Cabbage has a long history
of use both as a food and a medicine. Although the origin of Cabbage is not
known completely, it is said to have spread across the world.
Due to its high level of
nutrient requirements, cabbage is prone to nutrient deficiencies, including
boron, calcium, phosphorus and potassium
Fresh, dark green-leafy
cabbage is incredibly nutritious; however, very low in fat and calories. 100 g
of leaves provide just 25 calories.
Cabbage is a good source of Vitamin
C and fiber.
Raw cabbage juice is well
documented as being remarkably effective in treating peptic ulcers. In addition
to its cancer-preventive phytonutrients, cabbage is an excellent
source of vitamin C, an antioxidant that helps protect cells from harmful free
radicals.
Cabbage also reduces risk of
heart disease and stroke, alleviate rheumatism and skin problems. Roman
medicinal preparation
blended lard with the ashes of burnt cabbage to make an ointment for
disinfecting wounds. Cabbage boosts the immune system's ability to produce more
antibodies.
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