What is cabbage?
cabbage is a popular vegetable that is relative to mustard green and also to the TUřín family. Its scientific name is Brassica Oleracea and there are two main varieties in this group: early and late. Soon cabbage reaches maturity in more than 40 days and has a small, tight head, while the late variant takes longer than it grows - almost 90 days - and has a much larger head. In general, only the central part - the head - is consumed.
cabbage is used not only in food, but has been offered for its healing properties. Soon Europeans wrapped their leaves around inflamed areas, and this could have been partially medically healthy. The leaves of the plant contain glutamine, which has proved to be an effective anti -inflammatory substance. In fact, in modern medicine, a vegetable derivative called IC3 can be used to treat growths that occur in the head and neck caused by some variants of papillomavirus.
Wslepice served raw, cabbage is crunchy and sweet. Its red and green (sometimes called yellow) varieties are visually backLaying and salads made of both types are definitely aesthetically pleasant. The common use of raw vegetables is salad salad that combines mayonnaise, sometimes apple vinegar, thin slices of cabbage and often grated carrots.
others use cabbage for cooking, a tradition existing in many parts of Europe. It is added to soups and steamed meat, or leaves can be wrapped around meat and produce various stuffed leaf meals. Many Asian cultures and European countries create varieties of pickled cabbage. It is the base of still popular cabbage and is used in Korean Kimchi. Alternatively, you can use sliced leaves as a replacement for iceberg salad because it is nutritionally better and still provides a lot of crisis.
From the nutritional point of view, this vegetableable is best used to get another vitamin C. Perving, about 3.5 ounces (100 grams), give you 61% of the recommended daily post (RDA) vitamin C. AlsoIt extends about 10% RDA for vitamin B6 and 13% RDA folate. It also contains virtually no fat and the only raw portion has a modest 24 calories.
Some people skip this leafy vegetable because they can show a very strong odor when cooking. Others avoid it because it tends to be a flatulence producing food. You can't really equalize the odor of cooking, but you can reduce any intestinal upset with products like Beano® before consuming cabbage. Regular consumption of vegetables can also reduce intestinal upset.