The specific name of the cabbage - Brassica - appeared due to its unsurpassed crunchy properties (from the Greek “brasso” - “crack”, “crunch”). Before the Europeans discovered potatoes, this plant was one of the main dishes on their table. The menu of a Russian person cannot be imagined without a crispy vegetable. What are the vitamins in cabbage? What is its use for the body? In what form is it better to use? You will find answers to all these questions in the article.
Vitamins Contained in Cabbage
A variety of types of cabbage (white cabbage, cauliflower, kohlrabi, red cabbage, Brussels, Beijing, cauliflower, Savoy) will enrich the diet of any gourmet. This storehouse of vitamins contains the most valuable phytonutrients for the human body, macro- and microelements. Thanks to dietary fiber, there is no accumulation of cholesterol in the vessels.
What are the vitamins in cabbage? The high content of vitamins C, P helps strengthen blood vessels, prevents the occurrence of coronary disease and other heart diseases. Potassium salts in the plant stimulate the elimination of excess fluid, which is important for kidney diseases. It is almost absent purines, contributing to gouty deposits and the appearance of stones in the gall bladder.
What other vitamins in cabbage? The value of this vegetable lies in its rare vitamin U, which protects the intestinal mucosa. Due to its low calorie content, cabbage is useful for people who want to lose weight.
Is sauerkraut good for the body?
What is the use of sauerkraut for the body? Experts say: huge! In winter, this product is just a find for a body that needs vitamins. Judge for yourself:
- The amount of ascorbic acid (vitamin C) in it is almost the daily norm: from 30 to 70 mg per 100 g of product (depending on the method of starter culture).
- Potassium is contained in up to a fifth of the norm per day. The presence of this macrocell regulates blood pressure, the work of muscles and nerve cells, normalizes cardiac activity and blood circulation. Potassium also protects blood vessels from harmful cholesterol.
- The enveloping effect of vitamins K, B, A positively affects the functioning of the central nervous system, contribute to stress resistance. Vitamin B6 is necessary for the breakdown of protein compounds. Vitamins K, U (methylmethianine) help the assimilation of products, prevent the development of allergies, including asthmatic reactions.
- An abundance of vitamin PP (nicotinic acid) helps strengthen hair and nails.
- Lactic acid bacteria that appear during fermentation during souring improve intestinal motility.
In addition, pickled vegetables are rich in micro and macro elements (calcium, phosphorus, sulfur, magnesium, chlorine, iron, zinc, cobalt, fluorine).
Who benefits from sauerkraut
What is the use of sauerkraut for the body? It turns out that the nutrients stored during souring make the treat curative.
- As a low-calorie, but satisfying product (27 kcal per 100 g), it is useful for overweight people. Thanks to tartronic acid, fats do not accumulate in the body.
- Sauerkraut should be included in the diet of those who suffer from constipation, irregular stools: it contributes to the proper functioning of the stomach and the absorption of food. Its juice is especially useful.
- The presence of iodine has a beneficial effect on the endocrine system, which is important for people with iodine deficiency.
- Such a treat increases immunity and prevents inflammatory diseases.
- A mixture of sauerkraut and tomato juices is recommended to expel lamblia from the body.
- With the help of “Vitamin from a barrel” they fight with aging skin. Weekly “fermented” face mask is useful for eliminating age spots, freckles, small wrinkles, and provides skin tone.
- Choline helps increase sperm activity, reduces the risk of prostate disease in men.
- The juice of the product is a true friend with a hangover syndrome.
- Separate ingredients in sauerkraut are believed to prevent the growth of cancer cells.
Sauerkraut is not recommended
The national Russian dish, for all its undoubted advantages, should not be used in the following cases:
- people with high acidity of the stomach;
- with gastritis, stomach ulcer in the phase of exacerbation; in the postoperative period, patients with gastrointestinal problems;
- with urolithiasis (due to the high salt content in the product), renal failure;
- not recommended for nursing mothers to avoid colic in the baby;
- with individual intolerance to the product.
The use of sauerkraut in large quantities is fraught with bloating, flatulence. Caution should be given to people with hypertension.
Note: when leaven, you can not add salt and sugar. Cranberry berries give the appetizer acid, grapes - sweetness. Small cabbage can be diluted with water (half a cup). During the day it is kept under oppression, then pierced to release carbon dioxide - and the meal is ready.
Cabbage: vitamins
Many are interested in: what vitamins in white cabbage? Specialists can answer this question in detail: this vegetable is distinguished by a high content of vitamin C in it - half the daily norm (45 mg per 100 g). Moreover, in the early grades it is 20 mg, in the later - up to 70 mg. Also, the vegetable is rich in other useful components:
- Vitamin P is needed to strengthen blood vessels;
- potassium (375 mg per 100 g) prevents the formation of blood clots, is useful in cardiovascular diseases;
- the presence of calcium (70 mg per 100 g) causes strong bones, healthy teeth, nails, hair.
Per 100 g of magnesium product it contains 23 mg, phosphorus - 78 mg, sodium - 18 mg, iron - 1.4 mg.
Among its relatives, white cabbage leads in the number of coarse fibers that remove toxic, carcinogenic substances from the body.
The benefits of young cabbage
There are more vitamins in fresh heads of cabbage than in heat-treated vegetables. Young cabbage boasts a unique compound - sulforaphane, due to which the effect of carcinogens on the body is neutralized. The presence of histidine in it reduces the degree of allergic reactions, in addition, the vegetable is useful in the treatment of anemia, arthritis, gastritis, heart disease.
Young cabbage is rich in vitamins C, H, E, K, PP, D, B vitamins (B1, B2, B3 B12). In young vegetables, a significant content of phosphorus, calcium, potassium, iron, folic acid, magnesium, as well as amino acids (threonine, lysine, methionine). In addition, there is fiber and a greater amount of protein compared to beets, carrots and turnips.
There are few carbohydrates in a fresh vegetable; dishes from it are useful for patients with diabetes mellitus. Juice from young leaves promotes enhanced separation of gastric juice, is useful for constipation. Its use helps to heal the affected gastric and intestinal walls of the wounds of ulcers. Fresh leaves treat hemorrhoids, headache. Traditional medicine with the help of cabbage leaf fights deafness and insomnia, uses it for burns, rashes, skin irritations.
Cauliflower: Vitamins
Compared to other species, cauliflower is most easily absorbed by the body, is digested faster and is more suitable for baby food and the diet of people with digestive tract problems. Its use is allowed for peptic ulcers of the stomach and intestines. The sulfur content in it is an obstacle to cancerous tumors in the colon and rectum.
Cauliflower contains almost twice as much ascorbic acid as citrus. Vitamin C is necessary for the normalization of oxidative and reducing processes, it is needed with reduced immunity.
What are the vitamins in cauliflower and what are their benefits for the body? A large amount of vitamin A in this vegetable promotes cell growth, especially for the body of children and adolescents. Carotene also stimulates the work of epithelial cells, liver activity is necessary for the proper functioning of the pancreas.
Rich in B vitamins, PP, mineral salts and protein, cauliflower is the recommended dietary product.
Now you know what vitamins are in cabbage. Fresh and pickled, this vegetable is a valuable food product, necessary both for general “good spirits” and for the prevention of many diseases.
Be healthy!