Health Benefits of Radish

Radish is one of the nutritious root-vegetables featured in both salads as well as in main recipes. This widely used root vegetable belongs to the family of Brassica. In Chinese culture, the root along with cabbage and soybean curd (tofu), has been believed as healthful and sustenance food. A popular Chinese proverb goes like this, "eating pungent radish and drinking hot tea, let the starved doctors beg on their knees."

Radish, that common and beloved part of your salad, is a root crop, and it is pungent or sweet in taste with a lot of juice. Radishes can be white, red, purple or black, and in terms of shape, it can be long and cylindrical or round. They are eaten raw, cooked or pickled. The oil obtained from the seeds of radish is also used in a number of products and beneficial health applications.

The parts of radishes that are commonly consumed are the leaves, flowers, pods and seeds. The scientific name of radish is Raphanus Sativus which belongs to the Brassicaceae family. Radish is also known as Daikon in some parts of the world, primarily in Asian markets.

Radishes are very filling, which mean that they satisfy your hunger without running up your calorie count. They are also low in digestible carbohydrates, high in roughage and contain a lot of water, making radishes a very good dietary option for those who are determined to lose weight. 

Furthermore, they are high in fiber and low on the glycemic index, which means that they increase regular bowel movements, which helps in weight loss, and increases the efficiency of the metabolism for all bodily processes.

§         They are are one of very low calorie root vegetables. Fresh root provides just 16 calories per 100 g. Nonetheless; they are a very good source of anti-oxidants, electrolytes, minerals, vitamins and dietary fiber.

§         Radish, like other cruciferous and Brassica family vegetables, contains isothiocyanate anti-oxidant compound called sulforaphane. Studies suggest that sulforaphane has proven role against prostate, breast, colon and ovarian cancers by virtue of its cancer-cell growth inhibition, and cyto-toxic effects on cancer cells.

§         Fresh roots are good source of vitamin C; provide about 15 mg or 25% of DRI of vitamin C per 100 g. Vitamin C is a powerful water soluble anti-oxidant required by the body for synthesis of collagen. It helps the body scavenge harmful free radicals, prevention from cancers, inflammation and help boost immunity.

§         In addition, they contain adequate levels of folates, vitamin B-6, riboflavin, thiamin and minerals such as iron, magnesium, copper and calcium. 

Health Benefits of Green Peas

There are more to green peas than most people know. Green peas include varieties with edible pods, such as snow peas. All varieties are sweet and delicious, and boast more protein than most vegetables. It's no wonder green peas are a part of many wonderful vegetable recipes. In this article, we'll talk about growing green peas, selecting and serving green peas, and the health benefits of green peas.

Starchy, and sweet green peas or garden peas are one of the ancient cultivated vegetables grown for their succulent nutritious green-pods. Peas are probably originated in the sub-Himalayan plains of north-west India. Now, this versatile legume is one of the major commercial crops grown all over the temperate and semi-tropical regions.

Green peas are winter crops. Fresh peas are readily sold from December until April in the market. However, dry, mature seeds, and split peas, flour...etc., are made available in the markets all around the year.

While shopping for green peas look for fresh pods that are full, heavy in hands and brimming with seeds. Avoid those with wrinkled surface or over-matured, yellow colored pods.

Green-peas are at their best soon after their harvest since much of sugar content in the seeds rapidly converts to starch. If you have to store at all, place them in the vegetable compartment inside the home refrigerator, set with high relative humidity where they keep fresh for 2-3 days. Frozen seeds can be used for several months.

§         Fresh pea pods are excellent source of folic acid. 100 g provides 65 µg or 16% of recommended daily levels of folates. Folates are B-complex vitamins required for DNA synthesis inside the cell. Well established research studies suggest that adequate folate rich foods in expectant mothers would help prevent neural tube defects in the newborn babies.

§         Fresh green peas are very good in ascorbic acid (vitamin C). Contain 40 mg/100 g or 67% of daily requirement of vitamin C. Vitamin C is a powerful natural water-soluble anti-oxidant. Vegetables rich in this vitamin helps body develop resistance against infectious agents and scavenge harmful, pro-inflammatory free radicals from the body.

§         Peas contain phytosterols especially ß-sitosterol. Studies suggest that vegetables like legumes, fruits and cereals rich in plant sterols help lower cholesterol levels in the body.

§         Garden peas are also good in vitamin K. 100 g of fresh leaves contains about 24.8 µg or about 21% of daily requirement of vitamin K-1 (phylloquinone). Vitamin K has found to have a potential role in bone mass building function by promoting osteo-trophic activity in the bone. It also has established role in Alzheimer's disease patients by limiting neuronal damage in the brain.

§         Fresh green peas also contain adequate amounts of anti-oxidants flavonoids such as carotenes, lutein and zea-xanthin as well as vitamin-A (provide 765 IU or 25.5% of RDA per 100 g). Vitamin A is an essential nutrient required for maintaining health of mucus membranes, skin and eye-sight. Further, consumption of natural fruits rich in flavonoids helps to protect from lung and oral cavity cancers.

Health Benefits of Eggplant

Eggplant is grown as an annual and has large, hairy, grayish-green leaves. The star-shaped flowers are lavender with yellow centers. The long, slender or round, egg-shaped fruit can be creamy white, yellow, brown, or purple, depending on the variety. Eggplants will grow 2 to 6 feet tall, depending on the variety. Typical home garden varieties produce fruit that is rounded with shiny, dark purple skins. The Asian varieties produce fruit that is slender and elongated with skin that is usually dull purple in color. Eggplant belongs to the tobacco family and is related to tomatoes, potatoes, and peppers.

Eggplant or Brinjal, is a very low calorie vegetable and has healthy nutrition profile; good news for weight watchers! The veggie is popularly known as aubergine in the western world.

Botanically, it belongs to Solanaceae family and named as Solanum melongena. This perennial plant is native to Indian subcontinent and now grown in many tropical and semitropical regions.

§         Eggplant is very low in calories and fats but rich in soluble fiber content. 100 g provides just 24 calories but contributes about 9% of RDA (recommended daily allowance) of fiber.

§         Research studies conducted at the Institute of Biology of São Paulo State University; Brazil suggested that eggplant is effective to control high blood cholesterol.

§         It contains good amounts of many essential B-complex groups of vitamins such as pantothenic acid (vitamin B5), pyridoxine (vitamin B6) and thiamin (vitamin B1), niacin (B3). These vitamins are essential in the sense that body requires them from external sources to replenish and required for fat, protein and carbohydrate metabolism.

§         Further, this vegetable is an also good source of minerals like manganese, copper, iron and potassium. Manganese is used as a co-factor for the antioxidant enzyme, superoxide dismutase. Potassium is an important intracellular electrolyte helps counter the hypertension effects of sodium.

§         The peel or skin (deep blue/purple varieties) of aubergine has significant amounts of phenolic flavonoid phyto-chemicals called anthocyanins. Scientific studies have shown that these anti-oxidants have potential health effects against cancer, aging, inflammation, and neurological diseases.

§         Total antioxidant strength measured in terms of oxygen radical absorbance capacity (ORAC) of aubergines is 993 µmol TE/100 g. At value 15; they are one of the low glycemic index (GI) vegetables.

Health Benefits of Cucumber

Cucumber is easy to grow. Varieties, varying in size, shape, and color, are cultivated all around the world. In general, the fruit features dark-green skin, crispy moisture rich flesh, and small edible seeds concentrated at its core. 

As in other squash members, cucumbers too are best-harvested young, tender and just short of reaching maturity, at the stage when they taste sweet, have crunchy texture, and unique flavor. If left uninterrupted, the fruit continues to grow in size, its skin becomes tougher and turns yellow, and seeds become hard and inedible. Fresh cucumbers are available throughout the season and can be eaten raw as is or in vegetable salads or juicing.

One of the world's oldest cultivated crops originated in India and was grown throughout Western Asia as far back as 2,000 to 1,000 B.C. [source: CHOW]. It might surprise you to learn that cucumbers are technically fruits -- they contain the seeds of the plant -- and belong to the same plant family as pumpkins, zucchini and watermelon [source: CDC]. Since cucumbers are more than 90 percent water, they contain no fat, almost no carbohydrates and very few calories, making them a popular diet-friendly snack.

All that water also gives cucumbers their unique refreshing quality, especially on a hot summer day. The phrase "cool as a cucumber" is actually a scientific fact: The inside temperature of a cucumber can be up to 20 degrees cooler than the outside air [source: CDC].

The two basic categories of cucumbers are slicing cucumbers and pickling cucumbers. Slicing cucumbers are generally larger than pickling cucumbers and have a smoother, darker-green skin.

There are several common varieties of slicing cucumbers. American slicing cucumbers are typically 8 inches long (20 centimeters) and slightly bulged in the middle. These cucumbers have more and larger seeds than other varieties, but are readily available in the summer months. American cucumbers are often waxed to improve their moisture retention and shelf life. Don't worry, though: The wax is totally edible.

§         It is a very good source of potassium, an important intracellular electrolyte. 100 g of cucumber provides 147 mg of potassium but only 2 mg of sodium. Potassium is a heart friendly electrolyte helps bring a reduction in total blood pressure and heart rates by countering effects of sodium.

§         Cucumbers contains unique anti-oxidants in moderate ratios such as β-carotene and α-carotene, vitamin-C, vitamin-A, zea-xanthin and lutein. These compounds help act as protective scavengers against oxygen-derived free radicals and reactive oxygen species (ROS) that play a role in aging and various disease processes. Their total antioxidant strength, measured in terms of oxygen radical absorbance capacity (ORAC value), is 214 µmol TE/100 g.

§         Cucumbers have mild diuretic property, which perhaps attributed to their free-water, and potassium and low sodium content. This helps in checking weight gain and high blood pressure.

§         They surprisingly have a high amount of vitamin K, provides about 17 µg of this vitamin per 100 g. Vitamin-K has been found to have a potential role in bone strength by promoting osteotrophic (bone mass building) activity. It also has established role in the treatment of Alzheimer's disease patients by limiting neuronal damage in their brain.

§         It is one of the very low calorie vegetables; provide just 15 calories per 100 g. It contains no saturated fats or cholesterol. Cucumber peel is a good source of dietary fiber that helps reduce constipation, and offer some protection against colon cancers by eliminating toxic compounds from the gut.

Cucumbers are readily sold in the stores all around the season. Fresh varieties, depending upon the cultivar type and region, as well as preserved, pre-processed, and pickled are also made available in these stores.

In the store, buy fresh ones that feature bright green color, firm and stout in texture. Look for spots, cuts or breaks over its surface. Do not buy overly matured or yellow colored since they tend to contain more insoluble fiber and mature seeds. Furthermore, avoid those with wrinkled ends as they indicate old stock and state of de-hydration. Go for organically grown products to get rich flavor and nutrient content.

Health Benefits of Collard Greens

Collards are probably originated in the eastern European or Asia Minor region and now days grown almost all parts of the cooler temperate regions. The plant grows up to 3-4 feet in height and bears dark-green leaves arranged in a rosette fashion around an upright, stocky main stem.

Collard greens are highly nutritious staple green “cabbage-like leaves” vegetable. Collards are one of the most popular members of the Brassica family, closely related to kale and cabbage and could be described as a non-heading (acephalous) cabbage.

Most often thought of as a Southern dish, collard greens and their cousins -- beet greens, dandelion greens, mustard greens, and turnip greens -- are gaining new respect as nutrition powerhouses -- they're loaded with disease-fighting beta-carotene and offer respectable amounts of vitamin C, calcium, and fiber. All these attributes make cooking greens a wise choice for your diet.

As fat-fighters, collard greens play the part of most vegetables, providing few calories but filling stomachs with some fiber and furnishing nutrients galore. Just lose the traditional way of cooking them in bacon grease to keep your weight-loss routine and turn them into true fat-fighting foods.

Some greens -- collard, mustard, and turnip -- belong to the cruciferous family, which also includes broccoli, cabbage, and cauliflower. Research has shown that people who eat a lot of cruciferous vegetables are less likely to suffer from cancer than those whose diets contain fewer servings due to a variety of organosulfur compounds.

Dark, leafy greens are also a good source of the antioxidant vitamin C. Many of the greens contain appreciable amounts of magnesium (good for bone and heart health) and the B-vitamin team of folate and B6 (also good for heart health).

§         Fresh collard leaves are also rich in vitamin-C, provides about 59% of RDA per 100 g. Vitamin-C is a powerful natural anti-oxidant that offers protection against free radical injury and flu-like viral infections.

§         Collard greens are an excellent source of vitamin-A (222% of RDA per 100 g) and carotenoid anti-oxidants such as lutein, carotenes, zea-xanthin, crypto-xanthin, etc. These compounds are scientifically found to have antioxidant properties. Vitamin A also required maintaining healthy mucus membranes and skin and is also essential for healthy vision. Consumption of natural fruits rich in flavonoids helps to protect from lung and oral cavity cancers.

§         This leafy vegetable contains amazingly high levels of vitamin-K, provides staggering 426% of recommended daily levels per 100 leaves. Vitamin K has a potential role in the increase of bone mass by promoting osteotrophic activity in the bone. It also has the beneficial effect in Alzheimer's diseasepatients by limiting neuronal damage in their brain.

§         Collards are rich in many vital B-complex groups of minerals such as niacin (vitamin B-3), pantothenic acid (vitamin B-5), pyridoxine (vitamin B-6) and riboflavin.

§         Wonderfully nutritious collard leaves are very low in calories (provide only 30 calories per 100 g) and contain no cholesterol. However, its green leaves contain a very good amount of soluble and insoluble dietary fiber that helps control LDL cholesterol levels and offer protection against hemorrhoids, constipation as well as colon cancer diseases.

§         Widely considered to be wholesome foods, collards are rich in invaluable sources of phyto-nutrients with potent anti-cancer properties, such as di-indolyl-methane (DIM) and sulforaphane that have proven benefits against prostate, breast, cervical, colon, ovarian cancers by virtue of their cancer-cell growth inhibition and cytotoxic effects on cancer cells.

§         Di-indolyl-methane has also found to be effective immune modulator, anti-bacterial and anti-viral properties by potentiating Interferon-gamma receptors.

Although fresh collard greens are available year around in the stores, they are at their best from November through April.  The plant is generally ready to harvest at 6-8 weeks after planting. Generally the whole plant is cut about 4 inches from the ground and sent to market in bunches. Usually, the cut ends sprouts again and bears new stems from the sides which can then be harvested again after few weeks.

In the stores, look for fresh, bright, crispy leaves with stout stalk. Avoid those with yellow discolored, sunken leaves. Whenever possible, choose these greens from the nearby organic farm in order to get maximum health benefits.

Health Benefits of Cauliflower

Cauliflower, one of several cruciferous vegetables, is an ideal weight-loss companion for meatless meals. Its strong flavor allows it to stand alone without meat or other fatty foods. And if you're really hungry, raw cauliflower makes a wonderful snack. Because it's extra crunchy, cauliflower takes longer to chew, giving your body time to realize you're full before you eat yourself out of house and home.

Cauliflower has no fat, is high in vitamin C, and can pass for a low-carb version of mashed potatoes with ease. Read on to discover how this edible flower can help you to keep off the pounds.

Like broccoli, cauliflower too is made up of tightly clustered florets that are begun to form but stopped at bud stage. This cool-season vegetable prefers fertile rich adequate moisture in the soil to flourish.

To keep the flower heads creamy white, they should be protected from sunlight. This is done by tying the close-by leaves together over the heads when the heads are the size of a quarter. Over-maturity makes the heads get loose and grainy surfaced, and lose much of their flavor and tenderness.

After citrus fruits, cauliflower is your next best natural source of vitamin C, an antioxidant that appears to help combat cancer. It's also an important warrior in the continuous battle our bodies wage against infection. Cauliflower is also notable for its fiber, folic acid, and potassium contents, proving it's more nutritious than its white appearance would have you believe. Cauliflower may also be a natural cancer fighter. It contains phytochemicals, called indoles, that may stimulate enzymes that block cancer growth.

§         auliflower contains several anti-cancer phyto-chemicals like sulforaphane and plant sterols such asindole-3-carbinol, which appears to function as an anti-estrogen agent. Together these compounds have proven benefits against prostate, breast, cervical, colon, ovarian cancers by virtue of their cancer-cell growth inhibition, cytotoxic effects on cancer cells.

§         Furthermore, Di-indolyl-methane (DIM), a lipid soluble compound present abundantly in Brassica group of vegetables has found effective as immune modulator, anti-bacterial and anti-viral compound by synthesis and potentiating Interferon-Gamma receptors. DIM has currently been found application in the treatment of recurring respiratory papillomatosis caused by the Human Papilloma Virus (HPV) and is in Phase III clinical trials for cervical dysplasia.

§         Fresh cauliflower is an excellent source of vitamin C; 100 g provides about 48.2 mg or 80% of daily recommended value. Vitamin-C is a proven antioxidant helps fight against harmful free radicals, boosts immunity and prevents from infections and cancers.

§         It contains good amounts of many vital B-complex groups of vitamins such as folates, pantothenic acid (vitamin B5), pyridoxine (vitamin B6) and thiamin (vitamin B1), niacin (B3) as well as vitamin K. These vitamins is essential in the sense that body requires them from external sources to replenish and required for fat, protein and carbohydrate metabolism.

Cauliflowers are available all around the year in the markets; however, they are at their best during winter months. In general, harvesting done when the head reaches the desired size but before the buds begin to separate.

In the stores, choose fresh heads featuring snow/creamy white, compact, even heads that feel heavy in hand. Grainy surface and separate heads indicate over maturity while green coloration may be due to over exposure to sunlight. Avoid heads with bruised surface as they indicate poor handling of the flower and those with dark color patches as they indicate mold disease known as downy mildew.

Health Benefits of Cassava

Cassava or yuca is a nutty flavored, starchy tuber of the spurge family (Euphorbiaceae) from the South-American origin. Its sweet crunchy underground tuber is a popular edible root since centuries in many parts of Africa, Asia and South American indigenous people. Together with other tropical roots and starch-rich foods Like yam, taro, plantains, potato, etc., it too is an indispensable part of carbohydrate diet of millions of inhabitants living in these regions.

Cassava is native to Brazil and Paraguay and is a staple food throughout Indonesia and Thailand, as well as parts of Africa. Its roots serve as an excellent source of starch and, at 330 calories per cup, cassava provides energy you need to fuel your active lifestyle. Adding cassava to your diet offers health benefits because of its vitamin, mineral and fiber content, but you must only eat cassava after it has been cooked to avoid exposure to toxins.

The cassava is a perennial plant that grows best under tropical, moist, fertile, well-drained soils. Completely grown plant reaches to a height of about 2-4 m. Under the cultivation fields; cut-stem sections are planted just as in sugarcanes. After about 8-10 months of plantation, long, globular roots or tubers radiate from the stem just underneath the soil surface up to a depth of 2-4 feet.

§         Cassava is a moderate source of some of the valuable B-complex group of vitamins such as folates, thiamin, pyridoxine (vitamin B-6), riboflavin, and pantothenic acid.

§         The root is the chief source of some important minerals like zinc, magnesium, copper, iron, and manganese for many inhabitants in the tropical belts. In addition, it has adequate amounts of potassium (271 mg per 100g or 6% of RDA). Potassium is an important component of cell and body fluids that help regulate heart rate and blood pressure.

§         Cassava also helps you consume more magnesium and copper. A diet rich in magnesium promotes life-long health, lowering your blood pressure and reducing your risk of osteoporosis, while a diet rich in copper helps support healthy nerve function. A cup of cassava contains 206 micrograms of copper, or 23 percent of the copper you need each day, determined by the Institute of Medicine. Cassava also increases your manganese intake by 0.8 milligram per serving -- more than one-third of the daily requirement for men and 44 percent for women.

§         Cassava  comes loaded with carbohydrates, including the especially beneficial carbohydrate dietary fiber. Consuming fiber is linked to a number of health benefits, including lower blood pressure, reduced cholesterol levels, better control over your blood sugar levels and a lower risk of obesity. Each cup of cassava -- approximately half of a root -- boosts your fiber intake by 3.7 grams. This contributes 10 percent toward the fiber intake recommended for men and 14 percent toward the fiber intake recommended for women by the Institute of Medicine.

§         Cassava has nearly twice the calories than potatoes, perhaps highest for any tropical starch rich tubers and roots. 100 g root provides 160 calories. Their calorie mainly comes from sucrose forming the bulk of the sugars in tubers, accounting for more than 69% of the total sugars. Complex sugar amylose is another major carbohydrate source (16-17%).

§         Cassava is very low in fats and protein than in cereals and pulses. Nonetheless, it has more protein than that of other tropical food sources like yam, potato, plantains, etc.

Prepare cassava similarly to how you'd prepare potatoes. Try peeling it and cutting it into chunks, and then roast it, coated lightly in olive oil. Alternatively, boil pieces of peeled cassava and then mash for a dish similar to mashed potatoes. If you want to add more flavor, try mixing the mashed cassava with roasted garlic, or mash it with boiled carrots to add natural sweetness.

Health Benefits of Carrots

Carrot plant is cultivated across the world for its prized taproot. The plant is biennial and bears flowers during second year of life. However, in general, the whole plant is harvested prematurely when the root reaches about an inch in diameter, tender and juicy.

Carrots vary widely in color and shape depending on the cultivar types. Generally, oriental taproots are long, flat upper ends with tapering, tail like, lower ends. They are winter season crops in many parts of Asia. European carrots, on the other hand, have more rounded ends with almost cylindrical body. In addition, European-variety feature bright orange color in contrast to saffron colored Asian cultivars.

Carrots are one of the most widely used and enjoyed vegetables in the world, partly because they grow relatively easily, and are very versatile in a number of dishes and cultural cuisines. Carrots are scientifically classified as Daucus carota, and it is categorized as a root vegetable. It is typically orange in color, but purple, white, yellow, and red carrots are out there, just not as common. The taproot of the carrot is the part of the vegetable most commonly eaten, although the greens are still beneficial in salads and other forms.

The type of carrot most commonly eaten around the world is the domesticated variation of the wild species named above, and it is native to Europe and southwestern Asia. The majority of carrots are now cultivated in China, but they are exported throughout the world to be included in salads and soups, as well as a stand-alone vegetable for snacks, side dishes, and essential ingredients in many recipes.

§         Carrots are rich in poly-acetylene antioxidant falcarinol. Research study conducted by scientists at University of Newcastle on laboratory animals has found that falcarinol in carrots may help fight against cancers by destroying pre-cancerous cells in the tumors.

§         Fresh roots are also good in vitamin C; provide about 9% of RDA. Vitamin C is water soluble anti-oxidant. It helps the body maintain healthy connective tissue, teeth and gum. Its anti-oxidant property helps the body protect from diseases and cancers by scavenging harmful free radicals.

§         In addition, this root vegetable is especially rich in many B-complex groups of vitamins such as folic acid, vitamin B-6 (pyridoxine), thiamin, pantothenic acid, etc., that acts as co-factors to enzymes during substrate metabolism in the body.

§         Further, They also compose healthy levels of minerals like copper, calcium, potassium, manganese and phosphorus. Potassium is an important component of cell and body fluids that helps controlling heart rate and blood pressure by countering effects of sodium. Manganese is used by the body as a co-factor for the antioxidant enzyme, superoxide dismutase.

Wash carrots thoroughly before use. Trim both ends; gently scrape off outer skin and smaller hairy roots. The younger roots have crispy, pleasant taste, and rich flavor. Raw carrots are naturally sweet and juicy; however, boiling them in water for few minutes enriches their flavor and enhances the bioavailability of nutrients.

Health Benefits of Cabbage

Cabbage ranks right up there with broccoli, cauliflower, and brussels sprouts with a reputation for fighting cancer. It's also a good source ofvitamin C, fiber, potassium, and other nutrients. Cabbage also offers a major payoff -- the fewest calories and least fat of any vegetable.

From green cabbage you'll enjoy a fiber boost and a respectable amount of vitamin C. Two types of cabbage, savoy and bok choy, provide beta-carotene -- an antioxidant that battles cancer and heart disease. For those who don't eat dairy products, bok choy is an important source of calcium, which may help prevent osteoporosis and aid in controlling blood pressure. 

Cabbage isn’t the most glamorous offering in the produce aisle, but this humble vegetable hides a wealth of important nutrients and disease-fighting superpowers. Studies show cabbage can help prevent cancer, reduce cholesterol, and heal ulcers.

Cabbage is an important member of the brassica family which also includes broccoli, cauliflower and brussel sprouts. It is a round and leafy vegetable that is believed to have originated in the Eastern Mediterranean and Asia Minor. Available all the year round, it forms a part of a healthy diet.

§         Fresh cabbage is an excellent source of natural antioxidant, vitamin C. Provides 36.6 mg or about 61% of RDA per 100 g. Regular consumption of foods rich in vitamin C helps the body develop resistance against infectious agents and scavenge harmful, pro-inflammatory free radicals.

§         Total antioxidant strength measured in terms of oxygen radical absorbance capacity (ORAC value) is 508 µmol TE/100 g. Red cabbages contain more antioxidant value, 2252 µmol TE/100 g.

§         It is also rich in essential vitamins such as pantothenic acid (vitamin B-5), pyridoxine (vitamin B-6) and thiamin (vitamin B-1). These vitamins are essential in the sense that our body requires them from external sources to replenish.

§         It also contains a adequate amount of minerals like potassium, manganese, iron, and magnesium. Potassium is an important component of cell and body fluids that helps controlling heart rate and blood pressure. Manganese is used by the body as a co-factor for the antioxidant enzyme, superoxide dismutase. Iron is required for the red blood cell formation.

§         Cabbage is a very good source of vitamin K, provides about 63% of RDA levels. Vitamin-K has the potential role in bone metabolism by promoting osteotrophic activity in them. So enough vitamin K in the diet gives you healthy bones. In addition, vitamin-K also has established role in curing Alzheimer's disease patients by limiting neuronal damage in their brain.

The health benefits of cabbage include frequent use as a treatment for constipation, stomach ulcers, headaches, obesity, skin disorders, eczema, jaundice, scurvy, rheumatism, arthritis, gout, eye disorders, heart diseases, aging, and Alzheimer’s disease.

Did you know that the inexpensive, humble and widely used cabbage can practically work miracles? Cabbage is a leafy vegetable of Brassica family, and is round or oval in shape. It consists of soft, light green or whitish inner leaves covered with harder and dark green outer leaves. It is widely used throughout the world, and can be prepared in a number of ways, but most commonly, it is included as either a cooked or raw part of many salads.