Cabbage - Food

Cabbage contains almost the full set of vitamins necessary for the normal functioning of the human body: provitamin A, vitamins C, B1, B2, B3, B6, K and vitamin U, which prevents the formation of ulcers of the stomach and duodenum. Fresh cabbage salad, also sauerkraut, retains almost all its nutritional and medicinal properties.

This vegetable belongs to the cruciferous family along with broccoli, cauliflower and kale. Available in a variety of shapes and colors, including red, purple, white and green, and its leaves can be curly or smooth. Cabbage has been grown around the world for thousands of years and can be prepared in a variety of ways, such as sauerkraut, kimchi and coleslaw. Its consumption can help reduce the risk of certain diseases, improve digestion and reduce inflammation in the human body.

Health benefits

Despite the low calorie content of cabbage, it has an impressive nutritional profile. Only 1 cup (89 grams) of raw cabbage contains:

• 22 calories;
• 1 gram of protein;
• 2 grams of fiber;
• Vitamin K - 85% of the Recommended Daily Intake *
• Vitamin C - 54% *
• Folate - 10% *
• Manganese - 7% *
• Vitamin B6 - 6% *
• Calcium - 4% *
• Potassium - 4% *
• Magnesium - 3% *

Cabbage also contains small amounts of other trace elements, such as vitamin A, iron and riboflavin. Vegetables are rich in vitamins B6 and folate, both of which are essential for many important processes in the body, including energy metabolism and the normal functioning of the nervous system.

It also contains a high amount of fiber and powerful antioxidants (polyphenols and sulfur compounds). Antioxidants protect the body from damage caused by free radicals. These are molecules that have an odd number of electrons, which makes them unstable. When their levels become too high, they can damage cells in the body. Cabbage is also a particularly rich source of vitamin C, a powerful antioxidant that can protect against heart disease, some cancers and vision loss.

The human body relies on an inflammatory response to prevent infection or speed healing. This type of acute inflammation is a normal reaction to injury or infection. On the other hand, chronic inflammation, which occurs over a long period of time, is associated with many diseases, including heart disease, rheumatoid arthritis and inflammation of the intestines. Cruciferous vegetables such as cabbage contain many different antioxidants that have been shown to reduce chronic inflammation. In fact, research shows that eating more cruciferous vegetables reduces certain blood markers of inflammation.

A study involving more than 1,000 women in China found that those who ate large amounts of cruciferous vegetables had significantly lower levels of inflammation than those who ate smaller amounts. Sulforaphane, kaempferol and other antioxidants found in this remarkable group of plants are probably responsible for their anti-inflammatory effect.

Vitamin C is also known as ascorbic acid. It is a water-soluble vitamin that has many important roles in the human body. It is needed for the synthesis of collagen (the most abundant protein in the body). Collagen gives structure and flexibility to the skin and is crucial for the proper functioning of bones, muscles and blood vessels.

Vitamin C helps the body absorb non-heme iron, which is found in plant foods. It also protects the body from free radical damage, protecting it from chronic diseases.

There is evidence that a diet containing foods rich in this vitamin significantly reduces the risk of developing certain cancers.

One cup of chopped cabbage (89 grams) contains about 85% of the recommended intake of vitamin C for the day. The same amount can be obtained from a small orange.

Cabbage is a rich source of insoluble fiber, which improves digestion. They are a type of carbohydrate that cannot be broken down in the gut, but help keep the digestive system healthy by adding volume to the stool and promoting regular bowel movements.

In addition, vegetables contain soluble fiber, which has been shown to increase the number of beneficial bacteria in the gut. This is because fiber is the main source of fuel for beneficial types of bacteria - bifidobacteria and lactobacilli, which perform important functions in the human body, such as protecting the immune system and producing important nutrients (vitamin K1 and B12).

Cholesterol is a waxy substance that is found in every cell of the human body. Many important processes, such as proper digestion and the synthesis of hormones and vitamin D , depend on cholesterol. Elevated levels of bad LDL cholesterol are more likely to cause heart disease. Cabbage contains two substances that have been shown to reduce unhealthy levels of bad cholesterol:

• Soluble fiber

Soluble fiber has been shown to help lower bad cholesterol levels by binding to it in the gut and preventing it from being absorbed into the bloodstream. About 40% of the fiber in vegetables is soluble.

• Plant sterols

Cabbage contains substances called phytosterols . They are plant compounds that are structurally similar to cholesterol. They reduce bad cholesterol by blocking its absorption in the digestive tract. Increasing the intake of phytosterols by 1 gram per day has been found to reduce LDL cholesterol concentrations by up to 5%.

Vitamin K is a set of fat-soluble vitamins that play very important roles in the body. Vitamin K1 (phylloquinone) is found mainly in plant sources, while vitamin K2 (menaquinone) is found in animals and some fermented foods, but can also be produced by bacteria in the human colon.

Cabbage is an excellent source of vitamin K1, providing 85% of the recommended daily amount in one cup (89 grams). One of its main functions is to act as a cofactor of the enzymes that are responsible for blood clotting.

Without vitamin K, the blood would lose its ability to clot properly, increasing the risk of excessive bleeding.

It can be eaten raw or cooked and added to a wide variety of dishes such as soups, stews and cabbage salads. This vegetable can even be canned and consumed in the form of fermented sauerkraut.

Cabbage juice helps extremely quickly in the treatment of duodenal ulcers. The only drawback is that it often forms gases. It has excellent cleansing properties and helps to lose weight. It is effective for swelling and constipation. It is used in chronic gastritis, especially with reduced acidity, in ulcers of the stomach and duodenum, diseases of the liver and spleen, obesity.

In folk medicine, cabbage juice in combination with sugar is used as an expectorant for coughs and hoarseness. It is also used in diseases such as stomach and intestinal cancer, anemia, basal disease. It is also used in the treatment of gout, eczema, radiculitis, burns, headaches,

The most valuable property of cabbage is the high content of sulfur, chlorine and iodine in it, which help cleanse the gastric mucosa. It has anti-inflammatory, antimicrobial, antiulcer, diuretic, expectorant and mild laxative effects. Cabbage has long been used to improve appetite and activate digestion. Consumption of cabbage in case of deficiency or excess of vitamins, overweight, gout, lung diseases, cardiovascular diseases, gallstones, hemorrhages, inflammations and injuries of the skin gives good results.