Cabbage

A plant of the Family Brassicaceae, Cabbage is herbaceous, biennial, and a dicotyledonous flowering plant with leaves forming a characteristic compact cluster. Growing late in autumn and in the beginning of winter, cabbages are denominated colewort. Resulting from a leafy wild mustard plant which is native to the Mediterranean region, the only part of Cabbage that is normally eaten is the leafy head, i.e., the spherical cluster of immature leaves, excluding the partially unfolded outer leaves. It is quite Healthy Eating and adding Cabbage in ones daily diet.

The ‘cabbage head’ as it is called is widely consumed, raw, cooked, or preserved in a variety of dishes and cuisines. Because of the large amount of The Nutrients present in the Cabbage, it is sliced raw into thin strips or shredded for use in salads, such as coleslaw. Besides, in the past and still in some places even now, the Cabbage leaves are used to treat acute inflammation. Cabbage also contains a significant amount of glutamine, an amino acid, which helps as the anti-inflammatory properties. Various studies have shown that Cabbage should be eaten at least 2 to 3 times a week.

In the middle ages the Cabbage was called ‘the drug of the poor’ for its various healing properties. A Healthy Eating Habit should always include a Cabbage in the diet with its excellent source of Vitamins. One of the most interesting properties of this vegetable is its power to reduce the risk of developing a colon cancer because of its high content in fibers and chemicals among other things. Various vitamins like vitamin C and beta-carotene, a vitamin A precursor and some other anti-oxidants are helpful to fight free radicals that are circulating in our body and increase our process of aging. Even the high amount of beta-carotene in Cabbage may cut the risk of cataracts.

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Vitamins

Soybeans	Seafood
Sunflower Seeds	Salmon
Legumes	Beets
Spinach	Cabbage
Peaches	Yams
Apricots	Cauliflower
Oranges	Carrots
Tomatoes	Dates
Cottage Cheese	Grapefruit
Papaya	Green Leafy Vegetables
Meat