Sadly, most American households wrinkle their noses at the mere mention of this valuable, all remarkable and sorely misunderstood vegetable. The word cabbage is normally adequate to send children to their rooms with a myriad of excuses as to why they may not wish to eat their evening meal. While cabbage is a tasty and medicinal staple in other countries, it is practically foreign to Americans, with the exception of good old fashioned cole slaw. Do recognize that this American cabbage specific, mayonnaise laden dish full of hydrogenated oils and other unmentionables, authentically ruins the reckon for eating such a medicinal food in the first place.
Cabbage is a sturdy, strong and abundant vegetable. Hardy and easy to grow, it is practically universally available in all countries and cultures. Cabbage belongs to the all important house of cruciferous vegetables. The members of this house of vegetables are so named for their cross shaped (crucifer) flower petals. Rich in nutrition and fiber, cabbage is an authentically spectacular, source of Vitamin C. Even more impressive is that cabbage is supreme for a specialized, simply occurring, nitrogenous compound known as indoles. Current research indicates that indoles can lower the risk of discrete forms of cancer.
Health
Cabbage was favorite with the antique Greeks and Romans. An early Roman medicinal preparing blended lard with the ashes of burnt cabbage to make an ointment for disinfecting wounds. Throughout history, the Asian diet has been rich and abundant in cabbage and its discrete varieties. Epidemiological studies have found that men living in China and Japan contact a much lower rate of prostate cancer than their American counterparts. Similar data has been uncovered concerning breast cancer rates among women.
It is no wonder that the lowely, plain, boring cabbage gets rave reviews from the world of nutritionists. Cabbage is relatively cheap yet one of the richest when it comes to protective vitamins. Talk about the primary weight loss food! One cup of cabbage contains only nearby 15 calories.
Cabbage is rich in the following nutrients:
Vitamin A: responsible for the safety of your skin and eyes.
Vitamin C: an all important anti-oxidant and helps the mitochondria to burn fat.
Vitamin E: a fat soluble anti-oxidant which plays a role in skin integrity.
Vitamin B: helps vocalize integrity of nerve endings and boosts vigor metabolism.
Modern science has proven beyond a uncostly 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 safe bet viruses and bacteria in the laboratory setting. Cabbage boosts the immune system's quality to yield 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, tasteless and of policy the one we are most customary 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. Let's 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 gorgeous plant pigment where the majority of nutrition is stored. Red cabbage is good in salads and is generally pickled. Napa cabbage has a mild sweet taste and is thinkable, in stir fry dishes.
Whatever your selection of cabbage may be, enjoy a serving at least once a week along with your other vital 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 mom Nature. Cabbage soup anyone?
The health Benefits of Cabbage
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