Cabbage – the perfect winter vegetable
This smell of the poor-people-food adheres to him still, and smell he does, in fact, not particularly good – the cabbage. But he is unbeatable, what relates to the substances its content of healthy content. Cabbage should even protect against cancer. Meanwhile, green cabbage and co. to conquer the Restaurants of star chefs. When the British Queen was on a visit in Düsseldorf, Germany, she came in to enjoy a menu of Michelin-star chef Peter Nöthel. Regional cuisine should be, with cabbage, to be more precise: Rheinischer Sauerbraten with cabbage brains, Apple compote and potato dumplings as a main course.
Various Types Of Cabbage
Cabbage was already appreciated in the ancient world: Marcus food Apicius, a famous Roman Gourmet and the most famous cookbook author of the ancient world, used cabbage in many recipes. The cabbage cultivation was first mentioned around the year 600 before Christ in the Greek literature.
Cabbage, the most important crop plant of the Brassicaceae is from a Botanical point of view. In the over 3000 years, in which it is grown, have developed from the wild cabbage through breeding and crossing a number of independent types of vegetables. White, Red and pointed cabbage, Savoy cabbage, China cabbage, but also cauliflower, and the related broccoli, finally, Brussels sprouts, Kale and Kohlrabi all belong to his family, even Radishes and radish are distant relatives.
Cabbage: vitamins, minerals, secondary plant substances
Cabbage, especially a lot of vitamins like C and A, minerals such as iron, calcium, and Magnesium, potassium for a strong heart and for the digestion of the major dietary fiber. 100 grams of Kale contain more iron than the same amount of pork chops and almost as much calcium as a glass of milk. Also the folic acid, for cell metabolism, an important B-Vitamin, is included in many types of cabbage in high amounts. 100 grams of Cabbage, for example, a quarter of your daily folic acid needs almost.
“In the case of the common cold, but also for the prevention, cabbage ideal,” says the nutrition expert of the Deutsche Angestellten Krankenkasse (DAK), Hanna-Kathrin Kraaibeek. “Important vitamins and minerals that strengthen the immune system, can be simply ‘fed’.”
Until the 19th century. Century, were placed cabbage leaves on wounds and cabbage juice for inflammation of the gastro-intestinal prescribed tract. As phytonutrients cabbage contains Glucosinolates, a group of hot sulphur based components, which were previously referred to as Vitamin U. They serve the plant to fend off of microorganisms, such as bacteria and fungi, and to protect the people from diseases.
What to look for when buying should pay attention to
Thus, the good effect of the cabbage really comes to the fore, advises the DAK to look for when shopping for quality. Fresh interfaces should not be too much dried. Cabbage sealed in plastic foil, one should not buy it, because in the plastic, he fault much faster and tastes bland.
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