Cabbage

Spring is an excellent cabbage salad, fresh autumn cabbage in turn can simmer or bake in the oven until the sauerkraut can be served as a side dish with roast pork, duck or nadijevati him famous charms.

Description and Origin

Prolonged boiling cabbage significantly decreases its nutritional value, so it is recommended to put it in hot water instead of cold.
Cabbage is a herbaceous plant cultivated, created by selection of wild plants in a long time. Wild cabbage used for food inhabitants of European coastal areas in prehistoric times, ancient Slavs found pickling process that lasted until the present day.
Good cabbage no great ribs and thin leaves him turned into a hard head. Although it is more known species and subspecies of us used mostly white and less red cabbage. There are early and late types. Sweetest and juiciest green pointed cabbage heads.


Salubrity

It has been shown that the juice of fresh cabbage can successfully treat stomach ulcers and inflammation of the colon. Cabbage, too, into the body most active elements for maintaining the biological balance of the organism and to defend the body against various diseases. It is rich in fiber, which improves digestion, beneficial in wound healing and prevention helps with colds and coughs.
In our eating habits, unfortunately, few are used raw cabbage (fresh or sour), although it is just such richest nutritive and medicinal ingredients. Recent epidemiological studies indicate that regular consumption of vegetables from the brassica genus can be especially effective in reducing the risk of cancer. Components that are considered to be "responsible" for such actions vegetable phytochemicals.
Phytochemicals are biologically active plant molecules in conjunction with vitamins and minerals beneficial effect on health. Have a protective effect on the way to strengthen and enhance the body's defense mechanisms. Cabbage is valuable content foods due tartronske acid that slows the conversion of sugar and other carbohydrates into fat. This makes it a desirable food for weight loss.
Prolonged cooking significantly reduces the nutritional value. To prevent the loss of valuable constituents expressed during cooking, it is recommended cabbage, and other vegetables, soaked in hot water instead of cold.


Energy and nutritive value

Cabbage is a popular vegetable biodiversity and low calorie (24 kcal per 100 g), and contains approximately: 92.52% water, 1.21% protein, 0.18% fat and 2.3% dietary fiber.
Most are represented: Vitamin C (42 mg per 100 g) and beta-carotene (provitamin of vitamin A), followed by minerals: potassium, iron, magnesium, sulfur and copper. Small amounts of sodium, and a favorable balance of calcium and phosphorous ensures maximum utilization of calcium in the body.