Cabbage is a biennial herb of the mustard family. This ancient vegetable
has been cultivated for over 4,000 years. Over this time, different
varieties have evolved including kale, cauliflower, broccoli, kohlrabi
and Brussels sprouts.
Cabbage grows red, white and green, all with smooth or crinkled leaves
and round, flattened, or conical heads. Cabbage is available throughout
Cabbage should be used as soon as possible after cutting, because
exposure to air destroys the Vitamin C.
Cabbage is an inexpensive, very healthful vegetable. It is a great
source of Vitamin C. Juice raw cabbage if citrus juice is prohibited.
To make the juice more palatable, add a tomato and celery.
Cabbage also contains significant amounts of Vitamin A, Vitamin B1
and Vitamin G. Cabbage is alkaline in reaction, contains lots of roughage
and it is low in calories.
Cabbage also contains lots of minerals including calcium and potassium.
It also has good quantities of chlorine, iodine, phosphorus, sodium
One of cabbage juices most popular uses is for stomach ulcers. Drinking
raw cabbage juice consistently over five to seven days has been seen
to eliminate symptoms of stomach ulcers.
Cabbage is effective in overcoming constipation, and sauerkraut or
sauerkraut juice is good for a sluggish intestinal tract. Raw sauerkraut
juice when mixed with tomato juice makes an effective laxative.
Chinese cabbage has a very high sodium content, however it contains
less sulphur than red or white cabbage.
An idealist is one who, on noticing that a rose smells better
than a cabbage, concludes that it will also make better soup.
Nutrition facts for Cabbage
2 grams fat,
Carbohydrates: 49 grams,
Fiber: 21 grams,
Protein: 13 grams