<p>Cabbage is a leafy green, red, purple or white biennial vegetable that grows annually. This cruciferous vegetable belongs to the brassica family and is round or oval in shape. It is closely related to broccoli, the cauliflower family. It is widely used throughout the world and can be prepared in several ways. It can be<br />included as either a cooked or raw part of many salads and also in soups and stews. Cabbage can be a very good source of dietary fibre, calcium, magnesium and potassium. It also contains various vitamins like Vitamin C, Thiamine, Niacin and Folate. It is high in antioxidants including flavonoids, zeaxanthin, lutein, choline and beta carotene.</p>.<p class="CrossHead Rag"><strong>Health benefits of cabbage</strong></p>.<p>As an antioxidant agent, it includes vitamin C and flavonoids quercetin, and apigenin. Red cabbage is full of anthocyanins. Cabbage contains sulforaphane which is a compound that helps to reduce inflammation. Components like glutamine help to accumulate a build-up of calcium-binding complexes in its leaves and also help to reduce inflammation, irritation, allergies, joint pain, fever.</p>.<p class="CrossHead Rag"><strong>Improves digestion</strong></p>.<p>The fibre in cabbage helps to bulk up bowel movement and is helpful for constipation. Consumption of cabbage helps to retain water and maintain the bulkiness of the food. Components like polyphenols in cabbage reduce the risk of cardiovascular diseases by reducing blood pressure and preventing platelet buildup. It helps lower cholesterol levels by binding the bile acids.</p>.<p class="CrossHead Rag"><strong>Skincare</strong></p>.<p>As it contains high quantities of vitamin C, it provides photoprotection, helps in wound healing, reduces wrinkles and prevents dry skin.</p>.<p class="CrossHead Rag"><strong>Weight loss</strong></p>.<p>As it is low in calories and high in fibre, it helps in weight loss. Consuming it raw or half-boiled helps to meet one’s weight loss target.</p>.<p class="CrossHead Rag"><strong>Prevents cataract</strong></p>.<p>Cabbage is a rich source of beta carotene. It prevents macular degeneration and promotes good eye health and delays the formation of cataracts.</p>.<p class="CrossHead Rag"><strong>Supports brain health</strong></p>.<p>Cabbage is rich in vitamin K, iodine and antioxidants like anthocyanins: these are beneficial in building immunity and brain health.</p>.<p class="CrossHead Rag"><strong>Regulates blood pressure</strong></p>.<p>Higher anthocyanin intake is associated with lower arterial stiffness and central blood pressure. Potassium helps reduce elevated blood pressure, which in turn decreases the risk of heart attack and stroke.</p>.<p><em><span class="italic">(The author is a nutritionist.)</span></em></p>
<p>Cabbage is a leafy green, red, purple or white biennial vegetable that grows annually. This cruciferous vegetable belongs to the brassica family and is round or oval in shape. It is closely related to broccoli, the cauliflower family. It is widely used throughout the world and can be prepared in several ways. It can be<br />included as either a cooked or raw part of many salads and also in soups and stews. Cabbage can be a very good source of dietary fibre, calcium, magnesium and potassium. It also contains various vitamins like Vitamin C, Thiamine, Niacin and Folate. It is high in antioxidants including flavonoids, zeaxanthin, lutein, choline and beta carotene.</p>.<p class="CrossHead Rag"><strong>Health benefits of cabbage</strong></p>.<p>As an antioxidant agent, it includes vitamin C and flavonoids quercetin, and apigenin. Red cabbage is full of anthocyanins. Cabbage contains sulforaphane which is a compound that helps to reduce inflammation. Components like glutamine help to accumulate a build-up of calcium-binding complexes in its leaves and also help to reduce inflammation, irritation, allergies, joint pain, fever.</p>.<p class="CrossHead Rag"><strong>Improves digestion</strong></p>.<p>The fibre in cabbage helps to bulk up bowel movement and is helpful for constipation. Consumption of cabbage helps to retain water and maintain the bulkiness of the food. Components like polyphenols in cabbage reduce the risk of cardiovascular diseases by reducing blood pressure and preventing platelet buildup. It helps lower cholesterol levels by binding the bile acids.</p>.<p class="CrossHead Rag"><strong>Skincare</strong></p>.<p>As it contains high quantities of vitamin C, it provides photoprotection, helps in wound healing, reduces wrinkles and prevents dry skin.</p>.<p class="CrossHead Rag"><strong>Weight loss</strong></p>.<p>As it is low in calories and high in fibre, it helps in weight loss. Consuming it raw or half-boiled helps to meet one’s weight loss target.</p>.<p class="CrossHead Rag"><strong>Prevents cataract</strong></p>.<p>Cabbage is a rich source of beta carotene. It prevents macular degeneration and promotes good eye health and delays the formation of cataracts.</p>.<p class="CrossHead Rag"><strong>Supports brain health</strong></p>.<p>Cabbage is rich in vitamin K, iodine and antioxidants like anthocyanins: these are beneficial in building immunity and brain health.</p>.<p class="CrossHead Rag"><strong>Regulates blood pressure</strong></p>.<p>Higher anthocyanin intake is associated with lower arterial stiffness and central blood pressure. Potassium helps reduce elevated blood pressure, which in turn decreases the risk of heart attack and stroke.</p>.<p><em><span class="italic">(The author is a nutritionist.)</span></em></p>