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Title : Cabbage (Brassica Oleracea) Overview, Health Benefits, Side effects
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Cabbage (Brassica Oleracea) Overview, Health Benefits, Side effects

Cabbage (Brassica oleracea) Overview, health benefits, side effects

cabbage (Brassica oleracea) Overview

cabbage (Brassica oleracea) other names: Brassica oleracea, cabbage leaf, Chou Chou Blanc, Chou Cavalier, Chou Commun, Chou Rouge, Chou Vert, Col, Colewort, kale, collard greens, kale, kale leaf, Karam Kalla, purple cabbage, red cabbage, cabbage, vitamin G, vitamin U, white cabbage.

The common cabbage is a very familiar garden plant and plant parts is widely used as a vegetable worldwide. Cabbage is a "round" grass, which is biennial or perennial, cabbage can reach 8 feet or up to 2.5 m when fully developed. gray leaves and a thick stalk characterize cabbage, and grass leads also hitting four petals of yellow flowers when it blooms in the spring. The head of the familiar cabbage produced in late summer within the first year of growth, this head results cabbage terminal bud, greatly enlarged, and the head of cabbage is a very common plant worldwide .

cabbage ( Brassica oleracea) plant

the cultivation of wild cabbage occurred very early in the history of human civilization and this herb is often considered one of the oldest plants of all the common vegetables used by man, the historical evidence suggests that the human cultivation of cabbage for consumption may have been initiated as soon as four millennia ago in the near east. Although originally a wild grass, humans have managed to produce many other related forms of long collards centuries and cabbage family now includes plants such as kale, common plant kohlrabi, cauliflower , broccoli and Brussels sprouts, all of which are very familiar and have been derived from the wild cabbage.

The ancient Greeks were also familiar with cabbage, and in Greek mythology, it is assumed that cabbage have come into existence, arise from perspiration of Zeus, the god supreme of the Greek pantheon. the production of breast milk increased cabbages giving pregnant women in traditional rituals Greek doctors, it was believed that cabbage to induce lactation increase was requested. In the following centuries, the ancient Romans made an antidote to the common cabbage, the Romans used this kind of antidotes to protect themselves from the toxic effects of alcohol on the body, it was believed that cabbage to help deny and counter poisoning consumption alcohol and Romans also believed cabbage actually prevent or reduce the effects of a hangover after an episode of heavy drinking. The former also use cabbage leaves as poultices to clean infected wounds in the body. Poultices of cabbage are traditionally made for cleaning wounds and are still used today in this paper, to prepare a poultice cut the midrib rigid a cabbage leaf and then iron out, once this is He has done, the hot sheet can be placed directly on the wound or affected area and left uncovered.

Cabbage comes in many cultivated varieties and types, according to the color - there are red cabbage, white cabbage there, apart from the normal green cabbage. Coles also differ according to the variety of leaf texture and there cabbages with smooth or crinkled leaves between varieties commonly grown in all colors. cabbage varieties also differ according to the shape of the head, head cabbage leaf common, to the variety of flattened head, cabbage also come with elongated and tapered heads also. The common conical or form Wakefield cabbage is the most preferred by people type. There are also different varieties of forms that are commonly seen, such as round or kale, flat head or Dutch cabbage, celery or Chinese cabbage. All these varieties are used in different cuisines from around the world.

Best cabbages must be selected on the following criteria: the heads of cabbage must have reached a reasonable size and should be compact and narrow, the head should also be made of tender leaves and also leaves the head should not wither due to drying or swelling due to too much moisture. You should also check that the soft rot has not affected the heads of cabbage, verification of the seed is derived, and any physical injury to the head that often occurs during the shipping process or during the freezing process for storage. Head cabbage should also be free of diseases of phytophagous insects, and free from all imperfections caused by mechanical injury to the plant. Once the cabbage head has been cut, must be used in the kitchen as soon as possible, this is due to exposure cutting leaves the ambient air will allow vitamin C that were lost with the moisture evaporates, heads of cabbage cut also allow bacteria and microbes in the air to gain a foothold in the tissues.

The use of low calorie and stainless steel pan is ideal for cooking cabbage as this ensures maximum nutrient retention and shape essential vitamins in the plant. This form of cooking also prevents excess gas consumption cabbage, which is always a possibility due to the fact that the cabbage is high sulfur foods, tending a lot to induce the formation of of gas in the abdomen. The mineral balance and nutrient concentrations can also be maintained if the cooking vessel is covered using the top vacuum, this type of vessel should be preferred as it ensures integrity.

To preserve all minerals and nutritional value of cabbage, cabbage should not be done, and should preferably be sliced ​​or grated in order to ensure a minimum cooking time is involved; but also it must be served and eaten immediately after cooking to ensure maximum nutritional value is derived from food. Cooking sprouts it is very well done in combination with other known plant, with a little vegetable starch, or together with a protein rich food. For example, cabbage and apples are considered a delicacy and provide maximum flavor and nutrition.

As vegetables go, both red and green varieties of cabbage are considered among the healthiest, and among the cheapest of all the rich vitamin and food protectors. Cabbage is well known for its high content vitamin C and is an excellent source of this vitamin in citrus comparable to particular. When citrus are not available or can not be consumed for health reasons, it is possible to supplement vitamin C natural drink the juice of raw cabbage, this juice herbal cabbage can be prepared in a more palatable by combining with juice much softer vegetables, derived from sources such as the common celery or juice tomato -. both of which are also readily available in most markets

Other nutrients also exist in equal amounts in raw cabbage therefore cabbage is a sufficient source to vitamin a found in small amounts, yet vitamins as thiamine - vitamin B1 is found in high levels in the cabbage. Although it has a very low calorific value, cabbage is high in fiber and useful cellulose; Also it gives an alkaline chemical reaction in the laboratory. Although some people do not get along with red cabbage, it is suggested that red cabbages are higher than cooked white or green varieties and cooked red cabbage believed to have a better nutritional value as food. The vitamin A content is still fair, even when cabbage is cooked, this is not true for other nutrients, such as vitamin C , which is easily lost due to cooking. The essential mineral calcium is also found in high levels in cabbage and external hard cabbage leaves are at least forty percent higher in calcium content, which leaves They located inside the head of cabbage.

Apart from the aforementioned high calcium content, cabbage also has high content of other essential minerals . The essential mineral Potassium is also found in high amounts in cabbage, while cabbage also contains high amounts of chlorine, cabbage has a good amount of mineral iodine - essential for the thyroid gland, cabbage has high levels of the essential mineral match , which has important metabolic salts such as mineral sodium , and cabbage is also a sulfur rich in vegetables. As you grow varieties, compared with white and green varieties, red cabbage contains a little more calcium ; However, cabbage has smaller amounts of other minerals mentioned.

al ( Brassica oleracea) leaves

The sodium content is higher in Chinese cabbage variety, this variety can reach up to thirty five percent overall. At the other extreme, the sulfur content of this variety of cabbage is low, as little as two percent compared to ten percent of the red and white cabbage - for this reason, it does not induce the formation gas as much as the other two varieties and is preferred by many people. Therapeutically speaking, the varieties of red and white cabbage are almost identical in the number of different Vitamins and minerals containing and are used in the same functions and resources.

The areas along the English Channel and the Mediterranean region are places where cabbage originally grew in nature - the grass is believed to be a species native to these parts . Over the centuries, it spread out from these regions as different cultures make use of it, and today, cabbage is grown widely throughout the world and comes in a myriad of different varieties - cabbage is one of the vegetables most common worldwide. Most kitchens around the world include cabbage as one of their vehicles.

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cabbage (Brassica oleracea) health Benefits

cabbage is a plant commonly eaten as a vegetable. People also use the leaves for medicine.

Cabbage is used for stomach pain, excess stomach acid, stomach and intestinal ulcers, and stomach condition called Roemheld syndrome. Col is also used to treat asthma and morning sickness. Col is also used to prevent weak bones ( osteoporosis ) and lung cancer , stomach, colon, breast and other cancers .

Breastfeeding women sometimes cabbage leaves and extracts of cabbage leaves to your breasts to relieve swelling and pain apply.

The herbal poultice to treat external injuries is the best known of all the medicines derived from herbal cabbage. This form of the solution is prepared using the leaves of wild or cultivated cabbages. To help in detoxifying the liver, wild cabbage leaves often are eaten raw or cooked can be eaten as an aid to digestion. Viewed this way, the use of the ancient Romans cabbage as a hangover remedy can be considered reasonable and even intelligent. The detoxification effect of cabbage is significant, at the same time, the plant is considered very useful in the treatment of painful arthritis in the long run. The vitamin C deficiency disease called scurvy can be hit again and cured by eating raw cabbage rich in vitamin C .

packaged cabbage leaves are often used as a topical eczema remedies in many parts of Europe in the past, as a topical remedy, cabbage also used for the treatment of various disorders affecting the legs - including varices and in relieving leg ulcers of all kinds. When used as an internal as well as external remedy, cabbage is useful mainly because of its high sulfur , the mineral destroys enzymes in the blood, and this is particularly effective as a treatment for skin disorders of all types. Individuals affected by coldness persistent foot can benefit by including cabbage in daily diet, this is because sulfur is considered to be one of those elements that can induce an increase in production heat in the body.

disorders such as constipation can be treated using cabbage. The herb is especially effective in overcoming this disorder and the use of herbal remedies cabbage can be the best natural remedy for the disorder, for similar reasons, people suffering from intestinal problems slow can benefit greatly by consumption sauerkraut regularly, sauerkraut juice is equally effective - this dietary remedy is also beneficial in the treatment of more serious cases of constipation especially those who are persistent. serious disorders, such as diabetes may also be treatable or which are managed by eating sauerkraut juice mixed with a little juice Lemon on a daily basis. The general body is stimulated by eating raw sauerkraut juice. This juice can also be a strong laxative especially when mixed with some juice tomato . The vitamin C and the content of lactic acid in sauerkraut juice is very high and this gives the juice with many beneficial properties.

cabbage (Brassica oleracea) Side effects

Cabbage is probably safe when consumed in amounts of food or when applied to the skin properly, in the short term. Cabbage is probably safe for most people when taken by mouth in medicinal amounts. There is not much evidence about possible side effects.

cabbage ( Brassica oleracea) image

Pregnancy and lactation: there is insufficient information on the safety of eating cabbage in medicinal amounts during pregnancy. Stay on the safe side and stick to the usual amounts of food. However, if you are breast-feeding, taking orally cabbage is possibly unsafe. Do not eat cabbage even in normal amounts of food. There is some evidence that infants can develop colic if their mothers eat cabbage, even just once a week.

Diabetes : Col could affect blood sugar levels in people with diabetes . Watch for signs of blood sugar (hypoglycemia) and monitor your blood sugar carefully if diabetes and use the cabbage.

underactive thyroid gland ( hypothyroidism ): There is some concern that cabbage could worsen this condition. Cabbage is best avoided if you have an underactive thyroid gland.

Surgery: Col could affect glucose levels in the blood and could interfere with control of blood sugar during and after surgical procedures. Stop using cabbage at least 2 weeks before a scheduled surgery.

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