Cabbage being a fiber is low in cholesterol and saturated fats. Eating cabbage fills your stomach faster with zero calorie intake.
2 Reduces the risk of diseases of the cardiovascular system caused by the intake of too much cholesterol
Steamed cabbage helps in reducing cholesterol levels in the body. When steamed, the fibre components in the cabbage are easily bound to bile acids along the alimentary canal making the bile acids easily excreted leading to a reduction in cholesterol levels in the body.
When you consume cholesterol, your liver uses it to produce bile acids which is a liquid and it is stored in the gall bladder. This bile acids helps in the absorption and digestion of fats. This process of absorption and digestion is known as emulsification. Here is the problem. When you consume foods high in fats, these bile acids are released from the gall bladder into the intestines to help make them ready for absorption by the body. However, when you eat cabbage (preferably steamed as shown by research in this case), the fiber components bind with the bile acid in the intestines and is passed out in stool. When this happens, the liver will replace the lost bile acids by using your already existing cholesterol to make more bile acids and hence reducing your cholesterol levels in the body
3 helps in the fight against cancer
Cabbage contains the compound anthocyanin which helps in the fight against cancer. Cabbage also contains sinigrin (a cabbage glucusinolate) which when consumed is converted into allyl-isothiocyanate (AITC) which has been proven by research to prevent bladder, breast, colon and prostate cancer. Raw and steamed cabbage have cancer preventive properties while overcooked cabbage have no cancer preventive properties because the over cooking has destroyed the nutrients.
4 Cabbage contains Vit C
Vitamin C helps the body to become resistant to infectious disease causing agents. Your body uses vitamin C to repair wounds and to keep your bones, cartilage and teeth healthy.
5 cabbage contains folates
Folate is a very important and essential component of DNA. This is very important because a congenital and birth defects may occur when a pregnant mother does not consume adequate amounts of folates.
References
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