How cabbage affects your health

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White cabbage is a popular ingredient of Old Polish cuisine. It is appreciated because of its taste. It reigns on tables in the form of raw, sauerkraut and boiled. What nutritional value does cabbage have and is it worth reaching for it?

The nutritional value of cabbage

Cabbage can be called a low-calorie product, because 100 g of this vegetable provides only 25 kcal. In addition, cabbage, like other plants included in the group of cruciferous vegetables, is characterized by a high content of nutrients. We can mention sodium, potassium, calcium, magnesium, manganese, vitamin K, vitamin E, vitamin C (only raw), B vitamins, beta-carotene, fiber, copper, choline and selenium.

Cabbage and other cruciferous vegetables are also a very good source of iron and folic acid, the supply of which is very important for pregnant women. Therefore, future moms should ensure that the ingredients are properly supplied in the diet. In the cabbage, we can also find sulforaphane – a sulfur compound with antioxidant activity, which slows down the development of tumors and increases the activity of anti-cancer enzymes.

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It should also be remembered that cruciferous vegetables are a source of heavy metals, including arsenic. This substance, according to many researchers consumed in too large doses can cause heartburn, dry mouth, cramps and abdominal pain, chronic diarrhea and colic, and as a consequence, malnutrition. However, the average heavy metal content in cabbage, including arsenic, does not exceed the upper limit provided for this product. This means that we can consume cabbage without worries.

The impact of cabbage on the brain

Thanks to the content of many vitamins, minerals and antioxidants, cabbage may have a beneficial effect on the functioning of the nervous system. This information is important in the case of health problems such as Alzheimer’s disease or Parkinson’s disease. According to many researchers, beneficial effects on easing the development of neurodegenerative diseases are shown by rich products, among others in B group vitamins and anthocyanins that can be found in cruciferous vegetables. In addition, eating cabbage will benefit your mental fitness at any age.

Cabbage for a cold

Cabbage has a positive effect on the immune system, including due to the content of vitamin C. This valuable vitamin improves the functioning of the immune system and also allows you to fight infections and viruses. Cabbage also supports the processes of cleansing the body of toxins. It helps to get rid of toxins from the body. Thanks to the content of phytocides, it has antibacterial and antifungal properties. The consumption of cabbage is recommended especially in the period of increased risk of influenza, as well as during colds or other respiratory diseases. Pro-health properties are demonstrated by both cabbage leaves and juice.

Slimming properties of cabbage

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A few years ago, the cabbage diet, so-called Presidential. This diet was based on the daily consumption of soup, which should include mainly cabbage. Other food products important from the point of nutrition and health were significantly reduced in the diet. This diet, although yielding results, usually ended with a yo-yo effect. Keep in mind that there is no product that contains all the necessary nutrients, including vitamins and minerals. Therefore, it is very important that the diet contains food products from different food groups, so that it will be properly balanced. Therefore, when using low-energy diets, it is worth combining cabbage, which is low in calories, with other valuable products.

Cabbage contains lactic acid bacteria, which accelerate metabolic processes, thereby facilitating fast digestion of food and getting rid of the poisonous layers lying in the large intestine. In addition, cabbage is a product with a low glycemic index, so it does not cause sudden jumps in the level of glucose in the blood, which is important in the process of slimming. Cabbage is also a rich source of glutamine, an amino acid that promotes the growth of muscle tissue.

This vegetable also improves the functioning of the bacterial flora of the body. Lactic acid bacteria lower cholesterol levels, thanks to which they effectively prevent a series of diseases related to overweight, including atherosclerosis.
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Processed cabbage – pickled and boiled

There is a reason why sauerkraut appears for centuries on feasting tables in Poland. It contains a lot of antioxidants and prevents the retention of water in the body. Due to a number of health benefits of eating both boiled, raw and sauerkraut we should take care of this vegetable’s share in our diet. Remember, however, that it is best to consume the cabbage in the least processed form, because then retain the most beneficial to our health ingredients.

Posted on: January 7, 2020

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