Cabbage is a very healthy and nutritious vegetable. It belongs to the cruciferous family, along with other vegetables like cauliflower, broccoli, collard greens, and more. There is green, white, and red cabbage. Cabbage can be used to prepare a range of delicacies, but in this part of the world, it is mostly used in salad preparation. Cabbage is an all-season vegetable, meaning it grows at all times of the year. This article discusses the nutritional value and health benefits of eating cabbage.
Nutritional Value of Cabbage
What makes cabbage great is how healthy it is, as it is packed with a lot of nutrients, including carbohydrates, protein, iron, fibre, potassium, magnesium, phosphorous, and vitamins like Vitamins A, C, K, niacin, and more. In addition, cabbage is very rich in fiber and contains powerful antioxidants, polyphenols and sulfur compounds.
Health Benefits of Eating Cabbage
Next, we would be looking at some of the health benefits of eating cabbage, so if you are looking for a reason why you should add more cabbage to your diet, read on.
1. Cabbage Aids Digestion
Cabbage contains insoluble fibre which helps to aid digestion. It eases bowel movement and adds bulk to stool, making it easier to pass out. This helps to keep your bowel healthy and also prevents things like irregular bowel movement (IBS) and constipation. It is among the foods that are rich in fibre, which you should eat often.
2. Cabbage Is Good For The Bones And Teeth
Although many people do not realise this, cabbage is packed with a lot of nutrients that are good for the bones. It contains Vitamin K and Calcium, which are very important for strong, healthy bones. It also contains magnesium and phosphorous, which also play a good part in improving bone density and preventing osteoporosis. Introduce cabbage to your child at an early age to enable them to grow with strong bones and teeth. A cup (89 grams) of cabbage contains 85% of the RDI of vitamin K. Vitamin K is also useful for blood clotting.
3. Cabbage Is Good For The Heart
Another health benefit of cabbage is that it improves heart health. Cabbage contains polyphenols, which reduce the risks of heart diseases by reducing blood pressure. Cabbage is also rich in potassium and calcium, which help to regulate blood sugar levels. Another good thing about cabbage is that it is very low in sodium, which is good for the heart. Also, the red cabbage contains anthocyanins, which are flavonoids. Studies have shown a link between foods rich in flavonoids and a reduction in heart diseases.
4. Cabbage Is Rich In Antioxidants And Boosts Immunity
Cabbage is rich in antioxidants like Vitamin C and flavonoids, such as quercetin and apigenin, which help to fight free radicals in the body. Free radicals destroy cells in the body and could even turn some cancerous. Taking antioxidants would fight these free radicals, preventing diseases, and keeping you healthy. Vitamin C also helps to boost immunity levels, by making your body more resistant to pathogens.
5. Cabbage Is Good For The Eye
Eating cabbage also helps to protect your eye. It contains Vitamin A, which helps to maintain good vision. It also contains beta-carotene, which is a powerful antioxidant that prevents macular degeneration and cataracts, especially in old people.
6. Cabbage Is Good For The Skin
Cabbage gives you youthful, clear skin. The Vitamin C and E in it help facilitate the production of collagen, increasing skin elasticity and making your skin wrinkle-free. It also helps clear blemishes like acne, rashes, and other skin irritations.
7. Cabbage Helps Fight Inflammation
Cruciferous vegetables such as cabbage a full of so many different antioxidants that have been said to fight chronic inflammation. Research has shown that cabbages contain sulforaphane, kaempferol and other antioxidants which helps in fight harmful inflammation in the body.
Bottom Line
There are manifold health benefits of eating cabbage due to its nutrients. Cabbage is a vegetable that you can easily incorporate into your diet. You can add cabbage to many different dishes, such as salads, stews, rice, and soups.
