Removing leaves one after another in cabbage gives benefits one after another.
Cabbage is a leafy green, red, or white biennial vegetable that's adult annually. This vegetable belongs to the Brassica family and is spherical or oval in form.
Botanical Name: Brassica oleracea
The word "brassica" interprets in Latin as "cabbage. Cabbage and every one of its fellow cruciferous vegetables all belong to the family of plants called the Brassicaceae.
There are more or less 7 varieties of cabbage, including Red cabbage, Choy sum, Bok choy, Savoy cabbage, Napa cabbage, Cannonball cabbage and January king cabbage.
Improves brain health
The presence of vitamin K and anthocyanins within cabbage can give a strong boost to mental function and concentration. Vitamin K is essential for the production of sphingolipids, the myelin sheath around some nerve cells. This wrapping protects the nerves from damage and decay. So, cabbage can improve your defense against neural degeneration.
Red cabbage has even more types of anthocyanins than normal cabbage.
Cabbage, being rich in iodine, also helps in the proper functioning of the brain and the nervous system, endocrine system in proper condition.
MAIN THING: Eat regularly cabbage and continue to accumulate antioxidants, which help fight off diseases, reduce chances of cancer, improve the nervous system, and increase brain function.
Sulforaphane presence in cabbage has the power to inhibit the harmful enzyme histone deacetylase which is necessary to the progression of cancer cells.
Anthocyanins found in cabbage slow down a cancer cell proliferation, kill already formed cancer cells, and stop the formation of new tumor growths.
Red cabbage specifically has a number of anti-cancer compounds like lupeol, sinigrin, and sulforaphane that inhibit the growth of tumors that lead to cancer.
MAIN THING: A potential cancer-fighting compound found in cabbage is sulforaphane which protects from melanoma, esophageal, prostate and pancreatic cancer.
Cabbage has a large amount of glutamine in its leaves. Glutamine is a strong anti-inflammatory agent, which can reduce inflammation, irritation, allergies, joint pain, fever, and various skin disorders.
Study suggested that Cruciferous vegetables like cabbage contain many different antioxidants that have been shown to reduce chronic inflammation.
A study done in china on 1,000 women showed that significant result shows that highest amounts of cruciferous vegetables eater had considerably lower levels of inflammation, compared to lowest amounts eater.
MAIN THING: Powerful antioxidants in Cabbage that may help to reduce inflammation.
The high polyphenol content in cabbage might also reduce the risk of cardiovascular disease by preventing platelet buildup and reducing blood pressure.
Anthocyanins are plant pigments that belong to the flavonoid family which presence in cabbage.
Many studies have found a link between eating flavonoid-rich foods and a reduced risk of heart disease.
MAIN THING: The intake of flavonoid-rich foods with a lower risk of death from cardiovascular disease and stated that even small amounts of flavonoid-rich foods might be beneficial.
Aid in digestion
The fiber and water content in cabbage help to prevent constipation and maintain a healthy digestive tract.
Eating an adequate amount of cabbage promotes regularity, which is crucial for the excretion of toxins through the bile and stool.
Dietary fiber plays a major role in regulating the immune system and inflammation and decreasing the risk of inflammation-related conditions such as cardiovascular disease, diabetes, cancer, and obesity.
MAIN THING: Cabbage has gut-friendly insoluble fiber, helps keep the digestive system healthy.
Help in lower blood pressure
Cabbage is rich in potassium and increasing dietary potassium is important for lowering blood pressure. Potassium regulates blood pressure by counteracting the effects of sodium in the body. Potassium helps excrete excess sodium through urine. It also relaxes blood vessel walls, which lowers blood pressure.
A research find that a some connection between eating foods rich in Anthocyanins pigment like cabbage and a reduced risk of heart disease.
MAIN THING: A higher intake of anthocyanin-rich foods like red cabbage helps to lower risk of a heart attack.
Help in lower cholesterol levels
All we know about cholesterol which responsible for heart problems.
Cabbage contains two substances that have been shown to decrease unhealthy levels of LDL cholesterol.
Soluble Fiber: Soluble fiber helps in lowering “bad” LDL cholesterol levels by binding with cholesterol in the gut and keeping it from being absorbed into the blood.
Plant Sterols: Cabbage contains substances called phytosterols. They are plant compounds that are structurally similar to cholesterol, and they reduce LDL cholesterol by blocking the absorption of cholesterol in the digestive tract.
MAIN THING: Soluble fiber and plant sterols found in cabbage responsible to reduce bad cholesterol.
Provide healthy skin
Cabbage is rich in antioxidants, like vitamin C, anthocyanins and sulfur.
Antioxidants play a major role in skin health and skin aging process. Free radicals can be a cause of wrinkles, skin discoloration, spots, and many other conditions.
MAIN THING: Antioxidants that are present in cabbage can cause a turn-around in aging processes, looking healthy and young.
Cabbage is regularly recommended for people who want to lose weight in a healthy way.
Cabbage is packed with many beneficial vitamins, minerals and other nutrients, including water and fiber, it is a healthy dietary option for people looking to eat healthier and shedding pounds. It is also low in calories. “cabbage soup” diet is often used for those looking to lose weight fast.
MAIN THING: Regular eating cabbage that helps in weight loss.
Cabbage is a rich source of beta-carotene, so it has the ability to prevent macular degeneration and promote good eye health and delay cataract formation.
Cabbage is the best source of minerals, like calcium, magnesium, and potassium. These three essential minerals are important in the protection of bones from osteoporosis and general bone weakening.
Cabbage may contain "goitrogens,” which may cause swelling of the thyroid gland and should be avoided in individuals with thyroid dysfunction.
Bloating: Excessive consumption of cabbage may lead to increased intestinal gas which causes bloating and flatulence.
Food-borne illness: Cabbage has been linked to outbreaks of some food-borne illnesses, including Listeria monocytogenes and Clostridium botulinum. The latter toxin has been derived to pre-made, packaged slaw mixes, whereas the spores were found on whole cabbages that were otherwise acceptable in look.
Selection and Storage
Cabbage is a cool-season crop. they can be readily available year round. While purchasing, choose fresh, intensive, firm, medium-size head heavy for its size.
Choose cabbage heads that are firm and dense with shiny, crisp, colorful leaves free of cracks, bruises, and blemishes. Close damage to the outer leaves is suggestive of worm damage or decay that may reside in the inner core as well.
Pests are common in cabbage. regularly grown heads may be subjected to defoliant sprays to avoid pest infestation. Therefore, wash wholly in cold running water, then soak in saline water for about 30 minutes. Then again give a gentle wash in clean water in order to remove sand, dirt, pests, eggs/ova/cysts, and any residual insecticides.
Use cabbage while farm fresh to get its best health benefits. However, it can be stored in the refrigerator for a few days for later use.
Put the whole head in a plastic bag in the crisper of your refrigerator. Red and green cabbage will keep if stored this way for about 2 weeks while Savoy cabbage will keep for about 1 week.