Herbal Remedies and Medical Tips

Posts Tagged ‘cabbage’

cabbage
As we always say, not only are a source of dairy calcium and although the content in these foods is better absorbed, the plant foods can help you cover the contribution of this mineral, that is the case of Savoy, a great source of calcium in the world of vegetables.

Only 100 grams of kale have 210 mg of calcium, the proportion found in a cup of milk. Although as we know calcium is not absorbed plant equally, we can eat a salad about 200 grams of kale.

This vegetable can also include a stew, sauce, cake or an omelette without problems and to offer its high mineral content among which calcium intake, essential for the development of bones and teeth as well as for proper functioning of the neuromuscular system.

Plants by scientific name Brassica oleracea L. This became one of the popular vegetables. Plural known, cabbage is used as the main ingredient vegetable soup. Characteristic of the crop of cabbage leaves has. Crop leaf is a leaf folds that make cabbage round or flat.

Ingredients:
- Water
- Protein
- Fat
- Carbohydrates
- Fibers
- Calcium
- Phosphorus
- Iron
- Sodium
- Potassium
- Vitamins (A, C, E, thiamine, riboflavin, nicotinamide)
- Glutamine
- Amino acids

Benefits:
Based on the empirical society, cabbage is believed to overcome:
- Constipation
- Acute inflammation
- Accelerate the healing of peptic ulcers (Cabbage juice)
- Lower cholesterol
- Increase breast milk production.