2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14
The specific name of cabbage - Brassica - appeared due to its unsurpassed crunchy properties (from the Greek "brasso" - "crack", "crunch"). Before Europeans discovered potatoes, this plant was one of the main dishes on their table. The menu of a Russian person cannot be imagined without a crispy vegetable. What vitamins are in cabbage? What is its use for the body? What is the best way to use it? You will find answers to all these questions in the article.
Cabbage Vitamins
Variety of types of cabbage (white, cauliflower, kohlrabi, red, Brussels sprouts, Beijing, cauliflower, Savoy) will enrich the diet of any gourmet. This storehouse of vitamins contains the most valuable phytonutrients, macro- and microelements for the human body. Thanks to dietary fiber, cholesterol does not accumulate in the vessels.
What vitamins are in cabbage? High content of vitamins C, Pstrengthens blood vessels, prevents the occurrence of coronary disease and other heart diseases. Potassium s alts in the plant stimulate the excretion of excess fluid, which is important in kidney disease. It is almost free of purines, which contribute to gouty deposits and gallstones.
What other vitamins are in cabbage? The value of this vegetable lies in the rare vitamin U contained in it, which protects the intestinal mucosa. Due to its low calorie content, cabbage is useful for people who want to lose weight.
Is sauerkraut good for the body?
What are the he alth benefits of sauerkraut? Experts assure: huge! In winter, for an organism in need of vitamins, this product is just a godsend. Judge for yourself:
- The amount of ascorbic acid (vitamin C) in it is almost the daily norm: from 30 to 70 mg per 100 g of product (depending on the sourdough method).
- Potassium contains up to a fifth of the norm per day. The presence of this macronutrient regulates blood pressure, the functioning of muscles and nerve cells, normalizes cardiac activity and blood circulation. Potassium also protects blood vessels from bad cholesterol.
- The enveloping effect of vitamins K, B, A positively affects the functioning of the central nervous system, contributes to stress resistance. Vitamin B6 is essential for the breakdown of protein compounds. Vitamins K, U (methylmethianine) help the absorption of foods, prevent the development of allergies, including asthmatic reactions.
- An abundance of vitamin PP(nicotinic acid) helps strengthen hair and nails.
- Lactic acid bacteria, which appear during fermentation during sourdough, improve intestinal motility.
In addition, pickled vegetables are rich in micro and macro elements (calcium, phosphorus, sulfur, magnesium, chlorine, iron, zinc, cob alt, fluorine).
Who benefits from sauerkraut
What is the use of sauerkraut for the body? It turns out that the nutrients retained by sourdough make the treat therapeutic.
- As a low-calorie but satisfying product (27 kcal per 100 g), it is useful for overweight people. Thanks to tartronic acid, fats do not accumulate in the body.
- Sauerkraut should be included in the diet of those who suffer from constipation, irregular stools: it contributes to the proper functioning of the stomach and the absorption of food. Its juice is especially useful.
- The presence of iodine has a beneficial effect on the endocrine system, which is important for people with iodine deficiency.
- This delicacy increases immunity and prevents inflammatory diseases.
- A mixture of sauerkraut and tomato juices is recommended to expel Giardia from the body.
- With the help of "Vitamin from the barrel" they fight with aging skin. A weekly "sour" face mask is useful for removing age spots, freckles, fine wrinkles, and provides skin tone.
- Choline increases sperm activity, reduces the risk of prostate disease in men.
- Product juice is a true friend with a hangover.
- Sauerkraut is believed to prevent the growth of cancer cells.
Sauerkraut is not recommended
The national Russian dish, for all its undoubted merits, should not be consumed in the following cases:
- people with high stomach acidity;
- with gastritis, gastric ulcer in the acute phase; in the postoperative period for patients with gastrointestinal problems;
- with urolithiasis (due to the high s alt content in the product), kidney failure;
- not recommended for breastfeeding mothers to avoid colic in baby;
- with individual intolerance to the product.
The use of sauerkraut in large quantities is fraught with bloating, flatulence. People with hypertension should be treated with caution. For your information: when fermenting, you can not add s alt and sugar. Cranberries will add acidity to the appetizer, grapes - sweetness. Low-juicy cabbage can be diluted with water (half a glass). During the day it is kept under oppression, then pierced to release carbon dioxide - and the food is ready.
Cabbage: Vitamins
Many are interested: what vitamins are in white cabbage? Experts can answer this question in detail: this vegetable is distinguished by a high content of vitamin C in it - half the daily norm (45 mg per 100 g). Moreover, in early varieties it is 20 mg, in later varieties - up to 70 mg. The vegetable is also rich in other useful components:
- vitamin P neededto strengthen blood vessels;
- potassium (375mg per 100g) prevents blood clots, good for cardiovascular disease;
- Presence of calcium (70 mg per 100 g) causes strong bones, he althy teeth, nails, hair.
For 100 g of product, magnesium contains 23 mg, phosphorus - 78 mg, sodium - 18 mg, iron - 1.4 mg.
Among its relatives, white cabbage leads in the number of coarse fibers that remove toxic, carcinogenic substances from the body.
Benefits of young cabbage
There are more vitamins in fresh cabbages than in cooked vegetables. Young cabbage boasts a unique compound - sulforaphane, which neutralizes the effects of carcinogenic substances on the body. The presence of histidine in it reduces the degree of allergic reactions, in addition, the vegetable is useful in the treatment of anemia, arthritis, gastritis, heart disease.
Young cabbage is rich in vitamins C, H, E, K, PP, D, B vitamins (B1, B2, B3 B12). Young vegetables have a significant content of phosphorus, calcium, potassium, iron, folic acid, magnesium, as well as amino acids (threonine, lysine, methionine). In addition, there is fiber and more proteins than beets, carrots and turnips.
There are few carbohydrates in a fresh vegetable, dishes from it are useful for patients with diabetes. Juice from young leaves promotes increased separation of gastric juice, is useful for constipation. Its use helps to heal the affected gastric and intestinal walls.sore ulcers. Fresh leaves are used to treat hemorrhoids and headaches. Traditional medicine with the help of a cabbage leaf fights against deafness and insomnia, uses it for burns, rashes, skin irritations.
Cauliflower: Vitamins
Compared to other types, cauliflower is the most easily absorbed by the body, digested faster and is more suitable for children's food and the diet of people with digestive tract problems. Its use is allowed for peptic ulcers of the stomach and intestines. Its sulfur content is an obstacle to cancerous tumors in the colon and rectum.
Cauliflower contains almost twice as much ascorbic acid as citrus fruits. Vitamin C is necessary for the normalization of oxidative and reduction processes, it is needed with reduced immunity.
What vitamins are in cauliflower and what are their benefits for the body? A large amount of vitamin A in this vegetable promotes cell growth, especially for the body of children and adolescents. Carotene also stimulates the work of epithelial cells, the activity of the liver, is necessary for the proper functioning of the pancreas.
Rich in B vitamins, PP, mineral s alts and protein, cauliflower is a recommended product for dietary nutrition.
Now you know what vitamins are in cabbage. Fresh and pickled, this vegetable is the most valuable food product, necessary both for general "pep", and for the prevention of many diseases.
Be he althy!
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