INTERESTING FACTS ABOUT CABBAGE



Cabbage is an excellent source of vitamin C. It is also a very good source of fiber, manganese, folate, vitamin B6, potassium, and omega-3 fatty acieds. Cabbage is also a good source of thiamin (vitamin B1), riboflavin (vitamin B2), calcium, potassium, magnesium, vitamin A, and protein.

Cabbage also contains phytochemicals called indoles and sulforaphane, the breakdown products of compounds called glucosinolates.

These compounds actually signal our genes to increase production of enzymes involved in detoxification, the cleansing process through which our bodies eliminate harmful compounds.

Recent studies show that those eating the most cruciferous vegetables have a much lower risk of prostate, colorectal and lung cancer,even when compared to those who regularly eat other vegetables.

Be sure to choose organically grown vegetables (their phytonutrient levels are higher than conventionally grown), and steam lightly (to not only retain the most phytonutrients but to maximize their availability).

Cabbage is useful to promote gastrointestinal health, promote women's health (improve estrogen detoxification and to reduce the incidence of breast cancer).

As well raw cabbage juice is well documented as being remarkably effective in treating peptic ulcers.

Antioxidant polyphenols abundant in red cabbage, particularly its anthocyanins, can protect brain cells against the damage caused by amyloid-beta protein, suggests a study published in Food Science and Technology, thereby providing protection against Alzheimers disease.

Just 3 to 5 servings per week give you the protection you need.



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This information is not designed as or intended to be used as medical diagnosis or advice. Patients should consult their physicians about diagnosis and treatment.