Is Cabbage Soup Good For You?
All wrapped up in your winter coat, you did not see the winter tires coming…and yet they are here! But don’t let them stay, you can get rid of them thanks to a good seasonal dish and diet, in just two weeks.
This old fashion recipe for cabbage soup is rich in water, vitamins and minerals, it can be an appetizer as well as a main dish, it does not provide much energy but it is very satisfying, it can be varied at will and costumized easily. For all these reasons, it is the best ally of those who watch their waist.
Served hot, cabbage soup should be eaten slowly but it fills you up quickly. Many scientific studies and articles related to health indicate that eating cabbage soup plays a beneficial role in weight control. They show that a relationship between BMI and the quantity of soup consumed is inversely proportional. The more we consume cabbage soup the less we suffer from overweight.
Vitamins and minerals
Cabbage soup is traditionally made with several kind of vegetables, that in itself brings in a wide array of nutritional benefits. Each vegetable provides its own nutritional adjunct. Carrots are high in carotenoids, tomatoes and peppers in vitamin C. Cabbage and celery bring B9. Minerals are also invited to the party, watercress if you add some is high in calcium, and by adding green beans, spinach or brocoli you improve the magnesium content of your soup. To get a soup with a multitude of vitamins and minerals it is best then to add any and as many as possible of the vegetables you love. remember that by mixing the colors you vary the type of nutrients. Do not let a recipe limit you. If it calls for a vegetable that you do not have on hand, just add the ones you have.
The extraordinary value of cabbage soup is also due to the way it is cooked. By cutting vegetables in small pieces, it increases the contact with cooking water, which will allow minerals to dissolve better. Since we use the cooking water (as broth) when we eat soup there is no loss. Because vegetables cooked in soup are more tender, fiber an minerals will be better absorbed by the body.
Water and Fiber
Soup normally contains 80 to 90 percent water (it comes from water added to the soup, and from water released by vegetables during cooking.) A large bowl of soup contributes to the minimum needed requirement of water, and well cooked fiber, that are easily digested. These two elements fibers and water are the corner stone of any regimen for someone who wants to stay thin. Cabbage soup fills you up and gives you a feeling of satisfaction that is lasting.
A complete meal
Eating a bowl of cabbage soup to start a meal is a well known custom in many countries, where obesity is almost unknown. Starting your meal with a little soup will allow you to reduce the quantity of other foods you will need. If however soup is going to be your entire meal, you must ensure that other nutrients necessary to proper body functions are included. A good cabbage soup recipe will help you maintain your ideal weight.
Starch in the form of potatoes, or legumes, croutons or pasta, will ensure that energy is diffused slowly into the body.
Non fat proteins, like fish, or small amounts of chicken, ham or turkey to maintain muscle mass.
Should you buy soup at the store or make it at home?
Some people prefer to make their own soups, others because they do not have the time, prefer to buy soup at the market. Soup from the store can come in the form of pouches, or can, or cooked on the premises. What is best? It is really hard to say, as both have their benefits
Homemade
The best : Because you make it yourself you can decide what goes into the soup. You can modify it at will. Made with only vegetables and without fats, it can fill your needs for under 50 calories per serving.
The worse : Between the time you buy fresh vegetables, peel, wash, and cook them, you have lost a great part of vitamins and minerals. Under light and heat, vegetables lose 1/2 their micronutrients.
What should you do?
Reduce the amount of time you keep your veggies in the refrigerator, and the amount of time peeling and washing. Eat your soup as fresh as possible, and avoid to add fresh cream or milk, butter or cheese.
Store bought
The best : Commercial production is better at preserving nutrients, and laws in some countries allow the food industry to replace nutrients that are lost during processing.
The worse : To have better taste and texture, store bought soups have additives of fat, sodium and even sugar.
What should you do?
Read the labels! all soups must have a list of ingredients on the package. Choose the ones rich in vegetables and avoid the soups laden with cream, cheese, pasta, and other starches. They contain too many calories.
