According to Traditional Chinese Medicine, cabbage has a sweet flavor and a cold nature, is non-toxic, and has various health benefits including promoting blood circulation, stopping bleeding, aiding urination, clearing the lungs, reducing heat, eliminating phlegm and dampness, detoxifying, generating body fluids, quenching thirst, soothing the stomach, and nourishing the spleen and stomach. Those who suffer from constipation or infrequent urination should avoid raw cabbage or pickled cabbage and should consume it cooked instead.
Cabbage, also known as “bắp cải,” has the scientific name Brassica oleracea L. var. capitata L. Its chemical composition per 100g contains: lipid 0.8g, fiber 1.7g, non-protein derivatives 4.9g, and total minerals 2.4g.
Nutritionally, 100g of cabbage provides 50 calories, with a rich supply of minerals including calcium, phosphorus, potassium, and iron. The vitamin C content in cabbage is second only to tomatoes, being 4.5 times more than carrots and 3.6 times more than potatoes and onions.
In cabbage, vitamin C is readily combined with vitamin P to form a complex known as PC, with vitamin P protecting vitamin C from oxidation, thereby enhancing its biological value compared to vitamin C supplements.
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| Regular consumption of cabbage helps reduce the risk of gastrointestinal cancer (Image: TTO) |
Cabbage has been used as a medicinal herb since ancient times in Europe, often referred to as the “poor man’s medicine.” Below are some health benefits associated with cabbage.
For gastric and duodenal ulcers: Cabbage juice aids in the rapid healing of ulcers, especially gastric and intestinal ulcers, as well as oral ulcers. Recommended use: Drink 1/2 cup of cabbage juice every morning and before bedtime.
Since the 1940s, American physicians have recognized the ulcer-healing properties of cabbage, which have been confirmed through experimental studies. Results indicated that most patients with gastric and duodenal ulcers consumed 1/2 liter of cabbage juice daily for three weeks.
Through endoscopy, Indian experts have demonstrated the formation of a mucous layer that serves to protect and regenerate the gastric mucosa under the influence of cabbage. Additionally, they identified a bioactive compound that protects the gastric mucosa, which is only found in fresh cabbage and is most potent when harvested in spring or summer, losing effectiveness in winter…
According to folk wisdom, the effects of cabbage juice are significantly enhanced when mixed with celery juice. It is common practice among locals to ferment cabbage with celery, which is also a beneficial experience.
Cabbage and Cancer Prevention: Research from New York University has shown that regular consumption of cabbage helps reduce the risk of gastrointestinal cancers.
All types of cabbage have cancer-preventing properties, but cabbage shows the most significant effects. Consuming cabbage once a week can reduce the likelihood of colon cancer by 70%. Eating it every two weeks can lower the risk by 40%.
A study on the anti-cancer effects of cabbage conducted by Professor Wattemberg at the University of Minnesota also indicated that extracts from cabbage contain a group of compounds known as indoles. Experiments on animals showed that this compound reduced breast cancer rates to 1.5 compared to the control group. Even very low doses can protect half of the experimental subjects.
