Efficacy and Benefits of Vegetables Cabbage (Cabbage)

Cabbage or cauliflower (Brassica oleracea) are useful include species Brassica vegetables or cruciferous family, which also includes broccoli, kale, and cauliflower.Vegetables can be grown in any type of soil, but grow well, especially on fertile ground, the fertile soil, the faster it grows.

Cabbage (Cabbage) is one of the oldest vegetable crops and is believed to originate from Asia and the Mediterranean. Today, cabbage is one of the most widely cultivated crops in the world in tropical and semitropical.

Type Cabbage (Variety)

There are about 400 varieties of cabbage around the world in different shapes from round to cone, the size of four to eight inches, green, white, red, and purple leaves, and the most common is rounded light green.

Cabbage is an economical and versatile vegetable that is easily found in supermarkets and provide nutritional value is very large, this vegetable can be eaten raw or cooked, but it is often added to soups or stews.

Cabbage, cauliflower

Besides being used in various dishes, cabbage also provide many health benefits. In fact, the cabbage is rich in phytonutrients and vitamins such as vitamin A, C and K, these are all natural antioxidants that help prevent cancer and heart disease, preventing free radicals.

The benefits of cabbage or cauliflower

Cabbage is also a good source of dietary fiber, providing nearly 15 percent of the recommended daily food intake. Fiber is very important to ensure the body’s digestive system to function at optimum levels. Some of the benefits of cabbage for positive health cabbage are as follows:

1. Preventing cancer growth

Cabbage contains cancer-fighting properties, including lupeol, sinigrin, diindolylmethane (DIM), indole-3-carbinol (I3C) and sulforaphane, which may help the defense enzymes and inhibit tumor growth. The compound sulforaphane and I3C in cabbage, both have been shown to increase the anti-cancer effects of the chemotherapy drug Taxol.

One study of Chinese women found that consumption of cruciferous vegetables (such as cabbage, broccoli, cauliflower and Brussels sprouts) associated with breast cancer risk is significantly reduced.

2. Maintaining the stomach

Cabbage is one of the best natural remedies for inflammation of the stomach (called gastric ulcer). A study at Stanford University School of Medicine found that fresh cabbage juice is very effective in treating peptic ulcers. Anti-inflammatory nature of the cabbage is due to the high content of glutamine in it.

3. Anti-inflammatory (inflammation)

Cabbage is a good source of the amino acid glutamine and is believed to help those who suffer from all kinds of inflammation.

4. Boost the immune system

Due to high amounts of vitamin C, cabbage helps strengthen the immune system and help the body fight free radicals.

5. Prevent the risk of cataracts

Cabbage is also high in beta-carotene which helps protect against age-related macular degeneration and prevent cataracts.

6. Lose weight

Cabbage is a good dietary choice for those who want to lose weight. One cup of cooked cabbage contains only 33 calories only. That is why people who diet cabbage soup can be eaten in large quantities of soup without gaining weight, while still healthy.

7. Reduce the risk of Alzheimer’s disease

Recent research shows that eating red cabbage can reduce the risk of Alzheimer’s disease. Red cabbage contains vitamin C and anthocyanins, antioxidants to help reduce plaque in the brain, which may help prevent Alzheimer’s disease.

8. Relieve Constipation

High fiber content in cabbage helps stimulate the digestive system, and thus relieve constipation.

9. Skin Care

Anti-oxidants in cabbage helps protect the skin from free radical damage known to cause signs of aging.

10. Relieve muscle aches

Cabbage contains lactic acid, which is known to help relieve muscle pain.

To get the maximum health benefits of cabbage / cauliflower, avoid cooking too ripe because it can reduce the nutritional value of nutrients, especially vitamin C and the remaining will be more difficult to digest.

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