Superfood: Cabbage

Superfood: Cabbage

Cabbage isn’t the most glamorous offering in the produce aisle, but this humble vegetable hides a wealth of important nutrients and disease-fighting superpowers. Studies show cabbage can help prevent cancer, reduce cholesterol, and heal ulcers.

Cabbage is one of the new Superfoods! It contains indoles which are compounds that reduce risks of breast, colon, and stomach cancer significantly. It can also purify your blood, kill viruses and bacterias, and help to improve your immune system. Red cabbage has an added bonus, because of the color it has antioxidants that also help fight cancer. Also in the cabbage family is broccoli, cauliflower, kale, Brussels sprouts, collards, kohlrabi, and bok choy.

Cabbage Patch — Why It’s Super:

Brassica vegetables (the plant family that includes cabbage, cauliflower, brussels sprouts,kale, and broccoli, to name a few) are healthy eating power players! Cabbage in particular provides unique health benefits and comes in many varieties. Savoy, spring greens, green, red, and white cabbages are the most common types found in grocery stores. Cabbage is often considered a “health food” because of the infamous cabbage soup diet, a strict (and unsustainable!) plan where participants eat unlimited amounts of cabbage soup to lose as much as 10 to 15 pounds in a single week. Although cabbage may be good for weight loss because of its high water content, it has many other (more important) advantages, too.
Here’s a quick look at its beneficial qualities:
  • Fiber: Cabbage is a stomach’s best friend. Like its trendier cousins brussel sprouts, broccoli, and kale, cabbage is an amazing source of fiber. Raw cabbage has also been shown to help cure stomach ulcers.
  • Antioxidants: Red cabbage is chock full of anthocyanins, a type of antioxidant commonly found in blue, purple, and red plants. Studies show antioxidants can reduce inflammation, provide cancer protection, and boost brain function.
  • Lowers cholesterol: Look to this superfood for a natural and effective cholesterol reducer. Cabbage prevents bile from absorbing fat after a meal, which lowers the overall amount of cholesterol in the body.
  • Glucosinolates: Cabbage contains sulfur-based compounds called glucosinolates that have anti-carcinogenic properties. In the body, glucosinolates become compounds called isothiocyanates, which some studies suggest inhibit the growth of cancer cells.
Crunch Time — Your Action Plan:

Red cabbage boasts more impressive health benefits than the green variety, so consider substituting more colorful bulbs for green cabbage in recipes. In general, vibrantly colored fruits and vegetables (think berries, dark greens, red peppers, carrots) are richer in antioxidants than paler produce.
Take full advantage of this superfood by cooking it minimally or not at all. Heat breaks down the chemical compounds that give cabbage some of its nutritional superpowers, so get the most out of every bite by keeping the leaves crunchy. Subjecting cabbage to heat for long periods of time has been provento break down glucosinolates. Try eating cabbage raw, steamed, or lightly sautéed instead to maximize health benefits.
Cabbage is an economical winner, too. It’s inexpensive, stores well, and is available throughout the year from late summer through winter. The best bulbs are tightly packed, heavy, and vividly colored. A whole cabbage will keep in the refrigerator for one to two weeks, and five or six days when chopped.
Although it may be tempting, don’t get too gung ho about including raw cabbage with every meal. Despite its nutritional advantages, too much cabbage can be a bad thing! Cabbage is a “goitrogen” that can lead to goiters — a condition where the thyroid gland becomes enlarged, often due to a hormonal imbalance or iodine deficiency. A cabbage-heavy diet can contribute to the onset of goiters because cabbage inhibits the body’s ability to absorb iodine. (But don’t worry, this condition is pretty rare in developed countries, and it would take a lot of raw cabbage to start seeing negative effects.) Luckily, this drawback is largely neutralized when cabbage is cooked.

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