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Vegetables have always been the natural way to keep you healthy, even back in ancient Greece, cabbage was widely used for medicinal purposes. The famous mathematician, Pythagoras, was very fond of this vegetable, and described it as “one that calms the mind and brings vitality”.

There are various nutrients in cabbage that supports the theory. To name a few, cabbage contains vitamin C, vitamin K, folic acid and vitamin B6. However, we will focus on three main ingredients that give benefits to your health:

Isothiocyanate

Cruciferous vegetables such as cabbage, radish, broccoli and wasabi contain isothiocyanate, which is a sulfur-containing compound. This compound is known to promote secretion of digestive juice, while also protecting your body against harmful bacteria such as E. coli and H. pylori. Research also suggests that isothiocyanate inhibits the development of cancer by stopping carcinogens from becoming active.

Isothiocyanate is produced when the cell wall of a vegetable breaks by cutting or grating.

SMCS (S-Methyl Cysteine Sulfoxide)

Cruciferous vegetables, namely cabbage, also contain a type of amino acid called SMCS. This amino acid is well known for its benefit of lowering LDL cholesterol, which is the bad cholesterol.

Vitamin U

Vitamin U is the name given to a substance found in cabbage juice, even though it is not an officially recognized vitamin. It’s used in gastrointestinal medicine, as it stimulates formation of gastric mucous and thus can be used for gastric ulcer recovery.

In case you’re interested in buying cabbage right away, do choose those that are tight, compact and feel heavy for its size. Pay attention to the outside leaves, and make sure they are dark green in color with firm stems.