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Vegetables-cabbage

More than 40 kinds of vegetables belonging to different groups, namely, solanaceous, cucurbitaceous, leguminous, cruciferous (cole crops), root crops and leafy vegetables are grown in India in tropical, sub-tropical and temperate regions. Important vegetable crops grown in the country are tomato, onion, brinjal, cabbage, cauliflower, okra and peas.

India is next only to China in area and production of vegetables and occupies prime position in the production of cauliflower, second in onion and third in cabbage in the world.

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CABBAGE

Cabbage, one of the oldest vegetables, continues to be a dietary staple and an inexpensive food.
Cabbage (Brassica oleracea L.var. capitata) is a member of the Brassicaceae (Mustard) family.

Food Value
This vegetable is chiefly valuable for its high mineral and vitamin content and alkaline salts. This vegetable can be used raw in the form of salad. It can also be steamed, boiled or cooked. It should be eaten raw for best results as in cooking its valuable nutrients are largely lost. The raw cabbage is also more easily digested than the cooked one. The longer the cabbage is cooked the less digestible it becomes. It can be rectified by adding some asafoetida. The cabbage with green leaves is especially valuable because of its high vitamin A content.
Natural Benefits and Curative Properties
The cabbage has wonderful cleansing and reducing properties. Its most valuable properties are the high sulphur and chlorine content and the relatively large per cent of iodine. The combination of the sulphur and chlorine causes a cleansing of the mucus membranes of the stomach and intestinal tract, but this only applies when cabbage or its juice is taken in its raw state without the addition of salt.
However, cabbage and cabbage juice should never be taken as a main part of the diet. Very excessive intakes have been known to cause the thyroid disease called goitre. It is only in normal amounts that cabbage is valuable nutritionally and that its juice, which is bitter and not delicious, constitutes an important part of the natural treatment of infection, ulcers and other disorders of the digestive system.
Constipation
The cabbage provides the roughage i.e. indigestible material which is essential to stimulate intestines for the proper action of the bowels. A meal of raw cabbage is an excellent remedy for constipation. It acts immediately without any adverse after-effects. This meal can be prepared by adding a little salt, black pepper and lemon juice to finely chopped raw cabbage.
Stomach Ulcers
Duodenal ulcers have responded almost miraculously to the drinking of cabbage juice. The juice contains the antiulcer factor, vitamin U. This vitamin is destroyed by cooking. The treatment consists of taking 90 to 180 gm. of cabbage juice for three times daily followed by a natural diet.
Obesity
Recent research has discovered in cabbage a valuable content called tartronic acid which inhibits the conversion of sugar and other carbohydrates into fat. Hence, it is of great value in weight reduction. Taking cabbage salad would be the simplest way to stay slim, a painless way of dieting.
A 100 gms. of cabbage yields only 27 kilocalories of energy while the same quantity of wheat bread will yield about 240 calories. Cabbage is found to posses the maximum biological value with minimum calorific value. Moreover, it gives a lasting feeling of fullness in the stomach and is easily digestible.
Skin Disorders
The cabbage leaves have been successfully used in the form of compresses in healing ulcers, infected sores, blisters and skin eruptions, including psoriasis. They are also valuable in burns and carbuncles. The thickest and greenest outer leaves are most effective for use as compresses. They should be thoroughly washed in warm water and dried with a towel. The whole leaves should be used for large compresses.
Premature Ageing
Research has shown that cabbage contains several elements and factors which enhance the immunity of the human body and arrests its premature ageing. The vegetable is of great value for persons of advancing age. Some of the elements help prevent the formation of patches on the walls of blood vessels and stones in the gall bladder. It has been found that a combination of vitamin P and C in cabbage .

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cabbage

The cabbage is king of the cruciferous family. Other vegetables that have developed (or evolved) from the early strains of cabbage include Brussels sprouts, cauliflower, kale and kohlrabi. Cabbage is a hardy vegetable that is available in various shades of green, as well as red or purple varieties. Most varieties have smooth leaves, but some types have ruffled, textured leaves. The most popular varieties are green, red, savoy and chinese. Cabbage is usually shredded into salads or used as an ingredient in stews, soups or baked dishes.

Cabbage has been cultivated for more than 4,000 years. It was brought to Europe from Asia around 600 B.C. French navigator Jacques Cartier brought cabbage to the Americas in the 16th century. Ship voyages would carry plenty of cabbage preserved in brine to prevent scurvy. This pickled cabbage was known as sauerkraut.

Cabbage is an excellent source of vitamins, especially Vitamin C, dietary fibre, folic acid, potassium and antioxidant phytochemicals. The red cabbage is rich in antioxidants from anthocyanin.

Cabbage in Ayurveda
From the Ayurvedic standpoint, cabbage is considered a sweet vegetable useful in kapha and pitha imbalances. It helps in regulating blood sugar, diseases of the urinary system and certain skin diseases.

Reasons why cabbage is good for you
1.Cabbage belongs to the group of cruciferous vegetables. (Brassica family) These are rich in powerful phytochemicals called isothiocyanates which inhibit breast cancer in several ways.

A published in the journal ‘Cancer Research’ confirmed that women who eat more Brassica family vegetables have a much lower risk of breast cancer.
2.Cabbage is filled with antioxidant power. This enables our systems to fight free radicals and clear up toxins, including potential carcinogens. Just about one serving a day (1 cup=1serving) of either cabbage, cauliflower, brussel sprouts or broccoli is enough to provide anti-cancer benefits.
3.The fiber in cabbage keeps your blood sugar levels from fluctuating and also regularises bowel movements.

4.Cabbage also offers protection against colon and lung cancer due to its isothiocyanate content.
5.Cabbage juice is documented to treat stomach ulcers when had in large quantities over a week. This effect is due to the glutamine content in cabbage. Glutamine heals the cells that line the stomach.

Why Eat Cabbage?
Scientists at the World Cancer Research Fund reviewed 206 human studies and found convincing evidence that diets high in cruciferous vegetables lower risks of many forms of cancer Like all other fruits and vegetables, cabbage is low in calories, high in complex carbohydrates, contain no cholesterol and almost no fat. The antioxidants in cabbage make it an ideal vegetable. Although not quite as nutritious as other cruciferous vegetables, cabbage consumption outranks them. Red cabbage contains almost twice the vitamin C as green cabbage, while green cabbage contains twice the amount of folic acid as red. Savoy cabbage is a very good source of beta-carotene.
Antioxidants
Cabbage is rich in antioxidant nutrients, which play an important role in health maintenance. They neutralize harmful chemicals called "free-radicals" that cause cell damage in the body. Antioxidants have been strongly linked to the protection from numerous diseases, heart disease to cancer, eye disease to regulation of the immune system.
In addition, cabbage contains beta-carotene, lutein, and zeaxanthin, carotenoids that are a large class of natural plant pigments. They exhibit strong antioxidant properties and may reduce the risk of age-related macular degeneration and some types of cancer.
About 40% of the carotenoids we eat are converted to vitamin A; the rest function as antioxidants. Beta-carotene is especially effective in this regard. Bioflavonoids- Glucosinates are phytochemicals in cabbage, and may help to explain the widely recognized scientific evidence indicating that populations consuming a diet rich in fruits and vegetables, and especially cruciferous vegetables such as cabbage, have a reduced risk of developing several types of cancers.
Vitamin C
Cabbage is good source of vitamin C, which is necessary to make and maintain collagen, the connective tissue that holds the body and organs in place. Vitamin C helps heal cuts and wounds, keeps gums healthy, resist infection, aids in the absorption of iron and many other vital functions. It is associated with lowering the risk of heart disease and certain cancers.
Folate
Berries are a source of folate. Folate is a water-soluble B group vitamin. Because the body doesn't keep excess amounts of the water-soluble vitamins in reserve, the body must replenish them daily. Folate plays a crucial role in every body function that requires cell division. This helps explain the importance in fetal development. Prior and during pregnancy, folate helps prevent neurological defects, such as spina bifida, in the fetus. All women of childbearing age need to have a regular source of folate.
The many tasks of folate include making blood cells, building muscles, healing wound and producing chemicals that keep the brain and nervous system functioning properly. Folate is essential for a healthy cardiovascular system. High folate content is thought to reduce the risk of heart disease.
Dietary Fibre
Cabbage contains dietary fibre. Considerable evidence has shown the advantages of a diet of high fibre. Dietary fibre consists of remnants of edible plant cells that resist digestion and absorption in the stomach and small intestines of humans.
There are two different types of fibre. Both types are needed in a healthy diet. Insoluble fibre is “bowel friendly” because it helps maintain regularity. Insoluble fibre is found in fruits and vegetables like cabbage, especially the skins. Soluble fibre is “heart friendly”. It may help lower blood cholesterol and reduce the risks associated with diabetes by helping control blood sugar levels. All foods that contain fibre contain some of each type. Recent research has shown that dietary fibre contained in fruits and vegetables is also important for keeping the bowel working normally and helps protect bowel cells from cancer-causing damage.
Potassium
Cabbage is a source of potassium, an essential mineral that helps to regulate the body's balance of fluid. It is essential for many metabolic processes and is instrumental in the transmission of nerve impulses, proper muscle function, and maintaining normal blood pressure.
Vitamin K
Cabbage is an excellent source of vitamin K , which ends up in the liver and forms the ingredients for blood clotting. Blood coagulation is not the only important function of Vitamin K, it is also necessary for the formation of new bone material and healthy bone structure.
Manganese
Cabbage is a source of manganese, a trace mineral that plays an important role in the formation of bone and connective tissue in the body and plays a role in healing wounds.
Magnesium
Magnesium is an essential mineral for the human body. Cabbage is a source of magnesium, needed for the formation of protein and bone, making new cells, activating B vitamins and blood clotting.