Ajit Karn
Wonderful Health Benefits Of Green Cabbage: Let’s learn four remarkable advantages of crispy cabbage, a household favorite and diet staple. Cruciferous cabbage has several health benefits. It is a spherical leafy vegetable formed of leaf layers. Red cabbage, Chinese cabbage, and most often white or green cabbage are just a few of the various types of cabbage available in the market. Green cabbages predominate. This article discusses the health benefits of green cabbage.
9 Wonderful Health Benefits Of Green Cabbage
Nutritional Value of Cabbage:
Cabbage is a rich source of nutrients like vitamin C and dietary fibre. It is a low-calorie vegetable. The multi-layered vegetable is a powerhouse of vitamin K, B1, B2, calcium, iron, iodine, potassium, and folate.
Nutritional Value of Cabbage per 100 Grams
- Energy: 22 kcal
- Protein: 1.4 gms
- Carbohydrates: 3.3 gms
- Fat: 0.1 gms
- Fiber: 2.8 gms
- Vitamin C: 33.3 mg
Health Benefits of Cabbage
1. Helps in Weight Loss:
1 cup of chopped cabbage will merely provide 18 calories. If you include cabbage in your salads or stir-fry, you may feel fuller without adding many calories. It is also low in fat and high in fibre which can overall help with your weight loss journey.
2. Helps detoxify your Body:
Green Cabbage is a vitamin C and a sulfur-rich vegetable. Both these nutrients are important to help remove toxins from your body. This can also help flush out uric acid and free radicals from your body. Cabbage juice or lightly steamed cabbage is known to release the compound called ”indole-3 carbinol” antioxidant which can help detoxify the liver, the main organ of our body.
3. Excellent Source of Vitamin K:
Not many know the benefits of Vitamin K in our bodies. Vitamin K is divided into two types: Vitamin K1, also known as phylloquinone commonly found in plant sources. Vitamin K2, also known as menaquinone commonly found in animal sources.
Vitamin K is a fat-soluble vitamin. One of its main functions is to act as a cofactor for enzymes that are responsible for blood clotting. Without the proper amount of Vitamin K in your body, it will lose its ability to clot properly thus increasing the chances of excessive bleeding. Cabbage is an awesome source of Vitamin K1, delivering 113 mcg per 100 gms of cabbage.
4. It prevents inflammation
Inflammation is a normal response to an injury or infection but chronic inflammation is associated with heart disease, rheumatoid arthritis and inflammatory bowel disease. Cabbage contains many powerful antioxidants that help reduce chronic inflammation.
5. Cabbage Is loaded With Vitamin C
Vitamin C, also known as ascorbic acid, is very important for the body. It is critical for the proper functioning of the bones, muscles and blood vessels. It also helps the body absorb iron from plant foods. It may also have cancer-fighting properties. Vitamin C protects the body from free radical damage.
6. It improves digestion
Fibre-rich cabbage is good for digestion. This vegetable is full of gut-friendly insoluble fibre which keeps the digestive system healthy. It promotes regular bowel movements
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7. It is good for your heart
Red cabbage contains powerful compounds called anthocyanins. These are plant pigments that belong to the flavonoid family. It reduces the risk of heart disease. Increasing your intake of dietary anthocyanins reduces blood pressure and the risk of coronary artery disease.
8. It helps lower cholesterol levels
Cholesterol is a fat-like substance found in every cell in your body. While it is essential for the body’s proper functioning, high cholesterol levels increase the risk of heart disease. Cabbage contains two substances that have been shown to decrease unhealthy levels of LDL cholesterol.
9. Promotes Healthy Skin:
As said, cabbage includes vitamin C, K, and a few antioxidants to prevent skin from free radical damage. Cabbage has sulfur. Osmosis simply feeds cells and removes waste. Sulfur in every cell may cure acne and eczema.
Use of Cabbage:
Cabbage is one of the most durable vegetables in the fridge. It’s also most dependable. Use it raw or cooked. Slice it into soups and salads, or make a stir-fry of it. Grilling or a brief stir-fry retains crunchiness and fragrance. This crispy cruciferous vegetable is healthier and tastier no matter how you eat it.
