Wealth of vitamins and minerals stored in cabbage leaves
* Cabbage (Brassica orelacea) is one of the oldest cultivated vegetables. Archeological excavations have proved that man began to grow this vegetable in younger Stone Age – more than 5 thousand years ago.
* Long before BC, cabbage was grown in ancient Iberia, from where it spread to Egypt, Greece and Rome. There is also evidence that it was grown in Caucasus, in Asia Minor and other places.
* Center of origin of the cabbage are the Mediterranean coast and the Atlantic Ocean.
Cabbage, in spite of having a nutritional value, it is rich in vitamins and minerals.
1. It is rich in vitamin C, and contains other vitamins as well – A, B1, B2, PP, B6, B12, P, K, and a new vitamin, found for the first time in the cabbage, vitamin JU. It prevents gastric ulcer.
2. When it comes to minerals, cabbage contains a lot of potassium, phosphorus, calcium, iron, magnesium, iodine, copper, and what is very important – sulfur, 90 mg per 100 gr.
3. Cabbage contains about 90% water.
4. Except for minerals and vitamins, the rest of the cabbage contains of carbohydrates, proteins, little fat and essential oils.
5. The proteins of cabbage are of a high quality and easily digestible. They are rich in essential amino acids such as: arginine, histidine, methionine, tryptophan, lysine, etc.
6. Proteins have a high nutritional value – similar to the one found in the products of animal origin – meat, milk, eggs, fish.
7. Carbohydrates are a quite reachable food. They consists of a range of sugar, starch, cellulose, hemicellulose, pectin,. Thus, cabbage plays a significant role in nutrition, because it creates a feeling of satiety and helps in digestion. It contains little carbohydrates, and nay therefore be said that to have healing properties.
8. Like most other types of vegetables, cabbage has a low calorific and energy value (24 – 28 calories per 100 grams), but contains a lot of vitamins and minerals. 100 gr. of fresh cabbage contains 70 -100 mg. vitamin C, thus, 200 gr. meets the daily needs of vitamin C in humans.
9. Many scientists on the basis of numerous studies confirm that food rich in vegetables, such as the cabbage, could prevent bladder cancer. These results are consistent with the epidemiological studies, which have shown that people who consume more vegetables have lower risk of bladder cancer than those who consume vegetables in small amounts.
10. Recently, experts recommend fresh cabbage juice, prepared with a help of a juicer, just before bedtime. The juice is useful for removing obstacles in the intestines, and the tests have shown that it is also effective against duodenal and gastric ulcer.
11. Cabbage is also recommended to anemic people, and it stabilizes the blood pressure.
12. Cabbage is recommended to people who have diabetes, to those who suffer from constipation, rheumatism and gastritis.
13. During the winter it is necessary to eat sauerkraut and drink brine at least once a week. Brine is an excellent tool against hangover, but also slows aging and therefore it is recommended to the elderly to drink it in the morning before breakfast. Lactic acid, which occurs in the process of fermentation, strengthens the immune system, regulates digestion, restores intestinal flora. Moreover, sauerkraut is a great source of vitamins K, C, B6 and folic acid. Brine is often inserted in slimming diets because it speeds up digestion.
14. Red cabbage contains more vitamins and minerals than the green one. Red cabbage contains 6 – 8 times more vitamin C than green cabbage. 100 grams of fresh red cabbage have 196,5 milligrams of polyphenols, including 0,01 milligram of anthocyanin, while the same amount of green cabbage has 45 milligrams of polyphenols, including 0,01 milligram of anthocyanin. It is rich in selenium, which regulates high blood pressure, produces antibodies in congenital genetic defects, neutralizes toxins from heavy metals, prevents infertility in men. It is also rich in niacin (B3 vitamin), folic acid and zinc.
* Cabbage can be consumed fresh or as a salad, and sauerkraut can be consumed both cooked and “living”. If we want to eat dishes made of cabbage, we should be careful not to cook them with too much fat.
* Cabbage does not lose its beneficial ingredients by being cooked or with fermentation. On the contrary, ingredients which are good for human health are being developed in the process of fermentation. Yet, cooked cabbage is not recommended to those who suffer from migraine (headaches), or those who have digestion problems.
* So called “miracle” which is constantly renewing, the cabbage actually renews the organism of its consumer.