Cabbage: general characteristics
The cabbage is a vegetable belonging to the cruciferous family and to a variety of Brassica oleracea. This variety of cabbage is widespread in Northern Europe it is also widely cultivated in the Italian gardens. The variety has dimensions ranging between 10 and 20 centimeters in diameter and has the characteristic of having the outer leaves concave and smooth, which enclose the inner leaves giving them the right form of a compact sphere, nearly a hood. The flowers, yellow, contain dark colored round seeds. The cabbage cultivation is not difficult, however, and if you sow on a suitable soil and carefully looked after the product will grow without any problem. It 'important to respect the sowing planting distance, and also remember to keep the soil moist around the seedlings after planting, both in winter and in summer. To prevent the sultry heat may compromise the growth of the cabbage you can protect the plants with sheets of newspaper.
Plant of the family "Brassica oleracea" generally eat the leaves or inflorescences not yet ripened, and there are several varieties that differ from each other not only in color but also in size and shape. All varieties are, however, rich in vitamin C and have a high concentration of sulfur.
To get a good crop you must disinfect the plant with preventive products against fly the roots or other diseases, or, if you prefer an organic crop, you can opt for mulching and watering regularly to get good results. Cabbages in fact need a good and constant humidity, so you make a double digging the soil before planting the seedlings to stay put. With mulching, the plant transpiration is ensured.
The fermented cabbage is also through a special process that makes it very digestible. By this treatment are sauerkraut prepared.
Cabbage: properties and benefits
Among the properties of cabbage are known anti-inflammatory. The inflammation, in fact, is the main cause of diseases such as arthritis, cardiac and autoimmune problems, which often originate from excessive consumption of animal products. Cabbage is a natural anti-inflammatory and has the ability to prevent and relieve the inflammatory diseases. It 'also rich in fiber and has powerful digestive properties: it seems that consume at least one serving of cabbage gives the body the 5% of the necessary daily fiber, plus 2 grams of protein.
Also recognized are the antioxidant properties: in fact, the cabbage is a natural antioxidant against free radicals, and its action helps to prevent various diseases and even premature aging. The more than 45 kinds of flavonoids present in the cabbage combine antioxidant and anti-inflammatory properties, making the cabbage a special food to combat stress.
Cabbage also has slimming properties and is a useful food for those on a diet, because low in fat and high in fiber. Thanks to the few calories contained (about 25 to 100 grams) and its filling capacity, is suitable to be inserted in the low-calorie diet and, very importantly, promotes the disintegration of the accumulations of fat around the abdomen.
The cabbage is a food with incredible benefits. Rich in fatty acids, including omega 3 and omega 6, has a key role on health, keeping in perfect efficiency of the heart and arteries. Recent studies have shown that vegetables of the cruciferous family, thanks to the presence of sulforaphane, can reactivate the Nrf2, the protein that keeps blood vessels free from fat, the main cause of angina, heart attack, stroke and atherosclerosis.
Great for the great benefits that provides the body, the cabbage is also a valuable anticancer food. In fact, it has been scientifically proven that eating cabbage every day is an effective help to decrease the risk of contracting certain types of cancer. In particular, it comes to breast cancer, ovarian, bladder, colon and prostate. Noteworthy are also the benefits that brings the body as a detoxification food: in fact, it seems that some components present in the cabbage are able to eliminate toxins. To facilitate the expulsion of toxins is the presence of glucosinolates, natural enzymes that help the body and the liver to purify and which are characteristic of crucifers. The cabbage is also good to lower blood pressure, and proves to be a powerful ally for hypertension and high blood pressure: in fact, the presence of glutamic acid favors lowering blood pressure.
The cabbage is rich in calcium and vitamin C, so it is a food that can make beneficial substances to the immune system, strengthening it and protecting it from disease and infection attacks.
Cabbage: nutritional values and calories
100 grams of this valuable vegetable provides only 25 calories.
Quantity per 100 grams:
- Water 86 g
- Fat 0.1 g
- Cholesterol 0 mg
- 6 g carbohydrates
- dietary fiber 2.5 g
- Sugar 3.2 g
- Protein 1.3 g
- 98 IU vitamin A
- Vitamin B6 0.1 mg
- Vitamin C 36.6 mg
- Calcium 40 mg
- Iron 0.5 mg
- Magnesium 12 mg
- Sodium 18 mg
- Potassium 170 mg
Cabbage: all uses
The most frequent use of the cabbage is in the kitchen, where it is proposed raw in salads or in the form of recipes on pasta and meat dishes, but also as a side dish rather nutritious and tasty. To keep all the nutrients cabbage is cooked, preferably steamed, cooking method that allows not to alter the quality of vegetable fibers. Cooking should last no more than 5 minutes and then you will be able to consume the cap cabbage seasoned with olive oil, pine nuts and balsamic vinegar to make it even tastier. As a condiment for pasta or salad, it is easy to clean and prepare. In addition, particularly appreciated is the cabbage juice to detoxify: the fresh juice of cabbage is prepared easily by centrifugal.
also used as a regenerating for the skin, is the basis for the preparation of ointments and creams to make the luminous and purified skin. The cabbage is also used to relieve eye fatigue after working at a computer or you watch too much TV: just wet gauze or cotton pads with the fresh juice of cabbage and leave it on the eyes for about 15 minutes. The effect is stunning, and the eyes will return to shine!
Cabbage: contraindications and side effects
Generally the cabbage consumption has no particular contraindications or side effects, except for the overconsumption. In fact, when eaten in large quantities, they can cause an increase, however, where there are already, of annoyances as flatulence and bloating. So to avoid these problems, it is necessary to moderate the consumption of cabbage hood especially in people subject to these annoyances.
The cabbage, as well as broccoli and even the cabbage, can also contain quite high amounts of salicylates, but in any case we must determine intolerance and thus avoid or reduce consumption.
