Cabbage is a healthy vegetable that comes in different colours such as purple, red, white, and green. This leafy veggie of the Brassica family is chock-full of beneficial nutrients. Consumption of it can help decrease the risk of diabetes, obesity, heart disease, and overall mortality (1).
Cabbage And Brain Health
Cabbage is good food for the brain. It is loaded with vitamin K (half a cup of cooked cabbage contains 81.5 micrograms of it), iodine, and anthocyanins. Vitamin K protects the nerve cells from damage and prevents degenerative diseases. Meanwhile, anthocyanin is effective at reducing plaque on the brain thus preventing the deterioration of short- and long-term memory. Iodine is also an essential nutrient for the brain. Red cabbage has the highest amount of these power nutrients (2,3,4).
In addition to maintaining the structural integrity of the brain and the nervous system, research reports that cabbage may do far more. In a study, published in the journal Nature Communications, experts have found that cruciferous vegetables like cabbage may help in lowering down levels of bad tau proteins that are found in the brains of Alzheimer’s patients Furthermore, cruciferous vegetables were also good at improving memory, according to The Academy of Nutrition and Dietetics (5).
Other Health Benefits Of Cabbage
- Could Help Lower Cholesterol Levels
- Contain many different antioxidants that have been shown to reduce chronic inflammation
- May Help Keep Your Heart Healthy
- May help improve digestion as it is full of gut-friendly insoluble fiber.
- Packed with Vitamin C that protects the body from damage caused by free radicals, which has been associated with many chronic diseases, including cancer
- Loaded with calcium, magnesium, and potassium which are all essential for strengthening the bones.
- Good for pregnant women because of its richness of folates.
It’s Very Easy To Add To Your Diet
The versatile and extremely affordable vegetable can be eaten raw or cooked and added to a wide variety of dishes like salads, soups, stews, and slaws. It can also be found in sauerkraut and kimchi. Adding them to our plate is a tasty way to benefit our health.