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.

White cabbage is rich in its vitamin composition - it's group B, vitamins PP, K, which have a beneficial effect on digestion processes. In addition, this vegetable contains ascorbic acid in large quantities. After prolonged storage, cabbage has 500 mg, this substance per kilogram of product. In addition to vitamins, cabbage contains trace elements (phosphorus, iodine, iron, potassium). With the systematic use of this type of cabbage, human immunity increases, headaches and insomnia disappear.

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.

Savoy cabbage has long been known for its beneficial effect on the human body. The use of fresh cabbage soothes nerves, helps strengthen hair, nails and teeth.


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.


Drinking cabbage broccoli slows down the aging process in the body, strengthens the immune system, prevents the growth of cancer cells. This is possible due to the composition of microelements of cabbage which includes magnesium, zinc, sulfur, manganese, iron and a whole bunch of vitamins: B, C, K, E, PP.

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

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