The plant cabbage is known to people since prehistoric times, even the ancient Greeks had on its table several of its varieties. Modern gardeners are known for more than a hundred of its varieties, which are medicinal raw materials, ornamental plants and the basis of healthy and tasty dishes all over the world.
Table of contents
White cabbage - complex vitamins and minerals
The cabbage biennial plant with fleshy, bare leaves does not have any kind of wild plants.As part of the edible food, both raw and boiled or fried leaves contain a lot of fiber. Natural sugars and mineral salts determine the taste of the plant, loved by both people and animals. Protein variety has a low calorie content and is 90% water. Macronutrients fluorine, phosphorus, sodium, magnesium form the main chemical composition of the plant, the high content of potassium is ten times more than other elements, which is not observed in other vegetables.
Of the vitamins in the plant are especially valuable C and K, the lack of which is palpable for the body in the winter.
Edible heads of cabbage are cultivated in countries with a temperate climate, but it can also be grown in the subtropics. It is interesting that in the second year of life the head of plant grows and blooms even without land.
Benefits for the human body
Cabbage is a dietary product with a rejuvenating effect.. Properly cooked cabbage, thermally processed, retains its useful and healing properties. Its greatest value is in the diet because of its low calorie content.The high content of vitamin C strengthens the immune system, the walls of blood capillaries, helps the absorption of iron. The rich content of fiber enhances intestinal motility, contributes to non-traumatic excretion of toxins from the body. Vitamin K affects blood clotting, exhibits diluting properties. The skin with the constant use of cabbage begins to freshen, it becomes young.
Products made from boiled or stewed vegetables are useful for children and adults. A special place is given to him in the treatment of diabetes, blood sugar is reduced with the regular use of cabbage in food. For overweight people, consuming a plant is useful in all forms, in the first and second courses, as well as in its pure form, as part of raw vitamin salads.
Harm, contraindications, allergies
Despite the many advantages of using cabbage, its use causes harm in the presence of a person with diseases of the digestive tract:
- with exacerbated enterocolitis;
- with enhanced peristalsis;
- with spasmodic phenomena.
There are contraindications to the use of patients with cholelithiasis, in which the abundant use of the product in food may cause pain.
The enzyme chitonase contained in plant cells can cause food allergies. Symptoms of the beginning of the reaction are redness of the cheeks, tingling in the mouth and on the tongue, appearing light puffiness on the face. Predisposition to allergies to this vegetable is often passed on from generation to generation.. The high content of iodine can cause diathesis in babies during the introduction of the first complementary foods.
The use of the beneficial properties of fresh cabbage in traditional medicine
Even Pythagoras was engaged in selection, in Ancient Russia they also grew several plant varieties. Long since the sap of the leaves treated ulcers and covered festering wounds,in combination with warming substances used to reduce inflammation in the lymph nodes, to reduce pain in the joints, prone to age-related changes. In its raw form, fresh juice is used for cosmetic purposes to create lotions and facial masks.
Infusions of a white-grade are made by a method of an extraction and its subsequent processing.
To remove worms from the body, it is recommended that half a hour before a meal, take half a glass of cabbage pickle in a warm form, and repeat for several days two or three times a day.
The positive influence of sauerkraut on the course of sore throat and stomatitis is known, doctors recommend its use in food in case of bronchial asthma.
Use during pregnancy and lactation
For women, the plant is useful for its antioxidant properties throughout life and during pregnancy due to the presence in the composition of folate acid, which reduces the risk of fetal disease.During breastfeeding in the first month, mother-intake of cabbage for food is not recommended due to the high gas-forming effect of the vegetable and difficulties with its digestion. It is also worth refraining from taking dishes from sauerkraut.
Application for men and women
Eating raw foods from this vegetable is beneficial for both men and women. A high percentage of vitamins causes a positive effect on almost everyone, regardless of age, in the absence of contraindications or personal intolerance to the product. Traditional medicine has long used bilococcus to heal wounds, remove tumors and treat blood vessels. These techniques are relevant now.
Men benefit from taking cabbage is expressed not only in enriching the body with valuable vitamins and minerals, but in helping with problems with urination or potency.
The advantage of cabbage in cooking and medicine is the low cost and wide range of vegetable growth.