{"id":167289,"date":"2023-01-05T13:03:24","date_gmt":"2023-01-05T13:03:24","guid":{"rendered":"https:\/\/pharmeasy.in\/blog\/?p=167289"},"modified":"2026-03-02T11:28:28","modified_gmt":"2026-03-02T11:28:28","slug":"ayurveda-uses-benefits-side-effects-of-cabbage","status":"publish","type":"post","link":"https:\/\/pharmeasy.in\/blog\/ayurveda-uses-benefits-side-effects-of-cabbage\/","title":{"rendered":"Cabbage (Patta Gobi): Uses, Benefits, Side effects By Dr. Rajeev Singh\u00a0"},"content":{"rendered":"\n\n<\/head>

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Table of Contents<\/p>\nToggle<\/span>

Introduction<\/a><\/li>
Nutritional Value of Cabbage<\/a><\/li>
Properties of Cabbage<\/a><\/li>
Potential Uses of Cabbage for Overall Health<\/a><\/li>
How to Use Cabbage?<\/a><\/li>
Side Effects of Cabbage<\/a><\/li>
Precautions to Take with Cabbage<\/a><\/li>
Interactions with Other Drugs<\/a><\/li>
Frequently Asked Questions (FAQs)<\/a><\/li>
References<\/a><\/li><\/ul><\/nav><\/div>\n \n <\/span>\n $\"Join$ \n <\/a>\n
<\/span>Introduction<\/strong><\/span><\/h2>\n\n\n\nBandhagobhi, pattagobhi, or kobij are the local names of cabbage or Brassica oleracea<\/em>, which is a cruciferous vegetable belonging to Cruciferae. It is Mediterranean in origin and was first domesticated in Western Europe. In India, the major cabbage-producing states are Uttar Pradesh, Orissa, Bihar, Assam and West Bengal. The edible part of cabbage is the head covered with leafy layers. It would be interesting to say that cabbage tastes better than how it looks. Different varieties of cabbages are available, depending on size, colour, etc. These include red cabbage (Brassica oleracea L. var. capitata L. f. Rubra), green cabbage (Brassica oleracea L. var. capitata L.), which is widely consumed, white cabbage or savoy cabbage. Red cabbage is small, denser, and more peppery than green ones. Also, the reddish color is due to the phytochemical anthocyanins, which are higher in red cabbage. Cabbage is grown as a fall or spring crop. When eaten raw, it adds a peppery flavor, which mellows when it is cooked or preserved. Apart from culinary uses, green cabbages have many health benefits; let us explore them^{1<\/sup><\/a>^,<\/sup>}^{2<\/sup><\/a>.\u00a0<\/p>\n\n\n\n}
<\/span>Nutritional Value of Cabbage<\/strong><\/span><\/h2>\n\n\n\n
Cabbage is packed with the goodness of fiber, vitamins, minerals, and antioxidants like anthocyanins, including sulfur compounds, polyphenols, <\/strong>nitrates, phylloquinone, etc. The nutritional components of cabbage are given below:\u00a0\u00a0<\/p>\n\n\n\n
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Carbohydrates<\/strong>: 5.8 g<\/li>\n\n\n\n
Fibre<\/strong>: 2.5 g<\/li>\n\n\n\n
Protein<\/strong>: 1.28 g<\/li>\n\n\n\n
Fat<\/strong>: 0.1 g<\/li>\n\n\n\n
Calcium<\/strong>: 40 mg<\/li>\n\n\n\n
Iron<\/strong>: 0.47 mg<\/li>\n<\/ul>\n\n\n\n<\/span>Properties of Cabbage<\/strong><\/span><\/h2>\n\n\n\n
The consumption of cabbage shows numerous scientifically proven properties, some of these properties are mentioned below:\u00a0<\/p>\n\n\n\n
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It may have hypolipidemic properties.\u00a0<\/li>\n\n\n\n
It may act as an anti-diabetic agent.\u00a0<\/li>\n\n\n\n
It might have cardioprotective properties.\u00a0<\/li>\n\n\n\n
It may have hepatoprotective properties.\u00a0<\/li>\n\n\n\n
It may have antioxidant properties ^{1<\/sup><\/a>.\u00a0<\/li>\n<\/ul>\n\n\n\n}
<\/span>Potential Uses of Cabbage for Overall Health<\/strong><\/span><\/h2>\n\n\n\n
Some of the potential benefits of cabbage are described as follows:\u00a0<\/p>\n\n\n\n
1. Potential Uses of Cabbage for Cancer<\/strong><\/h3>\n\n\n\n
$\"cancer\"$ <\/figure><\/div>\n\n\n
Royston et al. conducted a literature review in 2015 to assess the impact of cruciferous vegetables on cancers. The findings of this review conclude that cruciferous vegetables like cabbage contain chemical components like insole-3-carbinol (I3C), and sulforaphane (SFN) which are regulators of microRNAs (miRNAs) and inhibitors of DNA methyltransferases (DNMTs) and histone deacetylases (HDACs), which inhibit translation and cellular proliferation and may thus, be helpful in reducing the risk of cancers. This indicates that the consumption of cabbage may reduce the risk of cancer. However, we need more studies to support these claims ^{3<\/sup><\/a>.\u00a0<\/p>}
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