Processed foods not only extend the shelf life, but they extend the waistline as well

Karen Sessions

Cabbage Vs Cancercabbage

Cabbage was brought to Europe from Asia by roving bands of Celtic people and quickly became a popular food crop throughout northern Europe.

In the oldest surviving work of Latin prose, De Agri Culutura,  the author Cato the Elder, remarks on the medicinal values of the cabbage.

Today China is the biggest producer of cabbage, with India, Russia, Japan and the United States some of the other larger cabbage producing countries.

Health Benefits

  • Nutrients
    Cabbage is a good source of Vitamin C, potassium, folic acid, vitamin B6, biotin, calcium, magnesium, and manganese
  • Glutamine
    Cabbage is good source of the amino acid glutamine, which increases the body’s ability to secrete human growth hormone (HGH). Glutamine also has anti-inflammatory properties and assists with immune system regulation and intestinal health.
  • Cancer
    One of the American Cancer Society's key dietary recommendations to reduce the risk of cancer is to include cruciferous vegetables such as cabbage. Studies have indicated that increased cabbage intake may inhibit the metastatic capacity of breast cancer, and cruciferous vegetable intake may reduce breast cancer risk. Other research data provides strong evidence for a substantial protective effect of cruciferous vegetable consumption on lung cancer. Cruciferous vegetable intake has also been associated with a decrease in gastrointestinal, prostrate, and bladder cancers. The anti-cancer properties of cabbage is due to its phytochemical compounds called glucosinolates, which work primarily by increasing antioxidant defense mechanisms, as well as by improving the body's ability to detoxify and eliminate harmful chemicals and hormones.
  • Ulcers
    Research at the Stanford University School of Medicine demonstrated that fresh cabbage juice is extremely effective in the treatment of peptic ulcers. The anti-ulcer properties of glutamine are due to the high glutamine content of cabbage.

Nutrient Values of Cabbage per 100mg
Calories
23kcal
Energy Value
97kj
Total Fat
0.06g
Carbohydrates
5.51g
Sugars
2.79g
Dietary Fiber
1.9g
Protein
1.27g
Sodium
8mg
Zinc
0.20mg
Potassium
196mg
Iron
0.17mg
Magnesium
15mg
Copper
0.017mg
Calcium
48mg
Vitamin C
37.5mg
Vitamin E
0.14mg
Vit. B3 (Niacin)
0.248mg
Vitamin B6
0.112mg
Vit. B1 (Thiamin)
0.061mg
Vit. B2 (Riboflavin)
0.038mg
Individuals with kidney disease, liver disease, or Reye's syndrome should not take glutamine supplements.
References:
The Encyclopedia of Healing Foods by Michael Murray, Joseph Pizzorno, and Lara Pizzorno.
Foods to Fight Cancer by Professor Richard Beliveau and Dr Denis Gingras.
Benders' Dictionary of Nutrition and Food Technology.
USDA National Nutrient Database for Standard Reference.
PubMed. PMID: 16257343
PubMed. PMID: 16006053
PubMed. PMID: 18326615
PubMed. PMID: 18104715
 
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