CABBAGE
January 10th, 2012 → 1:35 am @ Shanti
“Vitamins and minerals in fresh food”
CABBAGE
Cabbages come in various forms and colours as most of us know, but what we do not necessarily know is the tremendous health benefits a cabbage has. In China this vegetable is revered as the vegetable for youthfulness. There are closed up varieties and the more loose-leaf ones. I prefer and would like to recommend the loose-leaf ones, as there are more leaves that are dark green, which are better for you.
High in antioxidants and dietary fibre, therefore good for the bowels as well. Cabbages are used in many ways and can be eaten raw, steamed, stir fried and all sorts of other ways. Cabbage is used to make `sourkraut`, a very valuable addition to anyone’s diet, for the supply of Vitamin B12.
Vitamins: C and K both high, B6, B5, B3, B1.
Minerals: Manganese, Iron, Copper, Calcium, Magnesium.
Before eating cabbages, make sure you wash them well as chemical residue may be present due to the cabbage moth control chemicals used. So try and get organic ones if you can.
Never cook cabbage too long as it smells horrible; just blanch the vegetable.
