Health Benefits of Cabbage

Health Benefits of Cabbage

Because of its leafy appearance, cabbage is often thought to belong to the lettuce family; however, cabbage is considered a cruciferous vegetable. Cabbage can vary in color from light and dark green to a rich red and purple with either smooth or crinkled leaves. With less than 20 calories per half cup cooked, cabbage is a very healthy vegetable that everyone should include in their diet.
Eating a half-cup of cooked cabbage provides 47% of your vitamin C needs for the day. Cabbage also provides 102% of vitamin K, 8% of manganese, 6% of folate and lesser amounts of vitamin B-6, calcium, potassium and thiamin. Cabbage contains the antioxidants choline, beta-carotene, lutein and zeaxanthin as well as the flavonoids kaempferol, quercetin, and apigenin.
Health Benefits of Cabbage

• abundant in vitamin C
• rich in fiber
• contains sulforaphane which helps fight cancer
• rich in iodine
• beneficial detoxifier
• helps with constipation
• supports immune system
• anti-bacterial | anti-viral
• improves blood flow
• reduces free radicals
• helps with gastric ulcers
• raw cabbage juice contains the anti-ulcer factor, vitamin U
• benefits the nervous system
• lowers risk of colon cancer
• anti-inflammatory properties
• supports endocrine system
• rich in glucosinolates
• source of indole-3-carbinol
• cabbage leaves can relieve painfully engorged breasts in breastfeeding
• low calorie
• supports healthy cholesterol levels
• promotes healthy digestive system
• boosts energy
• supports healthy skin cells

How to Serve Cabbage For Best Health Benefits

• Braised Cabbage. Braise organic red cabbage with a chopped organic apple and red wine. This is also kid-friendly since the alcohol (but not the flavor or the flavonoids) will evaporate.
• Coleslaw. Combine shredded organic red and green cabbage with fresh organic lemon juice, extra virgin olive oil, and organic seasonings such as turmeric, cumin, coriander, and black pepper to make an Indian coleslaw.
• Oven roasted cabbage. Preheat oven to 400 F. Cut a large cabbage into 1″ thick slices. Mince 5 large garlic cloves. Brush both sides of each cabbage slice with extra virgin olive oil. Spread minced garlic evenly on each side of the cabbage slices and season to taste with Himalayan salt and pepper. Roast uncovered in oven for 20 minutes; turn slices over and roast them again for another 20 minutes or until the edges are crispy.

Is Cabbage a Goitrogenic Food?

Cabbage is sometimes referred to as a "goitrogenic" food. According to the latest studies, foods themselves-including cabbage-are not "goitrogenic" in the sense of causing goiter, even when they are consumed in excess. Most foods that are commonly called "goitrogenic" (including cabbage, broccoli, kale, and cauliflower and soyfoods) do not interfere with thyroid function in healthy people even when they are consumed on a daily basis. Nor is it scientifically correct to say that foods "contain goitrogens," at least not if you are thinking about goitrogens as a category of substances like proteins, carbohydrates, or vitamins. With respect to the health of our thyroid gland, all that can be contained in a food are nutrients that provide us with a variety of health benefits but which, under certain circumstances, can also interfere with thyroid function. The term "goitrogenic food" makes it sound as if something is wrong with the food, but that is simply not the truth. What causes concerns for certain individuals is not the food itself but the mismatched nature of certain substances within the food to their unique health circumstances.

Topic nzuri,maana watu wengi tunachukulia cabbage kama chakula cha kimaskini,kwa uzi huu ntaongeza ulaji wa cabbage

FAIDA YA MATUMIZI YA KABICHI KIAFYA








Kabichi ni zao linalolimwa mahala pengi sana hapa duniani. Mboga hii imekuwa ikiwekwa katika hadhi ya chini katika mboga, na hata watu huitumia pale tu wanapoona hakuna jinsi ya kupata mboga ya aina nyingine. Na hivyo utaona ikitumika katika sehemu za jumuiya kama vile shule, magerezani na vyuoni kwani gharama yake ni ndogo hivyo huweza kuhimili hali ya kuinunua kwa matumizi ya watu wengi.


Mboga hii ina manufaa mengi sana mwilini lakini iwe ni mpya ya kijani/nyekundu au hata zambarau na siyo ile iliyokaa sana sokoni hadi kusinyaa, hiyo haina manufaa. Mboga hii ina faida zifuatazo:


kuondoa sumu mwilini


kabichi ina Vitamin C kwa wingi kuliko hata machungwa, pi aina kampaundi za salfa, vitu hivi huisaidia sana kusafisha damu na kuondoa sumu na kupigana na visababishi vya saratani mwilini. Pia huimarisha ini hivyo hulifanya lifanye kazi vizuri.


Huzuia saratani
Ulaji wa kabichi huzuia saratani ya matiti, utumbo mpana na saratani ya korodani (testes) kwa wanaume. Kwani ina kampaundi zinazosaidia kupigana na visababishi vya saratani.


Huzuia uwezekano wa kupata magonjwa ya moyo
Mboga hii huondoa lehemu katika damu kwani huleta shinikizo kubwa la damu pale yanapojaa, na pia huweza kusababisha kiharusi na moyo kupasuka. Hivyo kabichi husaidia kuondoa.


Ina Vitamin Muhimu kwa wingi
Kabichi ina Vitamin A, B, C, E na K kwa wingi ambazo zina faida kubwa sana mwilini kama ifuatavyo:

1. Vitamin A huisaidia kuimarisha ngozi na uwezo wa kuona.
2. Vitamin B huimarisha uwezo wa kutafakari na kuboresha utendaji kazi wa ubongo na kuzuia msongo wa mawazo.
3. Vitamin C huimarisha kinga ya mwili na kuzuia visababishi vya saratani.
4. Vitamin E hufanya ngozi yako kuwa nyororo na kuonekana kijana.
5. Vitamin K huimarisha mifupa na huhusika na ugandaji wa damu pale unapoumia

Manufaa mengine ni kama vile kulinda mwili na maambukizi ya magonjwa mbalimbali,pia hutibu vidonda vya tumbo, kwani utafiti uliofanywa na chuo kikuu cha tiba cha Stanford ambapo wagonjwa 13 walipona vidonda vya tumbo kwa kunywa juisi ya kabichi mara 5 kwa siku kwa muda wa siku 7 hadi 10. Kabichi pia hutibu michubuko mbalimbali ya mwili.


Vilevile huisaidia sana kupunguza uzito au unene kwani ina kiwango kidogo sana cha kabohidreti na mtu anayetaka kupunguza unene na uzito anashauriwa kula saladi ya kabichi kwa wingi.


Pia kabichi hupunguza tatizo la kufunga choo kwani ina kambakamba zinazosaidia kulainisha choo na Vilevile ina madini ya salfa na chuma yanayosaidia kusafisha utumbo.


Jinsi ya kuandaa kabichi:
Kabichi inapendekezwa sana kuliwa ikiwa mbichi kwa kuongezwa ndimu na chumvi ili kuleta ladha nzuri kama vile kachumbari, Vilevile unaweza tu ukaichemsha supu yake lakini isiive sana kiasi cha kuua virutubisho vyake, inapendekezwa kuchemka kwa dakika 4 hadi 5 tu. Pia inaweza ikakatwakatwa na kutengenezwa juisi yake kiasi cha kikombe kimoja cha chai kinatosha. Pia inaweza kuchanganywa na mboga nyingine kama vile mchicha au majani ya maboga.


Utunzaji:
Kumbuka kuitunza kabichi pale unapotoka kuinunua kwa kuihifadhi katika jokofu (friji) ili isiingie vijidudu. Vilevile kumbuka kuwa kabichi huwa ina tabia ya kuhifadhi vijidudu pale inapotoka shambani au pia huwa na uchafu wa mbolea au dawa za kuua vijidudu, hivyo unapaswa kuiosha sana kwa maji safi na kuiacha ndani ya maji safi kwa muda wa nusu saa kabla ya kuitumia ili kuua vijidudu hivi.


Angalizo:
Ulaji wa kabichi uliopitiliza huweza kusababisha ugonjwa wa rovu (goiter). kwahiyo watu wenye tatizo la rovu wasile kabichi kwa wingi.