Green cabbage: Benefits and limitations

Green cabbage: Benefits and limitations

This plant has been known throughout the world since ancient times – it was eaten by ancient people from the Stone and Bronze Ages. The historical homeland of the Green Cabbage is the Mediterranean Sea region. And on the territory of North America, the vegetable appeared with the first settlers from Europe.

Cabbage Properties

It’s no secret that kale is essentially a small pharmacy. Its leaves contain many vitamins, fiber, sugar, minerals, and organic acids. By the way, it has more well-known vitamin C than, for example, lemons or tangerines; if we compare it to carrots, the difference is tenfold. To cover the human norm of Vitamin C it is enough to eat only about 200 grams.

In addition, this plant is rich in Vitamin B1, B2, and PP. Plus, it contains a lot of phosphorus, calcium, potassium salts, and more. The composition of trace elements is also extensive – aluminum, zinc, manganese, and aluminum. And in terms of glucose content – 2.7% – it surpasses lemons, apples, and oranges. We should also emphasize its low caloric content (27 kcal), which is relevant for people who are losing weight. Its nutritional value: proteins – 1.8 g, fats – 0.1 g, carbohydrates – 6.7 g.

Benefits of green cabbage

The medicinal properties of Green Cabbage have been recognized by absolutely all physicians in the world. This is one of the few plants that are suitable for almost every person on earth. The systematic use of this vegetable normalizes the work of the whole body, making it work like a Swiss watch.
Thanks to cabbage:

  • lowers blood sugar;
  • the growth of cancerous tumors is slowed;
  • the work of the liver improves;
  • The work of the cardiovascular system is normalized;
  • cholesterol and other toxins are removed from the body.

In addition to the leaves themselves, you can use cabbage juice – it helps:

  • in the treatment of coughs and bronchitis;
  • Problems with urination;
  • acne or blackheads on the skin (as a lotion).

Using green cabbage in cooking

Green cabbage: Benefits and limitations

Naturally, the main benefit from the Green Cabbage will be if you eat it raw – in this case, a person gets absolutely all the useful vitamins and minerals. As for the heat treatment of the vegetable, we recommend you to cook it in such a way that it remains slightly raw, because during cooking, due to the impact of high temperatures, many useful substances are destroyed. It is also desirable to avoid cooking on an open fire, as it is practiced in some cuisines of the world.

Limitations of cabbage use

Despite the abundance of positives – you should not abuse this vegetable. If you eat a lot of cabbage in its raw form, it can cause abdominal bloating, flatulence, colitis, and a slight darkening of the eyes. It is also not recommended for people who suffer from stomach ulcers, pancreatitis, and thyroid problems.

11 Comments

  1. Reynold Stafford

    I livein the South part of London, so I have a little garden. Next summer I will plant a cabbage. Thanks to this article I learned about healthy properties of cabbage. It was surprise for me, as a new gardener I did not know about this green plant. I wabt to thank author for such a great article, it is very informative.

  2. In fact, I adore cabbage, it can be added to different dishes, I really like stupid people, if someone does not know this, when the meat is wrapped in cabbage leaves and stewed in a pan over medium heat, it turns out very tasty, as I described it very tasty I will probably eat.

  3. Cabbage contains all the nutrients necessary for a full human life. It has a beneficial effect on metabolic processes, has analgesic and anti-inflammatory effects. The dietary fiber in cabbage perfectly removes cholesterol from the human body. Cabbage is rich in trace elements and vitamins. It contains: Calcium, which strengthens teeth and bones. Nicotine acid, or PP, is responsible for the release of energy during the processing of carbohydrates and fats.

  4. Green cabbage is available all year round and is cheap. I put it into soup, all kinds of salads. Cabbage is low in calories, so it is suitable for dietary nutrition. Moreover it’s delicious.
    It has long been proven that cabbage can prevent some types of cancer. This fact is very important.
    I’ve never thought about using cabbage juice. Actually that’s a good idea.

  5. Excellent article. It is impressive how long humanity has been consuming this wonderful plant, among the properties is that in its leaves we can find a very good source of vitamins, fiber, sugar, minerals and organic acids, and very important it contains a lot of vitamin C. In this article I was also able to know the great benefits of eating cabbage, the most important for me as it reduces blood sugar. In summary I liked the whole article.

  6. Andrew Trisher

    Cabbage is one of my favorite vegetables, and it is known for its medicinal properties, which in the long run can be of great help to prevent diseases that is why it is fascinating to eat it. Since it is an incredibly nutritious food! This article is very good and has very interesting and useful information.

  7. Cabbage is one of the healthiest vegetables on the planet, in my case I eat it raw in salads, and it is exceptionally rich in nutrients, very beneficial for health and quite tasty. The information you provide us is very useful since it is in itself a vegetable that is considered good for healthy consumption, but we should not exaggerate. I really liked this content.

  8. I wonder if vitamins and other useful substances are preserved in white cabbage after thermal treatment. The thing is that I have gastritis and after eating cabbage, I suffer from heartburn.
    I use blanching – I put the cabbage leaves into boiling water for 1 or 2 minutes and then use them in dishes. Cabbage leaves become soft and easily digested. I hope this is good for health.

  9. This information is very interesting, I was not aware of the benefits of green cabbage, and how good it can be for health, apart from the fact that it contains a lot of phosphorus, calcium, salts, it is a vegetable that I have always prepared in salad accompanied by olive oil, extra virgin, vinegar and salt, it is very delicious so I recommend eating it raw.

  10. I understand that nothing in excess is good, that cabbage gives gases and that if it is extra limited it can cause inflammation in the stomach, however we are facing one of the healthiest vegetables on the planet, due to its origin, its age and all the nutrients that this entails, I highly recommend this vegetable apart from the fact that it is one of my favorites and one of the ones that I always have on my plate, it is very rich in vitamins and minerals! Excellent article for those who want to be informed.

  11. White cabbage, as everyone knows, contains a huge amount of nutrients and vitamins. It is especially useful for children and adolescents. Also, cabbage contains potassium, manganese, iron and iodine. And as everyone already knows that white cabbage has medicinal properties, it helps with various inflammations, such a compress reduces swelling. The vegetable is extremely useful and nutritious for kidney disease and cholelithiasis and ischemia.

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