Many studies have suggested that increasing consumption of plant-based foods like cabbage decreases the risk of diabetes, obesity, heart disease, and overall mortality.A compound found in cabbage and other cruciferous vegetables known as 3,3′-diindolylmethane (DIM) has been shown to increase short-term survival rates in some animal studies on radiation.Research over the past 30 years has consistently shown that consuming cruciferous vegetables is associated with a lower risk of cancer.Promising results at the molecular level have been seen with multiple types of cancers, including melanoma, esophageal, prostate, and pancreatic.Researchers have discovered that sulforaphane has the power to inhibit the harmful enzyme histone deacetylase (HDAC), known to be involved in the progression of cancer cells.The ability to stop HDAC enzymes could make sulforaphane-containing foods a potentially powerful part of cancer treatment.The same potent anthocyanins in red cabbage that help protect against cancer have been shown to suppress the inflammation that may lead to cardiovascular disease.Healthy microbes generate an acidic environment to preserve and develop flavor; the enzymes produced in fermentation make vitamins and minerals easier to absorb.Recent studies have shown that dietary fiber may even play a role in regulating the immune system and inflammation, consequently decreasing the risk of inflammation-related conditions such as cardiovascular disease, diabetes, cancer, and obesity. .
9 Impressive Health Benefits of Cabbage
While it may look a lot like lettuce, it actually belongs to the Brassica genus of vegetables, which includes broccoli, cauliflower and kale (1).It comes in a variety of shapes and colors, including red, purple, white and green, and its leaves can be either crinkled or smooth.This vegetable has been grown around the world for thousands of years and can be found in a variety of dishes, including sauerkraut, kimchi and coleslaw.As you can see in the list above, it is rich in vitamin B6 and folate, both of which are essential for many important processes in the body, including energy metabolism and the normal functioning of the nervous system.In addition, cabbage is high in fiber and contains powerful antioxidants, including polyphenols and sulfur compounds (2).Cabbage is especially high in vitamin C, a potent antioxidant that may protect against heart disease, certain cancers and vision loss ( 3 , 4 , 5 ).Collagen gives structure and flexibility to the skin and is critical for the proper functioning of the bones, muscles and blood vessels ( 12 ).Vitamin C works to protect the body from damage caused by free radicals, which has been associated with many chronic diseases, including cancer ( 14 ).In fact, a recent analysis of 21 studies found that the risk of lung cancer decreased by 7% for each daily 100-mg increase in vitamin C intake ( 17 ).However, this study was limited because it could not determine whether the decreased risk of lung cancer was caused by vitamin C or other compounds found in fruits and vegetables.One cup (89 grams) of chopped red cabbage packs in 85% of the recommended intake for vitamin C, which is the same amount found in a small orange (21).Insoluble fiber helps keep the digestive system healthy by adding bulk to stools and promoting regular bowel movements ( 22 ).These bacteria perform important functions like protecting the immune system and producing critical nutrients like vitamins K2 and B12 ( 24 , 25 ).May Help Keep Your Heart Healthy Red cabbage contains powerful compounds called anthocyanins.Many studies have found a link between eating foods rich in this pigment and a reduced risk of heart disease ( 26 ).In a study including 93,600 women, researchers found that those with a higher intake of anthocyanin-rich foods had a much lower risk of a heart attack ( 27 ).It found that increasing flavonoid intake by 10 mg per day was associated with a 5% lower risk of heart disease (28).Increasing your intake of dietary anthocyanins has also been shown to reduce blood pressure and the risk of coronary artery disease ( 29 , 30 ).Inflammation is known to play a major role in the development of heart disease, and anthocyanins’ protective effect against it is likely due to their anti-inflammatory qualities.However, recent evidence suggests that increasing your dietary potassium is just as important for lowering blood pressure (33).One of its main jobs is to help regulate blood pressure by counteracting the effects of sodium in the body (34).Eating more potassium-rich cabbage is a delicious way to lower high blood pressure and may help keep it within a healthy range (33).A large analysis of 67 studies showed that when people ate 2–10 grams of soluble fiber per day, they experienced a small, yet significant, decrease in LDL cholesterol levels of roughly 2.2 mg per deciliter ( 38 ).Increasing phytosterol intake by 1 gram per day has been found to reduce LDL cholesterol concentrations by as much as 5% ( 40 ).Cabbage is a terrific source of vitamin K1, delivering 85% of the recommended daily amount in a single cup (89 grams) (2).Without vitamin K, the blood would lose its ability to clot properly, increasing the risk of excessive bleeding.It can be eaten raw or cooked and added to a wide variety of dishes like salads, soups, stews and slaws.No matter how you prepare cabbage, adding this cruciferous vegetable to your plate is a tasty way to benefit your health. .
5 Reasons to Eat Cabbage: Health Benefits & More
If you haven't eaten cabbage in a while, we urge you to look again at this healthy, unsung hero of the vegetable world.Want beautiful skin, to lose weight, a great immune system?Last spring was the first time in 40-plus years of gardening that I did not grow a single cabbage.(Vitamin C to reduce toxins which are the main causes of arthritis, gout, and skin diseases.).Although most any cabbage will work for any use, plant breeders have developed many varieties in many colors and textures.Some are sweet, mild, tender as lettuce; others rock hard and good for shredding or slicing crosswise into thick "steaks" for roasting.I’ve sliced it into soups and salads, shredded it into coleslaws, stir-fried it with onions and apples, fermented it into sauerkraut, stuffed whole cabbages or individual cabbage leaves, steamed it, boiled it, fried it, roasted it, and grilled it.There are only 33 calories in a cup of cooked cabbage, and it is low in fat and high in fiber.Cabbage also helps keep skin looking health, toned, blemish-free and glowing; it's rich in antioxidants (including vitamin C and beta-carotene).There are also very pretty Savoy varieties with waves of blue-green leaves which are best raw in salads or in a slaw.Large cabbage leaves can replace a tortilla for light and summery wrap sandwiches.Cabbage is, quite literally, the head of the Brassica family (which includes broccoli, cauliflower, Brussels sprouts, turnips, rutabaga, and kale).The cultivated cabbage originated somewhere in Europe more than 2000 years ago, and has become a common staple in cuisines around the world.Its ubiquity in our own markets and on American dinner tables is probably why “cabbage” is also versatile as a figure of speech, with dozens of slang meanings (many of them unprintable here).Use it as a noun (many meanings): We’ve gotta clear all this cabbage off the kitchen table. .
How to Cook Cabbage So It's Delicious
In this ultimate guide, learn how to prep and cut cabbage and cook it up on the stove, in the oven or on the grill.Plus, learn how to make sauerkraut and coleslaw.It can be served raw as a crunchy coleslaw, braised on the stove for a meaty stew, roasted in the oven, cooked in the slow cooker, or even grilled like a steak.How to prep red, green or Savoy cabbage.Remove several outer leaves from the head; rinse with water.Cut the cabbage head into quarters.Remove several outer leaves from the head; rinse with water.Green and red cabbage are often enjoyed boiled, steamed, sautéed, grilled or even roasted.Napa cabbage and Savoy cabbage, however, may not hold up to prolonged exposure to heat as well as green or red cabbage do.Add quartered, cored and sliced red cabbage to the pot, stirring occasionally, until it wilts, about 5 minutes.Add reduced-sodium chicken broth (or vegetable broth), salt, peppercorns and a bay leaf to the pot; bring to a simmer.Cover and cook on low until the cabbage is very tender, 15 to 20 minutes for medium or large heads of cabbage.Add chopped cabbage, and cook, stirring occasionally, until the cabbage begins to wilt, 7 to 10 minutes.Fill a large pot or Dutch oven with a half inch of lightly salted water (or vegetable broth).Return the pot to the stove and cook until the remaining moisture evaporates, 2 to 3 minutes.Roasted Red Cabbage with Caraway Butter.Pictured Recipe: Roasted Red Cabbage with Caraway Butter.How to Cook Cabbage in the Oven.Cut cabbage head into wedges or rounds.Place cabbage heads stem-side up on a cutting board.Brush the cabbage round with butter, oil or a marinade of your making.Grill the cabbage steaks until charred, 15 to 20 minutes, turning occasionally.Serve with a flavored butter.Place in a large bowl.Add more salt, 1/4 teaspoon at a time, to reach desired flavor.Add brine to cover the cabbage.Remove any pieces of cabbage that float in the brine.If the brine doesn't cover the cabbage, add filtered water to cover.Fermentation time will vary depending on a variety of factors.Let the cabbage ferment to your preferred flavor.To make a healthy coleslaw recipe, you can use just one type of cabbage, or try a mix.When you're shopping for green or red cabbage, look for a head of cabbage that feels heavy for its size.If you're shopping for Savoy or napa cabbage, the head of cabbage will feel lighter because of the tender leaves, so look for a head that has supple leaves that remain tight or compact.Savoy cabbage leaves are also thinner than red or green cabbage leaves, so they work well as a low-carb wrap for tacos or sandwiches.Napa cabbage is a unique variety because of its tall, barrel-shaped heads.They're quite a bit smaller than other heads of cabbage, and they're appreciated for their mild flavor and tender texture.Most green cabbage varieties, for example, take about 70 days to grow.When the plants reach about 5 inches tall, thin the plants to give each cabbage room to grow. .
Negative Effects of Cabbage
However, eating large quantities of cabbage can cause negative side effects, such as flatulence, diarrhea, medication interactions and hypothyroidism.Other symptoms associated with flatulence that may result after eating cabbage include belching, abdominal discomfort and bloating.Green cabbage contains 5.8 grams of fiber per 1-cup serving, reports Michigan State University.Additionally, individuals undergoing cancer treatment may need to avoid eating cabbage, as this vegetable can exacerbate diarrhea often caused by chemotherapy. .
CABBAGE: Overview, Uses, Side Effects, Precautions, Interactions
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Why Do We Eat Black-Eyed Peas And Cabbage On New Years Day?
In the many years that I have been eating solid food, I have always had black-eyed peas and cabbage on New Year's Day.Why do we eat those foods?What about Cabbage?The ancient Egyptians, the Greeks, and the Romans ate cabbage. .
9 Reasons You Should Eat Cabbage
If you want beautiful glowing skin, and an immune system powerful enough to fight off just about anything, don’t forget this highly nutritious but common vegetable.Modern nutritional science understands its power comes from its high sulfur and vitamin C content.These nutrients also prevent nerve damage, improving your defense against Alzheimer’s disease and dementia. .
Cabbage soup diet: Everything to know about the low-calorie diet plan
Although you do eat mainly cabbage soup, not many people realise that you can also have fruit, other veg and even some meat (on certain days).The idea is that your homemade cabbage soup (which carries virtually no calories) will help you feel full and aid some weight loss by stopping you snacking between meals.Many recipes include green peppers, onions, mushrooms and other vegetables,” she tells us.“Cabbage is a great source of fibre essential for gut flora and bowel health,” she says.Jasmine is concerned with how restrictive the cabbage soup diet plan is, which in turn could affect your body both physically and mentally:.“If done for a number of days the person could miss out on vital calories, protein, vitamins and minerals essential for the body to function and to allow you to carry out your day-to-day tasks.”.Mina agrees that the diet’s focus can wreak havoc with your blood sugar levels.The cabbage soup diet also has a reputation for leaving you full of wind (lovely).“Expect to experience some gastro-intestinal discomfort such as bloating, gas build up, nausea and flatulence,” adds Jasmine.“My husband’s work do was coming up and I wanted to fit back into a slinky black dress I’d had for years.“I made a fresh batch of the cabbage soup every two or three days and followed the other bits of the plan, like eating lots of fruit and veg.“It had rotten side effects too – my husband nearly ended up sleeping in the spare room I was so full of wind!I fitted into my little black dress but, to be honest, I’d put all the weight back on two weeks later!”.Day 1: You can eat as much fruit as you want (except bananas) along with unlimited cabbage soup, water and unsweetened tea and coffee.Top tip: Spice up your soup by adding some cayenne pepper – it’ll make it taste better.Add different spices to make the soup taste more interesting (such as chilli flakes for a little heat).A pinch of Cayenne pepper, curry powder, mixed herbs or any other seasoning for added flavour. .