cabbage-01

  • high content in fibres and phytochemicals

  • Contains chemicals that inhibit tumor growth and protect cells against free radicals.

  • Some of its chemicals are believed to speed up the body’s metabolism of oestrogen

  • Therefore reduce the incidence of breast, uterus and ovaries cancer.

  • Cabbage is also an excellent source of vitamin C and beta-carotene (vitamin A precursor).

  • These anti-oxidants are helpful to fight free radicals that are circulating in our body and increase our process of aging.

  • The high amount of beta-carotene may cut the risk of cataracts.

  • Raw, the cabbage is a good source of folic acid

  • lowers the risk of having babies with Spine bifida.

  • Juiced cabbage promotes healing of some ulcers.

  • Cabbage also reduces risk of heart disease and stroke, alleviate rheumatisms and skin problems.

  • On top of all these properties, this vegetable is low in calories.

  • Caution:

  • Cabbage reduces absorption of iodine. If you do eat more than 2 to 3 times a week this vegetable, be sure you do not suffer from thyroid disorders and ensure your intake of iodine.