Cabbage For Health

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Cabbage ‘The drug of the poor’ is botanically known as Brassica oleracea. The health benefits of the cabbage are known for ages. It is a relatively cheaper than any other vegetable. It is a perennial vegetable. Cabbages are sturdy and strong. Cabbage has a round shape and is composed of superimposed leaf layers. Cabbages grown late in autumn and in the beginning of winter. The only part of the plant that is normally eaten is the leafy head. There are three major types of cabbage: green, red and Savoy. Red cabbages contain significantly more protective phytonutrients than white cabbages. There are many varieties of cabbage like the ‘Danish Ballhead’, ‘Late Flat Dutch’ etc.,

Cabbage helps cure ulcers and prevents colon cancer. It is rich in fiber and low in calories. The fiber content helps the intestines to stay healthy. It helps is reduced absorption of iodine and prevents thyroid disorders. It is an excellent source of beta- carotene. The beta-carotene helps prevent cataract. Cabbage is rich in vitamin A, B, C, E. Cabbage is rich in minerals like Thiamin, riboflavin, calcium, potassium, magnesium and proteins. It helps boost immunity. Cabbages are used to treat acute inflammation. It helps relieve painfully engorged breasts. Alzheimer’s which is caused due to the accumulation of a protein called beta-amyloid results in damage of the brain cell. The antioxidant polyphones which is present in cabbage can protect the brain cells from such a damage. Raw cabbage juice is said to cure ulcers. The cabbage is a good source of folic acid which lowers the risk of having babies with Spina bifida.

Cabbages are available in the market in abundance. While choosing the cabbages the following points should be kept in mind.

1. Avoid buying precut cabbages.

2. Choose cabbages that are dense and firm.

3. Avoid cabbages with too many loose leaves.

4. Store cabbages in a cool place to make them stay fresh for longer duration.

5.Once cabbages are cut wrap them up tightly in a plastic bag and store else the vitamin c component starts to degrade.

Napa cabbage has a mild sweet taste and is incredible in stir fry dishes. Shredded raw cabbage is usually used in salads, such as coleslaw. Cabbage is often added to soups or stews.

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