Cabbage leaves often have a delicate powdery waxy coating called bloom. The occasional sharp or bitter taste of cabbage is due to glucosinolate. Cabbage is also a good source of riboflavin.
Cabbage also keeps breast cancer away. Researcher Laurie Deutsch Mozian observed that women living in Eastern European countries surrounding Poland and Russia were much less likely to develop cancer as compared to American women. An analysis of their diet revealed a much higher intake of cabbage. Years of research has shown that the pytochemicals in the cabbage alter estrogen metabolism in a favorable way, one that is likely to reduce the risk of cancer.
Red or purple cabbage is also a source of antbocyanins. These are pigment molecules which make blueberries blue and red cabbage red. They are found in many colorful fruits and belong to a group of plant compounds called flavonids. They have considerable bio active properties including acting as powerful anti- oxidants.
Cabbage is also a good source of vitamins and minerals. It contains calcium, magnesium, potassium, vitamin C, vitamin K, beta-carotene; One cup of cooked cabbage also gives you 4 grams of fiber.
Make cabbage a regular part of your diet. It works as a valuable herbal medicine.
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