The most common vegetable after potato in our country is white cabbage. It is used in traditional cuisine, in diet food, in the manufacture of cosmetics and in traditional medicine. What is the feature of white cabbage? Useful properties, BZHU and chemical composition of the product will be considered in the article.
Vegetable Description
White cabbage can be eaten raw or after heat treatment. The vegetable itself has a spherical shape, and its edible part is hidden under sprawling green leaves, which are not eaten when removed from the garden.
Cabbage belongs to the Cruciferous family and is its oldest representative. The ratio of BZHU of white cabbage today refers the vegetable to dietary products. It is included in your diet by everyone who monitors their health and figure. The chemical composition of the culture largely depends on the characteristics of the cultivation, but subject to all standards, it has the average values indicated below. Cabbage is grown in a temperate climate. Both on private farmsteads and on an industrial scale.
Constituent elements
The chemical composition and nutritional value of white cabbage make it practically indispensable for a healthy diet. The vegetable is rich in ascorbic acid, vitamins K and B4, potassium, aluminum, boron, molybdenum, copper and calcium. In a lower concentration, the edible part of the plant contains:
- sulfur;
- chlorine;
- phosphorus;
- sodium;
- magnesium;
- fluorine;
- cobalt;
- iodine;
- sterols;
- zinc;
- selenium;
- niacin;
- manganese;
- saccharides;
- interchangeable and essential amino acids;
- vitamins A, group B, E, PP;
- organic acids.
The water content in each head is 90.5%. White cabbage BJU, respectively: 1.7 g (proteins), 0.25 g (fats), 4.6 g (carbohydrates).
Use of makeup components
Since the vegetable is rich in vitamin C, its regular use contributes to the maintenance of healthy vessels, the protective functions of the body and the absorption of iron. Blood coagulation improves with vitamin K, and molybdenum regulates amino acid metabolism and enzymatic reactions. A large amount of potassium in the product helps to normalize blood pressure and the functioning of the human nervous system.
Cobalt helps the body absorb folic acid and polyunsaturated acids.
The benefit of the vegetable as a whole
The main advantage of culture in a properly balanced composition of nutrients and BZHU. White cabbage brings the body the maximum benefit in fresh form, and if you use it no more than 200 g per day. Cabbage juice can be used in the treatment of bronchitis, inflammation of the genitourinary system, acne, pustular rashes, burns, bruises and arthritis.
Sauerkraut is even faster than citrus in ascorbic acid content. At the same time, it reduces the negative effects of alcohol and the risk of intoxication.
A fresh vegetable stimulates the immune system, removes toxins from the body, strengthens blood vessels, normalizes the liver, cardiovascular and genitourinary systems, reduces the risk of gout and normalizes glucose levels.
Harm cabbage
The main danger of the vegetable is the presence of goitrogens in its composition. When digesting fresh cabbage, these substances provoke iodine deficiency, an increased concentration of iodine in breast milk and thyroid cancer. After any heat treatment, trace elements disappear. Therefore, only a fresh vegetable is dangerous.
Although due to the low calorie content and BZHU of white cabbage they are considered a diet product, it is impossible to use it for diseases of the digestive system. You should also limit the use of vegetables in the diet for violations of the liver, thyroid gland, pancreas, renal failure and a tendency to allergies.
Children under 3 years old should not be given cabbage at all, since a large amount of dietary fiber will not be able to process a weak digestive system. Colic in infants also provokes the consumption of cabbage by a nursing mother. It is forbidden to eat cabbage in the postoperative period.
Cabbage juice is a drink saturated with both beneficial and harmful substances. Therefore, the contraindications are the same. An additional danger may be nitrates used in growing vegetables.
Nutritional value of the product
These indicators are determined by the content in white cabbage BZHU (proteins, fats, carbohydrates). In a percentage ratio, carbohydrates account for 67.1% of the total weight of the vegetable. Proteins and fats are in approximately equal proportions and occupy 16% each. Depending on the care, climate and soil composition, these figures may vary slightly. Thus, a culture grown in the northern latitudes has more sugar in its composition than from the southern regions.
In terms of protein, white cabbage is slightly inferior to leaf, Brussels sprouts and broccoli.
Calorie content of vegetable
In raw form, 100 g of cabbage have only 27.8 kcal. But this indicator can vary significantly depending on the method of preparation and the addition of other components to dishes. It is impossible to list the calorific value and BJU of all methods of cooking white cabbage, but it is quite possible to consider the most popular ones using the following table:
Cooking method | Calories, Kcal | Proteins, g | Fats, g | Carbohydrates, g |
pickled | 19,2 | 1.9 | 0.1 | 4,5 |
salty | 44.9 | 3,7 | 0.5 | 7.2 |
boiled | 21.9 | 1,6 | - | four |
braised | 102,2 | 2.7 | 6 | 10,2 |
for a couple | 27 | 1.9 | 0.8 | 6.9 |
Breaded | 217.4 | 34.5 | 5.7 | 11.8 |
in a coulebyak | 209.3 | 6.2 | 6 | 32,2 |
with pancakes | 154.5 | 4.2 | 12.3 | 7.8 |
In addition to the above methods of cooking, cabbage make fritters, borscht, cabbage rolls, casseroles and so on.
Use in traditional medicine
In addition to ordinary eating, the beneficial properties of a vegetable are often used for medicinal purposes. Cabbage is recommended for people with the following diseases:
- the initial stage of gastritis or ulcers;
- renal failure;
- hemorrhoids;
- cholelithiasis;
- atherosclerosis;
- gout;
- decreased acidity of the stomach.
As part of the compresses, cabbage helps to get rid of varicose veins, a strong cough, sore throat, headache and other inflammations.
The benefits and harms of different varieties
BZhU white cabbage, as well as its other characteristics depend on its variety. So, some varieties are not subject to storage. When consumed a month after collection, they can deteriorate and provoke poisoning; or simply will not bring any benefit (varieties "Mother-in-law" and "Number one Gribovsky 147").
Copenhagen Market and Snowflake F1 cabbage should not be consumed fresh, as it can provoke heartburn and the progression of gout.
Varieties "Menza F1" and "Dietmarscher fryer" on the contrary? it is better to use in dishes only in raw form. Since after heat treatment the product provokes heartburn, vomiting and iodine deficiency in the body.
You can not drink the juice of cabbage "Kolya F1" and "Swan F1" due to the high risk of heartburn and a bitter taste. Pickled Skorospelka has a similar negative effect on the digestive system, and the Kryumon F1 variety is generally forbidden to use in diagnosing diabetes or stomach ulcers.
Thus, the advantages and disadvantages of the product can be completely different depending on many conditions. For a healthy person, moderate consumption of any kind of vegetable will bring only a positive result, but if there are even slight deviations in the body's work, it is better to get acquainted with all the features of the vegetable and consult a doctor first. The risk of individual intolerance should also be considered.