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The cabbage (group of Capitata of brassica oleracea) is a factory of the Brassicaceae family (or of cruciferae). It is herbaceous, bi-annual, and a flowering plant with sheets forming a characteristic compact beam.
The only part of the plant which is normally eaten is the leafy head; more with precision, the spherical beam of the nonripe sheets, other than the partially revealed external sheets. Alleged “the cabbage head” is largely consumed - vintage, cooked, or preserved - in a large variety of dishes, and is thus a green vegetable.
Like other leaf vegetables, cabbage contains vitamin K, the blood-clotting vitamin produced naturally by bacteria in our intestines. Additional intake of vitamin K may reduce the effectiveness of anticoagulants (warfarin, Coumadin, Panwarfin), so that larger doses may be required.
Cabbage health benefits and uses
Raw cabbage is used in a salad and is also used as a cooked vegetable. But its medicinal benefit can be acquired only when taken in juice-form. Cabbage is found very effective in conditions such as arthritis, neurasthenia, pyorrhoea, indigestion, anaemia, defective vision and obesity.
• Lowers the risk of cancer, especially of the colon
• Prevents and heals ulcers (juice especially)
• Stimulates the immune systems
• Kills bacteria and viruses
• Fosters growth
Lower risk of some birth defects.
Lower risk of heart attack.
As cabbage furnishes sufficient assimilable iron, it is also very useful in the treatment of anaemia.
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