Cabbage
Botanical Name: Brassica Oleracea
Botanical Name:
Brassica Oleracea
Appearance:
Biennial plant: it grows in the first year, and in the second year it blooms. It is part of the Cruciferous family. Flowers are grouped in yellow inflorescences. This vegetable is composed of leaves superimposed in compact layers giving it a round or globular shape. Many varieties are grown in green colour, red purple and savoy.
Origins:
- The region surrounding the Mediterranean Sea.
Active Constituents:
- A
Healing Properties:
Cabbage with fresh, dark and green leaves is incredibly nutritious and low in fat and calories (Provides only 25 cal/ 100g).
It is the shelter of many phyto-chemicals such as thiocyanate, indole-3-carbinol, lutein, zeaxanthin, sulforaphane and isothiocyanates. These compounds are powerful antioxidants and are known to be useful in protecting against breast, colon and prostate cancer and reducing LDL or "bad cholesterol" in the blood.
Fresh cabbage is an excellent source of natural antioxidants, vitamin C. It provides about 61% of RDA. Regular consumption of vitamin C-rich food helps the body develop resistance against infectious agents and hunt free pro-inflammatory and harmful free radicals.
It is also rich in many essential vitamins such as pantothenic acid (vitamin B5), pyridoxine (vitamin B6) and thiamine (vitamin B1). These vitamins are essential in the sense that our body has to take them from external sources.
It also contains a large amount of minerals such as manganese, iron and magnesium. Potassium is an important component of the cell and body fluids that help control pulse and blood pressure. Manganese is used by the body as a co-factor for the antioxidant superoxide dismutase enzyme. Iron is necessary for the formation of red blood cells.
Cabbage is a good source of vitamin K, providing about 63% of RDA levels.
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