Cabbage is a cruciferous vegetable, a member of the Brassica family. It is highly versatile and nutritious vegetable, a rich source of beta-carotene, insoluble fiber, vitamins B1, B6, C, E, and K, and minerals like iodine, magnesium, iron, calcium, and sulphur.
Namely, 1 cup (89 grams) of raw green cabbage contains:
- Calories: 22
- Protein: 1 gram
- Fiber: 2 grams
- Vitamin K: 85% of the RDI
- Vitamin C: 54% of the RDI
- Folate: 10% of the RDI
- Manganese: 7% of the RDI
- Vitamin B6: 6% of the RDI
- Calcium: 4% of the RDI
- Potassium: 4% of the RDI
- Magnesium: 3% of the RDI
Cabbage is also high in other micronutrients, like vitamin A, iron and riboflavin, as well as fiber and potent antioxidants, such as polyphenols and sulfur compounds.
In ancient times, it was believed to possess moon power as it grew under the moonlight, and it has been commonly used due to its healing properties for centuries.
Juicing is one of the best ways to reap the benefits of vegetables and fruits. The process breaks down the food for you, so it is much easier to be absorbed in the bloodstream and digested, and quickly releases energy.
Juicing is also useful in the case of digestive issues and gastrointestinal discomfort, and still provides all the nutrients of the food.
Any cabbage juice is beneficial, but if possible, opt for red cabbage, as it is richer in vitamin C, and contains antioxidants known as anthocyanins, which are red flavonoid pigments that strengthen the immune system, prevent cancer, and boost skin health. Moreover, red cabbage is loaded with vitamin K and glucosinolates, which fight cancer.
Cabbage juice has a plethora of health benefits, such as:
- Cabbage juice is low in calories, and its consumption greatly accelerates the weight loss process
- It naturally treats ulcers, due to the natural sources of L-glutamine, S-methylmethionine, gefarnate, and glucosinolates, which protect the stomach and digestive tract by healing the mucous membrane lining. Researchers have called the beneficial component in cabbage juice vitamin U, and it prevents the formation of histamine-induced peptic ulcers
- Cabbage juice is rich in glucosinolates, which detoxify the body, cleanse the kidneys and liver, and eliminate unnecessary hormones and enzymes from the body
- Since it is high in vitamin C, antioxidants, and other immune strengthening minerals, cabbage juice boosts the immune system and fight the release of histamines in the body
- A 2003 study has shown that it lowers LDL-cholesterol levels
- The high amount of iodine in cabbage juice regulates the function of the thyroid and the production of hormones and reduces the chances of developing hyperthyroidism and hypothyroidism
- Cabbage juice is abundant in antioxidants and phytochemicals, which improve skin health, and the high vitamin C treats dry skin, boosts elasticity, and heals the skin
- It lowers the risk of breast cancer, together with dark green leafy vegetables, and other cruciferous vegetables.
- Cabbage juice improves the function of the brain, as it contains anthocyanins and vitamin K, which boost brain health and lower depositions of plaque in the neural pathways. Also, it lowers the risk of neurodegenerative disorders.
Juicing cabbage is an easy and simple procedure. Just soak it in warm water and a bit of raw apple cider vinegar first, to clean it and eliminate pesticides. Then, cut it in half, and add juice it in the juicer.
If the taste of cabbage juice is too strong to you, you can add celery or carrots to it. You will also benefit a lot from the consumption of fermented cabbage, or sauerkraut.
It has been shredded, coated with salt and left to ferment in its own juices. It is high in natural probiotics that make it one of the best fermented foods for a healthy gut.
Raw, naturally fermented sauerkraut is also rich in lactic acid bacteria, a probiotic strain that binds to intestinal bacteria and demobilizes them while fortifying the immune system.
Here is how to make fermented cabbage juice:
- 3 cups of coarsely chopped organic red cabbage
- 1 teaspoon of sea salt
- ¾ cups of filtered water
Add the ingredients in the blender, and blend gently on low speed to get a mixture with small pieces of the cabbage.
Pour the blended mixture in the jar, leave space for it to expand, cover, and leave it to sit for 3 days at room temperature. Then, strain it, and place the fermented juice in the refrigerator.
Drink a ½ cup of it diluted with equal parts of water.