fiber, and naturally occurring plant compounds.
They can be eaten fresh or added to fruit salads.
As with other fruits, portion size can matter for people who need to carefully manage their carbohydrate or potassium intake.
4. Cabbage
Cabbage is a versatile vegetable that can be eaten raw, steamed, roasted, or added to soups and stir-fries.
It provides fiber and several vitamins while being relatively low in sodium.
Using cabbage as a base for meals can also help reduce reliance on heavily processed foods.
5. Cauliflower
Cauliflower is another useful
