Cabbage (vegetable)

Cabbage varieties with green-colored leaves contain a lot of vitamin C, however, it is important to note that ascorbic acid is not stable. In order to minimize its losses, it is advisable to consume the freshest cabbage possible. In addition, cabbage contains large amounts of vitamins K and E. It is rich in potassium, which regulates blood pressure and protects the heart from seizures. Cabbage is also a source of a large amount of calcium, which strengthens the bones, so this vegetable should be included in the diet of children and young people. Cabbage is also recommended for pregnant women and those who are preparing for pregnancy, due to its folic acid content, which promotes the healthy development of the fetus, especially its nervous system. In addition, cabbage is a rich source of calcium, which strengthens the bones and protects them from osteoporosis. Cabbage that has not been thermally processed contains the most beneficial substances, which improves blood circulation in the mucous membrane throughout the digestive tract and eliminates constipation. 100 g of cabbage contains 47 kcal, so it can be used even by people with liver diseases. The characteristic smell that is released during the cooking of cabbage is sulfur compounds, which have a positive effect on appearance and improve the condition of hair, skin, and nails. However, people with thyroid disorders should avoid consuming cabbage due to the presence of goitrogenic substances that make it difficult to absorb iodine from food. However, it is important to note that consuming too much of products that are rich in goitrogenic substances can be dangerous when combined with iodine deficiency. With adequate iodine intake, there are no objections to their exclusion from the diet, as they are a source of many vitamins and minerals.

The most commonly encountered fermentation of head cabbage is sauerkraut. In order to avoid undesirable digestive symptoms such as bloating, it is recommended to add ingredients that counteract these symptoms, such as cumin. Head cabbage forms the base of many traditional dishes, such as pepper spray, bigos, or capsicum. Head cabbage can also serve as a basis for making compresses for the skin, which are particularly useful in cases of swelling, frostbite, and burns. In folk medicine, the use of compresses made from head cabbage leaves for painful joints and as a method of preventing painful consequences of insect bites and stings is recommended. Nursing mothers also benefit from the use of head cabbage, as compresses made from its leaves help prevent inflammatory conditions of the breast caused by milk stasis. Some people also drink head cabbage juice, which strengthens the immune system and helps prevent swelling caused by excessive water retention in the body.