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Benefits and harms of cabbage

Cabbage – biennial culture of the cabbage family. The plant root system is powerful, well-branched. Stems erect or proprionate, short or long (depending on variety). In the first year grows a head, which is a greatly enlarged terminal Bud. Lower leaves are alternate, petiolate, spreading, often form a rosette, upper – sessile. The leaves are large, with thick veins, their surface is smooth or wrinkled.

Homeland of cabbage is the Mediterranean coast, in Ancient Greece it was cultivated in 300 year BC, as evidenced by references to Theophrastus. But in Russia the cabbage began to grow much later – first the description of cabbage are found in ancient manuscripts from 1073. The cabbage was well grown throughout Kievan Rus', often appeared on the tables of ordinary peasants and nobles, and that the Slavs first tried to make sour cabbage, to ensure her safety in the winter.

Sauerkraut not only has a pleasant taste and does not spoil, but preserves all the useful properties of fresh vegetable, while more easily digested by the body. Lactic acid bacteria, under the action of which the sugar of the cabbage juice turn into lactic acid, a beneficial effect on the condition of the intestines, prevents the dysbiosis and putrefaction.

Eating 200 grams of cabbage daily, it is possible to avoid deficiency of vitamin C, to ensure the prevention of colds and to get the daily requirement of fiber, stimulate digestion. Other useful substances in the composition of the cabbage – phosphorus, calcium, potassium, chlorine, phosphorus and sulfur, as well as volatile and vitamins, among which special attention should vitamin U, which cannot be synthesized in the body itself.

The content of the article:

The use of white cabbage for the body

Another name of this vitamin – S-methylmethane, it contains the amino acid methionine and in the highlighted form is a yellowish or white crystalline powder, which dissolves well in water and has sweet taste. S-methylmethane able to identify foreign compounds and to remove them.

Daily norm of consumption is considered to be 100-300 mg, get vitamin U can only from food, as in the body, it is not synthesized. Cabbage holds the record for the content of this substance, so including this vegetable in the diet, you can get the required number S-methylmethane and prevent ulcer disease. Despite the fact that vitamin U is found in many vegetables and animal products, some people may experience a deficiency – the risk group also includes people who abuse alcohol and smokers. The lack of this substance leads to ulcerative erosions of the mucosa, exhaustion, violation of digestion of food.

Overdose vitamin U is impossible, therefore, restrictions on the amount of cabbage and other fresh vegetables-sources of this substance are not. S-methylmethane is also found in asparagus and spinach, milk, onions, egg yolks, parsley and bananas. It is preferable to obtain it from plant sources. Under high temperatures the vitamin is destroyed, so the vegetables, fruits and herbs is recommended to be consumed raw.

The harm of cabbage

Despite the fact that such types of cabbage, like Brussels sprouts, cabbage, broccoli and others are considered an essential component of a healthy diet, about the dangers of the cabbage is almost never said.

Even if some sources mention the harm of cabbage for health, in confirmation of the following facts without any arguments:

  • Kale bad for the thyroid;
  • It is not recommendedto consume for those who suffer from irritable bowel syndrome;
  • Patients with liver disease should include cabbage in your diet.

Cabbage belongs to the cruciferous family. In addition to broccoli, cabbage and Brussels sprouts, in this family include cauliflower, red and Chinese cabbage, and related crops: turnips, wasabi, arugula, horseradish, poppies South American, Swede, and many other vegetables.

The dangers of goitrogens contained in cabbage

Raw cabbage contains goitrogen – "strumigenys" substances formed in the intestine under the action of its flora.

Properties goitrogens:

  • Increase the requirement of iodine, causing thyroid disease.
  • Penetrates through the placental barrier from mother to child.
  • Increase the concentration of iodine in breast milk that may be causing the child cretinism and hypothyroidism.
  • The concentration of these substances in the intestine are extremely individual, as it depends on the composition of microflora in this organ.
  • The enzymatic activity of the organism opposes the negative effect of goitrogens, this feature is directly related to the human genome.
Effect of cabbage on the formation of goiter were the first to prove in 1929, scholars working in the University D. Hopkins. The experimental rabbits fed exclusively Kale, recorded an increase in thyroid and education in its structure of nodes.

Goiter is characterized by deficiency of thyroid hormones, which is extremely dangerous for both adults and for children, including the period of intrauterine development. Lack of hormones causes cretinism – physiologically determined mental fatigue, as well as Hyper - and hypothyroidism, and thyroiditis and cancer degeneration of the thyroid gland.

Goitrogen contained in cruciferous vegetables, interfere with the thyroid gland to absorb iodine. The effects of low concentrations of goitrogens correct introduction to the food of iodine. The high content of goitrogens leads to iodine deficiency.

Confirmation of this can serve the results of scientific studies conducted in various countries around the world. An outbreak of goitre recorded in Finland in 1969, according to scientists, associated with the use of milk of cows feeding on cruciferous plants.

The researchers identified the areas of the globe, endemic cretinism child and have linked this phenomenon with the traditional use of cassavaas strumogennoe vegetable. Linking the use of goitrogens with their negative effect on the health of birds and cattle, the doctrine in 80-e years have brought varieties of fodder crops with a low content of this substance.

Only a few link, the harm from consumption of cruciferous vegetables with the appearance of goiter or thyroid cancer. There is evidence of study in a University in Calcutta. Scientists investigated the diet by 30% consisting of radish, not having in its composition goitrin. However, test subjects still develop cretinism. The radish took a cooking process, and the analyzed received an incremental dose of iodine.

A long time researchers could not agree on how much cabbage is considered to be above normal in the daily diet. Took the offer of Japanese scientists to consider in excess of the introduction in the diet of more than 1 serving of any cabbage. It turned out that the 8.5 cabbage servings per week, used for a long time, increase the risk of thyroid cancer by more than 56%.

Strumogennoe factors are present only in raw cabbage. Pickling and heat treatment of cabbage to reduce the concentration of goitrogenic 90%!

The dangers of NITRILES contained in cabbage

The harm of cabbage ends. Nitrile – compounds, promoting penetration through the fabric of the body of toxins such as cyanide. According to researchers from Japan, it is impossible to obtain from food critical dose nitrile.

In 1991, the Dutch scientists came to the following conclusions:

  • 10% of the diet attributable to the Brussels sprouts, lead to stunted growth in experimental animals, causes them renal failure.
  • 5% Brussels sprouts causes the development of hepatomegaly (enlarged liver).
  • 2.5% of the cabbage from the regular menu changing the formula of blood, increasing its clotting.
  • In Brussels sprouts 10-30 times higher concentration of NITRILES than in the cabbage, 5-10 times higher than in broccoli, 70 times higher than in the sauerkraut.

A study of two groups of volunteers, one of whom took a placebo and the other 12-50 g of sprouted seeds of plants of the family Cruciferae, have shown that the latter had after a week increased content of hepatic enzymes.

Harm and cooking of fermented cabbage

Cooking recipes of different dishes and preparations with cabbage in the Arsenal of cooks around the world a great many. Some methods of cooking to fully or partially neutralizegoitrogen. So, for example, pickled cabbage neutralizes goitrogen and twice reduces the content of nitrile. However, the remaining amount of the nitrile can lead to iodine deficiency.

A small number of such snacks like sauerkraut will not bring any harm. If you eat it in large quantities, can harm the and kidneys, and liver.

How do the ways of cooking cabbage on her strumigenys effect:

  • Roasting – 2 times;
  • Steaming – 3 times;
  • Boiling watercress – 10%
  • A five-minute boiling of cabbage-washed goitrogen 35%, 40-minute boiling at 87%.

Damage cabbage and cancer

Proponents of a healthy diet claim that the introduction in the diet of a large number of cruciferous vegetables protects against cancer. This feature is connected with the presence of the same goitrogen.

The hypothesis, to prove the carcinogenic effect of chemical compounds:

  • Enzyme system is stimulated by goitrogens. She is active in the detoxification of drugs after chemotherapy, accelerating it.
  • The individual compounds in the composition of the cabbage serve a chemotherapeutic factors that destroy cancer cells.
  • Research scientists food habits prove a direct dependence of the use of cruciferous vegetables and reduced cancer risk.

In contrast to these claims, there is evidence of the lack of connection between these phenomena and an elevated risk of colon cancer among those who frequently consume cabbage dishes.

Most likely, these conflicting data suggest a link between the response to toxins and human genotype. In people with weakened immune systems goitrin stimulate enzymatic processes, has a positive effect on metabolism.

Cruciferous vegetables are contraindicated to those who have a history of thyroid disease and the digestive tract.

The caloric value of cabbage




Calories, kcal.







Of 6.71

Cabbage stewed










Cabbage fried


Of 2.81

Of 1.82

Of 4.23

Cabbage boiled




Of 6.65

Cabbage marinated










Brussels sprouts















Cabbage, red,








Of 5.23

Cabbage Chinese





Sea Kale





Cabbage kvass

Kvass from cabbage is a typical fermented drink. In flavor it resembles normal bread or malty brew with a Kale taste, but the composition is much richer, as in the solution are stored in all the nutrients of fresh vegetables.

Brightest healing effect that is felt after the first use of cabbage kvass is a normalization of the intestinal microflora (stop blistering, acceleration of peristalsis), as well as improve the digestive process by increasing the acidity of gastric juice and accelerate absorption by bubbles. In the long run this drink improves the condition of skin and its derivatives (hair, nails), and also increases the immunity due to the constant replenishment of vitamins C and B vitamins and various microelements (zinc, phosphorus, iron, calcium, manganese).

A clear demonstration of cooking the cabbage kvass:

Cabbage juice

Cabbage is a unique product with exclusive benefits. But not everyone is able to eat it regularly and in sufficient quantities to provide the body with necessary substances. Some of it is health does not allow, someone just do not want to add it to dishes because of a rather poor taste (and just "for the masses"that would not be advisable – and you can dish to mess up, and normal digestion break). This is especially true of cooked dishes because when cooked the cabbage loses the lion's share of useful properties.

Cabbage juice is a kind of"essence" only healing that can give cabbage. From other vegetables and fruits cabbage differs in that it contains almost all the useful components in the cell SAP, and the cabbage flesh is the main sourcefiber, and no more. Thus, scientists have estimated in 300 ml of cabbage juice contains the same amount daily required by the body active ingredients, as he gets 50 kg of thermally treated cabbage.

The benefits of drinking cabbage juice is undeniable – in order to obtain valuable and vital substances, it is only necessary to drink a glass of this fine drink in a day, that will relieve the gastrointestinal tract from digesting extra fiber and mistress – for messing about in the kitchen.

The benefits of cabbage juice

Cabbage juice is rich in well-absorbable minerals, including: calcium, magnesium, sodium, silicon, chlorine, phosphorus, iron and iodine. Among the vitamins in the cabbage juice discovered the richness of ascorbic acid and, in particular, ascorbigen (the most stable form of vitamin C), vitamins B1, B2, PP and others.

The juice from the cabbage can afford, even if the usual cabbage cannot eat because of problems with the gastrointestinal tract.

The effect of taking the juice can be significantly enhanced using different additives:

  • Lemon and pomegranate juices;
  • Honey;
  • Kislitsa;
  • Red pepper;
  • Forest berries;
  • In the spring and summer – dandelion juice.

The harm of cabbage juice

Cabbage juice can be dangerous for health if it is prepared from cabbage, which contains a lot of nitrates. So follow the quality of cabbage heads, who choose on the market on cabbage leaves should not be black dots and spots. This problem disappears if you grow cabbage on their own site.

Gastritis hyperacidity to consume cabbage should be cautious, and cabbage juice to drink only in small amounts in mixtures with other juices or to abandon it altogether. Pancreatitis, liver disease, acute phase of peptic ulcer disease is a condition in which the use of cabbage juice should be avoided.

Flatulence that can cause cabbage juice, is undesirable in the period of rehabilitation after abdominal operations. Flatulence after cabbage juice is the reason why you should limit its use in nursing mothers not to provoke cramps and bloating of the baby.

How to drink cabbage juice?


Cabbage juice should be prepared immediately before use – chop the cabbage and upload it to the juicer. The beverage and drink in small SIPS before eating. In any case it is impossible to pickle juice from the cabbage – so it loses its beneficial properties, and even becomes harmful. To store the juice for about a day at temperatures above two degrees Celsius, however, it is recommended to drink it immediately after preparation.

For tangible results cabbage juice is recommended to drink at least two glasses a day. Goes well with carrot juice, which enhances its cleansing properties and strengthens protection against infections. This drink is useful to drink for gum disease and for the prevention of colds, sore throats, tonsillitis.

The combination of beet, carrot and cabbage juice supplies the body with vitamins, gives energy, helps to adapt to climate change and to normalize metabolism. This juice blend is recommended for getting rid of excess weight and also to increase the level of hemoglobin in the blood.

Contraindications to the use of cabbage

Nutritionists do not suggest the cabbage colitis, enteritis, diarrhea, myocardial infarction. This is due to the fact that it contains a lot of rough fiber, which can cause flatulence. You shouldn't use the cabbage in the acidity of the stomach, because it stimulates the secretion of gastric glands. In all other cases, Kale is not only low calorie, but healthy treat in any form.