benefits of cabbage

Cabbage has a round shape and is composed of superimposed leaf layers. It is a member of the food family traditionally known as cruciferous vegetables and is related to kale, broccoli, collards and Brussels sprouts. All cruciferous vegetables provide integrated nourishment across a wide variety of nutritional categories and provide broad support across a wide variety of body systems as well.

Cabbage has a long history of use both as a food and a medicine. It was developed from wild cabbage, a vegetable that was closer in appearance to collards and kale since it was composed of leaves that did not form a head. It is thought that wild cabbage was brought to Europe around 600 B.C. by groups of Celtic wanderers. It was grown in Ancient Greek and Roman civilizations that held it in high regard as a general panacea capable of treating a host of health conditions.

It has only 33 calories in a cup of cooked cabbage, is low in fat and high in fiber. It is definitely asmart carb. Rich in phytonutrient antioxidants, this cool season leafy vegetable belongs to the Brassica family, a broad family of common vegetables that also include brussels sprouts, cauliflower, bok choy, kale, and broccoli. It is one of the widely cultivated crops around the world.

It is full of vitamin K and anthocyanins that help with mental function and concentration. These nutrients also prevent nerve damage, improving your defense against Alzheimers disease, and dementia. Red cabbage has the highest amount of these power nutrients.

Cabbage helps dry up oily and acne skin. Internally sulfur is essential for keratin, a protein substance necessary for healthy hair, nails, and skin. Cabbage structurally consists of clusters of stiff leaves superimposed one over the other in compact layers, allowing it a round or globular shape. Several varieties are cultivated worldwide including green, purple, red, and savoy (loosewrinkled leaves).

The high content of vitamin C and sulphur in cabbageremoves toxins(free radicals and uric acid). These are the main causes of arthritis, skin diseases, rheumatism and gout. Bokchoy or Chinesecabbage features a long cylindrical shape, comprising of short, compact leaves. It is derived from different species of the same Brassica genus of vegetables. Bokchoy characteristically has a vigorous growth pattern.

They stimulate enzyme activity and inhibit the growth of cancer tumors.AStudyon women showed a reduction in breast cancer when cruciferous vegetables like cabbage were added to their diet. Napa cabbage is another Chinese vegetable variety in the Brassica family. The plant grows to oblong shaped head consisting of tightly arranged crinkly, thick, lightgreen color leaves with prominent white veins.

The highpotassiumcontent helps by opening up blood vessels, easing the flow of blood. Fresh, dark greenleafy cabbage is incredibly nutritious; but very low in fat and calories. 100 g of leaves provide just 25 calories.

A warm compress made with cabbage leaves can help relieve the pain of a headache. Crush cabbage leaves, place in a cloth, and apply on the forehead. Also, drink raw cabbage juice 12 oz. (2550ml) daily for chronic headaches.

The natural red pigments of red cabbage (betalains) is said to lower blood sugar levels and boost insulin production. Of course it has nowhite sugarsand very few simple sugars. Betalains have powerful antiinflammatory properties just likebeets.