The main advantage of cabbage is the ability to store vitamin C for 7-8 months with a very slow rate of decrease in its concentration by the end of the shelf life.
Cabbage is available all year round and is very popular with housewives. Representatives of the cabbage family have a lot of useful properties, but at the same time, they are contraindicated for some people.
Nutritionist Svetlana Fus shared on Facebook the benefits of cabbage and explained who shouldn’t eat it.
Cabbage – the benefits
All cabbages – white cabbage, red cabbage, Savoy cabbage, broccoli, Brussels sprouts, cauliflower, Peking cabbage, and kohlrabi – contain a fairly large amount of vegetable protein – from 1.8 to 2.5 g per 100 g of product. This is more than in other vegetables and herbs.
In addition, cabbage contains a lot of fiber – from 2.5 to 3.5 g. “If you eat 200 g of cabbage every day, you will get almost 1/3 of your daily dietary fiber requirement and 1/5 of vegetable protein,” says Fuss.
The most affordable cabbage is white cabbage. One of its main advantages is the ability to retain vitamin C well for 7-8 months with a very slow rate of decrease in its concentration by the end of the shelf life.
“Not all vegetables have this property. The fact is that vitamin C in white cabbage is in the form of ascorbate, which is practically not destroyed during cooking. Only the cooking should not be long. Vitamin C is also well preserved in sauerkraut. It is prebiotic because it contains a lot of fiber, which feeds our beneficial protective intestinal microflora, stimulates its growth and activity, and thus improves its health,” the nutritionist said.
Another advantage of cabbage is that it contains vitamins and minerals that accumulate in greater quantities than in other food plants. For example, vitamin U, which has reparative properties, promotes the healing of wounds and ulcers, has an antihistamine effect and reduces the occurrence of allergic reactions.
“But of course, no matter how healthy cabbage is, it is impossible to provide the body with the necessary amount of vitamins and minerals with cabbage alone, and there is no point. It’s very sad to eat only cabbage, and it’s not suitable for everyone,” the expert added.
Who shouldn’t eat cabbage?
Cabbage is contraindicated for people suffering from kidney stone disease because it is rich in purines. Fresh cabbage should not be eaten with pancreatitis.
“In case of exacerbation of gastric ulcer or duodenal ulcer, colitis, cabbage turns from medicine into an irritant. These are substances that are antagonists of iodine: they prevent the absorption of iodine by the thyroid gland. However, these substances become inactive during heat treatment and fermentation. But raw cabbage, even if it contains these substances, is still good to eat. The main thing is not to eat it three times a day seven days a week,” summarized Ms. Fus.