There are many varieties of cabbage. There are the green and red cabbage, kale, broccoli, cauliflower, kale and Brussels sprouts. Kale is the most cultivated variety and the best known in the world.
The origin of this vegetable dates back to the Greek and Roman civilizations. They are the first to have used the cabbage for its culinary and medicinal properties. The introduction of cabbage in Europe was made by Celtic, 600 BC. Besides flavor, cabbage has beneficial health properties including the following few.
Cabbage is considered a smart food. It has a level of calories and it contains very low fat. It is rich in fibers that prevent the conversion of sugar and other carbohydrates into fat.
Cabbage is rich in fiber and laxative effect makes it effective in stimulating bowel and water retention and preventing constipation and other digestive problems.
Fresh cabbage juice is effective in the treatment of ulcers of the digestive tract, breast, colon, liver, lung, and ovarian cancer. It contains preventive compounds, lupeol, sinigrine and sulforaphane, which help protect cells from the invasion of carcinogens.
A cabbage called histidine compounds is useful in the treatment of allergies and the regulation of T cells in the immune system. Cabbage contains very high levels of vitamin C and antioxidants that strengthen the immune system.
The -glutamine amino acid and the high sulfur, chlorine and iodine contained in the cabbage juice cleanse gently detoxify and heal the mucous membranes of the digestive tract and stomach ulcers.
Cabbage leaf poultices on the affected areas of blisters, sores, rashes such as psoriasis, burns or ulcers, accelerate the healing process. Antioxidants, Vitamin-C, anthocyanins and sulfur fight against free radicals responsible for wrinkles, discoloration, stains and many other skin diseases.
Red cabbage contains vitamin K, iodine and anthocyanins that improve mental function and concentration, prevent neural degeneration, improve defense against Alzheimer’s disease and dementia and keeps the endocrine glands healthy.
Vitamin C and sulfur contained in cabbage purifies the blood and removes toxins such as uric acid, leading causes of rheumatism, gout, arthritis, kidney stones, skin diseases and eczema.
Potassium is a vasodilator that helps to open and facilitate the pressure on the blood vessels. It improves blood flow and fight against cardiovascular diseases such as heart attack or stroke.
The healing effect of the chlorophyll contained in the cabbage is very important for the production of blood and to maintain a good level of red blood cells thereby preventing anemia.
The juice made with warm cabbage leaves can help relieve the pain of a headache. Raw cabbage juice can also cure chronic headaches.
Cabbage has very simple sugars and natural red pigment from red cabbage, betalaines, it lowers the blood sugar levels and stimulates the production of insulin, thus preventing diabetes.
Cabbage leaves are rich in glutamine, a strong anti-inflammatory agent that prevents irritation, allergies, joint pain, fever, and various skin conditions.
Cabbage is rich in beta-carotene, which promotes good eye health, it prevents macular degeneration related to age and delays the onset of cataracts.
Cabbage brings a large amount of calcium, magnesium, potassium and minerals essential for the protection of bones of osteoporosis and arthritis.
When the cabbage is cooked, its sugars ferment and allow the secretion of lactic acid that reduces muscle pain.
Cabbage contains vitamin E which keeps the skin, eyes and hair healthy. Calcium, magnesium and potassium found in cabbage are very useful in the treatment of varicose veins of the legs, peptic and duodenal ulcers.
Welcome! I’m happy you’re here. I'm Sara McConnell. I have a passion for cooking and desire to make healthy eating easy, tasty and fun. I often spend my free time searching for, creating and trying tasty new recipes in my kitchen. Through the blog i want to share with you my cooking experience, and I hope it can help you. Thank you so much for visiting!