The green leaves of the Savoy
contain a range of nutrients
and plant chemicals to help
fight cancer, and they are also
rich in minerals and vitamin

Savoy, and other dark green-leaved cabbages are rich in plant chemicals, which may inhibit the growth of cancerous tumors, and which seem to have particular benefit in offering protection from colon, lung, and hormone-based cancers such as breast cancer, probably by increasing the metabolism of estrogen. Cabbage is also very rich in vitamin C, folate, fiber, and minerals, and is a source of B vitamins, vitamin K, iron, and beta-carotene. Its other benefits are that its juice is a traditional remedy for peptic ulcers and its indoles can help lower “bad” cholesterol.

  • High in several nutrients, including vitamin C and calcium.

  • Proven anticancer and anti-inflammatory effect.

  • Helps protect against high “bad” cholesterol and heart disease.

  • Can treat peptic ulcers.

Practical tips:

Keep the cabbage stored in the refrigerator in a plastic bag to retain its vitamin C and freshness. To retain most of its nutrients, cook lightly by steaming or stir-frying for a few minutes. To avoid a cabbage odor, don’t overcook—cooking with a dash of vinegar also helps.

This popular crinkle-leaf cabbage was originally grown in the Savoie, an Alpine region
bordering Italy and France, and it is from here that it got its name.

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