Collagen is an important component that helps maintain skin elasticity, firmness and youthfulness. In addition to supplementing collagen from functional foods, many women are interested in natural food sources, in which cabbage is considered a simple, easily accessible and sustainablely effective choice.
Cabbage does not contain collagen directly, but is rich in vitamin C, vitamin K, sulfur and antioxidant compounds. Vitamin C plays a key role in the collagen synthesis process, helping the body convert amino acids into sustainable collagen fibers. Thanks to that, eating cabbage properly will stimulate the body to produce collagen naturally and safely instead of just supplementing from outside.
How to process cabbage greatly affects the ability to retain nutrients.
To optimize the effectiveness of collagen supplementation, women should prioritize eating raw or lightly processed cabbage. Cabbage salad mixed with olive oil, lemon juice or unsweetened yogurt helps retain vitamin C, while providing healthy fats that support better nutrient absorption. Steamed or stir-fried cabbage on high heat is also a suitable choice, avoid cooking for too long, causing vitamin loss.
How many times a week should you eat cabbage to supplement collagen effectively?
The time to eat cabbage also needs to be noted. Adding cabbage to lunch or dinner (early meals) helps the body have enough time to absorb nutrients and restore skin during night regeneration.
Combining cabbage with protein-rich foods such as eggs, fish, tofu or lean meat will provide more amino acids - a necessary ingredient for more effective collagen synthesis.
However, women should not overuse cabbage. Eating too much, especially raw cabbage, can cause bloating or affect thyroid function in sensitive people. Use cabbage 3-4 times a week, with a moderate portion to achieve balanced effectiveness.
