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Updated 27 February 2013

Cabbage

Cabbage may reduce the risk of heart disease and stroke as well as that of cancer, specifically colon cancer.

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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.

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.

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.


Calories 26
B vitamins high
Beta-carotene 385mcg
Calcium 52mg
Folate 75 mcg
Potassium 270 mg
Vitamin C 50 mg
Vitamin E 0,2 mg
Per 100g
 
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