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Cabbage a leafy vegetable grows in abundance in winter and has lots of health benefits. It contains nutrients that helps reduce the risk of colon and rectal cancer. This vegetable is rich in fiber and has almost 50 percent of the recommended daily allowance of Vitamin C, making it a well rounded cancer fighting food. Further researchers in Japan and USA suggest a link between regular consumption of cabbage and the suppression of the growth of precancerous polyps in the colons.

Cabbage also helps to speed up the metabolism of estrogen in women which might offer a degree of protection against hormone related cancers such as cancer of breast and ovary. The green variety of cabbage is particularly rich in vitamin C and K. Cabbage also has vitamin A, vitamin B, folic acid, calcium, potassium, tryptophan protein, carbohydrates and fiber. Vitamin K is useful to prevent clots in blood and also for smooth flow of blood Vitamin K is also useful to prevent bone and heart diseases. A half kilo cabbage contains 75 milligram vitamin K. Folic acid is highly necessary for pregnant women and to treat anemia. Raw cabbage detoxifies the stomach and upper bowels, improving digestive. They are useful for relieving gastric ulcers through a substance called S-Methylmethionine that is thought to promote healing of ulcers and to relieve pain.

The traditional remedy prescribes 1 liter of raw cabbage juice per day for at least 8 days for the benefit to be felt. However one should be cautious since if consumed in excess the juice can inhibit iron absorption which may eventually lead to anemia further it can also cause flatulence.

Cabbage is an excellent source of vitamin C but one should keep in mind that nearly half of the vitamin is lost in cooking water when it is boiled. Hence excessive heat treatment should be avoided and under no circumstances the water in which the cabbage is boiled should not be thrown away since it contains many nutrients such as Vitamin C, calcium, iron, phosphorus and magnesium. It also must be noted that most of the nutrients are concentrated in the dark outer leaves .Cabbage is also rich in beta carotenes which reduces the risk of stroke by forty percent. Raw Salad can be used as salad to keep weight under control


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