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White cabbage, Brassica oleracea convar. capitata var. alba / Cruciferae (Brassicaceae)
Benefits for the health
All cabbages are good sources of vitamin C and fiber, although green cabbages also contain great quantities of pro-vitamin A carotenoids, folate and a series of phytochemicals. Vitamin A is essential for the sight, the growth, the bones development, the maintenance of the body tissues and the development of the hormonal role and the co-enzymes.

Vitamin C is a powerful antioxidant that protects against several types of cancer and intensifies the immunological functions. Research shows that fiber consumption helps in the protection against some disorders of the alimentary canal, like the intestine cancer.

Folate is important for a healthy pregnancy and the health of the newborn. A higher consumption of folate offers protection against cardiovascular diseases and cancer, particularly of colon and uterus. Folate takes part in the mental functioning and helps children to keep their attention. The phytochemicals are secondary compounds, non nutrients, that are found in some vegetables, helping to protect from cancer and cardiovascular diseases.
Popular tradition
Cabbages have been thought of as medicinal plants since the old times, and they have been used for healing many different diseases, from external use in bruises, sores or burns to internal use for respiratory diseases or nerves.

In ancient Rome they already praised the properties of this vegetable. They have disinfectant and healing effects.

They have also been used for some pulmonary diseases, rheumatism, gout, sciatica, as well as for cleaning the respiratory channels (angina, hoarseness, bronchitis or pleurisy). Cabbages are also used as remedy against nervous excitation, insomnia or depression.

Cabbages are used in multiple ways: poultices, syrup, juice or cooked.
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