Cabbage is one of the most popular vegetables in our country. It is an ingredient of many dishes of Polish cuisine and not only. It can be eaten fresh, boiled and pickled
It is not only inexpensive, but also a valuable source of vitamins and microelements. Its regular consumption is therefore a good and natural way to stay healthy and increase the immunity of our body.
Cabbage is a vegetable well known in Poland, very often appearing on our tables in different forms. It is a cheap ingredient of many dishes, but this is not its greatest advantage. Cabbage is a rich source of valuable nutrients and antioxidants. First of all, it has in its composition a lot of vitamins. Just 25 dag of fresh cabbage contains the recommended daily dose of vitamin C. What is important, it is easily absorbed by the human body
The outer leaves of cabbage contain B vitamins and vitamin A. The vegetable also contains vitamin K, which prevents the formation of blood clots and prevents nerve damage by promoting the production of sphingolipids, which cover them
Cabbage also contains minerals such as calcium, iron and potassium. It is also rich in phytochemicals, which in combination with antioxidants and vitamin C have a beneficial effect on the body’s immunity, protecting cells from damage and toxins. Both phytochemicals and glucosinolates and sulforaphane present in cabbage are helpful in preventing cancer, reducing the impact of carcinogens. It is worth knowing that cabbage does not contain cholesterol
In its leaves there is also fiber, which has a beneficial effect on digestion, and supports the process of cleaning blood vessels. Cabbage is a low-calorie vegetable, although it causes the feeling of satiety, which is due to the above-mentioned fiber. It is therefore highly recommended during weight loss
Cabbage is also a perfect vegetable for pregnant women, because it is rich in folic acid, which prevents the occurrence of neurological defects in the child. Cabbage has another valuable application. This is because its leaves can be used to treat inflammation associated with ulcers, wounds or bruises. They help eliminate harmful bacteria from the skin.
So cabbage is a vegetable that has many valuable nutrients. However, it is worth learning more about the ways of preparing it, because they influence whether it will retain its properties. It is particularly easy to lose vitamin C, which is quickly oxidized
Cabbage can be eaten raw, boiled or pickled. It can also be steamed, which gives it stronger cholesterol-lowering properties. Of course, the most nutritional value is provided by cabbage eaten raw. Therefore, it is worth preparing salads and salads on its basis, as well as adding it to fresh juices and cocktails
A common mistake made in the kitchen is to get rid of the stalk.Meanwhile, it is the most valuable source of both vitamin C and minerals. It can be grated and used as an ingredient of salad
In order to preserve the nutritional value of boiled cabbage, it should be cut at least 40 minutes before cooking. During this time, an enzyme called myrosinase will be released, on the basis of which sulforaphane is produced. It is also important not to salt shredded cabbage or drain its juice. This deprives it of vitamin C. To preserve the nutritional value, shredded cabbage is good to sprinkle with oil, preferably linseed oil.
Main photo: A. Milne/Unsplash.com
