Finding out why cabbage is useful

The cabbage plant has been known to people since prehistoric times, even the ancient Greeks had several varieties of it on their table. Modern gardeners know more than a hundred of its varieties, which are medicinal raw materials, an ornamental plant and the basis of healthy and tasty dishes all over the world.

White cabbage - complex vitamins and minerals

A headless biennial plant with fleshy bare leaves has no wild relatives. The edible leaves, both raw and boiled or fried, contain a lot of fiber. Natural sugars and mineral salts determine the taste of the plant, which is loved by both people and animals. The white-headed variety has a low calorie content and consists of 90% water. Macronutrients fluorine, phosphorus, sodium, magnesium form the main chemical composition of the plant, the potassium content is high - tens of times more than other elements, which is not observed in other vegetables.

Of the vitamins in the plant, C and K are especially valuable, the lack of which is palpable for the body in winter.

Edible heads of cabbage are cultivated in countries with temperate climates, but it can also be grown in the subtropics. Interestingly, in the second year of life, the head of cabbage sprouts and blooms even without land.

Benefits for the human body

Cabbage is a dietary product with a rejuvenating effect... Correctly made raw cabbage, thermally processed, retain its useful and medicinal properties. Its greatest value is in dietary nutrition due to its low calorie content. The high content of vitamin C strengthens the immune system, the walls of the blood capillaries, and helps the absorption of iron. The rich fiber content enhances intestinal motility, promotes non-traumatic elimination of toxins and toxins from the body. Vitamin K affects blood clotting, exhibits thinning properties. With the constant use of cabbage, the skin begins to freshen up, becomes young.

Products made from boiled or stewed vegetables are good for children and adults. A special place is given to him in the treatment of diabetes, blood sugar decreases with the regular use of cabbage in food. For people with overweight, the use of the plant is useful in all forms, as part of the first and second courses, as well as in its pure form, as part of raw vitamin salads.

Harm, contraindications, allergies

Despite the many advantages of using cabbage, its use is harmful if a person has diseases of the digestive tract:

• with exacerbated enterocolitis;
• with increased peristalsis;
• with spasmodic phenomena.

Contraindications for use exist for patients with gallstone disease, in whom heavy use of the product in food can cause pain.

The enzyme chitonase, found in plant cells, can cause food allergies. Symptoms of an incipient reaction are redness of the cheeks, tingling in the mouth and tongue, and slight swelling on the face. The susceptibility to allergies to this vegetable is often passed on from generation to generation.... A high iodine content can cause diathesis in babies during the introduction of the first complementary foods.

Using the beneficial properties of fresh cabbage in traditional medicine

Even Pythagoras was engaged in selection; in Ancient Russia, several varieties of plants were also grown. For a long time, ulcers were treated with leaf juice and festering wounds were covered, in combination with warming substances, they were used to reduce inflammation in the lymph nodes, to reduce pain in joints prone to age-related changes. In its raw form, fresh juice is used for cosmetic purposes to create lotions and face masks.

White-headed infusions are made by pressing and subsequent processing.

To remove worms from the body, it is recommended to take half a glass of cabbage brine warm half an hour before meals, repeat the intake for several days, two to three times a day.

The positive effect of sauerkraut on the course of angina and stomatitis is known; doctors recommend using it as food for bronchial asthma.

Application during pregnancy and lactation

For women, the plant is useful for its antioxidant properties throughout life and during pregnancy due to the presence of folate in the composition, which reduces the risk of fetal diseases.During breastfeeding in the first month, the mother's intake of cabbage for food is not recommended due to the high gas-forming effect of the vegetable and the difficulties with its digestion. You should also refrain from taking sauerkraut dishes.  

Application for men and women

Eating raw foods made from this vegetable is good for both men and women. A high percentage of the content of vitamin substances causes a positive effect in almost everyone, regardless of age, in the absence of contraindications or personal intolerance to the product. Traditional medicine has long used blooming for healing wounds, removing tumors and treating blood vessels. These techniques are still relevant now.

For men, the benefits of taking cabbage is expressed not only in enriching the body with valuable vitamins and minerals, but in helping with problems with urination or potency.

The advantage of using cabbage in cooking and medicine is the low cost and wide area of ​​vegetable growth.