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Cabbage or Cabbage, contains 92% water, fiber, few calories and carbohydrates
- Vitamins: A, C, E and B.
- Minerals
- Minerals: very rich in Sulfur and Potassium, Phosphorus, Aluminum, Calcium, Fluorine, Barium, Magnesium, Bromine.
- Others: Folic acid, Niacin, Biotin, Mucilage, Quecetin, Tyrosine, Leucine, Cystine, Glutaminic acid, Arginine, Ammonia, Nitrates, Lautein
Benefits and properties Recommended for:
- Suitable for diabetics
- For uric acid
- Reduces cholesterol.
- For cholesterol
- For children's growth.
- For children's growth
- It helps to burn fat.
- It helps to burn fat
- Prevents hypertension.
- It helps prevent hypertension
- For the creation of antibodies.
- For the creation of antibodies
- For the hormonal function.
- For the hormonal functioning.
- For the functioning of the thyroid and pituitary gland.
- For the functioning of the thyroid and pituitary gland
- For good mental functioning.
- For good mental functioning.
- For arthritis and rheumatism.
- For arthritis and rheumatism
- It is anticarcinogenic.
- It is anti-carcinogenic
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There are over 380 genera and 3,000 species, but there are 3 varieties of cabbage that are commercially available:
- Smooth white verdi-white cabbage: it is the most common.
- White Cabbage or Milan, or Curly Cabbage or Savoy Cabbage.
- Red cabbage or red or purple cabbage
- Chinese cabbage or Akusai.
To the cruciferous family, they also belong (all possess the same active components), with some differences:
- Cabbage: it stands out for its content in Vitamins C, A, potassium, phosphorus, magnesium, folates.
- Cauliflower: noted for its fiber, Vitamin C, sulfur, phosphorus content
Best time for consumption: Cabbages have their best season between September and January, although they are bought in the markets all year round
Buying tips: cabbage should be clean, firm and compact, with green and tender leaves. Discard specimens with brownish spots, or soft parts (sign of old cabbages). Also do not buy cabbages with specks (signs of fungus or insects in the cabbage)
Preservation: fresh cabbage in good condition should be stored in the refrigerator, wrapped in a perforated plastic bag for about a week. Do not wash until ready to consume. To freeze: select those heads that are firmer and whiter by blanching them in boiling water. They can be frozen for about 8 months
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Because of all its properties, it is a vegetable that should be much more consumed in Spain nowadays, as it is in the rest of Europe. | Perhaps most commonly used in Spain are cabbage and cauliflower. In France, Germany, France, Belgium and Holland the most used are the Brussels sprouts, with which they elaborate exquisite dishes
Cabbage or cabbage is used to make preserves, sauerkraut, pickles...All of them can be frozen, once cooked or boiled.
- The strong smell they give off during cooking is due to their sugar content.
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