Cabbage -- Maximising the Benefits

How much cabbage should you eat?

Two to three helpings a week of cabbage are recommended if it is to have a general protective effect. Eating too much cabbage, can, however, reduce iodine absorption in the body.

Maximising the benefits of cabbage

The outer leaves of cabbage should be washed properly to get rid of farm chemical residues. Cabbage can be eaten raw, cooked, baked, stuffed. To help reduce flatulence, cabbage can be eaten with caraway or fennel seeds.

Nutritional values of cabbage

Calories	26
B vitamins	high
Beta-carotene	385mcg
Calcium	52mg
Folate	75 mcg
Potassium	270 mg
Vitamin C	50 mg
Vitamin E	0,2 mg
Per 100g

Cabbage is a popular vegetable that is used for cooking and is also known for its medicinal properties (it said to contain chemicals that can prevent cancer). The history of its uses can be traced to the Greek era, where the Greeks used fresh white cabbage juice to relieve sore or infected eyes. During those times, the Romans and Egyptians would drink cabbage juice before meals to prevent intoxication.

Precaution: do not eat red cabbage raw. Avoid cabbage if you suffer from goiter, or take MAOI antidepressants. Cooked red cabbage can cause constipation and irritation of colon.

The use :

1. Drink fresh cabbage juice if you suffer from gastritis
2. This is another benefit of cabbage. Drink 25 – 50 ml cabbage juice everyday to treat headache, asthma, bronchitis and other digestion problems.
3. White cabbage juice dabbed on mouth ulcers will make the healing faster.

Tips :

1. Don’t buy halved or quartered heads of cabbage even if it’s well wrapped. As soon as the leaves are cut, cabbage will loose it’s vitamin C
2. Wash cabbage only when you are ready to use it.
3. Look for solid, heavy heads of cabbage, with no more than 3 – 4 loose outer leaves.