The healing power of green cabbage

Green cabbage is a healthy vegetable, like all types of cabbage. But what exactly is it good for? Studies published in scientific journals show that coal has a preventive effect on cardiovascular disease and cancer. But green cabbage can also be helpful for skin wounds and Alzheimer's. That is why it is important to integrate this healthy vegetable into your menu. Make sure to eat cabbage two to three times a week. Coal can be used in many dishes; make a coleslaw.

General information green cabbage

It is believed that green cabbage was brought to Europe by wandering Celts in the 7th century BC. Cabbage was already valued as a vegetable in ancient Greece and ancient Rome. It was seen as a kind of panacea; a universal medicine that can control many diseases. From the Roman expansion, the cabbage variety has probably been spread all over Europe and included locally as a healthy addition to the menu. There are many different types of cabbages such as sauerkraut, red cabbage and pointed cabbage. The type of savoy cabbage was probably developed in Italy. Brussels sprouts, bok choy, cauliflower and kale are also types of cabbage. They all belong to the cruciferous species, just like arugula, mustard and rapeseed.

100 grams of green cabbage accounts for 63% of the Recommended Daily Allowance (RDA) of vitamin K. Vitamin K is especially good for Alzheimer's; it ensures that neurons are restored. Alzheimer's is a serious disease but its progression can be slowed down by eating green cabbage. Kale is an even better source of vitamin K. Green cabbage is especially good for preventing Alzheimer's.

Besides vitamin K, there is 61% of the RDA of vitamin C in green cabbage. Dutch sea pioneers from the 17th century were well advised to bring white and green cabbage pickled in vinegar to prevent scurvy. Vitamin B6, also called pyridoxine, is in green cabbage with 10% of the RDI. Furthermore, it contains thiamine or B1 in a percentage of 5%. Green cabbage has almost all other vitamins, but in percentages less than 5% of the RDI. In terms of minerals, there is 7% of the RDA of the mineral manganese in green cabbage and it contains 6% of the RDA of iron. It contains calcium, potassium and phosphorus each with 4% of the RDI.

Chinese research published in 2013 shows that green cabbage contains many antioxidants. The study compared red cabbage, savoy cabbage, Chinese cabbage and green cabbage. Green cabbage was found to have the greatest activity as a free radical scavenger, although red cabbage, on balance, contains more antioxidants. Chinese cabbage, Savoy cabbage and green cabbage had more anti-inflammatory properties than red cabbage. The researchers conclude that all these coal are good against chronic diseases based on oxidative stress, also explained as inflammation at the cellular level or low-grade inflammation. In the field of vascular diseases, these inflammations can lead to arteriosclerosis. They recommend these types of cabbage for prevention of cardiovascular disease and cancer, among other things.

Korean research from February 2014 on 45 different coals from all parts of the world showed that the composition of phytonutrients varies widely around the world. The coal contained 11 different glucosinolates, 13 different anthocyanins, 22 different amino acids and a high concentration of vitamin C. Red cabbage contains more vitamin C than green cabbage. Other Chinese research has already shown that some coal contains 12 times as much vitamin C than other coal. The Korean researchers found that some coal contains three times as many amino acids as other coal.

Coal contains sinigrin, which is one of the glucosinolates. This sinigrin is converted in the intestines to allyl isothiocyanate. It has been shown to be a cancer-fighting agent, especially in bladder cancer, leukemia, prostate cancer and colon cancer. Numerous studies on allyl isothiocyanate have been conducted, including an American study from 2010. In rats, it was shown that concentrations of allyl isothiocyanate in the bladder increased 14 to 79 times after ingestion. Another American study, from 2003, had already shown that allyl isothiocyanate triggers apoptosis or sudden cell death of a cancer cell. A 2010 Taiwanese study shows that green cabbage is also effective in brain cancer. Unfortunately, no good studies have been done on humans. Most food tests are done on the basis of questionnaires. Since people are always positive about their supposed healthy diet, basing a research result on completing a questionnaire is not really reliable. An example of this is: few alcoholics will answer a questionnaire that they have drunk 24 bottles of beer in one day

A Dutch study by the University of Wageningen, which was completed in 2004, shows that the enzyme myrosinase is completely destroyed when cooking with the microwave. You need this enzyme to digest glucosinolates. However, the researchers do not draw this conclusion: they saw that glucosinolates become more available for consumption by microwave cooking. Apparently the researchers did not take into account the fact that the glucosinolates cannot be converted if the associated enzymes have been destroyed. A British study showed that myrosinase is also destroyed when the vegetable is steamed for seven minutes. The British researchers to cook cabbage only briefly; this is preferable to steaming and microwave use. In the case of green cabbage, you can also eat this raw. Vegetables that can be eaten raw generally require a cooking time of between one and five minutes.

You should definitely not put green cabbage in the microwave; then it loses its healing power and nutritional value.