You've known that veggies are good for you ever since you were small and granny told you to eat all your greens.
But have you ever stopped to wonder what the specific benefits of veggies are?
Most vegetables are high in water and fibre, but comparatively low in calories. Thus they create a feeling of fullness without delivering the hefty load of calories delivered by high-fat foods.
And, like fruit, they're also fantastic sources of vitamins and minerals and cancer-preventing phytocemicals.
Cabbage may reduce the risk of heart disease and stroke as well as that of cancer, specifically colon cancer. It may also cut the risk of cataracts and spina bifida. It speeds ulcer healing and improves digestive health. Cabbage has a high folate, vitamin B and antioxidant content.
How much cabbage should you eat?
Two to three helpings a week of cabbage are recommended if it is to have a general protective effect. Eating too much cabbage, can, however, reduce iodine absorption in the body.
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Maximising the benefits of cabbage
The outer leaves of cabbage should be washed properly to get rid of farm chemical residues. Cabbage can be eaten raw, cooked, baked, stuffed. To help reduce flatulence, cabbage can be eaten with caraway or fennel seeds.
