Cabbage is one of the oldest vegetable grown in the world. It is a green leafy vegetable. It is a flowering plant distinguished by the by the short stem with the crowded mass of leaves usually green but in some varieties it may appear red and purple. They are a good source of riboflavin. They often show the soft, waxy coating called bloom. It mainly requires cool moist weather for it cultivation.
Cabbage works to protect the human body from free radicals that can damage the cell membranes. It also signals our genes to increase its production of enzymes involved in detoxification. It lowers the occurrence of lung, stomach and colon prostate cancer. It is a muscle builder, blood cleanser and eye strengthener. To heal stomach ulcer, the juice of fresh raw cabbage is known to be beneficial. It is also effective in treating fungal infection. It is also rich in iron and sulphur. It contains a substance that can increase the production of the anti-oxidant and detoxification enzymes. Red cabbage has more substance than the green cabbage. The Vitamin C content of red cabbage is 6-8 times higher than that of the green cabbage. It contain anthocyanin (red/pigment color) is an anti-oxidant that can help protect the brain cells, thus help in the prevention of the Alzheimer’s.