Cabbage contains a high concentration of nutrients that support the health and function of every major physiological system. These nutrients include vitamin C, dietary fiber, vitamin K and the sulfur-containing antioxidant compounds known as glucosinolates. The Harvard School of Public Health reports that people who regularly consume the nutrients in fresh produce like cabbage may be less likely to develop a wide variety of chronic diseases. Cabbage is available in hundreds of varieties, but green cabbage is the most commonly eaten.
Cabbage, while not as colorful as an orange, is also a good source of vitamin C. A single cup of raw, shredded cabbage provides 34 percent of the recommended daily allowance of vitamin C for adult women and nearly 29 percent of the RDA of vitamin C for men. Vitamin C helps support the health of the skin, blood vessels, teeth and bones. As an antioxidant, it can inhibit the ability of free radical compounds to damage cellular tissue and DNA. Eating plenty of vitamin C-rich foods like cabbage may decrease your risk of hypertension, heart disease, cancer and osteoarthritis. Vitamin C degrades rapidly when it is exposed to water, light, heat and air. Maximize the amount you receive by storing cabbage in a cool, dark place and using it within three to four days of purchase. Slice cabbage only just before eating and avoid boiling as a preparation method. Instead, eat cabbage raw, slightly sauteed or steamed.
Cabbages in general are very rich in potassium and low in sodium. The latter directly influences the genesis of hypertension because of its capacity to retain water and increase blood volume.
Cabbage also contains sulfur. When you have adequate sulfur in your diet, your body gets a boost to fight infection and heal wounds more rapidly. Sulfur is a mineral and the third most abundant mineral in the body but people often overlook its importance, even though it helps perform such diverse roles as regulating blood sugar, reducing aches and pains and helping to heal wounds. The sulfur helps treat fungal infections too.
Cabbage contains vitamin A so it helps your skin and eyes. It also has phytonutrients that aid your body in the production of enzymes that detoxify your system. The iodine in cabbage helps muscle development. It also helps maintain skin vigor with it's high vitamin D.
Cabbage’s calcium content is significant (approximately half that of milk) This calcium is easily absorbed by the body. Cabbages are a food that must be carefully considered in cases of osteoporosis and decalcification, as well as any circumstance requiring greater level of this mineral.
Red cabbage contains anthocyanin, a very powerful antioxidant. This antioxidant helps the brain cells protect brain cells. The lactic acid in the cabbage is good for the colon and acts as a disinfectant. It also gives the body a source of energy and reduces muscle soreness.
Of the phytochemicals found in cabbage, the most important and most studied effect is that of being anticarcinogenic. These surprising substances may have other medicinal effects, such as preventing or treating ulcers or diabetic or may even have antibiotic properties.
Cabbage juice is good for treating ulcers in the stomach and gastritis. The addition of cabbage juice to the diet also helps people with other problems such as asthma, headaches and bronchitis. It also contains a high amount of vitamin B, which is a boost to the metabolism as well as helping to maintain the nerves. Since cabbage boosts metabolism, it's a huge benefit for those trying to lose weight.
Cabbage helps to eliminate both free radicals and also uric acid that builds in the system. Both of these are the main causes of diseases such as gout, rheumatism, arthritis, skin disease, renal calculi and pigment consuming eczema.
Every 1/2 cup of cooked cabbage provides 2 grams of dietary fiber, or 8 percent of the RDA of fiber. Cabbage contains both soluble and insoluble fiber. Soluble fiber intake is linked to a lower risk of diabetes and high blood cholesterol, while insoluble fiber can help regulate bowel movements. Cabbage one of the best overall sources of dietary fiber, adding that a diet that incorporates plenty of fiber-rich foods may also help prevent obesity, heart disease, hemorrhoids, constipation and diverticulosis.
Cabbage contains 68 percent of the required daily intake of vitamin K for men and 90 percent of the RDA of vitamin K for women in every 1/2-cup serving. Vitamin K plays a vital role in proper blood clotting and in helping maintain bone strength. If your diet lacks adequate vitamin K, you may be more likely to develop osteoporosis or to bleed excessively when injured. Vitamin K is fat-soluble and cannot be absorbed by the intestines unless it is accompanied by a source of dietary fat. Try serving steamed cabbage with grilled chicken or lean steak, or tossing shredded cabbage with an olive oil-based dressing and seasonings to make a warm slaw.
Cabbage juice drunk on an empty stomach has also been used as a vermifuge to expel intestinal parasites. One drinks half glass on an empty stomach each morning for five consecutive days
Cabbage, like other members of the cruciferous vegetable family including broccoli, cauliflower and Brussels sprouts, contains a high concentration of glucosinolate compounds. When cabbage is chewed and digested, the glucosinolates break down into indole and isothiocyanate compounds. According to the National Cancer Institute, these two compounds may act as powerful antioxidants that might help prevent cancer by inhibiting the growth and migration of tumor cells and by triggering the death of potentially cancerous cells. The NCI cautions, however, that most of the studies on the effect of indoles and isothiocyanates on cancer were conducted in animals, and that much more research is needed to confirm that eating cruciferous vegetables has an effect on cancer in humans.
Cabbages provide few calories (20-40kcal/100g). They provide a satisfyingly full feeling. Because of this, and its richness in vitamins and minerals, cabbage is ideal for obese. It should be included in all weight loss diets.
Diabetics also tolerate cabbage well because they contain few carbohydrate and is rich in vitamins and minerals.