bandhakobi
Also known as:
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Also known as:
Per 100g
Nutrition data source: USDA FoodData Central
A quintessential Bengali delicacy combining humble cabbage with the rich, savory flavors of a fried fish head. This semi-dry curry is aromatic, complex, and a true celebration of traditional flavors, best enjoyed with steamed rice.
A simple and comforting Bengali stir-fry with shredded cabbage, tender potatoes, and sweet peas. The unique aroma of panch phoron makes this everyday dish truly special. Pairs perfectly with dal and rice.
A simple and comforting Bengali-style cabbage stir-fry with tender potatoes and sweet green peas. This lightly spiced dish, flavored with panch phoron, is a staple in Bengali homes and pairs perfectly with rice and dal.
Yes, bandhakobi (cabbage) is very healthy. It is low in calories but high in essential nutrients like Vitamin K for bone health and Vitamin C for immune support. It also contains sulforaphane, which has potential anti-cancer and anti-inflammatory properties.
Bandhakobi is an excellent food for weight loss because it contains only 25 calories per 100g and is virtually fat-free. Its high fiber content helps you feel full longer, which can reduce overall calorie intake throughout the day.
Yes, bandhakobi is keto-friendly. With only 5.8g of total carbohydrates per 100g and a significant portion of that being fiber, it has a low net carb count that fits well within a ketogenic or low-carb diet.
Yes, bandhakobi can be eaten raw and is commonly used in salads, coleslaws, and as a crunchy topping. Eating it raw preserves its high Vitamin C content, which can be partially lost during the cooking process.
The main benefits include improved digestion due to high insoluble fiber, better heart health from antioxidants, and stronger bones thanks to Vitamin K. It also contains anthocyanins (especially in red varieties) that protect against oxidative stress.
Store a whole head of bandhakobi in the crisper drawer of your refrigerator, ideally in a perforated plastic bag. It can stay fresh for up to two weeks. Once cut, wrap the remaining portion tightly in plastic wrap and use it within 2-3 days.
Raw bandhakobi has a mild, slightly peppery, and crunchy profile. When cooked, it becomes sweeter and softer. If overcooked, it can develop a strong, sulfurous smell and taste, so brief cooking is often preferred.
bandhakobi is a versatile ingredient found in cuisines around the world. With 25 calories per 100g and 1.28 grams of protein, it's a nutritious addition to many dishes.
Explore more ingredients in the vegetable category with complete nutrition information.
View all vegetable →Yes, bandhakobi is a natural vegetable and is 100% vegan and gluten-free. It is a versatile ingredient for those with dietary restrictions and can even be used as a gluten-free substitute for wraps or noodles.
Fresh bandhakobi should be firm and heavy for its size with crisp leaves. If the leaves become limp, slimy, or develop dark brown or black spots, or if the vegetable emits a strong, unpleasant odor, it has likely spoiled.
To retain the most nutrients, avoid boiling bandhakobi for long periods. Instead, try steaming, sautéing, or stir-frying it quickly. These methods preserve the Vitamin C and sulforaphane content while maintaining a pleasant texture.
