Cabbage improves digestion, helps with the prevention of colds and coughs. Cabbage also contains chlorophyll, which is an herbal hemoglobin.
Cooked, fresh, sauerkraut, cabbage is often found on the table, and is full of nutrients and medicinal ingredients. It is rich in cellulose, which improves digestion, is beneficial for the wound healing, helps with colds and coughs. This vegetable is a valuable food for the content of tartronic acid, which slows down the conversion of sugar and other carbohydrates into fat. This makes it a desirable food product for weight loss. Sweet and sour cabbage is good for people with chronic constipation. It is also a great hangover cure.
Cabbage is a food of low energy value, 100 g has 25 calories, nutritious and biologically valuable substances, such as water-soluble vitamins that are soluble in water. For example, in 100 g. of cabbage has 50 mg of vitamin C, which meets the needs of all-day. It also contains vitamin A, calcium, protein, and a certain percentage of iron. Cabbage contains chlorophyll, which is a plant hemoglobin, and can be used in all types of diseases and even anemia. It’s not suitable for people who have diseases of the stomach and intestines, and digestive problems.
When there are the aforementioned interference, cabbage should regularly be taken, and also acts as a laxative so that it can also affect the regulation of digestion. It is desirable that the food is on the menu for children and adults 365 days a year, the best in fresh form, as well as salads, hygienically prepared properly, it should be carefully washed each leaf.
In folk medicine this vegetable is well known for its numerous medicinal properties. Tests have confirmed that it has antioxidant and antiseptic, strengthens the immune system and has a beneficial effect in the case of a number of diseases and ailments: arthritis, heart disease and vascular disease, bronchitis, headaches, eczema, pulled muscles and ligaments, anemia, hangover, bruising, osteoporosis , pulmonary disease, high cholesterol, colds and coughs, varicose veins, skin conditions, regulation of digestion, rheumatism, stress, strain, and pimple ulcers, gastric ulcers and duodenal ulcers.
Regular use of vegetables from the family of cabbages can effectively reduce the risk of cancer. Substances that are considered “responsible” for such action have phytochemicals, biologically active plant molecules that together with vitamins and minerals beneficial effect on health. Research specialist at the University of Michigan have shown that women who have cabbage three times a week on the menu, reduce for 70 percent risk of developing breast cancer compared to those that this vegetable is not consumed or is used in small quantities.
Lengthy cooking significantly reduces the nutritional value of these foods. In order to prevent that during cooking, the cabbage should be placed in the hot instead of cold water. Boiled, sweet and sour, it is difficult to digest: raw cabbage is processing for two in stomach, cooked for four hours. Cooked sweet cabbage should not be eaten by those who suffer from headaches or have a weak stomach.