Cabbage or Cabbage, contains 92% water, fiber, low calories and carbohydrates;it contains 92% water, fiber, low calories and carbohydrates - Vitamins: A, C, E and B.
- Minerals: very rich in Sulfur and Potassium, Fósforo, Aluminum, Calcium, Flúor, Barium, magnesium, Bromine.
- Others: Álico acid, Niacin, Biotin, Mucílakes, Quecetin, Tyrosine, Leucine, Cystine, ácido glutamínico, Arginine, Ammoníaco, Nitrates, Lautein.
Benefits and properties Recommended for: - Suitable for diabetics
- For ácido úrico.
- Reduces cholesterol.
- For child growth.
- Helps burn fat.
- Prevents hypertension.
- For the creation of antibodies.
- For hormonal functioning.
- For thyroid and pituitary gland function.
- For good mental functioning.
- For arthritis and rheumatism.
- It is anticancerígena.
| | There are more than 380 genera and 3.000 species, but there are 3 varieties of cabbages that are marketed: - Berza or smooth verdi-white cabbage: it is the most common.
- White or Milán cabbage, or Rizadoo Crespo cabbage or Savoy cabbage.
- Lombard 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: - Chinese cabbage: noted for its content of Vitamins C, A, potassium, phosphorus, magnesium, folates.
- Cauliflower: noted for its fiber, vitamin C, sugar, 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 brown spots, or soft parts (sign of old cabbages). Do not buy cabbage with speckles (signs of fungus or insects in the cabbage). Conservation: 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 buds that are firmer and whiter blanch them in boiling water. They can be frozen for about 8 months. | For all its properties, it is a vegetable that should be much more widely consumed in Spain today, as it is in the rest of Europe. Maybe the most widely used in Spain are cucumbers and cauliflower.
In France, Germany, Belgium and Holland the most commonly used are Brussels sprouts, with which they make 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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