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Cabbage is one of the oldest vegetables. It contains anthocyanins as well as Vitamin K. These two components can help the brain function properly as it increases concentration and focus on the task being done. Eating cabbage can help stop the chance of getting some nerve related diseases such as Dementia and Alzheimer’s.

Cabbage contains potassium that can help open up the blood vessels so that pressure will not build up. You may know cabbage as one of the ingredients that you normally use for your different dishes but do you realize that cabbage can offer even more than that? You might be surprised to know that it is actually richer in vitamin C than oranges, which is traditionally considered the “best” source of that vital nutrient. Vitamin C as one of the best antioxidants reduces free radicals in your body that are one of the fundamental causes of premature aging. It also helps in repairing the wear and tear on the body through the course of your life.

Absence of roughage (cabbage) in food can result in constipation which is the source of other ailments and health hazards such as headaches, gastrointestinal cancers, stomach ulcers, indigestion and a subsequent loss of appetite.

The dangers of roughage (Cabbage) shortage can extend to eczema, premature aging and hundreds of mild to serious conditions. Cabbage is very rich in fiber and sulphur, the main health benefit of roughage. However, cooking cabbage actually leads to loss of nutrients, most especially the high levels of vitamin-C, and the other nutrients will become harder for the body to absorb. The ideal option is to eat the cabbage raw

 

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