The cabbage (Brassica oleracea Capitata Group) is a plant of the Family Brassicaceae (or Cruciferae). The cabbage is derived from a leafy wild mustard plant, native to the Mediterranean region.
A member of the Brassica family, cabbage is related to kale, broccoli and cauliflower. Botanical evidence suggests that cabbage has been cultivated for more than 4,000 years. It was known to the ancient Greeks and Romans; Cato the Elder praised this vegetable for its medicinal properties, declaring that "it is first of all the vegetables".
Phytonutrients work as antioxidants to disarm free radicals before they can damage DNA, cell membranes and fat-containing molecules such as cholesterol.
Cabbage (especially the purple variety) contains these phytonutrients at a very high incidence. Diets high in cruciferous vegetables, such as cabbage, are associated with lower incidence of a variety of cancers.
Cabbage also benefits the stomach and improves digestion. It is also used for treating constipation and wound healing. Cabbage juice can be used for treating stomach ulcers by drinking 1half cupful of cabbage juice two to three times daily between meals for 2 weeks.
Many of the healing properties of Cabbage comes for its abundant supply of sulfur. Cabbage also contains a high content of Vitamin C.
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