Types of cabbage

Types of cabbageWe are all used to white cabbage, but besides it there are other kinds of cabbage - this amazing plant, which differ in their structure and properties. Let's consider them.

White cabbage.

Белокочанная капуста богата своим витаминным составом – это группа В, витамины РР, К, которые благотворно влияют на процессы пищеварения. Кроме этого этот овощ содержит аскорбиновую кислоту в большом количестве. После длительного хранения капуста имеет 500 мг, этого вещества на килограмм продукта. Кроме витаминов в белокочанной капусте содержатся микроэлементы (фосфор, йод, железо, калий). При систематическом употреблении этого вида капусты повышается иммунитет человека, исчезают головные боли и бессонница.

Red cabbage.

This variety of cabbage is distinguished by a dense head and an increased content of vitamins, minerals and organic acids. From red cabbage cook various dishes, it stew and marinate, but this type of cabbage is not recommended.

Savoy cabbage.

The density of the head of Savoy cabbage is much lower than that of white cabbage, although it is similar to taste. It is used for any heat treatment, for example, it is well suited for cooking cabbage rolls, but it is not used for canning. If you take the composition of Savoy cabbage, then the amount of protein in it is twice as large as that of white cabbage. Of the mineral salts that make up this cabbage, it is necessary to select sulfur, phosphorus, magnesium.

Савойская капуста издавна известна своим благотворным влиянием на организм человека. Употребление капусты в свежем виде успокаивает нервы, способствует укреплению волос, ногтей и зубов.


The fruits of cauliflower are well absorbed by the human body due to a large number of pectins and cellulose. Also in the cabbage are apple, citric, nicotinic and folic acid. Contains vitamins A, K and Group B. From trace elements: sulfur, chlorine, magnesium, iron, potassium.

Brussels sprouts.

This kind of cabbage has an original form. On the short stalk formed small kochanchiki, which have an excellent taste, therefore, are widely used in cooking.

As part of Brussels sprouts there is a large amount of vitamin C, so it is used to strengthen immunity. The mass fraction of vitamin C is constant, does not change with prolonged storage. In addition to vitamin C in this form cabbage contains vitamin B2, proteins, carotene, mineral salts. For better preservation of vitamins, kochanchiki keep together with the stalk.


Употребление капусты брокколи замедляет процессы старения в организме, укрепляет иммунитет, предохраняет от разрастания раковых клеток. Это возможно благодаря составу микроэлементов капусты в который входят магний, цинк, сера, марганец, железо и целый букет витаминов: В, С, К, Е, РР.

All these varieties of cabbage have their useful qualities and are used for food.

russian English


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