The Health Benefits of Cabbage
Cabbage was common with the ancient Greeks and Romans. A basic Roman medicinal preperation blended lard with the ashes of burnt cabbage to make an ointment for disinfecting wounds. During history, the Asian diet has been rich and abundant in cabbage and its various varieties. Epidemiological studies have found that men living in China and Japan experience a much lesser rate of prostate cancer than their American counterparts. Similar data has been uncovered regarding breast cancer rates amongst women.
It is no wonder that the lowely, plain, boring cabbage gets rave reviews from the world of nutritionists. Cabbage is relatively cheap yet one of the richest when it comes to shielding vitamins. Regarding the original weight loss food one cup of cabbage contains only around 15 calories.
Cabbage is rich in the following nutrients:
Vitamin A: In charge for the protection of your skin and eyes.
Vitamin C: An all essential anti-oxidant and helps the mitochondria to burn fat.
Vitamin E: A fat soluble anti-oxidant which plays a role in skin integrity.
Vitamin B: Helps look after integrity of nerve endings and
Modern science has proven beyond a reasonable doubt that the health benefits and therapeutic value of cabbage, which also plays a role in the inhibition of infections and ulcers. Cabbage extracts have been proven to kill several viruses and bacteria in the laboratory setting. Cabbage boosts the immune system’s ability to create more antibodies. Cabbage provides high levels of iron and sulphur, minerals that work in part as cleansing agents for the digestive system.
There are many numerous varieties of cabbage, so please, be brave and innovative. Green cabbage is the most popular, common and of course the one we are generally familiar with. Take a walk on the wild side with Savoy cabbage. With yellow crinkled leaves, you can use this variety of cabbage as an alternate in many recipes. Let’s not forget Bok Choy, a routine addition to Chinese recipes that has a sweet, light, celery type familiarity. Red Cabbage. It goes without saying in that it simply has to be good for you given all that beautiful plant pigment where the majority of nutrition is stored. Red cabbage is good in salads and is commonly pickled. Napa cabbage has a mild sweet taste and is incredible in stir fry dishes.
