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Wednesday, 28 December 2016 03:57

Cabbage: Health Benefits of Cabbage

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Cabbage is a low calorie, fiber-rich, modified-leafy vegetable. It is an excellent source of vitamin K, vitamin C and vitamin B6. It is also a very good source of manganese, dietary fiber, potassium, vitamin B1, folate and copper. Additionally, cabbage is a good source of choline, phosphorus, vitamin B2, magnesium, calcium, selenium, iron, pantothenic acid, protein and niacin.


Prevent cancer growth
Cabbage contains several cancer fighting properties, including lupeol, sinigrin, diindolylmethane (DIM), indole-3-carbinol (I3C), and sulforaphane, which may help trigger enzyme defenses and inhibit tumor growth. The I3C and sulforaphane compounds in cabbage have both been shown 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) was associated with a significant reduced breast cancer risk.

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

Anti-inflammatory properties
Cabbage is good source of the amino acid glutamine and is believed to help those who are suffering from any type of inflammation.

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Boosts immune system
Due to its high amount of Vitamin C, cabbage helps strengthen the Immune System and help the body fight against free radicals.

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

Weight loss diet
Cabbage is a great diet choice for those who are looking for lose weight. One cup of cooked cabbage contains just only 33 calories. That’s why people who are on the cabbage soup diet can eat endless amounts of the soup without gaining weight, while still staying healthy.

Reduce the risk of Alzheimer’s disease
Recent research has shown that eating red cabbage may reduce the risk of Alzheimer’s disease. Red cabbage contains vitamin K and anthocyanin, an antioxidant to help reduces plaque on the brain, thus can help prevent Alzheimer’s disease.

Relieve constipation
The high fiber content in cabbage helps stimulate the digestive system, and thus relieving constipation.

Skin care
The antioxidants in cabbage help protect the skin from free radical damage known to cause signs of aging.

Relieve muscle soreness
Cabbage contains lactic acid which known to help relieve muscles soreness.

My advice:

To get the best out of cabbage, do not overcook cabbage since it decreases its nutritional value especially vitamin C and the remaining nutrients will become more difficult to be digested. Cabbage can be eaten in various ways such as boiled, steamed, sauted, stir-fried or even roasted. But cabbage is most nutritious when eaten raw. Add sliced or grated raw leaves in vegetable salad for more taste.

 Please if you find this Article helpful then drop your comment and questions.

Read 19461 times Last modified on Wednesday, 28 December 2016 05:06

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