Cabbage

The homeland of cabbage is considered to be the northern shores of the Mediterranean Sea. It has been known for more than 5, 000 years. The origin of the Russian word cabbage is usually referred to as the Latin "caput, " which means "head. " Before the advent of potatoes, cabbage was the main table vegetable in Europe. After the overseas root crop was introduced, the cabbage, of course, lost a little of its position, but did not completely surrender them.

Currently, cabbage is distributed almost everywhere, except, perhaps, deserts and regions of the far north. This culture has over 100 varieties. White cabbage is the most familiar for us, however, other types of cabbage are widespread and highly appreciated in our country.

They value cabbage all over the world as for excellent taste, and the unique beneficial properties of cabbage are not a secret. Cabbage leaves are eaten fresh or stewed. In each national European cuisine there are options for cabbage dishes. Here is just a small list of their cabbage rolls, stews, soups, rolls, casseroles, cutlets, pies filled with cabbage, etc. It is simply impossible to give a complete and comprehensive list of culinary masterpieces created with cabbage.

Benefits of cabbage

Not only does the vegetable taste excellent, but the benefits of cabbage are amazing. It contains fats, fiber, sugar, carotene, folic acid, salts of calcium, potassium, phosphorus and a full set of vitamins that are vital for humans. The most surprising thing is that the vitamins that are contained in cabbage can be preserved for a long time, almost until the next harvest.

Cabbage contains a unique vitamin U, which can relieve ulcers, colitis, gastritis. In terms of vitamin C content, cabbage is in no way inferior to oranges and lemons. Cabbage is rich and valuable vitamin K. It is necessary to maintain a normal metabolism, to heal wounds, contributes to blood clotting, the formation of bones and healthy and beautiful teeth. In addition to those already indicated, cabbage contains vitamins V1, V2, V3, E, P, PP, H, carotene. The vegetable is practically free of starch and very low sucrose content, so it is difficult to overestimate the benefits of cabbage for diabetes patients.

Cabbage has long been used as one of the most common remedies in traditional medicine. Cabbage treatment helps to get rid of insomnia, deafness and migraine. Its painkillers, anti-inflammatory and general strengthening properties are widely known. For treatment, not only fresh leaves are used, but also cabbage juice.

A large amount of vitamins contains both sauerkraut and brine obtained from it. It is especially pleasant that this vegetable is low calorie. The calorie content of cabbage is about 28 kcal per 100 grams, which means it is ideal for people who monitor their health and figure.

The harms of cabbage

The harm of cabbage or, rather, its weaknesses are as follows: cabbage is not recommended for people with peptic ulcers during the exacerbation of these ailments. It is undesirable to use cabbage with increased stomach acidity, because this indicator can only increase, which will inevitably lead to undesirable health consequences.