This many-faced cabbage: varieties, features

In Russia, many healthy and tasty vegetables are grown. One of them is cabbage. Varieties of its diverse, but they are all united by the presence of a large number of vitamins and minerals.

White cabbage

Among all kinds of white cabbage - the most common, it has a lot of vitamin C, PP, B. It contains choline, which prevents sclerosis, as well as proteins, fats, cellulose, enzymes, sulfur compounds, phytoncides. The use of white cabbage prevents obesity and the development of atherosclerosis, as well as improves intestinal motility. Juice of sauerkraut is recommended for diabetes.

Red cabbage

Varieties of vegetables can differ only in color. So it happened with red cabbage, which is a kind of white-headed. Heads are red-violet or dark red, which is due to the content of anthocyanin. Red cabbage contains a lot of carotene and a special substance "cyanidin", which positively affects the work of the heart and blood vessels. Scientists found that the juice of this vegetable suppresses the tubercle bacillus. Cabbage cook, stew, salt, add to salads.

Brussels sprouts

Cabbage varieties come in unusual sizes, for example, miniature heads are from Belgium. They contain a large amount of protein, vitamin C, potassium. They have few coarse fibers, so even cabbage can be eaten by people with gastrointestinal diseases. Kochanchiki add to soups, bake with cream and cheese, stew or simply boil. The dishes are fragrant and tender.

Cauliflower

Vegetables are heads with compact, unblown inflorescences and short legs. It contains a lot of vegetable protein and vitamins, it is easily digested. Varieties of cauliflower - white, orange, purple cabbage. All species contain methionine, choline. She has 2 drawbacks:

• Purine substances contained in cabbage are not recommended in large numbers to people with kidney stone disease;
• The shelf life is very short, so it should be prepared immediately.

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

Kohlrabi

Cabbage, the variety of which is a stalk, is called kohlrabi. It can have a pink, white, green, purple color. This cabbage should be eaten fresh - then it will be juicy and sweet. It can be boiled, added in soup-mash, baked, stuffed. In grated form, kohlrabi is added to salads.

Savoy cabbage

The vegetable is similar to white cabbage, 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.

Broccoli

Fused inflorescences have long been fond of consumers. They can be of two types:

• Traditional - head-umbrella with a thick stalk and close-fitting inflorescences;
• Asparagus (Italian) - many thin stems, ending with small inflorescences.

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

It can be fried, boiled, added to soups, stew, salads. In raw form, served with warmed butter, with sauce or ground pepper. Broccoli reduces the risk of cancer and cardiovascular diseases.

Chinese cabbage

The vegetable is distinguished by the absence of a stump and looks like a lettuce. It is able to preserve flavor throughout the winter. And yet - this 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 reduces the risk of sclerosis, atherosclerosis, intestinal diseases. So, gentlemen, lean on cabbage!