The most common types of cabbage found in stores include spring greens, Savoy, red, white and green cabbage. It is known as a health food and is particular beneficial to weight loss because it contains a high content of water. The fiber in cabbage makes it excellent for the stomach. It helps rid the body of stomach ulcers, especially in its raw form.
Red cabbage has a rich content of anthocyanin’s, an antioxidant that is common to red, blue and purple plants. Antioxidants are known for protection against cancer, stimulating healthy brain function and lowering inflammation. Cabbage is also well known for being a great food to take to lower cholesterol levels.
Cabbage stops fat from being absorbed by bile after consumption and therefore reduces the body’s overall cholesterol level. They are rich in anti-carcinogens, which comes in the form of glucosinolates. The body converts glucosinolates into isothiocyanates, which have been found to prevent cancer cell growth.
Red cabbage is full of health benefits, even more so than the green variety. It is easy to substitute green cabbage for red cabbage in recipes. Red cabbage has higher antioxidant content and is an excellent source of phytonutrients, which are responsible for ridding the body of carcinogens and pollutants that enter our body’s everyday. Those who consume any variety of cabbage are less likely to develop several types of cancer.
Indoles are a cancer-fighting property found in red cabbage that specifically protects the body against breast cancer. While green cabbage is a good choice of vegetable, red cabbage has double the amount of vitamin C. The flavonoid in red cabbage is another cancer-fighting property that also helps keep the brain healthy. Cabbage is best consumed raw, lightly cooked or steamed.
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