 By MARTHA ROSE SHULMAN The family of vegetables that cabbage belongs to is called the Cruciferae family or the Brassica family and related vegetables include kale, broccoli, collards and Brussels sprouts. Johnny Bowden, a nutritionist, calls cabbage “the most important [vegetable] in the world from the point of view of nutritional benefits and cancer-fighting ability.” Cabbage possesses phytochemicals including sulforaphane, which studies suggest protects the body against cancer-causing free radicals, and indoles, which help metabolize estrogens. It’s also an excellent source of vitamins K and C, and a very good source of dietary fiber, vitamin B6, folate, manganese and Omega 3 fatty acids. Read the full article along with a cabbage and lentil recipe. (photo NY Times) Comments are closed.
|
Copyright Gratitude Gourmet (tm)
|
