Cabbage are cruciferous vegetables just like broccoli, cauliflower and Brussels sprouts. It first appeared as a wild leafy plant over 4000 years ago in Europe throughout the Mediterranean region. Cabbage quickly became a popular food because of its high nutritional content. Ancient healers declared it contained moon power because it grew in the moonlight.
Cabbage structurally consists of clusters of stiff leaves covering one over the other in compact layers, creating a round or globular shape. Cabbage heads generally range from 0.5 to 4 kg. Several varieties are produced worldwide because it is adaptable to growing in different climates. Cabbage can be either green, purple, red, or savoy (loose-wrinkled leaves) and round or elongated in shape.
Cabbage is a nutritious and low calorie vegetable. It can be eaten raw, cooked or pickled. Because of its nutrient content, cabbage has anti-inflammatory and anti-bacterial properties. The anti-inflammatory properties help in the treatment of digestive problems such as gastritis, heartburn and peptic ulcers. Cabbage’s anti-bacterial properties work inside the body’s cell processes and aid in detoxifying the body’s major systems.
Cabbage is also an excellent source of fiber, Vitamin B6, folate and manganese, as well as healthy amounts of thiamin (Vitamin B1), pyridoxine (Vitamin B6) and pantothenic acid (Vitamin B5). It also provides iron, magnesium, phosphorus and calcium for strong bones, and potassium for regulating the heart rate and blood pressure.
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