g
Carbohydrates	4 g
Fat	0 g
Cholesterol	0 mg
Sodium	12 mg
Potassium	172 mg

SEASON: All year

SELECTION: Choose firm heads that feel heavy for their size. Outer leaves should look fresh, have good color, and be free of blemishes.

AMOUNT: Allow about 1/4 pound per person. A 1-1/2 pound cabbage yields 6 to 8 cups shredded raw cabbage.

STORAGE: Refrigerate, unwashed, in plastic bag for up to 1 week (up to 4 days for napa cabbage).

PREPARATION: For head cabbages, pull off and discard any wilted outer leaves. Rinse head, cut in half lengthwise, and cut out core. Cut into wedges and shred. For napa cabbage, pull off and discard any wilted outer leaves; rinse. Cut off base and cut cabbage in half lengthwise; then slice crosswise.