2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Cabbage is a vegetable that is easy to store and therefore present on the market all year round. It has excellent taste and nutritional qualities. Different varieties of cabbage are known: green, red, Chinese, Savoy.
Cabbage is rich in vitamin C, which has the highest values in sour. It is also rich in vitamin P, B1, B2, B3, B6, B9, PP, H, K and others. Contains amino acids, sugars, nitrogen compounds, dyes and mineral salts. It has a high percentage of water, from 2.6 to 8% sugars depending on the variety. The salts in it are potassium, calcium, phosphorus, sodium, chlorine, magnesium, sulfur, iron and others.
Cellulose improves intestinal motility and has a beneficial effect on the development of beneficial intestinal bacteria. And the lipids in it give it a specific taste and smell.
Due to its low caloric content (25 kcal per teaspoon of chopped cabbage) and the rich content of salts and minerals, it is very suitable for diets and people with overweight, obesity and atherosclerosis. Potassium salts prevent water retention in the body. Particularly useful is tartaric acid, which prevents the conversion of carbohydrates into fat.
In folk medicine cabbage recommended for diseases of the gastrointestinal tract, diseases of the spleen, liver, gout, beriberi, diabetes, colitis.
Freshly squeezed cabbage juice has a laxative effect. Cabbage leaves, applied to the forehead, have an invigorating and refreshing effect on headaches.
Another type of cabbage is already on the market - bok choy. It has dark green leaves with long, hard and white ribs. More like lettuce and beets, but the taste is typically cabbage. Bok choy is richer in calcium and vitamins than ordinary cabbage and is increasingly used in healthy eating.
Here are three golden tips for cooking cabbage:
- Cabbage is good to store unwashed in a plastic bag in the refrigerator;
- Sarmi from fresh cabbage becomes tastier if rolled in flour before being put to boil;
- The pungent smell of cabbage is softened by adding one or two sprigs of parsley to the dish.
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