Cabbage Health Benefits And Side Effects: Seen Powerful Results!

Cabbage health benefits and side effects: In recent years, cabbage has developed from an unpleasant winter vegetable into a trendy superfood. But what makes cabbage so healthy? Let’s check it out here!

Cabbage Health Benefits

Get here below the 16 Cabbage Health Benefits for our body:

Cabbage keeps you young

That applies, at least visually. The white cabbage’s phenols, chlorophyll, indoles, and bioflavonoids are so-called antioxidants, and these substances protect your cells and can delay the aging process.

Cabbage health benefits and side effects – Cabbage Health Benefits / Image by Ulrike Leone from Pixabay

Cabbage is high in calcium and vitamins.

Cabbage has several numbers of vitamins that the human body needs. For example, in 100 grams of white cabbage, there is the same amount of vitamin C as in a glassful of orange juice. Consuming 250 grams of vegetables will fill your daily requirements, but brussels sprouts and broccoli have more vitamin C than the usual white cabbage. Cabbage has minerals like magnesium, iron, and calcium, and cabbage also contains Vitamins K, E, B, and A.

Cabbage for a better brain health

The vitamin K and anthocyanins it contains; make the cabbage a tonic for the brain. Regular consumption of cabbage improves mental functions and increases concentration. Mainly red cabbage contains vitamin K. Vitamin K is essential in producing sphingolipids and the myelin sheaths around the nerves. This coating protects the nerves from damage and decay. In this way, regular consumption of vitamin K can protect against neuronal degeneration.

Anthocyanins also predominate more in red cabbage, and it gives red cabbage its intense color and acts as a powerful antioxidant. They protect our cells and help eliminate biochemical waste products in the brain. They stimulate the production of new brain cells and help improve the flow of information between neurons.

Cabbage detoxifies the body.

Besides many vitamins and minerals, white cabbage also contains so-called glucosinolates. These are sulfur-containing molecules that have an antibiotic effect and thus help the body get rid of toxins.

Unfortunately, white cabbage has a disadvantage, and it has a pretentious effect. Spices like anise, fennel, or caraway are directly in the dish or as tea after a meal.

Cabbage is supposed to prevent cancer.

Cabbage contains secondary plant substances that are said to protect against cancer. These include glucosinolates, which preserve the cabbage plants from predators, bacteria, or fungi. In the human body, these natural toxins have an anti-cancer effect. They are also said to help with inflammation of the stomach lining, heartburn, and inflammation of the esophagus.

Cabbage strengthens the immune system.

Vegetables provide our body with vitamins and minerals, especially vitamin C—about 45 milligrams per 100 grams. An adult already covers half of his daily vitamin C requirement and prevents colds.

The vitamin C content of white cabbage increases when it is gently heated. It contains a lot of ascorbigen, a precursor of vitamin C, which only becomes vitamin C when heated.

Cabbage for a beautiful skin

Cabbage provides a wealth of different antioxidant sources, such as vitamin C, anthocyanins, and sulfur, which play an essential role in skin health. It improves the body’s response to the aging process. Free radicals are a significant cause of wrinkles, skin discoloration, and unsightly spots on the skin. It is precisely against these free radicals that the antioxidants are directed and ensure a youthful and healthy appearance.

Cabbage strengthens our bones.

One portion of cabbage contains as much calcium as glass milk and covers half of our daily requirements. And our body needs calcium for healthy bones and teeth. Also, white cabbage provides the recommended daily dose of vitamin K. This activates bone structure and prevents calcium from depositing dangerous plaque in the blood vessels.

Cabbage is good for the intestines.

Cabbage not only prevents diseases but can also alleviate them. It was getting discovered by researchers at John Hopkins University in Baltimore. They used broccoli in patients with permanently constricted bronchi and pulmonary emphysema. The substance sulforaphane slowed down the breakdown of an essential enzyme in the patients’ bodies, and the symptoms subsided.

Cabbage can also relieve intestinal complaints because cabbage juice contains a large amount of a particular protein building block, and it can protect the stomach and intestines from ulcers.

Cabbage helps you lose weight.

It is due to the dietary fibers it contains. Our stomach and the intestinal tract have a good deal to do with them, and we are full for longer. If you want to reduce weight, it should not be missing from your diet. Fibre also helps to lower cholesterol levels.

We don’t need to wash white cabbage, and it is enough to remove the outer leaves, which protect the inside. It is best to cut the head in quarters to wedge the hard stalk.

Cabbage can lower cholesterol.

All types of cabbage contain a lot of fiber, which is getting recommended for a healthy diet. However, they often have foul-smelling side effects with cabbage: On its way through the digestive system, cabbage sticks to the walls of the intestines for a long time, and the fibers take away pollutants and toxins along the way.

The dietary fibers are broken down by bacteria in the large intestine, producing the dreaded gases. A good antidote is caraway seeds, which are either cooked in a teabag to be eaten or taken out.

Cabbage is good for the heart.

And of course, not only because we feel entirely at ease after a delicious meal. White cabbage contains a good portion of potassium, which keeps our hearts healthy.

Cabbage detoxifies the body.

Cabbage acts as an excellent detoxifier, which means it has a blood purifying effect and helps remove toxins like uric acid from the body. Uric acid is a primary cause of gout, arthritis, kidney stones, and various skin diseases. The detoxifying effect of cabbage is due to its high vitamin C content and the sulfur it contains.

Cabbage compresses against inflammation.

Cabbage should not only develop its healing power in the body. People used to use cabbage wraps to relieve the symptoms of sore throats and other infections. They washed the cabbage leaves, freed them from the trunk, and rolled them until the sap came out.

Then they put the leaves on the spot that was inflamed and hurt. It used this method to treat wounds until the 19th century, and Naturopaths still use it today to treat joint pain.

Cabbage keeps the intestinal flora healthy.

It is where a particular variant of white cabbage comes into play: sauerkraut. It contains a lot of lactic acid bacteria, and they are suitable for our intestines and can kill germs.

Sauerkraut should always be cooked only slightly al dente and not overheated, and it destroys the bacteria, just like vitamin C.

Cabbage is suitable for diabetes.

Doctors and nutritionists recommend that people with diabetes consume sufficient fiber. Cabbage is very beneficial for people with diabetes because it regulates their appetite and ensures that blood sugar levels rise more slowly after eating. As a result, less insulin is getting released. Besides, a diet rich in fiber helps reduce the risk of diabetes.

According to an international study, a high-fiber diet reduces overall mortality by counteracting chronic diseases such as diabetes. Interestingly, this only applied to dietary fibers from vegetables but not from fruit, legumes, and cereals.

Cabbage Side Effects

Any Cabbage is generally considered safe and acts as a health booster for young and old. A typical side effect, which many people know after eating cabbage, is flatulence. The bacteria living in our intestines decompose the fiber from the cabbage and cause a bloated stomach and the typical intestinal gases.

To prevent flatulence from cabbage, it helps to cook the cabbage with a bit of fennel, caraway, or ginger, and it makes the cabbage more digestible and reduces flatulence.

Side Effects of Cabbage — Cabbage health benefits and side effects – Cabbage Side Effects / Image by Ulrike Leone from Pixabay

Patients who take blood-thinning medication should consult their doctor before eating foods rich in vitamin K, such as cabbage. Vitamin K has a positive effect of diluting the blood and could interact with the blood-thinning drugs.

Healing Effects: Different Types Of Cabbages

Different cabbage types have other health properties for the human body. Let’s see which kinds of cabbages have various health benefits here.

Cabbage health benefits and side effects – Healing Effects of Different Types of Cabbages / Image by Jacky Delville from Pixabay

White cabbage

Cabbage itself and sauerkraut are suitable suppliers of vitamins and minerals and have a digestive effect. Sauerkraut has a lot of vitamin C and is 18 kilocalories per 100 grams, very low in calories. Sensitive people can avoid the flatulent effect by boiling the cabbage briefly in salted water, pouring the cooking water away, and cooking it with fresh water. Food experts recommend fresh ginger, caraway, or fennel seeds against flatulence. It is best to use the spices directly to season cabbage dishes or put them in a teabag to take them out and cook them along with the cabbage.

Kale

Hardly any other vegetable has such high contents of vitamins, minerals, trace elements, and bioactive substances in a balanced composition as kale.

However, this only applies to fresh cabbage. The more the cabbage is processed, the less of the substances from the original product are still getting contained. Vitamin C is not heat-stable and gets lost during cooking.

If you want to benefit from the high vitamin content of cabbage, it is best eaten fresh as a salad with a light dressing or dip. The body can only absorb some of the nutrients in kale if the dish also contains some fat.

Kohlrabi

The crunchy tubers have a slightly sweet to the nutty aroma and contain, among other things, glucosinolates, vitamins C and K, folic acid, and the minerals potassium, calcium, and magnesium. In addition to the tuber, the leaves are also very nutritious. Although kohlrabi is available all year round, it is particularly tender in spring.

Savoy cabbage

Savoy cabbage primarily supplies the body with glucosinolate and contains three times as much folic acid as the other head cabbages. Otherwise, the nutritional content of savoy cabbage is comparable to white cabbage.

Cauliflower

Unlike other types of cabbage, which can be pretty pretentious, cauliflower is considered digestible. It contains vitamins C, B, and K, iron, and potassium, which drains the organism, and iron is essential for the transport of oxygen and blood formation.

Red Cabbage

Although red cabbage is very popular as a side dish with meat dishes in winter, it is a rather average supplier of vitamins. The secondary plant substance anthocyanin gives cabbage its characteristic deep dark red color and protects the body from harmful oxygen radicals.

Broccoli

The green florets of broccoli contain folic acid in addition to vitamin C, B vitamins, and potassium. It is essential, for example, for the new formation of cells and nerve metabolism. Just like cauliflower and kohlrabi, broccoli is also well-tolerated, and it is also rich in glucosinolates.

Some of these substances probably have a cancer-preventive effect. The scientist has been working with cabbage for years, and several studies have shown the positive impact of vegetables rich in glucosinolates.

Brussels sprouts

It may be hard to believe, but Brussels sprouts, also known as Brussels cabbage, contain 100 milligrams per 100 grams, twice as much vitamin C as lemons or oranges. Its high potassium content dehydrates the organism, and Brussels sprouts have a lot of fiber. Indigestible plant substances can stimulate intestinal function and keep you full for a long time.

Chinese cabbage

As the name suggests, Chinese cabbage comes from the Middle Kingdom. Chinese cabbage contains valuable amino acids, B vitamins, vitamin C, and glucosinolates. Since they provide the typical spicy taste, they are also called mustard oils. Chinese cabbage is also easily digestible compared to head cabbage and does not cause flatulence. You can also see more on “Best Healthy Chinese Food Options.”

FAQ Cabbage Health Benefits And Side Effects

How healthy is white cabbage?

The cabbage owes its reputation for being healthy, particularly its high vitamin C content. The sauerkraut made from white cabbage is considered a real vitamin bomb, and white cabbage also contains vitamin K, selenium, magnesium, and potassium.

Which cabbage has the most vitamins?

If you eat 250 grams of vegetables, you have covered your daily requirements. Broccoli and Brussels sprouts provide even more vitamin C than white cabbage. Vitamins A, B, E, and K are found in cabbage, as are the minerals calcium, iron, and magnesium.

For what are pointed cabbages good?

Pointed cabbage causes less flatulence and is easier to digest than white cabbage. The vegetables are also healthy, and they contain only 20 kilocalories per 100 grams and vitamin C, B vitamins, beta-carotene, and potassium.

Can you eat cabbage raw?

Every type of cabbage can be eaten raw. To make cabbage more comfortable to digest when eaten raw, you should grate it into small slices with a grater. This way, you can even enjoy cabbage sprouts fresh. If you eat cabbage raw, you will benefit most from its numerous nutrients.

The Cabbage Health Benefits and Side Effects. / Image by Matthias Böckel from Pixabay

Why is kale so healthy?

It has an anti-inflammatory effect, improves blood flow, and can prevent heart disease. Kale is healthy because it contains many vitamins, minerals, and fiber. Besides, the winter vegetable is low in fat and calories, making it the perfect main course or side dish for figure-conscious people.

What is the difference between pointed and white cabbage?

Unlike round white cabbage, pointed cabbage has a conical shape that gives it its name. Its tender leaves can also be eaten raw and are ideal for salads. Pointed cabbage is for vegetable pans, soups, stews, and sauerkraut.

Can pointed cabbages be frozen?

Be sure to drain the white cabbage well before freezing. You can freeze the white cabbage portioned in freezer bags or corresponding containers. You can also freeze the tender pointed cabbage using this method, but you should only blanch it for two minutes.

Why do I have to bloat when I eat cabbage?

Eating cabbage can lead to painful bloating. Cabbage vegetables contain a lot of fiber, which is not broken down when chewing and in the small intestine.

Is kale good for the eyes?

Kale is good for the eyes. Kale contains a lot of lutein, which is even better than vitamin B and folic acid, and it can protect the susceptible visual cells of the eye.

How healthy is kale from the jar?

Fresh kale contains many vitamins, iron, and folic acid. Kale from the can and the jar are less nutritious: both varieties are pre-cooked and hold water and salt. Frozen Kale contains more nutrients, and they freeze it after harvesting to preserve vitamins.

How healthy are savoy cabbages?

Savoy cabbage is a natural health booster with low calories but rich in chlorophyll, iron, phosphorus, B vitamins, and C and E.

Is sauerkraut good for the stomach?

On cold days sauerkraut belongs to hearty sausages and salty Kassler. The pickled white cabbage not only tastes good but is also very healthy. It contains vitamin C, and the lactic acid bacteria it has can even repair the intestines.

Is cabbage dehydrating?

Cabbage contains potassium, and potassium dehydrates the organism.

Can you eat sauerkraut every day?

Eat a fork of fresh, raw sauerkraut every day before a meal. Or eat a portion of the fermented vegetables several times a week to enjoy the health benefits.

What’s healthy about cauliflower?

Cauliflower is low in carbohydrates and protein, and it is also virtually fat-free. It contains various B vitamins, vitamin C, and vitamin K, essential in blood clotting. Cauliflower contains many minerals: calcium, magnesium, phosphorus, and potassium.

Conclusion

Cabbage can be eaten raw, boiled, steamed, fried, or fermented. The sulfurous smell often associated with cabbage develops when it is getting cooked.

The longer a cabbage is getting cooked, the stronger the scent becomes.

Cabbage should be prepared as freshly as possible and not overheated to absorb heat-sensitive vitamins and other nutrients.

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Last Updated on 10/04/2022 by Buzz This Viral