A recent study published in the Clinical & Translational Allergy Journal has found that cabbage and cucumber are loaded with several essential nutrients and they are a good source of vitamin C, which boosts immunity.
This study shows that eating cabbage, cucumbers and vegetables in general provide our bodies with powerful nutrients that are known to support the immune system which is what we need to stay healthy. “What we eat is one thing we can control in the fight against any virus,” the study reveals.
According to reports, diet is a leading cause of death globally and 6 in 10 people have a chronic disease. Chronic diseases increase risk of severe illness from COVID-19. In the US less than 10 per cent eat enough vegetables. Vegetables provide us with powerful vitamins, minerals, phytonutrients and fiber that decrease inflammation and enhance immune function.
Stephanie Espinoza, MA, RDN, a registered dietitian nutritionist with The Nutrition Professionals in Phoenix said cabbage contains phytochemicals such as sulforaphane, which gives it its distinct smell and has powerful health benefits.
She added that cucumbers, cabbage and other dark leafy greens contain vitamin A, C, E, potassium, lutein and zeaxanthine and are also powerful antioxidants that promote good eye health, support a healthy immune system and decrease chronic inflammation which can damages cells and hinder immune function.
Espinoza also noted that the compounds found in cabbage along with fermentation in foods such as kimchi, coleslaw, pickles and sauerkraut give the body a double dose of goodness.
“Fermented vegetables are a great source of probiotic bacteria which is essential for good gut health and a strong immune system but the vegetable also gives you a great source of prebiotic fiber which feeds those bacteria and keeps them healthy and growing. The health benefits of the combination of fermentation and nutrients in veggies can’t be beat,” the nutritionist explained.
”Add cabbage and cucumber anywhere in your diet a few times a week, such as in soups and stews, add to salads or tacos in place of lettuce, eat it roasted as a side dish, as well as trying your hand at making your own fermented foods such as kimchi, sauerkraut or fermented pickles,” she advised.