Cabbage is a biennial crops, one of the major vegetable crops. This is a very important product for those who follow the figure and take care of their health.

product calorie protein fat carbohydrates
fresh 27 kcal 1,8 g 0,1 g 4,7 g
fried 49 kcal 1,8 g 2,8 g 4,2 g
braised cabbage 46,9 kcal 1,8 g 2,1 g 5,3 g
boiled 23 kcal 1,3 g 0,1 g 3,6 g
sauerkraut (pickled) 19 kcal 1,8 g 0,1 g 4,4 g
cauliflower 30 kcal 2,5 g 0,3 g 5,4 g

Useful properties of cabbage

A distinctive feature of cabbage – the presence in it of vitamin U – methylmethionine that can cure duodenal ulcers and stomach, lethargy bowel, gastritis and ulcerative colitis.

The cabbage concentrated almost all vitamins, which are necessary to the human body. Especially a lot of vitamin C in it: in the leaves of late-ripening varieties – 70 mg% in the early grades – 20 mg%. Cabbage can maintain a concentration of vitamin C for a long time, since it is in this vitamin is chemically bound form – “askorbigene”. Ascorbigen is the most stable form of vitamin C, and cabbage contain this vitamin fifty times greater than the potatoes. PP also contains vitamins, B2, B1, salts of phosphorus, calcium, potassium, pantothenic and folic acid. Of the micronutrients in cabbage most aluminum, manganese, zinc, iron, of the macro – calcium, potassium, sulfur and phosphorous.

Cabbage stimulates the metabolism in the body, has analgesic and anti-inflammatory actions. Dietary fiber contained in cabbage, excrete cholesterol, and vitamin E and C have anti sclerotic and strengthens blood vessels, so in the kale included medical diet for atherosclerosis. Since virtually cabbage contains purines, it is used in gout. Also it is used in coronary heart disease, gallstones, kidney disease and heart disease, constipation and gastritis with low acidity.

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