Bách khoa toàn thư - Dinh dưỡng và sức khỏe tốt - Vần C | C cabbage Brassica oleracea capitala A widely cultivated cruciferous vegetable with a compact head and overlapping leaves related to broccoli and Brussels sprouts. There are hundreds of varieties of cabbage that differ in shape color and leaf texture in either loose or firm heads. Colors range from white and green to purple. in the united states the most popular varieties are green red savoy bok choy and Napa. Cabbage was originally cultivated 2 500 years ago in western Europe where wild cabbage still grows. It was first used as a medicinal herb. Sauerkraut or pickled cabbage has been in use at least since 200 . in China when it was a staple of the diet for laborers building the Great Wall. Cabbage and related vegetables contain compounds with potential anti-CANCER effects in experimental animals such as ascorbic acid vitamin c an antioxidant. A family of nitrogen-containing compounds called indoles may act as antioxidants they also seem to speed the rate at which estrogen a female hormone is inactivated. Estrogen can stimulate the growth of breast cancer. Cabbage also contains certain sulfur compounds called thiourea and thiocyanates which may impede the assimilation of iodine and thyroid hormone formation when consumed in excessive amounts. Raw cabbage juice has been used to heal ulcers. Raw cabbage is used in coleslaw or cabbage salad. When prepared with mayonnaise it can become high-fat fare. Cabbage can be cooked in many ways baked sauteed stewed and steamed and the leaves can be stuffed with meat or grains and tomatoes. To preserve its vitamin and mineral content cabbage should never be overcooked. To avoid the disagreeable odor sometimes associated with cooked cabbage cabbage should be young and fresh and cooked rapidly. aluminum cookware should be avoided as it promotes the release of pungent compounds older cabbage and stored cabbage acquire stronger flavors. Raw cabbage shredded 1 cup 70 g provides 16 calories protein g carbohydrate g fiber
