White, red, curly cabbage, cauliflower, broccoli, kale, Brussels sprouts… Despite their differences, cabbages are all low in calories and very protective for the body. They are supervitamins. Cabbage is rich in vitamin C and B vitamins. They are also one of the best vegetable sources of calcium, which makes them valuable foods for people who do not eat dairy products. A portion of 200 grams of cabbage provides almost as much calcium as a yoghurt.
Cabbages also contain iron, potassium and selenium. In addition, they are rich in fiber. It’s good for the transit and it gives a good feeling of satiety.
Ramparts against cancer
They seem to provide some protection against cancer. This effect is attributed to specific substances they contain: glucosinolates. These sulfur compounds, which are responsible for their slightly bitter taste, have antioxidant properties which could affect processes involved in the formation of cancer.
Cooking can degrade these compounds. So it is best to eat cabbage raw or cook it very lightly. steam for a short time. It is also beneficial to chop them, cut them and chew them well to make the most of these sulfur compounds.
Beneficial for the cardiovascular system
Cabbages are also beneficial for the cardiovascular system, as they contain polyphenols with anti-inflammatory properties.. An Australian study of more than 600 elderly women showed that those who consumed the equivalent of half a cup of cabbage a day were less likely to have vessels, including the aorta, which calcify. Note that with age, calcification of the arteries can promote heart attack and stroke.
According to the researchers, this beneficial effect of cabbage consumption could come from their vitamin K content, which is abundant in crucifers and which could inhibit the calcification process. But this is only a hypothesis to be confirmed.
Speaking of vitamin K, you should know that this vitamin participates in blood clotting, and that if you are on anticoagulant treatment and very fond of cabbage, it is best to see with your doctor the consumption that you can to have some.
Sauerkraut vitaminized and rich in probiotics
As for the fermented cabbage of sauerkraut, it is very digestible and also vitaminized because lactic fermentation preserves the vitamins. In addition, sauerkraut provides plenty of probiotics, good bacteria for our intestines.. The only downside is that it’s salty. And big downside, the charcuterie that often accompanies it… If you want it more dietetic, you can associate it with cooked ham, salmon, or even guinea fowl.