I like the theme “Food Connects Us” for this month’s celebration of National Nutrition Month, sponsored each March by the Academy of Nutrition and Dietetics. And this month also coincides with another observance — Saint Patrick’s Day.

This particular holiday began in Ireland to commemorate Saint Patrick, a priest and missionary in fifth century Ireland. During his travels through the country, he reportedly used the three-leafed green shamrock to explain the Trinity of the Christian faith.

You might assume (as I once did) that the tradition of serving corned beef and cabbage for this celebration originated in Ireland. Cabbage, yes. Corned beef, no, I learned several years ago from my Irish-born friend, Avril.

“I never ate corned beef until I came to the United States,” she told me. According to historians, the traditional food for Saint Patrick’s Day was Irish bacon. It wasn’t until Irish immigrants came to America in the 20th century that they began to substitute a less expensive meat, corned beef. Thus, our current custom.

Cabbage has long been a cornerstone of Irish history, however. During the Great Potato Famine, cabbage provided essential nutrients to prevent many from starving. So, to those of us with an Irish background, this hearty vegetable represents resilience, sustenance and a strong cultural heritage.

Cabbage belongs to a special class of vegetables known as cruciferous (kroo-SIH-fer-us). This mighty group of vegetables also includes broccoli, Brussels sprouts, cauliflower, collard greens, kale and turnips. In addition to their impressive array of vitamins and minerals, cruciferous vegetables contain substances that may protect against cancer, says the National Cancer Institute. In fact, cancer experts advise us to “eat these vegetables routinely.”

Besides this benefit, cabbage packs a powerful nutrition punch. One cup of raw green cabbage (such as you’d find in coleslaw) contains less than 30 calories. Yet, it provides a host of nutrients including vitamin C, B-vitamins, and dietary fiber. Cabbage is especially rich in soluble fiber, the type that feeds health-promoting bacteria in our guts.

We tend to think of green cabbage for St Paddy’s Day. But don’t forget other types as well. Each color of vegetables (and fruit) that we eat represents a different mix of plant chemicals with known health benefits. Purple cabbage, for example, contains powerful antioxidants known to slow down the aging of our cells. Purple (or red) cabbage is also a good source of potassium, which helps keep blood pressure in check.

I was pleased to learn that Saint Patrick’s Day is not just celebrated in Ireland and the United States. Many countries recognize it around the world including Spain, Scotland and Canada. So, wherever you are, whatever you do, think green. And may the luck of the Irish be there with you!

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