Uses Benefits and Properties of Cabbage

cabbages

Cabbage is a vegetable that we must incorporate into our diet because there are many properties and multiple benefits that we obtain from its consumption.

Cabbage

The cabbage, Brassica Oleracea L., is originally from Europe and was already consumed by the Celts, Greeks and Romans.
 
There are many varieties of this vegetable that exist and its consumption is highly recommended for our health; the Romans already took advantage of many of their medicinal qualities.

Cabbage varieties

There are more than three thousand different species but there are four that are usually used for consumption:

  • White cabbage or plain cabbage.
  • White cabbage.
  • Red cabbage or red cabbage.
  • Chinese cabbage.

We can find it throughout the year in the market although the best months to consume it are from September to January.

Properties of cabbage

We offer you a list with the most outstanding properties of cabbage, if it is not yet part of your menus we recommend that you soon incorporate it as it is a real gift for our body.

Benefits of Cabbage
Cabbage
  • Helping to reduce sugar levels is one of the interesting properties of cabbage.
  • It is very rich in vitamin C.
  • It is diuretic and depurative so it should
  • not be missing in our diet if we want to lose a few kilos, if we suffer from diabetes or have uric acid.
  • Indicated in lung conditions.
  • Intestinal purifying
  • Other properties of cabbage are remineralizing, anti anemic and restorative.
  • Prevents hypertension.
  • It is antidiarrheal.
  • Helping to burn fat is another of the properties of cabbage.
  • Useful in the treatment of hyperthyroidism.
  • Anti-cancer properties.
  • Antioxidant properties.
  • Fights intestinal parasites.

External use of cabbage

Cabbage can not only help us if we eat it, applied in the form of plaster is advisable for the following problems:

  • Skin conditions: pimples, blisters, burns.
  • Arthritis and leg pain due to poor circulation.
  • Muscle cooling, gout, rheumatism or sciatica.
  • Relieves the pain of breast inflammations.

Cabbage composition (per 100 g)

  • Water: 92.15 g
  • Energy: 25 Kcal
  • Fat: 0.27g
  • Protein: 1.44 g
  • Carbohydrates: 5.43 g
  • Fiber: 2.3 g
  • Potassium: 246 mg
  • Phosphorus: 23 mg
  • Iron: 0.59 mg
  • Sodium: 18 mg
  • Magnesium: 15 mg
  • Calcium: 47 mg
  • Copper: 0.023 mg
  • Zinc: 0.40 mg

In addition, cabbage contains the following vitamins

  • Vitamin C: 32.2 mg
  • Vitamin A: 133 IU
  • Vitamin B1: 0.050 mg
  • Vitamin B2: 0.040 mg
  • Vitamin B3: 0.300 mg
  • Vitamin B6: 0.096 mg
  • Vitamin E: 0.105 mg
  • Folic acid. 43 mcg

Did you know…?

To take advantage of all the nutrients and benefits of cabbage we must get used to eating it raw since cooked loses many of its properties.

Wrapped in a perforated plastic bag, we can keep the cabbage for a week in the refrigerator.

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