Thousands of years ago, the cabbage was a useless plant which grew along the seacoast in different parts of Europe. It was a scraggly plant with showy yellow flowers, loose frilled leaves and a thin stem.
From this wild parent plant, more than 150 varieties of cultivated plants have been developed. The best known are the kale, Brussels sprouts, cauliflower, broccoli and kohlrabi.
The leaves of this plant grow close together to form a hard, round head. Red and white cabbages have smooth leaves. Fresh white cabbage is eaten raw in salads or cooked as a vegetable.
Does it clean you out? It’s leaves contains numerous anticancer and antioxidant compounds and helps the liver break down excess hormones.
It also cleanses the digestive tract and neutralizes some damaging compounds found in cigarette smoke (and second-hand smoke). It also strengthens the liver’s ability to detoxify.
In fact, cabbage is from the Old French word cabouche, meaning “head.” Depending on the temperature at which they grow, cabbage plants produce either heads or seeds. Taking only three months growing time, one acre of cabbage will yield more edible vegetables than any other plant.
Which cabbage is healthiest? One cup (89 grams) of raw red cabbage contains 2 grams of fiber as well as 85% of the daily vitamin C requirement (41). It is also rich in anthocyanins, a group of plant compounds that contribute to its distinct color as well as a whole host of health benefits.
Content for this question contributed by Joey Tellas, resident of Greensburg, Decatur County, Indiana, USA
