This many-sided cabbage: varieties, features

2024 Author: Howard Calhoun | [email protected]. Last modified: 2023-12-17 10:16

Many he althy and tasty vegetables are grown in Russia. 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 types of white cabbage - the most common, it contains a lot of vitamin C, PP, B. It contains choline, which prevents sclerosis, as well as proteins, fats, fiber, enzymes, sulfur compounds, phytoncides. 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 a vegetable can differ only in color. This happened with red cabbage, which is a type of white cabbage. Heads of cabbage are red-violet or dark red, due to the content of anthocyanins. Red cabbage contains a lot of carotene and a special substance "cyanidin", which has a positive effect on the functioning of the heart and blood vessels. Scientists have found that the juice of this vegetable suppresses the tubercle bacillus. Cabbage is boiled, stewed, s alted, added to salads.

Brussels sprouts

Cabbage varieties come in unusual sizes, such as miniature cabbages native to Belgium. They contain a large amount of protein, vitamin C, potassium. They have few coarse fibers, so even people with gastrointestinal diseases can eat such cabbage. Heads of cabbage are added to soups, baked with cream and cheese, stewed or simply boiled. Dishes are fragrant and tender.

Cauliflower

Vegetable is a head with compact unblown inflorescences and short legs. It contains a lot of vegetable protein and vitamins and is easy to digest. Varieties of cauliflower - white, orange, purple cabbage. All species contain a large amount of methionine, choline. She has 2 flaws:

• purine substances found in cabbage are not recommended in large quantities for people with kidney stones;
• shelf life is very short, so it should be prepared immediately.

Cabbage is stewed with other vegetables, baked, added to soups, mashed soups and stews, fried in batter or breadcrumbs.

Kolrabi

Cabbage, the variety of which is a stem crop, is called kohlrabi. It can be pink, white, green, purple. This cabbage should be eaten fresh - then it will be juicy and sweetish. It can be boiled, added to soup puree, baked, stuffed. Grated kohlrabi is added to salads.

Savoy cabbage

The vegetable looks like white cabbagecabbage, 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.

Cabbage broccoli

Conjoined inflorescences have long been loved by consumers. They can be of two types:

• traditional - head of cabbage with a thick stem and tight-fitting inflorescences;
• asparagus (Italian) - many thin stems ending in small buds.

Varieties of broccoli - green and purple inflorescences. In general, broccoli is a subspecies of cauliflower.

It can be fried, boiled, added to soups, stews, salads. Raw served with warmed butter, sauce or ground pepper. Broccoli reduces the risk of cancer and cardiovascular disease.

Beijing cabbage

The vegetable is distinguished by the absence of a stalk and is similar to lettuce. It is able to maintain taste qualities all winter. And yet - it is an excellent tool for the prevention of gastric and intestinal diseases.

All varieties of cabbage contain fiber, protein, vitamins. With regular use of them in food, the risk of sclerosis, atherosclerosis, and intestinal diseases is reduced. So, gentlemen, load up on cabbage!