In Russia, many healthy and tasty vegetables are grown. One of them is cabbage. Its varieties are diverse, but all of them are united by the presence of a large number of vitamins and minerals.
White cabbage
Among all species, cabbage is the most common, it has a lot of vitamin C, PP, B. It contains choline, which prevents sclerosis, as well as proteins, fats, fiber, enzymes, sulfur compounds, volatile. The use of white cabbage prevents obesity and the development of atherosclerosis, and also improves intestinal motility. Sauerkraut juice is recommended for diabetes.
Red cabbage
Varieties of vegetables can differ only in color. This happened with red cabbage, which is a variety of white cabbage. Heads are red-violet or dark red, due to the content of anthocyanin. Red cabbage contains a lot of carotene and a special substance, cyanidin, which positively affects the functioning of the heart and blood vessels. Scientists have found that the juice of this vegetable suppresses tubercle bacillus. Cabbage is boiled, stewed, salted, added to salads.
Brussels sprouts
Varieties of cabbage come in unusual sizes, such as miniature heads of cabbage from Belgium. They contain a large amount of protein, vitamin C, potassium. There are few coarse fibers in them, so even people with gastrointestinal diseases can eat such cabbage. Cabbage soup is added to soups, baked with cream and cheese, stewed or simply boiled. Dishes are aromatic and tender.
Cauliflower
The vegetable is a head with compact unblown inflorescences and short legs. It contains a lot of vegetable protein and vitamins, is easily digested. Varieties of cauliflower - white, orange, purple cabbage. All species contain a large amount of methionine, choline. She has 2 disadvantages:
- purine substances contained in cabbage are not recommended in large quantities to people with kidney stone disease;
- the shelf life is very short, so it must be prepared immediately.
Stew cabbage with other vegetables, bake, add to soups, mashed soups and stews, fry in batter or breadcrumbs.
Kohlrabi
Cabbage, the varieties of which are stalkbleplod, is called kohlrabi. It can have a pink, white, green, purple color. This cabbage needs to be eaten fresh - then it will be juicy and sweet. It can be boiled, added to soup puree, baked, stuffed. In grated form, kohlrabi is added to salads.
Savoy cabbage
The vegetable is similar to a white cabbage, but differs in corrugated sheets and bright green color. It contains little fiber and a huge amount of protein. Savoy cabbage is not very popular in our country, but it is tender and fragrant.
Broccoli
Consolidated inflorescences have long been loved by consumers. They can be of two types:
- traditional - head-umbrella with a thick stem and tight-fitting inflorescences;
- asparagus (Italian) - many thin stems ending in small inflorescences.
Varieties of broccoli cabbage - green and purple inflorescences. In general, broccoli is a subspecies of cauliflower.
It can be fried, boiled, added to soups, stews, salads. In raw form served with warmed butter, with sauce or ground pepper. Broccoli reduces the risk of cancer and cardiovascular disease.
Chinese cabbage
The vegetable is distinguished by the absence of a stump and is similar to lettuce. He is able to maintain taste throughout the winter. And yet - this is an excellent tool for the prevention of gastric and intestinal diseases.
All varieties of cabbage contain fiber, protein, vitamins. With their regular use in food, the risk of sclerosis, atherosclerosis, and intestinal diseases is reduced. So gentlemen, lean on the cabbage!