Nutritional Value of Cabbage
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Cabbage is very popular varieties of Brassica oleracea Linne, family (or Cruciferae) Brassica and greens and herbaceous, biennial, dicotyledonous flowering plants to discriminate against a short stem, leaf mass, green is usually busy, but in some form of red or purple, and a function of immature compact, spherical (cabbage).
Cabbage helps in reducing the risk of cancer as well as it also increase our immunity, promote bone health, promote heart and digestive health, and also helps in weight loss.
100g of cabbage contains only 25 calories. This food is low saturated fat food, low in cholesterol and contains rich dietary fiber and folate. Is is mostly contains carbohydrates.
Nutrients in Cabbage
When it comes to nutritional value, cruciferous vegetables like cabbage are some of the best choices. It is an excellent source of vitamins C and K, and also a very good source of vitamin B6, folate, manganese, fiber.
Green and red cabbage are good sources of vitamins A, B1, and B2, calcium, potassium, tryptophan, protein, and magnesium.
Health Benefits of Cabbage
Cruciferous vegetables, including cabbage, are well-known for their anticancer properties. Cabbage is rich in phytochemicals that help protect the body from free radical damage and help fight against carcinogens. Consuming cabbage regularly may lower down risk of cancer, research said.
Red cabbage is rich in natural pigments called anthocyanins. The anthocyanins in cabbage act not only as powerful antioxidants but also have anti-inflammatory effects and help protect against cardiovascular disease and may help lower blood sugar levels.
One cup of cooked cabbage contains 91.7 %DV of vitamin K and 50.3 %DV of vitamin C. Vitamin K promotes bone health by reducing bone loss, reducing the changes of bone fractures. Vitamin C not only boosts immunity but offers protection against premature aging and boosts skin health.
The fiber in cabbage boosts digestive health and can lower cholesterol, reducing the risk of cardiovascular disease and certain cancers. In addition, cabbage is very low in calories with only 32 calories per cup (cooked). Low-calorie, high-fiber foods boosts weight loss efforts and losing even a small amount of weight lowers blood pressure, increases energy, and can help keep blood sugar levels under control.
How to Eat More Cabbage
Taking advantage of the nutritional value of cabbage is easy when cabbage is thought of as more than just an ingredient for coleslaw. Cabbage can be added to stews and soups, used to replace lettuce in a salad, on a sandwich or a burger, used as a wrap for steamed fish or sautéed with onions and served as a side dish or used to make homemade sauerkraut.
It is also contains potassium, manganese, iron and magnesium minerals as there is in a good amount. Potassium controls heart rate and blood pressure, it is an important component of cell and body fluids. Manganese, antioxidant enzyme, superoxide dismutase as a body for the co-factor is used. Iron is required for the formation of red blood cell.
Cabbage, who is rich in iodine, helps the brain and nervous system, endocrine, and keep in perfect condition. So it is good for the brain and the treatment of neurotic disorders such as Alzheimer's disease. The various nutrients such as Vitamin E, carbon skin, eyes and hair, calcium, magnesium, potassium, etc. are very useful for overall health. Cabbage can also be used for varicose veins, leg ulcers, gastrointestinal ulcers, etc.
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This post was written by: bLoGgEr_pRaTTs
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