Cabbage protected sailors from scurvy. In Egypt, she even had a temple on display. In folk medicine, cabbage is the leading medicinal vegetable. Modern science confirms its valuable healing properties. Cabbage is a valuable source of vitamin C, improves immunity, and is low in calories (40 kcal per 100 g).

Cabbage supports digestion

There is a belief that cabbage should not be eaten by people suffering from stomach or intestinal disorders, because it is difficult to digest and causes flatulence. Yes,cabbageis hard to digest when we add meat and animal fats to it, but if we prepare it skillfully (e.g. with caraway, marjoram or dill to facilitate digestion), it will have a beneficial effect on our system alimentary. Thesauerkrautworks in a similar way, owing its flavor to fermentation in which live bacterial cultures take part. They improve digestion and provide B vitamins. Sauerkraut should not be rinsed, because it destroys the valuable lactic acid and enzymes that make it easier to digest fats.

Cabbage - nutritional value

Cabbage strengthens theimmunityof the body. Thanks to it, we can cope better with infections, coughs and flu. Green varieties of cabbage are particularly rich in vitamins C and K, they also contain a lot of vitamin E and potassium, and in addition, beta-carotene, fiber, folic acid and vitamin B1, as well as minerals: sulfur, silicon, magnesium, calcium, copper, iodine. The presence of chlorophyll, iron, copper and magnesium makes cabbage an excellent agent against anemia, and the sulfur in it has an antiseptic effect on the respiratory tract. It has healing properties regardless of the form in which we eat it. The best, however, is raw cabbage, as it loses many valuable ingredients (e.g. vitamin C) during cooking. Its outer leaves have the most nutrients. Cabbage eaten raw lines the mucosa of the digestive tract with sticky substances and provides relief from peptic ulcer disease, heartburn, catarrh and ulcerative enteritis. Eating cabbage on a regular basis relieves constipation. It is recommended for diabetics because it lowers blood sugar levels. Fresh cabbage juice soothes skin ailments, incl. frostbite, burns, acne,impetigo, eczema. Natural medicine specialists believe that to fully experience the beneficial effects of cabbage, you should drink about a liter of raw juice for at least 8 days (unfortunately, excess cabbage can inhibit the body's absorption of iron).

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Good for wraps

Fresh leaf compresses are best for a swollen knee (the fresher the better). They relieve pain, have antiseptic and healing properties, removing toxins from the skin. That is why they also heal burns, frostbite, ulcers, boils, blisters, herpes, shingles and hard-to-heal wounds. They are an excellent antidote to insect bites. When we have a runny nose, cough or get bronchitis, it is worth applying leaves on the chest, neck, shoulder blades. We will overcome these ailments faster. Cabbage compresses of the joints soothe the pain associated with rheumatic diseases. Since the leaves placed on the skin of the legs reduce congestion, activate the blood circulation, clean the capillaries, they are used in varicose veins and arteritis. Cabbage leaves soothe toothache, facial nerve pain, headache and migraine.

Cruciferous vegetables: Brussels sprouts, broccoli, cauliflower

Valuable compounds are also found in cruciferous vegetables: broccoli, Brussels sprouts, kohlrabi, cauliflower, kale. Brussels sprouts and broccoli have a lot of folic acid. Brussels sprouts are rich in vitamin C and beta-carotene. Broccoli is also a good source of beta-carotene. They also contain iron and potassium, but mainly a lot of vitamin C. A 100-gram portion of precooked broccoli meets half of our daily requirement for this vitamin (darker flowers are more valuable in this respect). A serving of the same size of raw cauliflower has more vitamin C than the daily norm, and if cooked, it will provide you with more than half of the recommended dose. The downside of cauliflower is that it causes flatulence, which is due to the breakdown of its cellulose by the intestinal microflora. But cauliflower fiber is valuable - it lowers blood cholesterol and protects against constipation. A fairly good source of fiber is kohlrabi, which also contains a lot of vitamin C and potassium to regulate blood pressure. Even more rarely than kohlrabi or Brussels sprouts on our tables you can find kale, one of the most calcium-rich vegetables in an easily digestible form. It also contains a lot of folic acid and iron. Additionally, kale is an excellent source of two antioxidants: vitamin C and beta-carotene. In a 100-gram serving there are over three-quarters of the recommended daily dose of vitamin A and almost double the dose of vitamin C.

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