Alfalfa|Asparagus|Beet|Broccoli|Cabbage|Carrot|Cauliflower|Celery
Collards|Greens|Kale|Onion|Parsley|Pepper|Spinach|Tomato

Special points of interest

Excellent source of Vitamin C.

Very good source of molybdenum, folate, manganese, Vitamin B6 (pyridoxine), potassium and biotin.

• Good source of calcium, magnesium, Vitamin A, Vitamin B2(riboflavin), Vitamin B1(thiamin), tryptophan, iron, phosphorus and protein.
• One cup of raw, green cabbage contains only 22 calories.
• Ancient Romans were advised to eat plenty of raw cabbage seasoned with vinegar before a large banquet in which one was going to consume alcohol. Even the ancient Egyptians advised starting a meal with raw cabbage to keep one sober.
• Stimulates the immune system, kills bacteria and viruses.
• Detoxifies the stomach and upper colon and improves digestion.

History of Cabbage

Cabbage has a long history of use both as food and medicinal. Although appearing very different, cabbage, kale, cauliflower, broccoli, kohlrabi and Brussels sprouts all belong to the same species of plant: Brassica oleracea. The only difference between these plants are the differences that were introduced over thousands of years of human cultivation and selective propagating.

In the wild, the Brassica oleracea plant is native to the Mediterranean region of Europe. Soon after the domestication of plants began, people in the Mediterranean region began growing this first ancient‚"cabbage‚" plant as a leafy vegetable.

Greek mythology tells us that the cabbage actually sprang from the fallen tears of a Thracian king who was to be killed by Dionysus for uprooting some of his favorite grapevines.

Cabbage was grown during Ancient Greek and Roman times. It was held in high regard as a general panacea capable of treating a host of health conditions. During Roman times cabbage was a relatively expensive vegetable which was widely used in a dish that we now know as corned beef and cabbage.

The cultivation of cabbage spread across northern Europe into Germany, Poland and Russia and became very popular in local food cultures. Sauerkraut, a dish made from fermented cabbage was consumed by Dutch sailors during long voyages to prevent scurvy. By the 15th Century, cabbage was widely cultivated in many countries and was brought to North America via the early settlers.

The Benefits of Cabbage

Sulforaphane and indoles, two phytochemicals found in cabbage, help to activate and stabilize the body's antioxidant and detoxification mechanisms that dismantle and eliminate cancer-producing substances. Indoles have been shown to inhibit the growth of breast, stomach and colon cancer. These indoles tend to burn up the female hormone, estrogen, and also tend to ward off cell changes that may lead to colon cancer.

By increasing the production of antioxidants and detoxification enzymes, it helps to eliminate carcinogenic compounds, thus helping to prevent tumors. Another phytochemical found in cabbage, indole-3-carbinole (I3C), has been shown to improve estrogen detoxification and reduce the risk of breast cancer.

The high content of glutamine, an amino acid that is the preferred fuel for cells that line the stomach and small intestine, is likely the reason for cabbage juice's efficacy in healing ulcers. It is also rich in Vitamin C, an antioxidant that helps protect cells from harmful free radicals.

Classification

Division: Magnoliophyta
Class: Magnoliopsida
Order: Capparales
Family: Cruciferae