Cabbage Facts
The cabbage vegetable came from the family of Brassicaceae that is native in the Mediterranean region. The cabbage has so many varieties that is said to reach around 400. This includes the red and green cabbage, nappa cabbage, savory cabbage, and of course the bok-choy cabbage. Cabbage can be consumed cooked or even raw; and very much available all throughout the year. |
Cabbage is used in soups, salads, and some other popular recipes like the coleslaw. It is delicious and also nutritious. It contains remarkably high level of vitamins A, C, B1, B2, B6, K and E. Some other nutrients present in cabbage are iron, calcium, thiamine, potassium, riboflavin, folic acid, and magnesium. Furthermore, they are also rich in fiber. They do not contain cholesterol, saturated fat, and are low in calories, which is its major benefit for those looking to lose all the excess weight that they are carrying around.
Cabbage is also rich in phytochemicals such as the indole-3-carbinol, indoles, and sulforaphane. All these phytochemicals are known to have cancer fighting properties. These compounds can activate the body’s detoxification mechanism so the cancer producing substances are prevented from forming in the body and are also eliminated from the body. Cabbage is also full of natural oxidants.
Even though cabbage is small in size, it has nutrients that are essential in maintaining a healthy body. So, make sure that you consume this vegetable on a regular basis. You can try different tasty recipes of cabbage like salads, rolls, soups, and many more to enjoy its excellent nutritional benefits.
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