Cabbage is a popular cultivar of the species Brassica oleracea Linne (Capitata Group) of the Family Brassicaceae (or Cruciferae) and is used as a leafy green vegetable.
It is a herbaceous, biennial, dicotyledonous flowering plant distinguished by a short stem upon which is crowded a mass of leaves, usually green but in some varieties red or purplish, which while immature form a characteristic compact, globular cluster (cabbagehead).
The plant is also called head cabbage or heading cabbage, and in Scotland a bowkail, from its rounded shape. The Scots call its stalk a castock, and the British occasionally call its head a loaf. It is in the same genus as the turnip – Brassica rapa. The cabbage leaves often have a delicate, powdery, waxy coating called bloom. The occasionally sharp or bitter taste of cabbage is due to glucosinolate(s). Cabbages are also a good source of riboflavin.
Did you ever look at cabbage? I never did. I really do not like cooked cabbage. I love it in its raw form. Cabbage is a leafy, green vegetable that resembles a head of lettuce. The leaves are a denser and lighter in color but cabbage are related to broccoli and cauliflower. There are 2 different types of cabbage, the lighter colored, mild flavored crinkly leafed Savoy and the heavier deep red burgundy colored red cabbage.
They all have the same beneficial cabbage nutrition.Besides the riboflavin cabbage has lots of minerals, vitamins, Vitamin C, niacin and B6. The B vitamins are needed to reduce the cardiac risk factor homocysteine which has been associated with stroke and heart attacks. Also, these vitamins can help break down fats and fatty acids to make them more digestible. They can also help cleanse the body and prevent kidney stones and regulate blood pressure.
There are other vitamins in cabbage including vitamin K, vitamin A, and Folates. There is not enough Vitamin K to interact with the conventional drug, coumadin but I wouldn't eat excess cabbage either. These vitamins are known to protect the heart, control cholesterol and help maintain insulin blood levels. This can help prevent diabetes. But perhaps one of the most important things these vitamins do is to prevent diseases like cancer. Any leafy green vegetable contains cancer fighting agents.
Omega 3 acids are also a part of cabbage nutrition. Many cultures who consume a lot of Omega 3 acids are known to have little or no cardiovascular diseases or high blood pressure. Younger children can also benefit from eating cabbage because it promotes healthy development of the nerves, brain and eyes. There was a blog in March 2010 about the benefits of Fish.
Cabbage is naturally low in fat. So if you want a nutritious snack with lots of potential for healing that is low in fat--CONSUME CABBAGE. It contains a large amount of fiber which is beneficial for digestive health to maintain a healthy weight. Everyone seems to be seeking sources of fiber--I usually use cabbage as a fiber in addition to to ther fruits and vegetables. Although it is low calorie, it also contains carbohydrates.What vegetable doesn't contain carbohydrates? The answer is none. All fruits and vegetables contain carbohydrates. But, it is a lot better than consuming bread, pasta, and cake. Since the calorie count is so low, the carbohydrates simply give the person more energy throughout the day. Women with extreme cases of post menstrual syndrome and menopause issues who eat cabbage on a daily bases can get relief from their symptoms. Cabbage has an amount of natural estrogen found in many vegetables. People who suffer from breathing difficulties or asthma seem to do better when they eat cabbage and even depressed people can be cured by eating it. The vitamins associated with cabbage naturally raise serotonin levels to make a person happier.
Eating cabbage everyday is a great way to get most of your daily vitamins in one small, low calorie serving.
Until tomorrow…