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.
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
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.