Welcome to the Nutrition Facts Podcast. I'm your host, Dr. Michael Greger.

The coronavirus pandemic has made many of us very aware of the importance of maintaining and improving our health.

Make that your silver lining.

Because the more positive change we can make to our diet lifestyle, the better.

Today, we experience the glory of cabbage, a multi-talented vegetable that's good for much more than coleslaw.

In fact, it's packed with nutrients and may also be useful applied topically.

It's just one of the most healthy and cost-effective ways to improve your diet.

A few years ago, in an analysis of antioxidants per unit cost, I concluded that red cabbage, purple cabbage, was the most nutrition you could get for your money.

Yes, there are healthier foods out there, but not healthier foods for the same amount of money.

I encouraged everyone to always make sure they have a purple cabbage in their crisper to slice off shreds, to put in whatever they could.

Last for weeks, cheap, convenient, and one of the healthiest things on the planet.

All still absolutely true.

My new calculations, though, suggest they just got one-up by DIY broccoli sprouts. Do it yourself.

You can buy them online or at your local health food store in bulk for about 20 bucks a pound, but that makes about 75 cups of sprouts.

So it comes out to be about 25 cents per cup.

And as we saw before, in terms of sulfurifang content, that's equivalent to eating about 27 cups of broccoli.

So that's like going to the store and buying broccoli for a penny a cup.

Start out with a mason jar with some kind of screen top, tablespoon of seeds, soak them overnight, drain them in the morning, and then rinse twice daily.

So day two, day three, day four, and then you can enjoy the bounty.

One tablespoon of seeds makes about two cups of sprouts.

Since it takes four or five days, though, sometimes I'll have five jars in constant rotation.

It can be in the middle of the winter, and I'm growing my own salad.

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