cabbage varieties

The benefits and properties of cabbage for health are broad: from its richness in vitamins, anti-inflammatory properties, an ability to reduce hypertension, etc. We will explain your most important properties later.

Cabbage is a common crop in European orchards, and lately also in Eastern countries during the autumn season. It was very important in times of war, postwar and economic crises since it was the food of millions of people by its facility to cook and obtain.

This edible plant of the Brassicaceae family is grown on an annual basis and its different types of leaves (oval, oblong, smooth, curly or circular) give rise to a compact heart that is the one we can see when we buy it in stores or We take it from the garden.

The plants are between 40 and 60 cm in height in their first year in the mature vegetative stage and between 1.5 and 2.0 meters in height when they bloom in the second year.

History of cabbage

Cabbage is a plant that was very important in ancient times. The Celts were the ones who discovered it, although it was the Greeks who most appreciated it since they served it regularly in public meals and was mentioned in the comedies they represented as a plant that served to cure diseases.

Cabbage has always been considered as a plant that cured numerous diseases and as a very healthy food.

Its composition rich in vitamins (C, K, B3, B9 …), minerals (calcium, fluorine, magnesium, phosphorus, sulfur, boron, bromine, aluminum and barium), carbohydrates, fiber, and proteins convinced many people to make it part of their usual diets.

Protector of health

Cancer is increasingly widespread in our societies and consuming cabbage twice a week can reduce the risk of cancer. Also, the most effective way to prevent it is to consume it in salads because it is its most natural state.

Compared with the rest of the vegetables, it offers a lower number of calories and lower fat content.

The phytochemicals contained in this plant have the ability to convert estradiol, a hormone similar to estrogen believed to play a role in the development of breast cancer, in a more secure form of estrogen.

The cabbage juice helps cure stomach ulcers. It is also very useful for strengthening the digestive system and intestinal tract.

It reduces cholesterol in the body, so your daily intake supports the cardiovascular system.

The green cabbage and the red have a high fiber content, and vitamin A and C. Although orange is the first food that comes to mind when we talk about vitamin C, it is the cabbage that contributes a higher percentage. Therefore, if a person takes the same amount of cabbage as orange he will get more amount of vitamin C from the plant of the Brassicaceae family. The red cabbage is an anti-inflammatory.

Savoy and bok choy provide beta-carotene, an antioxidant that fights cancer and heart disease. Bok choy is an important source of calcium, which can help prevent osteoporosis and reduce blood pressure.

Preparation of cabbage

The best way to consume cabbage is raw in salads, as it keeps all its properties active. Even so, it can be steamed so that little property is lost. You can even make a soup diet with cabbage to flush fat and lose weight. It is tasty and nutritious, excellent for maintaining proper health. Do not stop eating it!

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