Cabbage is widespread vegetable in cuisines all around the world. It’s popular because it is amongst the cheapest groceries available, but also for its amazing healing properties. Cabbage is low in calories and rich in valuable nutrients, vitamins and minerals. It is used both as a food and a medicine. Extraordinary properties of this simple plant make cabbage one of the most used viands in humans’ regular diet.
As well as other brassicacae vegetables, such as kale, cauliflower and other, cabbage is descendent from wild sort of cabbage, Brassica silvestris, which originates from Mediterranean coastline area and English Channel region. Some types of cabbage were used as a food by ancient European inhabitants, back to prehistoric era. On the other hand, some vast ancient empires, such as Egypt, did not know about it. Cabbage was introduced in Greece in fourth century BC and a little later in Roman Empire. Both of these great civilizations had great respect and appreciation for this simple greeny vegetable.
Amazing properties of cabbage
There are several species and subspecies of cabbage. We usually eat white cabbage and a bit less red cabbage. In terms of nutritive value, there is no significant difference. Cabbage is mostly used fresh, prepared in various ways or raw and pickled for winter. The only difference between white and red cabbage is that the red one is usually not pickled.
Cabbage has low energy value, as well as other leafy vegetable, which makes it ideal food for people on a restrictive diet.
However, its greatest value is its abundance in mineral ingredients and vitamins. Cabbage is rich in potassium, iron, magnesium, sulfur and copper. It contains a bit of sodium and a favorable amount of calcium. It also contains sufficient level of phosphorus, which ensures the maximum utilization of calcium in the body.
Studies have shown that the content of vitamin C in cabbage can be compared to other good sources of this essential vitamin, such as lemons and oranges. This is why cabbage is ideal winter food for prevention from flu and cold. It can be a great support for our immune system. Content of other vitamins is not negligible, especially when it comes to vitamin B1, carotene, vitamins K and A and other valuable nutrients.
Benefits of raw cabbage
Cabbage is delicious and very healthy. It is used in various ways, as a staple food, salad, pickled winter food and in other forms. Many nutritionists advise to use cabbage as a staple with pork or other meat, because it absorbs the fat from meat and makes the whole dish lighter for our intestinal tract and more digestible.
However, raw cabbage is the healthiest form to consume it, in order to fully utilize its amazing properties.
Cooking, especially long preparation process destroys the most valuable ingredients of almost all vegetables. It’s the same case with cabbage.
So, you can safely eat raw cabbage. In fact, it’s the best way to eat it. Fresh cabbage salad is full of its valuable components, which have many benefits for our health. Raw cabbage stimulates digestion and it is great food in treatment of diabetes and obesity.
One of the best ways to use raw cabbage is to make a raw cabbage juice. It is rich source of vitamin C in the first place, so it’s highly recommendable as a regular food. It protects and stimulates immune system and keeps us more resistant to diseases. Medical experiments have shown that raw cabbage juice could successfully treat stomach ulcer and inflammation of colon.
Raw cabbage juice supports exchange of substances in cells and it has beneficial effect on the lining of intestines. Mixed with raw carrot and beet juice, this elixir is a powerful super healthy beverage.
In order to use it in a proper way, never freeze it or heat it. Raw cabbage juice should be consumed immediately after making it. Raw cabbage salad could be stored in the fridge, but only for a short time. The best advice is to serve it fresh.