Cooking cabbage only shortly is most healthy

When cabbage is cooked only shortly, they are the most healthy. Even healthier than when they are just eaten raw. This is the conclusion of a study done at the University of Wageningen.

18 Types of cabbage where tested, like brussels sprouts, white cabbage, farmers cabbage, broccoli and also arugula, garden cress and radish.

These vegetable types put a lot of isothiocyanates in the blood and the isothiocyanates make toxic substances leave the body quicker.

When test subjects ate these vegetables cooked, only about 10 percent of the isothiocyanates entered their blood.

After eating these cabbages raw this percentage increased to 60, but the active substances also disappeared quickly from their blood. With shortly cooked cabbage the healthy effects lasted the longest.

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