O cabbage is loved by many, especially for its pleasant taste and versatility, and can be added to many recipes. Not only that, its properties are excellent and provide several health benefits.

One of the most used vegetables in cooking, it can be eaten raw as well as cooked. Not only that, it is extremely rich in nutrients, so its consumption is certainly recommended.

The vegetable is rich, mainly, in vitamin C. Not only, other vitamins compose and enrich it, such as vitamin A and B6, which favor the respiration of the cells and, furthermore, help in the metabolism of proteins. Other vitamins of the B complex can also be found in its composition. Furthermore, it helps in reducing the retention of liquids. Besides, it is abundant in several nutrients:Potassium (especially in purple cabbage), phosphorus, selenium, iron, and folate. Also, it is full of fiber and antioxidants.

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Benefits of cabbage

Introduced in Brazil by German immigrants, who consume cabbage especially in sauerkraut, the fermented pickled vegetable, great for bowel function .

Strong immune system

Rich in vitamin C and antioxidants, it is good for keeping the immune system strong and resistant, and great for the skin, keeping it young and firm.

Prevents stomach problems

Cabbage makes the bacteria H. pylori In this way, it prevents gastritis from manifesting itself.

Prevention of several diseases

Abundant in antioxidants as well as several minerals, it can prevent diseases such as: high blood pressure, arthrosis, bowel problems, and especially heart conditions.

Read also: Tips on how to roast vegetables

How to consume cabbage

But, fortunately, cabbage is, after all, very versatile and can be consumed in many ways, such as:

• Soups
• Sauerkraut
• Salads
• Kimchi
• Stew
• Finally, cabbage char

Traditional cabbage soup

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