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Submitted by: Medico News
Red Cabbage is very low in Saturated Fat and Cholesterol. It is also a good source of Thiamin, Riboflavin, Folate, Calcium, Iron and Magnesium, and a very good source of Dietary Fiber, Vitamin A, Vitamin C, Vitamin K, Vitamin B6, Potassium and Manganese.
One cup of chopped crimson will add about 50 milligrams of vitamin C, as well as doses of fiber, folate and potassium. Studies have also revealed that a high intake of cruciferous vegetables such as cabbage offers protection from some cancers.
Health Benefits of Red Cabbage: Its high in Vitamins A and C
Vitamins A and C are vitamins with strong antioxidant properties and red cabbage is a good source of both, particularly vitamin C. One serving provides three-quarters of the daily recommended quantity of this vitamin which is important for maintaining healthy skin and connective tissue. Who says citrus fruits are the only good source of vitamin C?
Health Benefits of Red Cabbage: Its a Real Diet Food
Red cabbage is a guilt-free food if youre a calorie counter. One cup of red cabbage has under thirty fat-free calories. The relatively high fiber content of red cabbage makes it a filling and satisfying side dish. No wonder the cabbage soup diet was so popular!
Health Benefits of Red Cabbage: Its Better than Its Green Cousin
Medicinal properties
In European folk medicine, cabbage leaves are used to treat acute inflammation. A paste of raw cabbage may be placed in a cabbage leaf and wrapped around the affected area to reduce discomfort. Some claim it is effective in relieving painfully engorged breasts in breastfeeding women.
Cabbage contains significant amounts glutamine, an amino acid, which has anti-inflammatory properties.
It is a source of indol-3-carbinol, or I3C, a compound used as an adjuvent therapy for recurrent respiratory papillomatosis, a disease of the head and neck caused by human papillomavirus (usually types 6 and 11) that causes growths in the airway that can lead to death.
Health Benefits of Cabbage
1. Red cabbage contains beneficial protective phytochemicals such as indole-3-carbinole (I3C), sulforaphane, and indoles. Indole-3-carbinole (I3C) is plays an essential role in reducing the risk of breast cancer. These compunds are also required for regulating the formation and function of estrogen.
2. Cabbage belongs to the Cruciferae family of vegetables and has three major varieties, namely green, Savoy and red.
3. Cabbage has numerous health benefits. Researches and studies have revealed that red cabbage has higher amounts of nutrients and is beneficial for treating cancer, ulcers and various other health disorders.
4. Cabbage is a muscle builder, blood cleanser and eye strengthener.
5. The juice of fresh raw cabbage has been proven to heal stomach ulcer.
6. Cabbage is rich in iron and sulfur.
7. Juice of fresh cabbage is effective in treating fungus infection(due to it sulfur content).
8. Cabbage can lower serum cholesterol.
Modern science has proven beyond a reasonable doubt that the health benefits and therapeutic value of cabbage, which also plays a role in the inhibition of infections and ulcers. Cabbage extracts have been proven to kill certain viruses and bacteria in the laboratory setting. Cabbage boosts the immune systems ability to produce more antibodies. Cabbage provides high levels of iron and sulphur, minerals that work in part as cleansing agents for the digestive system.
There are many different varieties of cabbage, so please, be brave and innovative. Green cabbage is the most popular, common and of course the one we are most familiar with. Take a walk on the wild side with Savoy cabbage. With yellow crinkled leaves, you can use this variety of cabbage as an alternate in many recipes. Lets not forget Bok Choy, a routine addition to Chinese recipes that has a sweet, light, celery type familiarity. Red Cabbage. It goes without saying in that it simply has to be good for you given all that beautiful plant pigment where the majority of nutrition is stored. Red cabbage is good in salads and is commonly pickled. Napa cabbage has a mild sweet taste and is incredible in stir fry dishes.
Whatever your choice of cabbage may be, enjoy a serving at least once a week along with your other valuable and health promoting cruciferous vegetables. Try to cook your cabbage lightly. Steaming and quick stir fry dishes are considered to be the best methods for preserving the power packed natural nutrition given so freely by Mother Nature. Cabbage soup anyone?
Nutritive Values of Cabbage :
1. Vitamin A : 80 I.U.
2. Vitamin c : 50 mg.
3. Calcium : 46 mg.
4. Phosphorus : 31 mg.
5. Potassium : 140 mg.
6. Carbohydrates : 5.3 gm.
7. Protein : 1.4 gm.
8. Calories : 24
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