Cabbage (Brassica oleracea var. capitata) is associated with vitamin K, vitamin C and vitamin B6. It is also an excellent source of manganese, dietary fiber, potassium, vitamin B1, folate and copper.cabbage is a good source of choline, phosphorus, vitamin B2, magnesium, calcium, selenium, iron, pantothenic acid, protein and niacin.
Cabbage is a leafy vegetable of Brassica family, and is round or oval in shape. It consists of soft, light green or whitish inner leaves covered with harder and dark green outer leaves. It is widely used throughout the world, and can be prepared in a number of ways, but most commonly, it is included as either a cooked or raw part of many salads.
Cabbage is beneficial in curing various health ailments which include:
cabbage is low in fat and high in fiber therefore, it is ideal for weight loss.
Its high potassium content helps by opening up blood vessels, easing the flow of blood.
it is full of vitamin K and anthocyanins that help with mental function and concentration. These nutrients also prevent nerve damage, improving defense against Alzheimer’s disease, and dementia.
The high level of vitamin C and sulphur in cabbage removes toxins (free radicals and uric acid), which are main causes of arthritis, skin diseases, rheumatism and gout.
High content of sulphur in cabbage ensures availability of keratin, a protein substance necessary for healthy hair, nails, and skin.
It consists of cancer preventative compounds suach as; lupeol, sinigrin and sulforaphane.
A warm compress made with cabbage leaves can help relieve the pain of a chronic headache.
Cabbage is an anti-inflammatory and blood sugar regulator. The natural red pigments of red cabbage (betalains) capable of lowering blood sugar levels and boost insulin production.