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Cabbage
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CABBAGE

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 the year.

Cabbage should be used as soon as possible after cutting, because exposure to air destroys the Vitamin C.

Beneficial Effects:

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 and sulfur.

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.

Cabbage Quotes

An idealist is one who, on noticing that a rose smells better than a cabbage, concludes that it will also make better soup.
H.L. Mencken

Nutrition facts for Cabbage

227 calories, 2 grams fat, Carbohydrates: 49 grams, Fiber: 21 grams, Protein: 13 grams




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