Use Of Cabbage And 5 Benefits Of Cabbage

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 With such massive uses for cabbage as an ingredient in many dishes, people are increasingly using it not only in their salads but also in recipes. The vegetable can be used in soups and stews. In fact it could even be cooked up with spinach if you so desire. It has been served to some of India’s most prominent political figures. Although it can prove a challenge to find certain types, there are varieties available that can satisfy almost anyone who wishes to try them out. This article will highlight the many different ways in which cabbage can be used in a healthy way.

Nutrient Content

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Cabbage has several nutrients that make it ideal for your health. One of the best nutrients found in it is vitamin A. The vitamin has proved to be important to our eyes, which is why its deficiency can have a devastating impact on your vision. Vitamin A contains 1,000 mcg, one of the very few vitamins that you won’t get from milk or cheese. Vitamin A can also have a significant role in protecting your skin, especially because it prevents free radical damage and allows your skin a chance to repair itself. It can also strengthen your immune system and help prevent cancer through its vitamin B complex. Some studies have shown this vegetable to have a powerful antioxidant effect, even though it isn’t as potent as other foods such as red wine. There’s strong evidence to suggest that eating cabbage can strengthen your liver and reduce inflammation and help protect against chronic disease.

Healthy Diet

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If you want a diet rich in all the right nutrients or are looking to avoid any issues, then you would do well to include cabbage in your diet. However, this vegetable is not suitable for those suffering from allergies to nuts, milk, eggs or dairy products. You should avoid consuming this vegetable if you are struggling with constipation. Furthermore, it should never be consumed by overweight individuals, as they may lead to anaemia and potentially worsen your heart condition. If you are looking to eat lots of fresh cabbage leaves and broccoli, then you should take extra precautions to avoid getting too much of these vegetables: you should limit your consumption to half a kilo a week and avoid overcooking it, as the heat destroys valuable phytonutrients like lutein, beta-carotene and carotene.

Potential Side Effects

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One of the risks associated with vegetables and cabbage is a lack of fibre. As such, it doesn’t digest in nearly the same way as some others. In its raw form, cabbage is somewhat laxative, meaning that there are no watery pouches. When you add salt and pepper or onion juice into it, however, the digestive enzymes become activated and start breaking down the fibre contents. This ultimately leads to a thick, sticky liquid texture that clogs your stomach. Therefore, make sure to consume more vegetables, as this might cause bloating, indigestion and nausea. Many people find that they have an upset stomach when they think onions do something and hence should be avoided.

Healthy Foods For Children

A large number of parents are quick to buy cabbage and broccoli since it is easy to grow and cheap to buy. These vegetables can both be enjoyed as children as well as adults. Onions and cabbage can be added to yoghurt, smoothies and oat milks. Children are generally recommended to have the lowest amount of vegetables as possible. As said before, it should be eaten by kids under two years old. Furthermore, it can be used in salads, soups, stir fries, pasta sauces, cereal bars, ice cream cones, burgers and sandwiches. Kids can also enjoy cabbages as snacks as long as they have kept the skin intact. They may enjoy mashed cucumber or eggplant but cannot enjoy boiled ones.

Food To Store For Longer

Many vegetables have limited shelf life, typically between four and six months, so the longer you store cauliflower, the better! Moreover, since cauliflower takes about three weeks to cool down, it can be stored in a fridge for at least two weeks. As such, this vegetable can be consumed straight from the seed. You will probably find that your salad tastes slightly less appealing when it sits on the kitchen counter longer than necessary. Also, cauliflower will always remain edible if it stays in place for a couple of days.

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