Cabbage is a leafy vegetable that is round or oval in shape. It is widely used throughout the world, and can be prepared in a number of ways, but most commonly, it is included as either a cooked or raw part of many salads. Because of its leafy appearance, cabbage is often thought to belong to the lettuce family; however, cabbage is considered a cruciferous vegetable. Cabbage can vary in color from light and dark green to a rich red and purple with either smooth or crinkled leaves. With less than 20 calories per half cup cooked, cabbage is a very healthy vegetable that everyone should include in their diet.
Eating a half-cup of cooked cabbage provides 47% of your vitamin C needs for the day. Cabbage also provides 102% of vitamin K, 8% of manganese, 6% of foliate and lesser amounts of vitamin B-6, calcium, potassium and thiamin. Cabbage contains the antioxidants choline, beta-carotene, lutein and zeaxanthin as well as the flavonoids kaempferol, quercetin, and apigenin.
Recent studies have shown that cabbage also lowers the risk of many types of cancer, such as prostate, colorectal, breast, lung, bladder, and ovarian cancer. The glucosinolates and myrosinase in cabbage help fight cancer. Cabbage also reduces cholesterol and promotes heart health.
Cabbage leaves have been used as compresses to treat skin disorders like ulcers, infected sores, burns and blisters, as well as psoriasis. The outer leaves are most effective as compresses; wash the leaves in warm water, dry them, place on a linen cloth and apply on the affected area and sure with an elastic bandage. You can replace the compress with fresh leaves when the leaves wilt or change color.
Cabbage is usually eaten raw in salads or steamed, boiled, and sauteed. The best way to consume cabbage without losing its nutrients is in its raw form. In fact, the cooking process makes it less digestible. T
Even modern science has documented the many amazing healing powers of Cabbage.
Anemia: The super healing effect of the superior chlorophyll in cabbage has been found to be good for blood building.
Cancer: Daily and frequent consumption of cabbage juice has shown to be effective in preventing and treating cancers of the breast, colon, liver, lung and ovarian. A compound in cabbage, sulforaphane, also helps protect cells from invasion of carcinogens.
Constipation: The slightly laxative effect of cabbage makes it effective in stimulating bowel movements. Eat uncooked cabbage, either on its own, or juiced.
Boosts the immune system and helps reduce allergies: A compound in Cabbage Nutrition called histidine has been found to be useful in treating allergies and regulating the T-cells in our immune systems.
Skin wounds another approach: Flatten layers of cabbage leaves with a rolling pin, and wrap the flattened leaves around affected areas of wound, blisters, sores, skin eruptions (as in psoriasis), burns and ulcers. Keep in place with a bandage, until the leaves turn yellow then change the leaves and repeat until the wounds heal. Clean and dry wounds between applications.
Weight loss: A substance in cabbage inhibits the conversion of sugar and other carbohydrates into fat. So eating cabbage or drinking its juice is definitely a painless way of losing weight.