Cabbage

Cabbage is an extremely healthy and important food in the diet, as it offers numerous advantages and benefits. It is considered a true “superfood” in our kitchen. Due to its composition, cabbage is a valuable part of a varied and balanced diet.

🥬 Key advantages and benefits of cabbage

Cabbage is a rich source of nutrients that have a positive effect on the body, regardless of whether you eat it fresh or pickled.

Rich in nutrients

• Vitamins: It is an excellent source of vitamin C (especially sauerkraut), which strengthens the immune system. It also contains vitamin K, which is important for brain health and blood clotting, as well as folate and vitamin B6. Red cabbage contains more vitamins C and E.

• Minerals: It contains potassium, which helps regulate blood pressure, as well as calcium, magnesium, manganese, zinc and iron.

• Antioxidants and other beneficial substances: It is rich in antioxidants that prevent cell damage, and beta carotene, which is important for eye health (prevents macular degeneration and cataracts). It also contains sulfur, which is beneficial for skin health.

Supports digestion and intestinal health

• Dietary fiber: The high fiber content promotes digestion, acts as a “brush” to cleanse the colon and allows the development of healthy intestinal flora.

• Probiotic: Sauerkraut is a fermented food and an exceptional source of probiotics (lactic acid bacteria), which are essential for intestinal health and a strong immune system (a large part of the immune system is located in the intestines).

Anti-inflammatory and protective effects

• Glutamine: Cabbage leaves accumulate glutamine, which is a known powerful anti-inflammatory agent. It can help with joint inflammation, allergies and some skin diseases.

• Anticancer effects: Cabbage contains glucosinolates and other compounds (isothiocyanates in sauerkraut) that have potential anti-cancer properties and may reduce the risk of certain types of cancer (e.g. colon cancer).

• Anti-aging: Helps inhibit inflammatory processes and slows down the aging process.

Cardiovascular health

• Blood pressure: The potassium in cabbage helps dilate blood vessels and lower blood pressure.

• Cholesterol: Helps lower cholesterol levels and prevents the development of atherosclerosis.

• Vitamin K2: It is important for heart and bone health, as it directs calcium to the bones and prevents its accumulation in the arteries.

Other beneficial effects

• Weight loss: It is a low-calorie food, rich in fiber, which increases the feeling of satiety and helps with weight control.

• Immune system: Strengthens the immune system and reduces the risk of colds.

• Memory and concentration: Strengthens the body and improves memory and concentration.

✨ Importance in nutrition

Cabbage has always been important, especially because it provided access to vitamins and minerals even in winter (due to pickling and long storage period). It is a cheap and accessible source of extremely beneficial substances.

Tips for eating:

• Raw: You will retain the most active ingredients (especially vitamin C) if you eat cabbage raw (in salads).

• Cooking: If you do cook it, the dish should be ready in the shortest possible time.

• Sauerkraut: It is an excellent choice for probiotics. However, pay attention to the salt content when buying, as sauerkraut can have a relatively high sodium content.

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