Cabbage when uncooked improves digestive health by cleaning the waste from the stomach and upper bowels, and reduces constipation; cabbage also prevents and soothes ulcers, relieves engorged (enlarged and tender) breasts, regulates blood sugar, inhibits c Raw cabbage improves digestive health by cleaning the waste from the stomach and upper bowels, and reduces constipation. Cabbage has been used to prevent ulcers, used to treat engorged (enlarged and tender) breasts, high blood sugar and hailed as a cancer inhibitor, particularly colon cancer, cabbage stimulates the immune system, kills harmful bacteria, soothes ulcers, and improves circulation. •
Cabbage may reduce the risk of heart disease and stroke, it may cut the risk of cataracts and spina bifida.
In Studies:
Bladder Cancer Prevention: eat Cabbage weekly or more often (1)
Breast Cancer Prevention: 12.5 to 75 grams of Cabbage eaten daily (2)
Breast Engorgement, Cabbage leaves: apply warm or cold Cabbage leaves to engorged breasts for 20 minutes or until leaves are at room temperature. Cut holes out for the nipple area (3)
Lung, Stomach, Colon Cancer Prevention: Eat Cabbage 3 or more times weekly (4)
1. Michaud DS, Spiegelman D, Clinton SK et al: Fruit and vegetable intake and incidence of bladder cancer in a male prospective cohort. J Natl Cancer Inst 1999; 91(7):605-613.
2. Fowke JH, Longcope C & Hebert JR: Brassica vegetable consumption shifts estrogen metabolism in healthy postmenopausal women. Cancer Epidemiol Biomarkers Prev 2000; 9(8):773-779.
3. Roberts KL, Reiter M & Schuster D: Effects of cabbage leaf extract on breast engorgement. J Hum Lact 1998; 14(3):231-236.
4. Balk JL: Indole-3-carbinol for cancer prevention. Altern Med Alert 2000; 3:105-107.
History: The word cabbage is derives from the French caboche, a colloquialism meaning "head."
Originates from the eastern Mediterranean and has been cultivated for at least 2500 years. Historically, people relied heavily on cabbage as a means to survive the winter. Dutch sailors ate sauerkraut (fermented cabbage) in the 19th century as a way to prevent scurvy. British breastfeeding counselors recommend that new mothers put a cabbage leaf in the bra cup to soothe engorged painful breasts. Cabbage is a member of the cruciferous vegetable family. There are over four hundred different varieties of cabbage to choose from these days, from round to conical in shape, with flat or curly, tight or loose leaves in green, white, red, and purple colors. The most common is the round, light green or white head variety.
Technicals: Cabbage has a high folate, vitamin B and antioxidant content. The outer leaves are a good source of vitamin E. Rich in vitamin C (raw white cabbage contains about the same amount of vitamin C as lemon juice) and sulphur.
Cabbage (raw, shredded), 1 cup (Apx 100g)
Calories:
17- 26g
Protein:
1.0g
Carbohydrate:
3.8g
Fiber:
1.6g
B vitamins
High
Beta-carotene
385mcg
Calcium
52mg
Folate
75 mcg
Potassium
270 mg
Vitamin C
50 mg
Vitamin E
2 mg
Antagonist: It may interfere with the uptake of iodine.
Side Effects: Some people do tend to suffer digestive distress due to gas.
The statements on this Web site have not been evaluated by the Food and Drug Administration (FDA). And are not intended to diagnose, treat, cure or prevent disease. The information presented is not intended to replace medical advice or treatment from your own doctor or healthcare provider. Nothing presented here is intended as a substitute for prescription medication or any other medical treatment prescribed by your doctor.
