Monday, March 19, 2012
Reducing the Risk of Colon Cancer & Lung Cancer by Eating Cabbage (Brassica oleracea L.)
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| Common Names : Chou cabus(France), Kool(Holland), Kubis(Indonesia) Scientific Name : Brassica oleracea L. |
Cabbage contains many vitamins (A, some B, C, and E). Vitamin C content is high enough to prevent scurvy (acute ulcer). , Found in many minerals are potassium, calcium, phosphorus, sodium, and iron. Cabbage also contains a number of compounds that stimulate the formation of glutathione, a substance that is necessary to deactivate the toxic substances in the human body.
Cabbage contains compounds that can stimulate the formation of gas in the stomach causing bloating (goiterogen substances). Cabbage leaves also contain glucosinolates which causes the slightly bitter taste.
Utilization
Cabbage can be eaten fresh as fresh vegetables and processed. As fresh vegetables, cabbage condiment that usually accompanies the menu features fried or grilled like a chicken or catfish. Cabbage is processed to make scrambled or capcay. Boiled cabbage leaves are tender, thin, and transparent. Boiling can be found in a variety of soups and vegetables. Cabbage in Korea became a major component of the nation's cuisine: kimchi. Germany is famous for its sauerkraut, cabbage is cut into small pieces and preserved in vinegar.
Cabbage can be eaten fresh as fresh vegetables and processed. As fresh vegetables, cabbage condiment that usually accompanies the menu features fried or grilled like a chicken or catfish. Cabbage is processed to make scrambled or capcay. Boiled cabbage leaves are tender, thin, and transparent. Boiling can be found in a variety of soups and vegetables. Cabbage in Korea became a major component of the nation's cuisine: kimchi. Germany is famous for its sauerkraut, cabbage is cut into small pieces and preserved in vinegar.
Nutrient Content of Cabbage in 100 g (3.5 oz)
Energy 103 kJ (25 kcal)
Carbohydrate 5.8 g
Sugars 3.2 g
Dietary fiber 2.5 g
Fat 0.1 g
Protein 1.28 g
Thiamine (Vit. B1) 0.061 mg (5%)
Riboflavin (Vit. B2) 0.040 mg (3%)
Niacin (Vit. B3) 0.234 mg (2%)
Pantothenic acid (B5) 0.212 mg (4%)
Vitamin B6 0.124 mg (10%)
Folate (Vit. B9) 53 mg (13%)
Vitamin C 36.6 mg (61%)
Calcium 40 mg (4%)
Iron 0.47 mg (4%)
Magnesium 12 mg (3%)
Phosphorus 26 mg (4%)
Potassium 170 mg (4%)
Zinc 0.18 mg (2%)
Sources: USDA Nutrient database
Energy 103 kJ (25 kcal)
Carbohydrate 5.8 g
Sugars 3.2 g
Dietary fiber 2.5 g
Fat 0.1 g
Protein 1.28 g
Thiamine (Vit. B1) 0.061 mg (5%)
Riboflavin (Vit. B2) 0.040 mg (3%)
Niacin (Vit. B3) 0.234 mg (2%)
Pantothenic acid (B5) 0.212 mg (4%)
Vitamin B6 0.124 mg (10%)
Folate (Vit. B9) 53 mg (13%)
Vitamin C 36.6 mg (61%)
Calcium 40 mg (4%)
Iron 0.47 mg (4%)
Magnesium 12 mg (3%)
Phosphorus 26 mg (4%)
Potassium 170 mg (4%)
Zinc 0.18 mg (2%)
Sources: USDA Nutrient database
Benefits of Cabbage for Health
A study at the Fred Hutchinson Cancer Research Center in Seattle, USA, which involved human samples of more than 1,000 people revealed that those who diligently eating vegetables may reduce the risk of colon cancer by 35 percent, while those eating cabbage can reduce the cancer risk of 44 percent.
While studies in the Netherlands with more than 100,000 samples are relatively similar results, ie the consumption of vegetables may reduce colon cancer risk 25 percent, the cabbage can reduce the risk to 49 percent. This confirms that the role of the cabbage as a reliable anti-cancer vegetable.
Cabbage can reduce the risk of lung cancer by up to 30 percent in non-smokers. In the group of smokers, better yet, that reduce the risk of lung cancer to 69 percent. A
So, this could be good news for smokers, if it can not stop smoking do not forget to always eat the cabbage as a vegetable in the diet.
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