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Cabbage: types, varieties, benefits. Video
Cabbage is a real storehouse of useful substances, while the variety of its varieties allows you to find your own for any taste and health condition. To take full advantage of all the diversity presented by nature, you just need to learn that each type of cabbage is good in its own way.
The benefits of white cabbage
The benefits of white cabbage
It is a source of fiber and a large amount of vitamin C. It is noteworthy that the latter is preserved in cabbage even in sauerkraut, which other vegetables cannot boast of. In the early varieties of this vitamin is less than in the later ones. Fiber helps to normalize digestion, relieve stools, and is indicated for constipation and hemorrhoids.
The disadvantage of white cabbage is only that it is quite difficult to digest and causes gas formation, therefore it is not recommended for children under one year old and for people with stomach diseases
In addition to a large amount of vitamin C, the composition of this type of cabbage is unique in its own way, since it contains a special vitamin U, which promotes cell regeneration and normalizes metabolism. Regular introduction of cauliflower into the diet helps to get rid of excess weight, eliminate toxins and toxins from the body, and reduce the level of harmful cholesterol.
In addition to the presence of vitamins of groups B, PP, A and C in the cabbage inflorescences of this variety, other useful substances are also stored in it: calcium, potassium, magnesium, sodium, iron, phosphorus. This is one of the few plants that is a source of protein. But the special value of broccoli cabbage is given by substances, one of which is called sulfarafan, which activate the immune system and help resist malignant cell mutations. Like cauliflower, broccoli cabbage has a more tender pulp than white cabbage, therefore it is used in both dietary and baby food.
Frozen broccoli retains its full benefits
The benefits of Brussels sprouts
Small heads of Brussels sprouts contain not only vitamins A, C, PP, B and carotene, but also mineral salts of calcium, magnesium, potassium, iodine, phosphorus and more. Its delicate flesh makes Brussels sprouts dishes original in taste and stand out from other varieties. This variety of cabbage has the lowest calorie content, not exceeding 35 units per 100 g of product.
This is the least common variety of cabbage in the diet, despite the fact that in terms of the amount of vitamin C it is not inferior to other types. Kohlrabi is preferable to eat raw, as it fully supplies the body with all the variety of nutrients that make up its composition, among which calcium comes first. The taste of this cabbage is specific, as well as the type, but salads from it are obtained no less original than from white cabbage.
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