Sadly, most American households wrinkle their noses at the mere mention of this valuable, all excellent and sorely misunderstood vegetable. The word cabbage is regularly enough to send children to their rooms with a myraid of excuses as to why they may not wish to eat their evening meal. While cabbage is a tasty and remedial staple in other countries, it is roughly foreign to Americans, with the exception of good old fashioned cole slaw. Do recognize that this American cabbage specific, mayonnaise laden dish full of hydrogenated oils and other unmentionables, unmistakably ruins the think for eating such a remedial food in the first place.
Cabbage is a sturdy, strong and abundant vegetable. Hardy and easy to grow, it is roughly universally ready in all countries and cultures. Cabbage belongs to the all important family of cruciferous vegetables. The members of this family of vegetables are so named for their cross shaped (crucifer) flower petals. Rich in nutrition and fiber, cabbage is an unmistakably remarkable source of Vitamin C. Even more impressive is that cabbage is notable for a specialized, plainly occurring, nitrogenous composition known as indoles. Current explore indicates that indoles can lower the risk of varied forms of cancer.
Cabbage was popular with the aged Greeks and Romans. An early Roman remedial preperation blended lard with the ashes of burnt cabbage to make an ointment for disinfecting wounds. Throughout history, the Asian diet has been rich and abundant in cabbage and its varied varieties. Epidemiological studies have found that men living in China and Japan contact a much lower rate of prostate cancer than their American counterparts. Similar data has been uncovered with regard to breast cancer rates among women.
It is no wonder that the lowely, plain, boring cabbage gets rave reviews from the world of nutritionists. Cabbage is relatively cheap yet one of the richest when it comes to protective vitamins. Talk about the customary weight loss food! One cup of cabbage contains only colse to 15 calories.
Cabbage is rich in the following nutrients:
Vitamin A: responsible for the protection of your skin and eyes.
Vitamin C: an all important anti-oxidant and helps the mitochondria to burn fat.
Vitamin E: a fat soluble anti-oxidant which plays a role in skin integrity.
Vitamin B: helps utter integrity of nerve endings and boosts vigor metabolism.
Modern science has proven beyond a uncostly doubt that the condition benefits and therapeutic value of cabbage, which also plays a role in the inhibition of infections and ulcers. Cabbage extracts have been proven to kill unavoidable viruses and bacteria in the laboratory setting. Cabbage boosts the immune system's potential to produce more antibodies. Cabbage provides high levels of iron and sulphur, minerals that work in part as cleansing agents for the digestive system.
There are many dissimilar varieties of cabbage, so please, be brave and innovative. Green cabbage is the most popular, coarse and of policy the one we are most familiar with. Take a walk on the wild side with Savoy cabbage. With yellow crinkled leaves, you can use this collection of cabbage as an alternate in many recipes. Let's not forget Bok Choy, a routine addition to Chinese recipes that has a sweet, light, celery type familiarity. Red Cabbage. It goes without saying in that it plainly has to be good for you given all that beautiful plant pigment where the majority of nutrition is stored. Red cabbage is good in salads and is commonly pickled. Napa cabbage has a mild sweet taste and is foreseen, in stir fry dishes.
Whatever your choice of cabbage may be, enjoy a serving at least once a week along with your other considerable and condition promoting cruciferous vegetables. Try to cook your cabbage lightly. Steaming and quick stir fry dishes are considered to be the best methods for preserving the power packed natural nutrition given so freely by mother Nature. Cabbage soup anyone?
No comments:
Post a Comment