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. It lowers risk of heart attack.
As cabbage furnishes sufficient assimilable iron, it is also very useful in the treatment of anaemia.