2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Alabash is a biennial vegetable plant of the cruciferous family. It is grown in the northern parts of Europe and in our country. Alabash is a root plant, and only its root is used for food. Alabash has the appearance of an organic green artificial satellite flavored with fresh, crunchy broccoli stalks accented with radish flavor.
The name of the alabasha comes from the German word "kohl", which means cabbage, and "rabi", which means turnip. Alabash cannot boast of a long culinary history, such as that of turnips or parsnips, because it was first described in Germany, only in the middle of the 16th century.
Although these pear-shaped vegetables look as if they have been dug out of the ground, they are actually a swollen stem that grows above the ground. Alabash is not one of the most commonly used vegetables in American cuisine, but is widely used in Central Europe and Asia.
Alabash has elongated large leaves and although they are also edible, people prefer its thickened round stem. Alabash has thick skin, under which hides a juicy and crunchy flesh.
Composition of alabasha
Compared to white cabbage alabash is richer of nutrients and especially vitamin C. It contains an average of about 88% water, 2.9% protein, 4.7% sugars, 1.17% minerals - potassium, phosphorus, magnesium, calcium and sodium salts. In addition to vitamin C, alabaster is rich in vitamin B1, B2, B6 and folic acid.
In 100 g alabash has 29 Kcal; 1.7 proteins; 0.1 g fat; 6.2 g of carbohydrates and 3.6 g of fiber. Alabasha also contains a large amount of malic acid - 250 mg per 100 g.
Alabash does not contain fat and cholesterol. It is low in calories and low in sodium. It is also a good source of potassium.
Types of alabaster
They are known in Bulgaria two types of alabaster - large and small. The large alabash has a violet-bluish bark, while the small alabash has a light green bark. It is important to know that in terms of dietary, taste and nutritional qualities, the small alabash is many times superior to the large one.
Selection and storage of alabash
When buying alabash small or medium-sized heads of at least 7 cm in diameter, free of spots, soft areas or cracks and yellowing at the edges must be selected. The small in size alabash is sweeter and tastier. The bulbs, which are much larger than the size of a tennis ball, are not as tasty and often have a spongy core.
If the alabasha leaves are connected to the bulb, they need to be cut and stored separately. If they are in good shape - hard and green, they can be cooked, but should be used within a few days.
Alabash should be stored unwashed, in a plastic bag in the refrigerator. This can keep it in good condition for about a week. A valuable quality of this vegetable is that properly stored, it does not lose its valuable qualities.
Cooking alabaster
Fresh and young alabash is delicious to be consumed raw. It can be added to various types of salads. Alabash can also be prepared stewed or boiled. In case it is prepared in this way, it is necessary to peel its bark after cooking. Alabash is a great addition to many dishes and soups. Combines well with other vegetable juices.
If alabasha leaves are fresh and green, they can also be used for cooking. They are prepared as follows: washed, the veins of the leaves are removed and then blanched in boiling water for 3 to 5 minutes. Then fry lightly in olive oil or butter and season with salt, pepper and freshly squeezed lemon juice.
Alabasha is also used to prepare a very useful delicacy for the body, namely finely chopped alabaster with olives, olive oil and freshly squeezed lemon juice.
We offer you several extremely delicious recipes with alabash: salad with alabash, keto moussaka with alabash, alabash with bechamel sauce, beans with alabash and potatoes, alabash with stuffing, alabash with mayonnaise on the salad, vitamin salad with alabash and beets.
Benefits of alabasha
Alabash contains almost no fat, which makes it a very useful dietary product. Due to the very high content of vitamin C in it, alabaster is an indispensable vegetable for the winter. It maintains the natural immunity and strengthens the body against various infections.
Alabash is the source of many dietary fibers useful for the intestines and reducing the risk of developing colon cancer and various stomach problems. It also protects against hemorrhoids. Alabash is useful in beriberi, radiation sickness, asthma, tuberculosis. It has a diuretic effect, against spring fatigue, anemia and bronchitis, stimulates growth.
The large amount fiber in alabasha make it a preferred vegetable in the diet. Fiber not only aids digestion, but also stimulates regular bowel movements and bowel cleansing.
As alabash is a vegetable, rich in many vitamins and minerals, tasty and most importantly - does not cause allergies, it is also recommended when feeding young children.
Alabash protects from anemia, because it contains significant amounts of iron, which help produce more red blood cells. Potassium in alabasha further supports the absorption of iron.
Vegetables are also known for their ability to improve bone density, thanks to the calcium, manganese and iron they contain. It is also useful for eye health due to the presence of beta-carotene in its composition. Vitamin A in alabasha fights the accumulation of free radicals in the eyes and removes oxidative stress from this important part of the human body.
Alabash can deservedly be included in various diet menus because it is an extremely low-calorie vegetable. It has almost no calories and fat, but on the other hand it is extremely rich in healthy ingredients - isn't this the most perfect combination?
To get the most out of its ingredients, it is best to rely on minimal heat treatment, as heat destroys some of its nutrients. Consume it in the form of salads, lightly flavored with olive oil and salt, as well as a little freshly squeezed lemon juice.
Folk medicine with alabash
In case of weakened heart activity, it is recommended to take alabaster juice mixed with a little pure honey. Boiled alabaster porridge is used for compresses for joint pain. Alabash decoctions are used in folk medicine as an expectorant, laxative and diuretic.
It is important to note that alabasha leaves they are also very useful and nutritious, although they are not used in cooking. They are extremely rich in vitamin A, vitamin K, B vitamins and a lot of carotene. Do not underestimate them because they are extremely useful.
Harm from alabasha
Alabash contains uric and oxalic acid, which makes it unsuitable for people suffering from gout, sand or kidney stones.
In addition, alabaster contains substances called goitrogens. They block the body's absorption of iodine and block the production of certain thyroid hormones. Therefore the raw alabash not useful for people suffering from thyroid problems. Of all the others, it can be consumed without any worries, because it is an extremely useful vegetable.
Recommended:
What Can We Prepare With Alabash
Alabash is very common in Bulgaria, which is often confused with goulash. Its stem is used for consumption, which is strongly thickened, rounded, green or purple. Here are some ideas on how to consume alabasha: Raw alabash Alabash, especially during the winter months, replaces fresh salads.
They Cultivated An Alabash Named Niki In Sadovo
A direct alabash variety was created by scientists from the Institute of Plant and Genetic Resources in Sadovo and the Institute of Vegetable Crops Maritsa - Plovdiv. His name is Nikki and he is a real vitamin bomb. The work on the selection of the new species of alabash has continued for ten years.
Alabash For A Slim Waist And Good Mood
Alabash it is undeservedly neglected as a product that cares for a slim waist. The plant, which is found in green and purple, provides not only a fitted silhouette, but also a good mood. Alabash is very low in calories and contains healthy substances.
Alabash Protects Against Flu And Prostate Cancer
Alabash, which is not very popular in our country, looks like a green or purple ball of medium size. The edible part of this autumn vegetable is a thickened stem of a biennial plant. Although it has been grown in our latitudes for decades, alabaster is not often present on the Bulgarian table.
