Cabbage has long been used not only as food but also as a remedy in traditional medicine. While all types of cabbage are good, you should know that, for example. Green and red cabbage differ in the type and quantity of useful substances.

All kinds of cabbage contain a large amount of materials useful to health, such as polyphenols and glucosinolates. One study, published recently in the Asian Pacific Journal of Cancer Prevention found that "heads of cabbage are an important source of antioxidants and anti-inflammatory substances that are associated with the prevention of chronic diseases associated with oxidative stress, such as cancer and heart disease." Of all types of cabbage that scientists studied, most antioxidants has red cabbage, and green and Chinese cabbage (Bok Choy) have the strongest anti-inflammatory properties. 
These results indicate that the use of various types of cabbage in the diet can help us to bring the maximum amount of phytochemicals. 
Cabbage can contribute to the lowering of blood glucose levels . 
 The researchers attributed this to antioxidant and antihyperglycaemic properties of cabbage, which even the presentation, they said, "a potential therapeutic resource for the treatment of diabetes." 
In addition, cabbage is a significant source of plant fiber, which slows the absorption of sugar, and thus help regulate blood sugar levels. 
Fresh cabbage is a great source of vitamins C and K. But even cooked cabbage is an excellent source of: half a cup of cooked cabbage contains almost half the recommended daily dose of vitamin C, as well as the entire daily dose of vitamin K. 
The importance of vitamin C known for the children, but when it comes to vitamin K plays an important role in the formation of platelets, as well as in the metabolism of calcium, so it is important not only for bone health, but also for the prevention of arteriosclerosis. 
As for diet, the cabbage is almost believes that the ideal foods. 

Low in calories and low in sugar, contains no fat, contains a large amount of fiber and has a low glycemic index.  He agrees with many other foods, so it can be added to soups and a variety of cooked dishes. 
Fresh cabbage is certainly excellent in the form of salads. However, braised cabbage and retains most of the nutrients. More is better cabbage steamed. But no matter how we prepare cabbage, it would be good to get organic or unsprayed bar.Since cabbage does not protect any outer shell, they are fully exposed to herbicides and pesticides during spraying. In addition, cabbage is known for what it is influenced by a lack of nutrients in the soil. Therefore, organic cabbage grown mainly though most nutritious, because the land on organic farms has richer mineral composition.