This diverse cabbage: varieties, features

In Russia grow a lot of healthy and delicious vegetables. One of them – cabbage. Varieties its diverse, but all share the presence of a large number of vitamins and minerals.

Cabbage

Among all types of cabbage – the most common, are high in vitamin C, PP, V. It contains choline, which prevents sclerosis, as well as proteins, fats, fiber, enzymes, sulfur compounds, volatile. Eating cabbage prevents obesity and atherosclerosis, but also improves intestinal motility. Sauerkraut juice is recommended for people with diabetes.

Red cabbage

Varieties of vegetables may differ only in color. It happened with red cabbage, which is a kind of cabbage. Cabbages are red-purple or dark red color due to anthocyanin content. Red cabbage contains a lot of carotene and a special substance “cyanidin”, which has a positive effect on the heart and blood vessels. The scientists found that the juice of this vegetable inhibits the tubercle Bacillus. Cabbage boiled, stewed, salted, in salads.

Brussels sprouts

Varieties of cabbage come in unusual sizes, such as miniature heads of cabbage native to Belgium. They contain large amounts of protein, vitamin C, potassium. They have few coarse fibers, so that the cabbage can eat even people with diseases of the gastrointestinal tract. The heads are added to soups, baked with cream and cheese, stew or just boiled. The dishes are flavorful and tender.

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Cauliflower

A Vegetable is a compact head with unblown buds, and short legs. It contains a lot of vegetable protein and vitamins and easy to digest. Varieties of cauliflower-white, orange, and purple cabbage. All types contain a lot of methionine, choline. It has 2 drawbacks:

• Purine substances contained in the cabbage is not recommended in a large number of people with kidney disease;
• The shelf life is very short, so you need to cook immediately.

Cabbage stewed with other vegetables, baked, added to soups, soups and stews, fried in batter or breadcrumbs.

Kohlrabi

Cabbage, varieties of which are stebleplod, called kohlrabi. It can have pink, white, green, purple color. This Kale you need to eat fresh – then it will be juicy and sweet. It can be boiled, added to soup, baked, stuffed. Grating cheese kohlrabi in salads.

Savoy cabbage

A Vegetable similar to cabbage, but different corrugated sheets and a 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 inflorescence has long been loved by consumers. They can be of two types:

• Traditional - head-umbrella with thick stems and tight buds;
• Asparagus (Italian) – many thin stems, terminating in small inflorescences.

Varieties broccoli cabbage-green & purple buds. In General, broccoli – a subspecies of cauliflower.

You can fry, boil, add to soups, stews, salads. Raw served with hot butter sauce or ground pepper. Broccoli reduces the risk of cancer and cardiovascular diseases.

Cabbage

The Vegetable has no stem and is similar to lettuce. He is able to retain flavor all winter. And yet – is a great tool for the prevention of gastric and intestinal diseases.

All varieties of cabbage contain fiber, protein, vitamins. With regular consumption reduces the risk of multiple sclerosis, atherosclerosis, intestinal diseases. So, gentlemen, easy on the cabbage!