Nutrient Value of Cabbage




Cabbage is one of those universal well known leafy vegetables which is highly nutritive and has the highest value when eaten raw.  It contains calcium, phosphorous, Vitamin C, iron and small quantity of B complex and its green leaves are rich in Vitamin A. Cabbage is an excellent muscle builder, eliminates the gaseous toxin in the body and helps in cleaning of the bowels. Cooking the cabbage loses its nutrients and if cooked for a longer time it tends to get harder and difficult to digest. Those who do not relish a raw cabbage can par boil it so that it gets soft and is pleasant to eat without losing its nutrient value. Cabbage juice when mixed with equal quantity of carrot juice can act as a good treatment for intestinal treatment of mucous membranes as well as for ulcers when 250 grams of the mixed juice taken thrice a day for effective results. Cabbage juice alone in large quantity should be avoided since it can cause goiter – thyroid enlargement.  Cabbage juice can be taken accompanied with juices of carrots, beetroots, and cucumbers or even with buttermilk.
Cabbage come from the Cruciferae family which contains many vegetables and is also called the mustard family. It is said that the presence of the chemical – isothiocyanates, which is found in cabbage can lower the risk of lung cancer in smokers. Cabbage vitalizes the immune system, helps to maintain good skin texture preventing wrinkles and premature ageing.  Besides this, if taken regularly, it helps in promoting healthy hair and nails growth, is good for obesity as well as chronic skin disorders. Cabbage is a low calorie vegetable and very rich in fiber. Know the nutrient value of this leafy vegetable and include it in your every day diet and enjoy the benefits of consuming it  

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