Cabage
Early spring and late autumn harvests; key export crop.
The cabbage contains natural ingredients that act as anti-ulcer drugs. The fact that the cabbage can help in the treatment of ulcer, is still set at 50 s of the past century. It has been proven that about 1.1 liter of fresh cabbage juice daily helps to alleviate pain and heal the ulcer.
The cabbage beneficial effect on the ulcer of the stomach, possibly strengthening the resistance of the mucous membrane of stomach.
Another possibility is that the cabbage has antibiotic properties. In laboratory testing it is found that the cabbage destroys a range of bacteria, perhaps between is also the bacteria H. pylori, which today is considered most responsible for the occurrence of of stomach ulcer.
Nutritional information
Per 100 g edible portion (fresh, raw cabbage).
| Nutrient | Amount |
|---|---|
| Energy | 25 kcal / 104 kJ |
| Protein | 1,3 g |
| Total fat | 0,1 g |
| Carbohydrates | 5,8 g |
| of which sugars | 3,2 g |
| Dietary fibre | 2,5 g |
| Vitamin C | 36 mg |
| Vitamin K | 76 µg |
| Folate (B9) | 43 µg |
| Potassium | 170 mg |
| Calcium | 40 mg |
| Iron | 0,5 mg |
Indicative figures only; actual values vary by variety, season, and growing conditions.
Seasonal availability
Typical supply for the Strumica region and North Macedonia.
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Spring March – May
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Autumn Current September – November
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Winter December – February
