Cabbage - the ideal winter vegetables

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  • Cabbage - the ideal winter vegetables
  • Cabbage and diseases

The smell of poor people's food still clings to him, and his smell is not very good - the cabbage. But he is unbeatable in terms of content of healthy ingredients. Kohl should even protect against cancer. In addition, kale and Co. are now conquering the restaurants of the star chefs.

Cabbage: vitamins, minerals, phytochemicals

Cabbage, which is above all a lot of vitamins such as C and A, minerals such as iron, calcium and magnesium, potassium for a strong heart and the fiber important for digestion. 100 grams of kale contains more iron than the same amount of pork chop and almost as much calcium as a glass of milk.

Folic acid, a B vitamin important for cell metabolism, is also present in high amounts in many types of cabbage. For example, 100 grams of savoy cabbage cover almost a quarter of the daily folic acid requirement.

"For colds, but also already for prevention, Kohl is ideal," says the nutrition expert of the German Employees Health Insurance (DAK), Hanna-Kathrin Kraaibeek. "Vital vitamins and minerals that boost the immune system can be easily 'fed'."

Secondary plant compounds in cabbage

Until the 19th century, cabbage leaves were placed on wounds and cabbage juice was prescribed for inflammation of the gastrointestinal tract.

As secondary plant substances Kohl contains among other things the glucosinolates, a group of pungent sulphurous compounds formerly called vitamin U. They are used by plants to repel microorganisms such as bacteria and molds and thus protect humans from diseases.

What to look for when buying

So that the good effect of the cabbage really comes into its own, advises the DAK, when shopping on quality to pay attention. Fresh interfaces should not be too dry.

You should not buy cabbage wrapped in plastic because it rots much faster in plastic and tastes bland.

Various types of cabbage

Cabbage is, from a botanical point of view, the most important cultivar of the cross flower family. In the more than 3,000 years that it has been cultivated, wild cabbage has developed numerous independent vegetable species through breeding and crossbreeding, all of which belong to the cabbage family:

  • white cabbage
  • Red cabbage
  • cabbage
  • savoy
  • Chinese cabbage
  • Cauliflower and its related broccoli
  • Brussels sprouts
  • Kale
  • kohlrabi

Even radishes and radishes are distant relatives.

Kohl: A vegetable with a long history

Cabbage was already valued in antiquity: Marcus Gavius ​​Apicius, a famous Roman foodie and the most famous cookbook author of antiquity, used cabbage in many recipes. Cabbage cultivation was first mentioned in Greek literature around 600 BC.

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