Cabbage is a good source of vitamins C, A, B1 and B2
Cabbage has a long history of use as both food and medicine.
Cabbage is a good source of vitamins C, A, B1 and B2. The vegetable was used by sailors to prevent scurvy which causes bleeding gums and skin discoloration, which is due to deficiency of vitamin C. Just one cup of fresh cabbage supplies about 35mg of vitamin C or half of the daily requirement of the vitamin.
The vegetable contains a reasonably good profile of amino acids especially glutamine and S-methylmethionine, which are the preferred fuels for cells that line the stomach and small intestine. These two components that makes cabbage juice effective in healing peptic ulcers.
Since ancient times, cabbage has been used as a remedy for the digestive system, skin problems, fever, and a fortifier for aching joints.
Eating raw cabbage before participating in wine drinking competitions was believed to prevent one from getting drunk.
Read article: Craving for cabbage...The Star
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