Cabbage is widely celebrated as a low-calorie food that provides a sense of fullness, making it a popular choice for those pursuing a healthy diet. Its reputation for promoting longevity is supported by its inclusion on Time magazine’s list of the world’s top three longevity foods, alongside yogurt and olives. Despite its health benefits, there are situations where caution should be exercised when consuming cabbage.
Cabbage is known for its positive effects on stomach health. A compound found in cabbage, sulforaphane, helps suppress the activity of Helicobacter pylori, a bacterium associated with stomach cancer. Additionally, vitamin U in cabbage has been shown to alleviate symptoms of stomach ulcers. Its high dietary fiber content aids in regulating blood sugar levels and lowering cholesterol. With only 24 calories per 100 grams and a water content of 90%, cabbage is often used as a dietary aid for weight management.
This nutrient-rich vegetable is also high in vitamin C, which supports immune function, enhances skin health, and facilitates iron absorption. The lysine and calcium content benefit children and adolescents during growth periods. Furthermore, cabbage’s polyphenols provide antioxidant properties, while indole-3-carbinol is believed to contribute to cancer prevention.
However, individuals with hypothyroidism should be mindful of their cabbage intake. Cabbage contains goitrogens, compounds that can inhibit thyroid hormone production and potentially worsen symptoms of thyroid dysfunction. Consuming one cup of cabbage two to three times a week is generally considered safe, but excessive intake should be avoided.
Cabbage’s dietary fiber benefits digestion, but consuming large amounts can cause bloating or discomfort. Reducing the quantity can help alleviate these symptoms. People taking medications for high blood pressure, high cholesterol, or aspirin, as well as those preparing for surgery, should exercise caution. The high vitamin K content in cabbage can affect blood clotting.
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