Cabbage is an edible flowering plant which comes from the cruciferous vegetable family. It comprises of several cultivars of Brassica oleracea, which is leafy green, red (purple), or white (pale green) biennial plant grown as an annual vegetable crop for its dense-leaved heads. It is descended from the wild cabbage (B. oleracea var. oleracea), and belongs to the “cole crops” or brassicas, meaning it is closely related to broccoli and cauliflower , Brussels sprouts ,and Savoy cabbage.
A cabbage generally weighs between 500 to 1,000 grams (1 to 2 lb). Smooth-leafed, firm-headed green cabbages are the most common, with smooth-leafed purple cabbages and crinkle-leafed savoy cabbages of both colours being rarer. Under conditions of long sunny days, such as those found at high northern latitudes in summer, cabbages can grow quite large. As of 2012, the heaviest cabbage was 62.71 kilograms (138 lb 4 oz). Cabbage heads are generally picked during the first year of the plant’s life cycle, but plants intended for seed are allowed to grow a second year and must be kept separate from other cole crops to prevent cross-pollination. Cabbage is prone to several nutrient deficiencies, as well as to multiple pests, and bacterial and fungal diseases.
Below are some health benefits of cabbage:
- IT KEEPS YOU STRONG.
Vitamin C, also known as ascorbic acid, does a lot of work for your body. It helps make collagen and boosts your immune system. It also helps your body absorb iron from plant-based foods.
- IT PROTECTS YOUR HEART.
The anthocyanins found in cabbage help with more than inflammation. Research suggest they add to the health benefits of cabbage by reducing your risk of heart disease. Scientists found 36 different kind of anthocyanins in cabbage, which could make it an excellent option for cardiovascular health.
- IT LOWERS YOUR BLOOD PRESSURE.
Potassium is a mineral and electrolyte that helps your body control blood pressure. One cup of red cabbage can deliver a healthy amount of potassium — as much as 6% of your recommended daily value. This could help lower your blood pressure, reducing your risk for heart disease.
- IT KEEPS CANCER AT BAY
Early animal study suggest that leafy green vegetables like cabbage have phytochemicals that may help protect against cancer. They contain antioxidants and plant compounds like glucosinolates. These sulfur-containing chemicals break down during the digestive process into substances that may help fight cancer cells and clear them from your body.
REFFERENCES:
- THE OXFORD DICTIONARY OF WORLD HISTORY. OXFORD UNIVERSITY PRESS P. 76.
- WEBMD
- DIXON P. 19.
ARTICLE BY ANUM JUSTICE GIDEON OBODAI.