CABBAGE

 CABBAGE

Among the most orthodox elders of traditional households, the vegetable ‘Cabbage’ is just an item for garbage. All said and done, it has gained social acceptance as a vegetable in our diet except on days of observances of remembrance. Such a ‘treatment’ may be traceable to the vegetable’s western origin. The item has a patronage by house-wives for the ease of handling it and the high volume of dish that can be tabled in quick time.

If the item is put to vote, probably it may manage to win Yes and No –for, there are equal number of persons to like/ dislike. It is my basic understanding that the item does not enjoy huge following or any outright condemnation.

Leaving aside these peripherals, the item holds interest for its value in different situations.

CABBAGE SOUP IN WEIGHT LOSS

Cabbage is a recommended item for those intent on ‘losing’ weight; the suggested method involves making a soup with certain other additives to enhance palatability.

CABBAGE EXTRACT IN ULCER CURE

It is recommended that about 200 ml of cabbage juice taken in empty stomach with a teaspoon honey can quickly relieve us of ulcers in about a week’s time. Simply shred a cabbage leaf to pieces, boil in water and when lukewarm add honey and drink as the first feed of the day, and get relieved of ulcers.

GOOD SUPPLEMENT

Cabbage can deliver Vitamins-K, C, B₆, Manganese, Calcium, Potassium, Magnesium; also contains small quantities of Vit-A, Iron and Riboflavin.

ANTIOXIDANTS

Cabbage has antioxidants to relieve us of inflammations

DIGESTION

Cabbage has enough fibre to help digestion

ANTHOCYANIN

Cabbage helps healthy heart through Anthocyanins

PHYTOSTEROLS

Cabbage provides sterols that reduce low-density cholesterols

In short, cabbage is a healthy diet supplement, though it doesn’t appeal for a delicacy.

Prof. K. Raman