Cabbage are members of cruciferous famaly of vegetables, It has number of health benifits. It has long been known that people who eat large amounts of cabbage enjoy a low rate of colon cancer .
This protective effect is assumed to come frombioflavonoid, indoles, monoterpenes,and other plant chemicals that inhibit tumor growth and protect cell against damage from free radicals those unstable molicules released when the body uses oxygen.
Cabbage and related vegetableshave reduce incident of breast cancer.Some of these chemicals also spee
d up the body metabolisam of estrogen, which may explain why women whose diets provide ample amounts of cabbage and
related vegetables have reduced incidence of breast cancer.
This chemical action may also protect against cancers of the uterus and ovaries. particular interest is indole-3carbinol a cabbage component that in animal studies had reduced the risk of cancer.
Still ,advice to take this compound in pill form as advocated by some supplement manufacturers, would appear to be premature.Although cabbageis not quite as nutrition as broccoli, brussel sprouts,and cauliflower , it does outrank these plant relatives in consumption.
In fact , in some parts of the world,cabbage very high in fiberand very low in calories cup of chopped , raw green cabbage contains a meager 20 calories ,the lowly cabbage is rich source of vitamin C with 33 mg per cup .
Red cabbage contains almost twice as much vitamin Cas the green cabbage , while the green variety contains twice as much folate as the red .Both red,and green cabbages contribute potassium and fiber.Savoy cabbage is good source of beta carotene.
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