Cabbage is one of the leafy vegetable that is used for multipurpose. It is eaten raw in salads as well as cooked in different cuisines especially in Chinese. It is rich in phytonutrient antioxidants, the cool season, crispy and crunchy vegetable belongs to the `Brassica` family of vegetables. Dark green fresh leafy cabbage is incredibly nutritious and low in calories and fat. It is store house of phytochemicals such as thiocyanates, lutein, indole 3 carbinol, zea xanthin, isothiocyanates and sulforaphane. These compounds are extremely powerful antoxidants which are best known for the prevention against colon, breast and prostate cancers and also helps to reduce LDL that is `bad cholesterol` levels in blood.
Fresh cabbages are an excellent source of vitamin C that helps your body to develop resistance against scavenges harmful and pro inflammatory free radicals and infectious agents, natural antioxidants, vitamin K that is essential for healthy bones, and also contains some adequate amounts ofminerals like manganese, potassium, magnesium and iron. Potassium helps in maintaining your heart rate and blood pressure as it is an important component of cell and body fluids that are helpful in controlling your blood pressure and heart rate. Manganese is essential for body as it works as a co factor for antioxidant enzymes. And for the formation of red blood cells iron is required. Verily cabbage is a complete set of nutrients that are important for your body to function properly.