Health Benefits of Cabbage
The health benefits of cabbage are in the high amounts of vitamin C, beta carotene, and fiber it provides. Belonging to the same cruciferous family as broccoli, cauliflower, and radish, cabbage is one of the oldest cultivated vegetables, and has been popular for its taste as well as medicinal properties. The ancient Romans used cabbage to treat bruises and wounds and colic, while others used it to treat poisoning, dog bites. Cabbage was also used in acne treatment.
The cabbage is believed to have originated in southern Europe and the Mediterranean countries. Today, cabbage is grown around the world.
Cabbage comes in hundreds of varieties (over 400), and in various shades of green, purple, and red. The most popular varieties in the US are the green cabbage and purple or red, while in India, it’s the green one. While each variety offers slightly different levels of nutrients, they all provide a high level of vitamin C and phytonutrients.
Cabbage Nutrition
Quick Facts
As mentioned, cabbage is rich in vitamin C, an important antioxidant that helps fight various bacterial and viral infections such as the common cold, ear infections, and bronchitis. It also supports the immune system and plays a critical role in preventing osteoporosis by reducing menopausal bone-loss. Red cabbage has more calcium and less of the other minerals than green or white cabbage.
Cabbage is also high in potassium which helps control high blood pressure.
Cabbage contains significant amounts of sulphur, histidine, chlorine, phosphorus, and sodium. Sulphur and histidine can strengthen the immune system and reduce the growth of tumors. The sulphur and chlorine in cabbage can help cleanse the mucous membranes of the stomach and intestines when consumed in its raw form as juice and without adding salt. Raw cabbage juice can be used as a natural remedy for ulcers, infections, and other digestive disorders.
Cabbage is extremely low in calories (1 cup has 39 calories), and as such often used in weight-loss treatments, such as the cabbage-soup diet. This diet is designed around heavy consumption of a low-calorie cabbage soup over a week for short-term weight loss. Experts caution against excessive consumption of cabbage juice as it may cause goitre, a thyroid disease.
Cabbage is an excellent home remedy for obesity for another reason – it contains a chemical called tartaric acid which inhibits the conversion of sugars and other carbohydrates into fat. A simple but effective remedy for weight-loss would be to substitute meals with cabbage salads.
Raw cabbage juice is considered to be very effective in curing constipation. Just eating raw cabbage with a pinch of salt, black pepper, and a little lime juice can also help treat constipation. The fiber in cabbage helps activate the bowels.
Studies show that drinking a lot of cabbage juice daily can also help heal ulcers. Cabbage contains the amino acid L-glutamine, which protects the stomach lining.
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. To make cabbage more digestible when cooked, Indians add asafoetida powder (hing) and/or ginger.
Cooking Tips
- Many dislike cabbage because of the sulphurous odour it releases during the cooking process. The isothiocynates that cabbage contains break down into smelly sulphur compounds during cooking. Aluminum pans seem to increase this. Also, the longer you cook cabbage, the smellier it becomes. Hence, cook cabbage in stainless steel utensils and only until it’s just tender. Or better still, eat it raw.
- Cabbage is notorious for the bloating and gas it produces. Bacteria that live naturally in the intestinal tract degrade the dietary fiber in cabbage, and in the process, produce gas. To help deal with this, use products such as Beano before eating cabbage or add asafoetida powder (hing) or ginger to your cabbage dishes.
The health benefits of cabbage far outweigh these negative aspects; it should therefore be part of a healthy diet.
Sources
http://urbanext.illinois.edu
The Complete Book of Nutritional Healing (Deborah Mitchell)
Natural Home Remedies for Common Ailments (H. K. Bakhru)
Last updated on October 18, 2015
Category: Health
