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Cabbage Vegetable Health Benefits

Cabbage scientifically known as Brassica oleracea is a leafy green or purple biennial plant, grown as an annual vegetable crop for its dense-leaved heads a member of the genus Brassica and the mustard family, Brassicaceae. Cabbage comes in many varieties, including green, purple, and white.


The brightly colour purple cabbage is not only beautiful, but contains anthocyanins, which have been proven to have anti-carcinogenic properties meaning, it helps your body fight off cancer.


Smooth-leafed firm-headed green cabbages are the most common, with smooth-leafed red and crinkle-leafed savoy cabbages of both colours seen more rarely.


In addition to its usual purpose as an edible vegetable, cabbage has been used historically as a medicinal herb for a variety of purported health benefits.


The Ancient Greeks recommended consuming the vegetable as a laxative, and used cabbage juice as an antidote for mushroom poisoning, for eye salves, and for liniments used to help bruises heal.


In the United States, cabbage has been used as a hangover cure, to treat abscesses, to prevent sunstroke, or to cool body parts affected by fevers.


The leaves have also been used to soothe sore feet and, when tied around the neck of children, to relieve croup. You’ll want to include cabbage as one of the cruciferous vegetables you eat on a regular basis if you want to receive the fantastic health benefits provided by the cruciferous vegetable family.


At a minimum, include cruciferous vegetables as part of your diet 2-3 times per week, and make the serving size at least 1-1/2 cups.


It is also rich in essential vitamins such as pantothenic acid (vitamin B-5), pyridoxine (vitamin B-6) and thiamin (vitamin B-1).


These vitamins are essential in the sense that our body requires them from external sources to replenish. It also contains an adequate amount of minerals like potassium, manganese, iron, and magnesium.


Potassium is an important component of cell and body fluids that helps controlling heart rate and blood pressure. Manganese is used by the body as a co-factor for the antioxidant enzyme, superoxide dismutase. Iron is required for the red blood cell formation.

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