History says that cabbage on the territory of Russia was delivered by the first Greek immigrants over one thousand years ago. Since then it became a part of the ethnic cuisine and constant "inhabitant" of store counters. However very few people know what the advantage of cabbage consists in. And this vegetable not only is available to each Russian, but also is the real well of vitamins and minerals.
Fresh white cabbage
There are six types of cabbage, but in Russia usual white "heads of cabbage" enjoy the greatest popularity. However in food it is necessary to choose the most fresh vegetables, in them the maximum of vitamin C which collapses at storage remains. Besides, fresh cabbage is sated with such major minerals as potassium, phosphorus and calcium. Thus, it is shown to people with diseases of heart and vessels and also those who was tired to struggle with fragility of hair, nails, teeth and bones.
The advantage of cabbage also consists in the low caloric content of a fresh product and almost total absence of carbohydrates in it. It is no wonder that doctors recommend to use it in food to patients with diagnoses obesity and diabetes.
For pregnant women fresh cabbage - a source of the folic acid obligatory for normal development of a fruit; it is shown to a kidney-vetch because of the high content of vitamin U (it is methylmethionine); availability of the rare tartronovy acid interfering adjournment of fats does it by the real find for those who are concerned about the figure.
Fresh red cabbage
Such cabbage contains anthocyan – the substance giving it a characteristic burgundy shade. Getting into a human body, it strengthens walls of blood vessels and capillaries and also reduces risk of formation of blood clots. Also the advantage of a red cabbage consists in the high content of the protein necessary for normal work of a thyroid gland. And presence at its composition of selenium well affects immunity of the person.
Sauerkraut
Usually the vegetables which passed any kind of processing lose a number of valuable properties. But not sauerkraut! Moreover, the advantage of the cabbage prepared thus reads off scale all imaginable limits. First, in a fermented look even at long-term storage during the winter period it keeps a shock dose of vitamin C which is also transferred to a brine. Secondly, it is enriched with the dairy and acetic acids destroying the harmful microorganisms developing in a stomach of the person. Thirdly, sauerkraut is a cheap, natural and safe way to normalize cholesterol level. And some scientists claim at all that regular consumption of sauerkraut is excellent prevention of cancer.
For appearance
The advantage of cabbage is invaluable not only at intake, but also outside. The juice received from this vegetable has the light bleaching effect and prolongs youth. Masks from sauerkraut will dry too oily skin and will prevent appearance of pimples. And rinsings by cabbage juice perfectly will be suitable for hair: they will become stronger and will gain pleasant silky gloss.