Cabbage is the "queen of vegetables". White cabbage - calorie content, benefits and harms What vitamins are contained in fresh white cabbage
Contained in cabbage are able to support ours and protect it from many ailments all year round. What is so special about cabbage? This is what we are with the editors of the site gomer.info and we will consider within the framework of this article.
White cabbage composition
It is rich in fiber, easily digestible proteins, organic acids, glucose, fructose, nitrogenous compounds.
The vitamin composition is unique in its own way. Cabbage contains most of the B vitamins, niacin (vitamin PP), E, A, U, C, H (biotin, vitamin B7), folic acid (B9).
The mineral composition includes: potassium, calcium, magnesium, phosphorus, chlorine, sodium, sulfur, phosphorus, chlorine, chromium, zinc, iron, manganese.
The healing properties of white cabbage
Vitamins in cabbage and others chemical elements and define it medicinal properties.
Fiber, its content is 15%. Thanks to it, the normal functioning of the gastrointestinal tract is ensured. It promotes the elimination of cholesterol from the body, unnecessary substances formed in the intestines.
Nitrogen compounds are necessary for people who have lesions of the urinary system, patients with diabetes mellitus.
The mineral salts contained in cabbage are equally important for human health as vitamins. Potassium removes excess fluid from the body, strengthens the heart muscle, and improves the functioning of the cardiovascular system. Manganese helps to normalize metabolism. Calcium is needed for the formation and strengthening of the musculoskeletal system. Iodine is not a substitute for people suffering from thyroid diseases. Copper is beneficial for patients with nervous system damage.
White cabbage is low in calories (there are 27 kilocalories per 100 grams), it is recommended for people prone to overweight. But, despite the low calorie content, cabbage dishes give a feeling of fullness for a long time. This is due to the high content of tertronic acid in cabbage, which has the property of delaying the conversion of carbohydrates into fat.
For the sake of fairness, it should be noted that tertronic acid is not stable, it is destroyed during heat treatment, but it is perfectly preserved in sauerkraut.
Vitamin C, without it, not a single biochemical process of the human body is possible. This is the main source of strength, vigor, efficiency. Fresh cabbage contains 45-60 mg of vitamin C per 100 g of product, while the daily requirement for it is 70 mg. Vitamin C is preserved during fermentation.
Due to the high content of B vitamins, cabbage is very useful for people with diseases of the nervous system.
One of the main vitamins in cabbage is vitamin U (methyl methionine) or anti-ulcer factor. Cabbage is the record holder for its content. The key advantage of vitamin U is the ability to improve the healing of damage to the gastrointestinal tract mucosa and skin.
Medicines with its content have been developed, which are successfully used for the treatment of ulcers, erosions of the stomach and duodenum, neurodermatitis, psoriasis. But it has been proven that the effectiveness of natural vitamin U is much higher than its synthetic counterpart. True, it should be noted that the leaves of fresh cabbage are contraindicated for persons with gastritis or peptic ulcer disease, while the juice from it, on the contrary, is very useful.
In addition to all the listed properties, white cabbage also has an expectorant, antimicrobial, not a large laxative, anti-inflammatory effect.
Most often, cabbage juice is used to treat many diseases. It is very easy to make it at home. Method of preparation: rinse fresh leaves, dry, pass through a juicer, then squeeze, strain through cheesecloth.
Fresh juice should be stored for no more than 2 days in a refrigerator, it deteriorates very quickly, changes its taste, and vitamin U is destroyed. Adults need to drink up to 5-6 glasses a day, dividing the entire dose into 3-4 doses 60 minutes before meals.
Due to its unique composition, white cabbage or juice from it can be used to treat many diseases, pathological conditions, but you still need to remember that not everyone can eat cabbage.
Contraindications
The fact is that there are people who cannot have cabbage in any form: fresh, sauerkraut, in the form of juice. These are people suffering from pancreatitis, enterocolitis, a tendency to increased gas production, as well as with increased acidity of the stomach.
White cabbage is not only healthy, but also very tasty product. What are cabbage rolls made from leaves? sauerkraut! By the way, about stuffed cabbage, they are very useful for low blood hemoglobin. They contain everything that is needed to increase hemoglobin: meat (it contains a lot of iron), rice (contains easily digestible proteins), sauerkraut leaves (they contain vitamin C). And a salad made from fresh cabbage leaves? After all, we can enjoy it all year round!
But all good things should be in moderation and before deciding on
Vegetables are the richest source of vitamins and minerals. With regular use, they have a beneficial effect on the body: they improve its condition, normalize the work of internal organs. What vitamins are found in cabbage? Let's figure it out.
Colored
Cauliflower is quickly digested, easily absorbed by the body, suitable for baby food. It is also suitable for people with digestive problems. The product is allowed to be used for ulcerative diseases of the intestines and stomach. Due to the sulfur content cauliflower prevents the development of cancerous tumors in the rectum and colon.
A large amount of vitamin A promotes active cell growth. This is especially important for children and adolescents. Carotene stimulates the activity of the liver and epithelial cells, normalizes the functioning of the pancreas. The vegetable is rich in protein, mineral salts, B and PP vitamins, which allows it to be included in the diet.
Cauliflower contains 2 times more vitamin C than citrus fruits.
Ascorbic acid is needed with reduced immunity. She also participates in oxidation and reduction processes.
White-headed
White cabbage contains folic acid and B vitamins. The product also contains minerals: phosphorus, calcium, sulfur, potassium. From trace elements - iron, manganese, aluminum, zinc. Iron is required to supply oxygen to cells. Zinc is responsible for skin health.
White cabbage contains B vitamins and folic acid.
White cabbage is useful for stimulating and regulating metabolic processes. Its analgesic and anti-inflammatory effect is known. Vegetables are included in the diet for atherosclerosis. This is due to its ability to remove dangerous cholesterol from the body.
Rutin and ascorbic acid, which are found in white cabbage, strengthen the vascular walls, are important for the prevention of gallstone disease and coronary artery disease.
With an increased production of gastric juice, the use of a vegetable is undesirable. Also, white cabbage is excluded from the diet for diarrhea, enteritis, myocardial infarction. Excessive coarse fiber can cause bloating. It is also better for women who are breastfeeding to stop eating a vegetable.
Brussels
Brussels sprouts are packed with nutrients: protein, starch and sugar.
A unique combination of ascorbic acid and B vitamins has a beneficial effect on the functioning of the circulatory and nervous systems. Free amino acids and enzymes improve metabolism.
Brussels sprouts - irreplaceable dietary product for the elderly. It has a positive effect on the function of the gastrointestinal tract and pancreas. Diabetics can include a vegetable in their daily diet.
The product is useful for facial skin damage caused by vitamin deficiency. Freshly squeezed juice has a hematopoietic, strengthening and anti-cancer effect.
Broccoli
Due to its low calorie content and useful composition broccoli is used in a variety of diets. It effectively protects blood vessels from damage caused by high blood sugar levels.
This type of cabbage contains active substances that have a beneficial effect on the functioning of the heart and nervous system. Broccoli also contains chlorophyll, a compound that improves blood composition. Due to the large amount of fiber, the plant accumulates and then removes harmful substances and toxins from the body. Coarse fibers contribute to the evacuation of cholesterol from the intestines.
Broccoli contains essential amino acids. Serotonin (or the hormone of happiness) improves mood, helps fight psycho-emotional disorders.
The folate found in broccoli is good for women. It promotes the formation of new cells and resists early aging. Fatty acids omega-3 and beta-carotene remove dangerous cholesterol from the body, normalize blood pressure and improve heart function.
The vegetable contains a lot of calcium, which is needed to strengthen teeth and bones. Therefore, broccoli is indicated for children, the elderly, pregnant and breastfeeding mothers.
Fresh
Fresh cabbage heads contain the maximum amount of vitamins. Many of them are destroyed after heat treatment of the vegetable. Young cabbage is rich in a unique compound - sulforaphane. With its help, the action of carcinogenic substances is neutralized. The presence of histidine reduces the risk of allergic reactions. The plant is useful for gastritis, arthritis, anemia and heart disease.
Fresh cabbage is saturated with B vitamins (B1, B2, B3, B12), C, D, E, H, K, PP.
Young vegetables contain a lot of phosphorus, potassium, calcium, magnesium, folic acid, iron, as well as amino acids (methionine, lysine, threonine). The amount of protein and fiber is much higher compared to turnips, carrots and beets.
Vegetable dishes are useful for diabetics, as they contain a minimum of carbohydrates. Juice from young plants stimulates the secretion of gastric juice. Its use is useful for constipation, ulcerative lesions of the intestinal and gastric walls. Fresh leaves are treated headache, hemorrhoids, insomnia, rash, burns, skin irritation.
Pickled
As a hearty, but low-calorie product (per 100 g - 27 kcal), cabbage is useful for people with overweight and obesity. Fats in the body do not accumulate due to tartronic acid.
Sauerkraut is indispensable in the diet of those who suffer from irregular bowel movements and constipation. It promotes the absorption of food and normalizes the stomach. Iodine has a positive effect on work endocrine systems NS. With frequent use, the body's defenses increase, the risk of developing inflammatory diseases is reduced.
Sauerkraut is a source of vitamins A and C, group B. It occupies a leading place in the content of vitamin K.
A mixture of tomato and sauerkraut juices gets rid of giardia. A weekly face mask from the product removes freckles, age spots, fine wrinkles. Choline reduces the likelihood of developing prostate disease. Also, the substance increases the activity of sperm. The individual components of the dish prevent the growth of cancer cells.
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An honorable first place in terms of importance for women's health in broccoli. She is called “the queen of the cabbage kingdom”. Broccoli is native to the Eastern Mediterranean. Since this vegetable is somewhat similar to a hand, its name came from this similarity ("bracchium" in Latin means "hand").
White cabbage is sometimes called Russian ginseng, since the cabbage juice molecule is similar in composition to the ginseng molecule. Why isn't cabbage juice as powerful as ginseng? The point is in its high oxidation capacity. Cabbage juice retains its chemical identity with ginseng for several minutes, then after contact with air, the molecule changes its structure.
White cabbage contains everything that a child and an adult needs for the formation of a bone skeleton, the development of mental abilities, an increase in physical capabilities, muscle mass and, in general, it is able to give everyone the joy of life and the opportunity to work fully.
The main sugars are readily soluble glucose, fructose and sucrose. In the presence of glucose (2.6%), white cabbage surpasses apples, oranges, lemons, and in terms of fructose saturation — potatoes, carrots, onions, and lemons.
For medicinal purposes, cabbage leaves are used, which are harvested in August-September, fresh cabbage juice, its seeds, stalk (stem) and brine (sauerkraut juice).
White cabbage is a biennial garden plant with rather large fleshy leaves, with a branched taproot and an erect stalk. In the first year, the stem is thick, fleshy and short, on which a basal rosette grows with tightly adjacent heads in the form of a head. The outer leaves of cabbage are green, they are capable of photosynthesis (the process of capturing sunlight), the inner leaves have no color. If a stump that has overwintered in a cold and dry place is planted in a garden bed in spring, but it, having rooted, will give buds with flowering shoots, on which, after flowers, spherical seeds in the pods will ripen. Potassium salts remove excess fluid. This is beneficial in kidney dysfunction. With increased secretion of gastric juice, the use of white cabbage is undesirable. It eases the course of gastritis with low acidity and eliminates upset stools. With enteritis, diarrhea, myocardial infarction, it is not recommended to include a vegetable in the diet. This is due to the coarse fiber content, too much of which can cause bloating. It is better for nursing mothers to refrain from eating vegetables.© "KursZdorovia.ru", 2011-2016 - Site about healthy way life and healthy eating The use of site materials must be accompanied by an active link. For all questions and proposals for the project, contact through the form feedback or by email
Photo: Maxim Minin, Rita Brilliantova
In folk medicine, cabbage juice with sugar or honey is used for hoarseness and coughing. Also in Ancient rome he was considered good remedy from tuberculosis. In case of inflammation of the respiratory tract, it is recommended to take a decoction of cabbage with honey. As it turned out, this folk experience has quite scientific rationale... Cabbage contains phytoncides that are active against staphylococcus, tuberculosis bacillus and some other pathogenic microorganisms.In the cuisine of the Slavic peoples, white cabbage occupies one of the leading places. There is even a proverb on this score, "Cabbage soup and porridge are our food." But the history of this wonderful vegetable is much older. In the era of antiquity, it was known not only as a valuable food culture, but also used as a medicinal plant. In the wild, cabbage is not found. This is the collective work of several generations of nameless ancient breeders. A head of cabbage is a huge bud, which, without human help, is not able to bloom and release a peduncle. Therefore, this plant turned out to be completely dependent on its creator - in order to get seeds, it is necessary to cut the edges of the head of cabbage in the second year of life.
It should be noted that broccoli is ranked # 2 on the list of best women's health foods. According to its nutritional properties and chemical composition broccoli cabbage is ahead of other representatives of the cabbage kingdom. It has twice as much vitamin C and 50 times more carotene than cauliflower, and in terms of vegetable protein content broccoli surpasses sweet corn, spinach and asparagus.
This insidious property of cabbage juice must always be remembered. For medicinal purposes, cabbage juice should be taken immediately after squeezing. After ten minutes, cabbage juice will not have such a powerful therapeutic effect, although it will remain a medicinal product.
White cabbage is one of the most popular agricultural crops all over the world, it is especially popular in countries with moderately cool climates, including our country. There is evidence that cabbage first began to be cultivated in Ancient Iberia, and then it spread to southern Europe and North Africa.
Scientists have discovered that a distinctive feature of white cabbage is vitamin U - methylmethionine, which is able to cure stomach and duodenal ulcers, ulcerative colitis, gastritis and intestinal lethargy.
Cabbage is a product rich in substances and elements useful for the human body. It contains salts of potassium, sugar, phosphorus, calcium, sulfur, fats, fiber, lactose, protease, lipase and other enzymes, as well as vitamins A, B1, B6, C, K, P, antiulcer vitamin U, other vitamins and phytoncides The taste and dietary qualities of cauliflower are pronounced compared to other vegetable varieties. It is the leader in protein and ascorbic acid content. 50 g of cauliflower satisfies the daily requirement of vitamin C. Biotin, which contains a vegetable, is useful for skin and hair care. When planning a diet, you should consider what vitamins are contained in cabbage. Their lack can be judged by the unhealthy skin of the face. The product is an integral part of the daily diet. In addition to adding it to various dishes, mankind has learned to use the sap of the plant to treat many diseases. When not enough vitamins enter the body with food, vitamin-mineral complexes in capsules are prescribed.
The Chinese claim that their secret of youth lies in cabbage. This vegetable is credited with many unique abilities, such as healing, rejuvenating, relieving insomnia, and more. And all this thanks to its content. What vitamins are hidden in cabbage?
Where is the birthplace of this plant, it is not known for certain. Some authors believe that it was bred in the Mediterranean, others are of the opinion that it got there from Colchis. Now this is difficult to establish. There is a legend about the origin of cabbage, according to which the god of winemaking Dionysus decided to punish the Thracian king by severely beating him. The proud warrior could not bear the humiliation and large tears flowed from his eyes, which, falling to the ground, turned into plants as round as a head.
Broccoli has a rejuvenating effect and prevents the development of atherosclerosis, promotes the production of enzymes that protect against cancer, helps maintain healthy joints by blocking the action of enzymes that destroy them. Broccoli is rich in fiber, essential amino acids, vitamins and trace elements, so it perfectly strengthens the immune system, improves blood circulation and complexion, and thins the blood. This vegetable is high in calcium and is especially beneficial for teenage girls and pregnant women. The protein that broccoli is rich in is very easy to digest, and the antioxidant it contains reduces the likelihood of developing breast cancer by 4 times.
In addition to the already mentioned properties of cabbage juice to stimulate the digestive system with low stomach acidity, cabbage juice has an antitussive effect. It is indicated for bronchitis and other diseases accompanied by cough, as it has a mild expectorant effect. Cabbage is good for liver diseases, including those that cause it to increase in size. Cabbage juice therapy relieves inflammation.
Chronicle information about cabbage on the territory modern Russia date back to 1076. In one of the oldest written monuments of Kievan Rus - "Izbornik Svyatoslavl", cabbage is mentioned as a common and widespread food product in Russia.
The pharmacological action of cabbage is very diverse. Cabbage stimulates metabolic processes, has anti-inflammatory and analgesic effects (calorizer). It is included in a therapeutic diet for atherosclerosis (the dietary fiber contained in cabbage promotes the elimination of cholesterol, and vitamins C and P, which it is rich in, strengthen blood vessels and have an anti-sclerotic effect), coronary heart disease, gout (cabbage contains practically no purines that cause gouty deposits), gallstone disease (dietary fibers of cabbage bind and prevent the absorption of cholesterol and bile acids in the intestine, from the excess of which deposits are formed - atherosclerotic plaques on the walls of blood vessels and stones in the gallbladder), heart and kidney diseases (potassium salts contribute to the elimination of fluid), gastritis with low acidity and constipation. It is not recommended to eat fresh white cabbage for patients with pancreatitis, as well as after surgical interventions in the chest and abdominal cavity. It is also contraindicated in case of thyroid gland malfunction, in cases of particularly severe exacerbations of stomach and duodenal ulcers, as well as in gastric and intestinal bleeding.
White cabbage is a real storehouse of vitamin C, and in late varieties of cabbage, vitamin C is more than three times more than in early varieties. An important advantage is that cabbage is able to retain this vitamin in itself for a long time, it remains in cut heads in the same concentration even up to 8 months. This vegetable contains more vitamin C than citrus fruits; its content in cabbage is also 10 times higher than in carrots. Properly preserved fresh white cabbage contains vitamin C in 100 grams - 30 mg. The content of vitamins in broken and slightly frozen heads of cabbage is sharply reduced. It is interesting that the content of vitamin C in a cabbage fork is not uniform, it increases towards the center of the head of cabbage, which means that most of this vitamin is in the cabbage stump, there it is in 100 grams - up to 70 mg.
Dry vegetable extracts in capsules are effective for brittle hair. The presence of vitamins A, E, D, K makes the product especially valuable. Cauliflower contains a high content of organic matter, macro and microelements. In terms of iron content, the vegetable surpasses green pea, salad, eggplant, zucchini.
Cabbage is used in various forms... When fermented, the vegetable is preserved by the action of lactic acid, which is formed during the fermentation of sugars. The use of sauerkraut is widespread in cooking. It is an excellent ingredient for salads and main courses.
Initially, it is worth noting that cabbage has many varieties, each of which is a storehouse of certain vitamins and other biologically active substances... With all this, it is distinguished by an affordable price, low calorie content and unpretentious cultivation.
Cabbage pickle
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Vitamins in cabbage
Cabbage in Rome was served to the table of all segments of the population, but for some reason for dessert. Mentions of this plant as a remedy are found in the writings of Hippocrates, Aristotle, Theophrastus, Dioscorides and Pliny the Elder. The Romans attributed properties to cabbage to cure insomnia, soothe headaches, and cure deafness. Cabbage leaves were used as an antidote, including for alcohol poisoning, and externally applied for wounds and boils. In the 19th century, its medicinal properties were somehow almost forgotten. Even the monograph on cabbage published in 1883 by the French physician Blanca, who emphasized its nutritional value and disinfecting properties, did not help. A new impetus for the use of cabbage as medicinal plant was the discovery in 1948 of methylmethionine, called vitamin U, from the Latin word "ulkus" - an ulcer. This compound cured gastric ulcers in experimental animals.
In second place is white cabbage. Her # 2 spot on the Best Women's Health Products list speaks for itself. People knew about the medicinal properties of collard greens even in prehistoric times. Pythagoras endowed this vegetable with the ability to give vigor, maintain a cheerful mood and remain calm. The ancient Romans and Greeks considered cabbage as a cure for all ailments; it was credited with the ability to treat deafness, headache, insomnia and many other diseases of internal organs.
Carefully!
Cabbage juice was used to treat ulcers and eczema, and other skin lesions. Cabbage leaves boiled in bran milk were applied to the burns, and the wounds healed surprisingly quickly, leaving no rough scars. Raw cabbage juice was used to get rid of warts, and sauerkraut brine was a cure for gangrene.
Vitamins in cabbage against cancer
The popularity of white cabbage is not surprising. It does not require large financial investments when growing, it can be stored well and for a long time, it has a pleasant taste and is good for health.
What vitamins are in cabbage?
With increased acidity of gastric juice, cabbage is usually not recommended to be included in the menu, since it stimulates the secretion of the gastric glands. It is not advised to eat it by nutritionists for enteritis, colitis, diarrhea and myocardial infarction, since it contains coarse vegetable fiber, the excess of which causes intestinal distention. However, it should be remembered that cabbage is rich in vitamin U, which protects the intestinal mucosa from ulceration. Therefore, outside periods of exacerbation of the disease, cabbage can and should be included in your diet, first in boiled, and then, with good tolerance, and fresh in salads.
Cabbage should also be eaten with caution by those who have acute enterocolitis in combination with diarrhea.
White cabbage is a source of almost all vitamins and minerals necessary for the human body. In terms of glucose content, cabbage surpasses oranges, apples and lemons, and it contains more fructose than onions, carrots, potatoes and lemons.
The value of cauliflower is due to its medicinal, preventive and cosmetic properties. Vitamins and minerals help improve antioxidant defenses. Cauliflower enzymes are involved in the biochemical processes of the body and also remove harmful toxins. The action of nutrients is aimed at preventing the development of breast cancer in women and prostate cancer in males.
The product is known as a source of nutrients. Vitamins and microelements, which are contained not only in the vegetable, but also in the brine, are stored in the product for several months. The preservative is table salt and lactic acid, which determines the smell of sauerkraut.
Broccoli contains substances that can trigger the growth of thyroid tumors. This means that if you have dysfunction of this organ, it means that you should refuse to use this type of cabbage or use it in minimal quantities.
... Some vitamins and other nutrients pass into it, but it is devoid of fiber, which causes bloating. In folk medicine, it is often advised to drink it as a vitamin and fortifying drink to improve digestion, with constipation, hemorrhoids.
Cabbage contains 2.6-8% sugars (glucose, sucrose, fructose, maltose, raffinose), 0.6% pectin substances, 0.1% starch, 1.2-1.7% fiber. There are more proteins in cabbage than in rutabagas, turnips, carrots - up to 2.5%. In addition, organic acids, essential amino acids, including lysine, purine bases, lipids, fatty acids, high molecular weight alcohols, mustard oils, thioglycosides (glycosides containing a sulfur atom) are found in cabbage.
When is cabbage dangerous?
White cabbage has more than enough advantages. Low calorie content, the ability to improve metabolism, improve the functioning of the intestines, treat stomach diseases, cleanse the body with the help of coarse fibers of vegetable fiber - all this makes collard greens an indispensable product in the diet of those who want to lose weight and maintain harmony. Nutritionists recommend supplementing dinner with fresh cabbage salad. This will help you lose those extra pounds faster.
Since ancient times, various diseases have been treated with cabbage leaves. So, cabbage leaves were applied to the head to relieve headaches, even epilepsy was treated. Cabbage leaves help with burns, bruises, relieve the effects of mild frostbite. Cabbage leaves are applied to inflamed joints to relieve inflammation and relieve pain. Cabbage leaves also help with sunburn.
Vitamins in cabbage - Questions and answers
White cabbage is a low-calorie product, which makes it very popular among people who monitor their weight. The calorie content is 28 kcal, of which 4.5 g are mono- and disaccharides, 4.8 g are carbohydrates, 2 g are dietary fiber. Cabbage also contains a small amount of fats, ash, proteins and starch.
Due to its low calorie content and high fiber content, cabbage is a valuable dietary food product. Cabbage salad is part of a variety of low-calorie diets.
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Find out what vitamins and nutrients are found in different varieties of cabbage
Fresh cabbage juice is contraindicated if the acidity of gastric juice is increased, since it is an active stimulator of gastric secretion.
Composition and properties of sauerkraut
Acetic and lactic acid are part of sauerkraut, which, thanks to them, is considered an "intestinal attendant" and prevents putrefactive bacteria from developing.
Diseases of the digestive system, endocrine organs, urinary tract are more effectively treated with cauliflower in the daily diet. The plant's cellular structure is thin, which is typical for vegetables with a low coarse fiber content. Therefore, the product is useful for diseases of the gastrointestinal tract, in particular for gastritis and stomach ulcers.
Sauerkraut contains vitamins of groups B, A, C. The product is leading in the content of vitamin K, which is necessary for blood clotting. The fiber content explains the positive effects on the intestinal microflora. The healing effect is effective in violation of metabolic processes and pain in the stomach.
Despite its plain appearance, cabbage is very rich in antioxidants such as sulforaphane, zeaxanthin, lutein, and thiocyanates. Thanks to the action of these compounds, the body is protected from some forms of cancer, in addition to this, the risk of heart disease and the development of atherosclerosis is also noticeably reduced.
Contraindications
The benefits of white cabbage
A feature of cabbage is that ascorbic acid (up to 70 mg /%) is present in it not only in free form, but in the form of a precursor, ascorbigenin, which is almost not destroyed during fermentation and storage. With moderate heat treatment, unlike most vegetables, the vitamin C content in cabbage even increases slightly. By the way, it is a historical fact that Russian seafarers were less likely to suffer from scurvy than Europeans, due to the fact that they took sauerkraut with them. When pickling cabbage in halves, one and a half times more vitamin C is retained than in shredded cabbage. Promotes the preservation of ascorbic acid and a special storage regime. Sauerkraut is best kept in a cold place with enough brine or frozen. But if it is then frozen, then thawed, the loss of vitamin C is 30-40% per month.
The unique ability of cabbage to retain vitamin C makes it an excellent remedy for strengthening the immune system in winter. The high antioxidant activity of biologically active substances contained in cabbage gives this vegetable the ability to reduce the risk of malignant tumors of the breast and ovaries. In terms of vitamin C content, cabbage is equal to lemons. It also contains a lot of iron, carotene, folic acid, potassium, phosphorus.
In case of sciatic nerve inflammation, the cabbage was preliminarily beaten off slightly or rolled with a rolling pin to soften, slightly warmed up, and then applied to the inflamed area. And with burnt cabbage they fought with increased hairiness on the body.
Their sugars are dominated by fructose, which is superior in content to carrots and lemons, readily soluble glucose (2.6 g), which is more in cabbage than in apples and oranges, and sucrose.
White cabbage is popular in cooking in general. It has not only a delicate taste and aroma, but also the ability to quickly saturate the body and combine with many other products. There are a great many ways to prepare it. It is preferable to use young white cabbage fresh as part of vegetable salads or as a side dish for fish, poultry and meat. But later varieties are used for pickling, preservation, pickling (and then preparing, for example, "winter" vinaigrette with sauerkraut), stewing, baking in vegetable casseroles (calorizator). White cabbage is used as an ingredient in the preparation of first and second courses, appetizers, salads (for example, sauerkraut, onion and white radish salad), meat and fish dishes. White cabbage leaves are used as a basis for stuffing with various fillings, as well as decorating dishes.
Sauerkraut is not recommended for gastritis, pancreatitis and gastric ulcer. In large quantities, due to the high salt content, it is also not indicated for hypertension and problems with the kidneys and liver; in such diseases, cabbage should be fermented with a minimum amount of salt - 10 g of table salt per 1 kg of cabbage.
In addition, cabbage is a valuable source of other minerals, vitamins, amino acids and enzymes.
Brussels sprouts contain enough nutrients: sugar, starch, raw protein. The unique combination of B vitamins and ascorbic acid has a beneficial effect on the activity of the nervous and circulatory systems. Mineral compounds are represented by salts of potassium, calcium, magnesium, iodine. Free amino acids and enzymes stimulate metabolism. Brussels sprouts are comparable in importance to valuable medicines.
When preparing sauerkraut, it is necessary to take into account which utensils are undesirable to use. When the product is stored in a galvanized container, there is a risk of release of a toxic zinc compound. A shredded vegetable will release juice faster if you knead it first.
White cabbage contains fiber that improves the functioning of the digestive system, and a lot of vitamins C, B1 and B2, P and PP, as well as choline, which has an anti-sclerotic effect.
Composition and properties of cauliflower
Cabbage is contraindicated after surgical operations on the abdominal cavity and chest, with especially severe exacerbations of peptic ulcer disease, gastrointestinal bleeding; it is not included in the diet for acute gastroenterocolitis accompanied by diarrhea, as well as for kidney diseases. Other diets include fresh and cooked cabbage.
In addition to ascorbic acid, this wonderful vegetable contains vitamins P, PP, K, D, pantothenic acid, carotene, biotin, tocopherol, inositol. The outer leaves also contain folic acid, but in order to "bring it" to the body, you need to eat fresh cabbage.
Regular consumption of cabbage strengthens blood vessels, prevents cardiovascular diseases, eliminates headaches, relieves nervousness, improves brain function, and treats kidney diseases. Cabbage juice is effective in the treatment of periodontal disease, tumors, duodenal ulcers.
Cabbage seeds and roots also have a healing effect. In particular, 10 grams of cabbage seeds, eaten on an empty stomach, helps to get rid of worms.
Features of Brussels sprouts
White cabbage contains a lot of potassium (305 mg), calcium (48.2 mg), sulfur (37 mg), phosphorus (31 mg). There are B vitamins, vitamin A, biotin (vitamin H), choline in cabbage. There is little pure ascorbic acid, however, the abundant ascorbigen is transformed into ascorbic acid upon fermentation. Sauerkraut surpasses most popular vegetables and fruits in vitamin C content.
Also, freshly squeezed cabbage juice and vitamin vegetable cocktails are prepared from the leaves of white cabbage, which effectively contribute to weight loss.
When buying cabbage, pay special attention to its head. First of all, it must be clean, without yellow and even more dark spots, fresh cabbage of bright green color. The forks should be weighty, as high-quality cabbage with tight-fitting leaves is quite heavy in weight. Discard a head of cabbage with sluggish leaves.
The benefits of seaweed
Fresh cabbage contains a small amount of sucrose, and practically no starch, but lactic acid, which is very important for the body, is present, which makes it especially useful for diabetics. Low-calorie cabbage is an indispensable product in the diet of obese people. The ability of cabbage to increase gastric secretion makes it useful for constipation.
Brussels sprouts contain several times more ascorbic acid than other vegetable varieties. It is an irreplaceable dietary product, especially for the elderly. The product normalizes the work of the pancreas.
The fermentation of glucose, during which lactic acid is formed, is the main feature of the sauerkraut preparation process. The rate of fermentation depends on the concentration of sugar. The vitamins in cooked sauerkraut promote the formation of new cells.
Broccoli contains a lot of easily digestible proteins, carbohydrates, magnesium, calcium, potassium, phosphorus, vitamins A, C, B1 and B2, PP, as well as choline and methionine.
But sauerkraut is contraindicated for patients with gastric ulcer and duodenal ulcer, gastritis, pancreatitis, liver and kidney disease. Due to the content of significant amounts of table salt, you should not get carried away with it by patients suffering from hypertension, kidney disease. In this case, it is advisable to wash the cabbage from the brine or immediately ferment with a minimum amount of salt.
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White cabbage: benefits and properties
The mineral composition is also varied. These are, first of all, salts of potassium, sodium, calcium, magnesium, iron, manganese, phosphorus, sulfur and chlorine. Cabbage juice has an almost neutral reaction and is useful for patients with high acidity of gastric juice, in third place is Brussels sprouts. She came to us from Belgium. This type of cabbage holds the record for vitamin C content and contains about the same amount as black currant berries. Brussels sprouts are a valuable, low-calorie dietary product (30 kcal / 100g). Little cats contain a lot of useful substances: fiber, enzymes, amino acids and mineral salts (potassium, iodine, sodium, magnesium, iron). There is almost the same amount of riboflavin in Brussels sprouts as in dairy products. In terms of protein content, it surpasses white cabbage 4 times, and cauliflower - 2-3 times. Brussels sprouts juice is on a special account, as it helps to restore the functioning of the pancreas, which is especially useful for patients with diabetes mellitus. It also has a hematopoietic, diuretic, choleretic, anti-infectious, antitoxic, anticancer effect. Brussels sprouts juice strengthens the immune system, treats hypertension, arrhythmias, is used in surgery, as it promotes wound healing. Austrian scientists have shown that the presence of Brussels sprouts in the daily menu significantly reduces the risk of cancer. Brussels sprouts are high in folic acid, which is why doctors recommend it to pregnant women.
The roots have antitumor properties. Prepare an infusion: pour one tablespoon of chopped burdock roots with half a liter of boiling water, wrap it up and let it brew for eight hours. You can use a regular thermos to prepare the infusion. The infusion is taken in a quarter of a glass 3-4 times a day 15 minutes before meals. It should be noted that all parts of cabbage have an antitumor effect. So if there are no aggravating factors, then a daily cabbage salad will become a preventive measure.
Cabbage is an extremely healthy food product.
Cabbage composition
Today white cabbage is one of the main vegetable crops. The homeland of this vegetable culture is considered to be the Mediterranean, where it appeared in the third millennium BC. White cabbage is grown almost everywhere, with the exception of deserts and the most northern regions... As a cultivated food plant, it is distributed almost everywhere, and in cold seasons it can be grown even in the subtropics.
The benefits of white cabbage
Be healthy and let vitamins from the garden constantly be present on your table.
The fiber contained in cabbage helps to improve the motor activity of the intestines, therefore it is indicated for constipation and hemorrhoids. Fiber also helps rid the body of cholesterol and toxins, which is the prevention of atherosclerosis. It has a beneficial effect on the formation of beneficial intestinal microflora, which is involved in the process of food digestion.
Diabetics should include the product in their daily menu. Brussels sprouts are useful in case of damage to the skin of the face, which are often manifested in vitamin deficiencies. The lack of vitamins can be judged by the condition of the hair. Known beneficial features juice: strengthening, hematopoietic, anticancer.
Agricultural fruits are a valuable product. The plant is widespread in points of the planet with a temperate climate. The high content of methylmethionine in white cabbage is one of the distinctive features vegetable. The compound is effective in the fight against stomach and duodenal ulcers, gastritis, colitis and other pathologies of the gastrointestinal tract.
Fresh white cabbage
Brussels sprouts contain many useful substances: folic acid, vitamins B1, B2 and B6, C, PP, mineral salts of sodium, potassium, calcium, magnesium, iodine, iron and vegetable protein.
Cabbage is widely used externally for boils, scrofula, joint pain, mastitis, and burns.
Cabbage juice
Peking cabbage is native to China, where it has been grown for over 5 thousand years. It is rich in carotene, citric acid, vitamin A. Peking cabbage is very juicy, has a delicate taste, retains its taste for a long time, is used to prevent diseases of the digestive system, removes heavy metals from the body, increases immunity, and has anti-cancer properties.
Despite its popularity, cabbage has a number of restrictions on its use. This is, first of all, the increased acidity of the stomach, since cabbage stimulates the secretory function. You can not eat cabbage with pancreatitis. Cabbage in large quantities can cause flatulence, digestive upset. Cabbage can provoke an increase in blood pressure, so you need to eat cabbage with caution for hypertensive patients.
Due to its high choline content, cabbage normalizes metabolic processes, including at the level of carbohydrate and fat metabolism. This ability in cabbage is due to the presence of tartanic acid, which prevents carbohydrates from being converted into fats. Also, tartan acid helps fight the first signs of sclerosis. However, this positive effect of tartanic acid ends after the heat treatment of cabbage.
White cabbage is a biennial plant: in the first year, it produces a head of cabbage, and in the second, a flowering stem and seeds. There are heads of cabbage of various shapes (conical, flat and round), which never differ in their density. Basically, the light color of the head prevails, but there is a vegetable with an intense green, purple tint.
Sauerkraut
Romanchukevich Tatiana
Compresses made from chopped cabbage leaves with egg white are indicated for burns, purulent wounds and frostbite. The same ground leaves, only slightly boiled in milk, in the form of compresses, help to quickly get rid of bruises.
Role seaweed cannot be underestimated. She is a source of iodine. The content of manganese, cobalt, potassium, iron and many other macro and microelements explains the importance of the product for the human body.
Harvesting cabbage
Vitamin C content varies depending on the plant cultivar. An early variety of white cabbage contains significantly less ascorbic acid. The vegetable has the ability to retain the beneficial properties of the vitamin for a long time. This is because it contains the compound in a chemically bound form. It is resistant to destruction. Most food products contain pure ascorbic acid. Therefore, the concentration of the substance in white cabbage exceeds its content in many products.
Kohlrabi contains vitamins B1, B2 and B6, C, PP, iron, mineral salts, pantothenic acid and iodine.
For cosmetic purposes, it is recommended to first apply olive oil to dry skin with age spots, then apply a hot soda compress at the rate of 1 teaspoon of baking soda per 1 liter of water, and then apply cabbage leaf gruel for 10-15 minutes.
White cabbage).
The use of Chinese cabbage is useful for those people who suffer from diabetes mellitus, nervous disorders, headaches, diseases of the gastrointestinal tract. This is the prevention of hypertension, atherosclerosis, an excellent means for purifying the blood.
Berestova Svetlana
How to choose white cabbage
Cabbage juice, due to its neutral acid-base balance, is considered one of the best folk remedies for the treatment of stomach diseases with reduced secretory function.
The diameter of the flowers is 1.8-2.9 centimeters, yellow or white, bisexual and collected in an inflorescence-brush. Seeds are brown-black, round.
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Fresh cabbage juice has an independent therapeutic purpose. With its help, they fight stomach and duodenal ulcers, it is indicated for pancreatitis, cholecystitis and gastritis with high acidity, with cystitis and chronic pyelonephritis. Cabbage juice is regularly consumed in conditions of increased nervous excitability and vascular atherosclerosis, it is indicated for problems with excess weight and tumors of various origins. The juice squeezed from cabbage leaves is good for the liver, biliary tract and helps with pulmonary tuberculosis.
inflora.ru
White cabbage - calorie content, useful properties, benefits and harms, description - www.calorizator.ru
Seaweed has a rich vitamin composition. It is represented by ascorbic acid, vitamins D, B, E, A. A unique combination chemical substances attracted scientists. Therefore, algae are in the center of attention of people in the scientific field. Cauliflower is rich in choline, methionine and especially vitamin C. higher education, because the amount of proteins and vitamins in it is almost twice the amount of nutrients in ordinary white cabbage. In order to preserve all the benefits of cauliflower, it should not be cooked for a long time.
Calorie content of white cabbage
When caring for oily skin, sauerkraut is used. To do this, it is crushed and applied to the face for 20-25 minutes. After that, wash off and lubricate the face with a nourishing cream.
White cabbage composition
In scientific medicine, dry cabbage juice or methylmethionine sulfonium chloride is used for gastric ulcer and duodenal ulcer, gastritis and gastralgia. However, experimental studies and clinical observations of patients have shown that the use of natural cabbage juice gives a greater effect than the finished product. Cabbage tissue juice additionally possesses bactericidal, bacteriostatic and fungicidal properties. And vitamin U has a beneficial effect on the metabolism of thiamine and choline, improves the metabolism of the gastric mucosa, increases its resistance to damaging factors. Moreover, the antiulcer activity of cabbage depends on the conditions and place of cultivation, the time of collection and on insolation. But it is better not to use the cabbage leaf, since the fiber contained in it provokes flatulence, which only worsens the condition.
Cauliflower contains easily digestible fiber, therefore it is suitable for people who are prohibited from white cabbage due to problems with the gastrointestinal tract. Cauliflower contains more vitamin C than citrus fruits. It is rich in vitamins A and B, trace elements, contains pectins, malic, citric and tartronic acids, the latter of which prevents the formation of fatty deposits. This makes this vegetable ideal for those who are overweight. The unique combination of nutrients in cauliflower makes it one of those products that contribute to the well-coordinated work of all body systems. With their help, metabolic processes are established, the activity of the musculoskeletal, cardiovascular, digestive, immune, endocrine systems is normalized. Eating this vegetable strengthens blood vessels, promotes the elimination of cholesterol. Cauliflower juice helps diabetic patients, soothes sore gums.
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The benefits and harms of white cabbage
The outer dark green leaves are a source of folic acid, which actively affects the circulatory system, so competent housewives do not throw out the upper leaves, but let them into business.
Cabbage is a cold-resistant plant, but in case of prolonged exposure to negative temperatures, the plant freezes and dies. But for fast and good growth, it needs moderate moisture, and a lot of sunlight. Increased moisture is required when planting cabbage seeds. That is why, before planting seedlings, it is moderately watered, and when the head of cabbage begins to form, the need for water increases significantly.
Cabbage - biennial plant, agricultural crop, species of the genus
White cabbage in cooking
As a highly effective method of treating stomach and duodenal ulcers, fresh cabbage juice should be taken daily for 3-4 weeks, half a cup three times a day before eating warm. Positive results appear already in the first week of admission: the pain decreases, the state of health improves, and the ulcers themselves heal. With strict adherence to the diet and prescriptions of the attending physician, recovery occurs in about a month.
The inclusion of a plant in the diet helps to improve metabolism, increase tone. With the use of seaweed, there are chances to prolong the youthfulness of the facial skin and years of life. Its regular intake in the body prevents excess cholesterol, the formation of blood clots, increases blood clotting.
White cabbage contains B vitamins and folic acid. The content of minerals such as calcium, potassium, phosphorus, sulfur makes the vegetable as useful as possible. From trace elements, it contains aluminum, iron, zinc, manganese. With a lack of zinc, the skin of the face takes on an unhealthy appearance. Iron is essential for supplying oxygen to cells.
calorizator.ru
Savoy cabbage contains the most vitamins B1, B2 and B6, C, PP, as well as phosphorus, calcium, magnesium, potassium and sodium mineral salts.
Cabbage juice
Kohlrabi is rich in nutrients: proteins, enzymes, vitamins, minerals, especially calcium. Regular consumption of this vegetable normalizes blood pressure, strengthens the heart and blood vessels, cleanses the intestines and improves its functioning, helps to gradually normalize weight and has a beneficial effect on liver function. Kohlrabi is sometimes called a lemon from the garden, because in terms of the content of vitamin C it is absolutely not inferior to citrus fruits, and in terms of the absorption of vitamins it surpasses apples. The high potassium content helps to remove excess fluid from the body, and fiber effectively fights atherosclerosis and prevents cholesterol deposition.
Harvesting and storage of white cabbage
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With the help of cabbage, you can successfully fight edema. In white cabbage, potassium salts prevail over sodium salts, which removes excess fluid from the body.
Household use
You can harvest food for the winter in any form, because it is equally useful due to the content of fiber, which stimulates the intestinal tract. One of the most popular recipes for harvesting cabbage is pickling. For this, it is necessary to select cabbage varieties of late ripening and medium ripeness, with elastic heads of cabbage and without voids between the leaves.
Composition and medicinal properties of white cabbage
- Cabbage
- Cabbage juice mixed with wine helps with bites of rabid animals and vipers.
- The vitamins in cabbage help to recuperate after a hard day at work. The product delivers useful substances to the body. It is available to everyone. Ancient Greek philosophers were engaged in the creation of treatises, which narrated about the unique properties of the vegetable.
nmedic.info
White cabbage, benefits, treatment, contraindications
The table shows the amount of vitamins in cabbage:
Peking cabbage is rich in carotenes, nitrogenous and pectin substances, carbohydrates, proteins, as well as vitamins PP, B1 and B2.
White cabbage composition
White cabbage, sauerkraut with caraway seeds and juniper
Cook for no more than 1-2 days, squeezing in a juicer or passing the leaves through a meat grinder and squeezing through cheesecloth. The appearance of the smell of hydrogen sulfide indicates that the juice is no longer suitable for use. If pre-shredded cabbage is poured over with boiling water, allyl mustard oil is removed from it and enzymes are destroyed. This juice is preferable for patients with high acidity of gastric juice.
The sailors were sure that she expelled all diseases from the body, so not a single ship went sailing without sauerkraut. A unique combination of vitamins and minerals turns sauerkraut into a real vitamin complex... Sauerkraut removes cholesterol from the body, improves digestion, normalizes intestinal microflora and acid-base balance in the body.
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The benefits of white cabbage
White cabbage contains phytoncides that help fight pathogens, including tuberculosis bacillus, Staphylococcus aureus, and pyogenic bacteria.
Before pickling, it is necessary to remove all green and contaminated leaves, cut out the stump, and then chop and keep it in boiling water, no more than one minute. But the blanching stage can be skipped if you add a little salt to the chopped cabbage and let it stand for about two hours. You can marinate it in glass jars, in ceramic containers and in barrels that cannot be sealed.
... Cabbage is cultivated in vegetable gardens all over the world, with the exception of the extreme northern regions and deserts. As a cultivated food plant, it is distributed in all countries with a temperate climate. The cultivation of cabbage in the cold season or in the mountains is also possible in the subtropics.
Video: Sauerkraut
The sugars in cabbage are represented by glucose, fructose and sucrose. In terms of carbohydrate content, the product is superior to many fruits.
Red cabbage is known for its high content of vitamins B1 and B6, C, PP, fiber, carotene, iron, mineral salts, pantothenic acid, iodine and cyanidin.
Sauerkraut in Russian
Cabbage treatment
If, after taking fresh cabbage juice, heartburn, belching, bloating, pain in the stomach appear, it is better to expose the juice to short-term heating in a water bath no higher than 90 ° C and no longer than 3 minutes, stirring with a spoon. Allyl mustard oil is then volatilized and the irritant effect is reduced. Doses for taking are quite large - about a liter of juice per day: 2 glasses in the morning, 2 glasses for lunch and 1 glass in the evening 20-30 minutes before meals. The course of treatment is 30-45 days.
After fermentation, lactic acid is formed in cabbage, which prevents the development of pathogenic bacteria, and vitamin C in it becomes 70% more. Sauerkraut has a tonic, anti-inflammatory, bactericidal, anticarcinogenic, analgesic effect. For those who want to lose weight, sauerkraut can be a real salvation. First, it is low-calorie product, secondly, it stimulates the metabolism, and thirdly, it is rich in useful substances. Sauerkraut for dinner with a piece of boiled meat will help to gradually bring the weight back to normal. And perhaps the most valuable property of sauerkraut is that it helps prevent cancer.
Why are they useful? different types cabbage for women's health and beauty - broccoli, white cabbage, Brussels sprouts, Chinese cabbage, cauliflower, kohlrabi, sauerkraut
Due to the presence of fiber, cabbage has a beneficial effect on the intestines, lowers blood cholesterol levels, and removes toxins.
White cabbage is often used in cooking. The best use of the product is fermentation. Basically, it is fermented with carrots, lingonberries or cranberries, apples. Cabbage leaves are also used to make stuffed cabbage. In Finland, cabbage is brewed in milk with sugar, turning it all into a delicious porridge. And in Chinese cooking, white cabbage is deep-fried. The healing properties of this vegetable have been known for a long time. It is also recommended to eat food and juice from it for various diseases.
The calorie content of white cabbage is 27 kcal per 100 grams of product.
Pickle - sauerkraut juice is also used for diabetes. To lower blood sugar levels, it must be diluted 1: 1 s warm water and drink a quarter of a glass half an hour before meals four times a day.
White cabbage
The pharmacological action of white cabbage consists of its useful substances. The product is useful for regulating and stimulating metabolic processes. Anti-inflammatory and analgesic effects are known.
Contraindications to the use of white cabbage
Cabbage contains a vitamin - fiber, which is contraindicated for people with intestinal diseases, as well as with chronic or acute gastritis.
Cabbage stuffed with apples
In addition, clinical studies have shown that vitamin U contained in cabbage improves lipid metabolism and has a beneficial effect on patients with coronary atherosclerosis. In addition to methylmethionine, tartronic acid has anti-sclerotic properties, which inhibits the conversion of carbohydrates into fats and prevents the deposition of fats and cholesterol. But, unfortunately, it is destroyed during heat treatment.
woman-lives.ru
Types of cabbage and their health benefits for women
White cabbage acquires special properties after fermentation. Real sauerkraut, fermented naturally with the help of lactic acid bacteria, is not only a well-known source of vitamin C. It also prevents cancer, including the colon, strengthens the immune system, and reduces the risk of coronary heart disease. Sauerkraut is also used in cosmetology, masks based on it smooth the skin, smooth it out, and help get rid of acne and age spots.
The benefits of this product are undeniable, and it consists in a large amount of vitamins, proteins, fats, trace elements, sugars and other substances that it contains.
White cabbage contains a large amount of vitamins and minerals. Vitamin C in the leaves of early varieties contains 20 mg%, in late-ripening - 70 mg%. Cabbage has the ability to retain vitamin C in itself for a long time. The secret of this "longevity" is that vitamin C is in cabbage not only in its pure form, but also in a chemically bound form - "ascorbigen". Ascorbigen is the most stable form of vitamin C, and cabbage contains 50 times more of it in this form than, for example, potatoes. In general, as such, there is more vitamin C in cabbage than in potatoes, only 1.5-2 times. There is more vitamin C in cabbage than in tangerines and lemons, and 10 times more than in carrots. Properly harvested sauerkraut in the cold season is a valuable source of vitamin C. Sauerkraut itself and pickle for 6-8 months can retain up to 90% of the original amount of this vitamin. Washing the cabbage, as well as storing it without brine, leads to a significant loss of vitamins. But when fermenting whole heads of cabbage, as well as their halves, vitamins are retained almost 2 times more than in shredded cabbage.
1. Broccoli
Descended from wild species that grew in areas North Africa and Western Europe.
The inclusion of white cabbage in the diet for atherosclerosis is associated with its ability to rid the body of cholesterol due to the content of dietary fiber. Ascorbic acid and rutin strengthen the walls of blood vessels. The compounds are important for the prevention of ischemic heart disease, cholelithiasis.
By storing cabbage correctly, the amount of vitamin C in its composition will not decrease within 7-8 months. And dhn if you freeze it, the concentration of ascorbic acid can decrease five times.
2. White cabbage
Cabbage rolls with grated horseradish and beets
Cabbage contains a lot of choline, which regulates fat metabolism, little sucrose and almost no starch. All this together makes it useful in the diet of patients with diabetes mellitus.
Every woman can choose the most delicious cabbage for herself and ensure its constant presence in her plate. A salad of your favorite cabbage with herbs and other vegetables, for example, cucumbers, seasoned with olive oil is very tasty and extremely healthy. If you make friends with cabbage, it will give you well-being, a slim figure, health and longevity.
There are more than 20 varieties of cabbage:
3. Brussels sprouts
The medicinal and health-improving properties of white cabbage have found their application in modern pharmacology. Preparations made on the basis of cabbage have antiulcer properties, a slight choleretic effect, and a high ability to have a detrimental effect on pathogens.
4. Peking cabbage
It contains as many vitamins as are necessary for an adult for good nutrition. And for children and adolescents - it is a treasure chest.
In addition to other vitamins, cabbage also contains vitamins B1, B2, PP (albeit in small quantities), as well as folic, pantothenic acids, potassium, calcium, phosphorus salts, etc. White cabbage contains almost the entire set of vitamins necessary for humans.
5. Cauliflower
With the help of sauerkraut juice, they fight freckles and umbilical hernia. It is also useful in chronic liver and gallbladder diseases, constipation, jaundice and biliary dyskinesia. Warm cabbage brine is indicated for hepatitis, gastritis with low acidity, hemorrhoids, impotence, dysbiosis and fatigue.
6. Kohlrabi
They began to cultivate this culture in Ancient Iberia, where it was called "aschi", later cabbage appeared in Greece, Rome, Egypt. When cabbage came to us, it became so popular that it was even captured on the pages of the oldest reference book of Kievan Rus "Izbornik Svyatoslav", compiled back in 1076, where a whole section is devoted to it, which describes the use and storage of white cabbage as an everyday product nutrition of the population.
7. Sauerkraut
The dietary fiber that the product contains resists the absorption of cholesterol and bile acids in the intestines. Cabbage prevents the formation of cholesterol plaques, which are the cause of atherosclerosis and the appearance of gallstones.
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Cabbage soup with turnips Low calorie content of cabbage in combination with various vitamins and minerals makes it extremely beneficial for obesity.
Cabbage is rich in vitamin C, fiber, antioxidants. The vegetable retains its useful properties even after cooking. The low calorie content of cabbage makes it an indispensable food for weight loss. What are the nutrients in cabbage and red cabbage? Find out in this article.
What vitamins are found in cabbage?
Vitamins and minerals found in white cabbage
The leaves of an early vegetable contain less nutrients than cabbage leaves of late-ripening varieties. The peculiarity of a vegetable is that it is able to retain useful substances for a long time.
White cabbage contains the following vitamins and minerals:
· Vitamin C;
Niacin;
· folic acid;
Vitamin B5;
Riboflavin;
Thiamine;
· Calcium;
· iron.
Ascorbic acid in cabbage is contained in the form of ascorbigen. The substance is a stable form of vitamin C. The useful element has antioxidant, antiviral and immunomodulatory effects.
Folic, pantothenic and nicotinic acids regulate the body's metabolism. Riboflavin and thiamine in white cabbage contain minimal amounts.
Vegetables contain more minerals than vitamins. Cabbage juice contains calcium, potassium, zinc, iron. Minerals support the body's immune system, participate in the formation of new cells, and improve the condition of hair, skin, nails and teeth.
Minerals and vitamins in red cabbage
In its composition, the vegetable contains more nutrients than white cabbage. Cabbage juice of this variety is rich in enzymes, proteins, vitamins and minerals. The vegetable contains the following nutrients:
Vitamin C
Magnesium
B vitamins;
Beta-carotene;
Anthocyanins;
· Phytoncides.
Ascorbic acid and B vitamins have a stimulating effect on human immunity. Magnesium and Potassium Help Work cardiovascular system... Minerals protect the heart from overload, strengthen the walls of blood vessels.
White cabbage- a plant of the cruciferous family. Heads of cabbage, depending on the variety, can have different shapes: round, conical and flattened (see photo). The density of the heads of cabbage may also differ. Many leaves are attached to the stump, which are wrapped inward. The weight of a head of cabbage can even reach 4 kg.
The homeland of this vegetable is the Mediterranean. Today white cabbage is widespread almost all over the world.
Beneficial features
The rich vitamin and mineral composition of white cabbage makes this vegetable very useful product... So, it contains a large amount of ascorbic acid, which is necessary to maintain and strengthen the immune system. Green leaves contain folic acid, which has a positive effect on the speed and course of metabolic processes in the body. In addition, it improves blood circulation.
Since white cabbage contains more potassium salts than sodium, then when a vegetable is consumed, liquid in the cells of the body is not retained.
White cabbage contains tartonic acid, which has anti-sclerosis effect on the body. In addition, acid prevents the conversion of carbohydrates into fats, and it also does not allow cholesterol and fats to be deposited in the body. It is important to remember that this acid is destroyed during the heat treatment.
Because cabbage contains a lot of choline, this vegetable contributes to the normalization of fat metabolic processes in organism.
The phytoncides that are in the vegetable destroy microbes and harmful substances.
It is also worth mentioning fiber, which is also found in white cabbage. Thanks to its action, the work of the intestines improves and "bad" cholesterol and toxins are removed from the body.
Since this vegetable is low in calories, it is allowed to include it in the diet for obesity and during weight loss.
Cooking use
White cabbage in cooking is one of the most popular vegetables. It can be served with any culinary treatment: boil, stew, fry, bake, ferment, pickle, salt, freeze and even dry. And, of course, this vegetable is eaten raw.
In Belarusian, Russian and Ukrainian cuisines, cabbage leaves are most often used for making stuffed cabbage, and they are also stewed with mushrooms or meat. In addition, chopped cabbage is often used in first courses.
The benefits of white cabbage and treatment
The use of white cabbage is due to its varied vitamin and mineral composition. Since the juice of this vegetable has a neutral acid-base balance, it can be used by people who suffer from low acidity of gastric juice.
It is recommended to add white cabbage to your diet for stomach ulcers and duodenal ulcers, since it contains vitamin U. Doctors advise their patients to drink cabbage juice along with drug treatment. For normal functioning of the gastrointestinal tract, vitamin PP is needed, which is also part of this vegetable.
It is necessary to include white cabbage in your menu for people with diabetes mellitus, constipation, gastritis and even cancer.
White cabbage is widely used in folk medicine. For example, the juice of this vegetable is used as an expectorant. In addition, cabbage juice is useful for treating liver diseases.
Harm of white cabbage and contraindications
White cabbage can bring harm when overeating. In this case, bloating, nausea and heaviness in the stomach may occur. People with certain diseases of the pancreas should refuse to eat this vegetable. White cabbage is contraindicated for use in case of individual intolerance.
