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Cabbage: spring food

Cabbage is a highly nutritious vegetable, boasting high amounts of Vitamin K, Vitamin C, folate, and manganese.

It also contains something called vitamin U, a term used to describe the compound found in cabbage juice. Despite its name, vitamin U is not a true vitamin but rather a derivative of the amino acid methionine PMID: 31207874.

Vitamin U is most often advertised as a treatment for Stomach ulcers, though it’s also touted to improve digestion, strengthen immune health, protect against food allergies, lower cholesterol, and hasten wound healing.

In TICM, cabbage has a neutral to cooling effect on the body and supports actions of clearing heat, lubricating the intestines and stopping coughing. This helps those dealing with constipation, whooping cough, hot flashes, and common colds. Cabbage also circulates our energy, Qi and is categorised as tasting both sweet (Stomach and Spleen) and pungent (Lung and Large Intestine).

Cabbage and other cruciferous vegetables like kale, broccoli, collards, and Brussel sprouts are rich in phytonutrients that help cleanse the body of cancer-causing substances. Higher intake of cruciferous vegetables is linked to a reduced risk of cancers of the Lung, Ovary, Stomach, Breast, Prostate, and Colon.New research only coming out now, reveals that crucifers provide significant cardiovascular benefits as well.

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