benefits of eating cabbage

Benefits of Eating Cabbage

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Benefits of eating cabbage

BENEFITS:

• An excellent source of vitamin C.
• Low in calories and high in fiber.
• May help prevent colon cancer and malignancies stimulated by estrogen.
• Juice helps heal peptic ulcers.

DRAWBACKS:

• Can cause bloating and flatulence.
• Gives off strong, somewhat unpleasant sulfurous oder when cooked.
• Coleslaw is high in calories, sauerkraut is loaded with salt. 

Benefits of eating Cabbage

Cabbage as a  vegetable, is nutritious and beneficial for our life daily basis, mostly cabbage uses for salad. Although not quite as nutritious as broccoli, Brussels sprouts, and cauliflower, cabbage outranks these plant relative in consumption. In fact in some parts of the world, cabbage consumption is on a par with that of potatoes. High in fiber and low in calories (a cup of cooked cabbage contains less than 30), cabbage is a rich source of vitamin C (with 50mg per cum), is also contributes significant amount of potassium, folate, and beta carotene, a precursor of vitamin A.

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It has long been known that people who eat large amounts of cabbage enjoy a low rate of colon cancer. This protective effect is assumed to come from BIOFLAVONOIDS, indoles, genistein, mono terpenes  and other plant chemicals that inhabit tumor growth and protect cells against damage from unstable molecules released when the body burns oxygen. Some of these chemicals also speed up the bodys metabolism of estrogen, which may explain why women whose diets provide ample amount of cabbage and related vegetables have a reduced incidence of breast cancer. This chemical action may also protect against cancer of the uterus and ovaries.

Drinking large amounts of raw cabbage juice promotes healing of peptic ulcers. Researchers have demonstrated that this benefit comes from methionine, an amino acid found in small quantities in cabbage. It takes about a quart of cabbage juice a day for a week or more to notice any improvement. Unfortunately, drinking this much raw cabbage juice can cause bloating and intestinal gas, but this problem can be alleviated by using concentrated cabbage juice. Concentrating the juice can be tricky because methionine is destroyed by heating, however other methods of extracting the substance from raw cabbage have been developed.

Benefits of Eating Cabbage

PREPARATION METHODS:

Cabbage is served raw as coleslaw or in a mixed salad, steamed or boiled, and pickled into sauerkraut, because it is made with large amount of mayonnaise, commercial coleslaw is often very high in calories (about 200 per cum) the calories can be reduced dramatically by replacing the mayonnaise with a combination of non far yogurt, vinegar, oil, and sugar. Sauerkraut is soaked in salt brine and then fermented to lower the sodium content, rinse it before heating. Sulfites  are often used to preserve cabbage color, asthma sufferer or any one allergic to Sulfites should check the labels on cans or packages before eating sauerkraut. 

Cabbage can be cooked in many ways, steamed, boiled, braised, stir fried, or stuffed and baked. Steaming and stir frying will preserve the most nutrients, these fast cooking methods also reduce the sulfurous odor released when cabbage is heated. Dont cook cabbage in an aluminum pot, which cause a chemical reaction that discolors the vegetable and alters its flavor. 

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