Cabbage is, perhaps, one of the most widespread vegetable cultures on the planet. Its popularity is explained by flavoring properties, unpretentiousness of cultivation, a huge variety of types and grades, usefulness and mass of other qualities. Let's try to understand whether future mothers can use cabbage, and in what look.
In what advantage of cabbage
Cabbage since ancient times by right is considered the most valuable source of vitamins and minerals. All species of this crop have the features, but all of them, without exception, are useful. For this reason it is better to use each grade gradually.
Practically all types, to a degree, are rich with such elements:
- potassium;
- calcium;
- phosphorus;
- magnesium;
- hardware;
- zinc;
- vitamins of group B, C, D, E, K, P.
- organic acids, especially it is necessary to allocate folic and a lysine.
- digestible protein.
It is possible to distinguish the following from useful qualities:
- thanks to vitamin C the immunity becomes stronger;
- iron promotes formation of erythrocytes;
- interferes with development of inflammatory processes;
- cellulose prevents emergence of locks;
- folic acid interferes with development of pathologies of a fruit.
Important! For preparation of salads it is better to cut cabbage more largely, for less long contact with a knife (metal oxidizes some useful substances), and here for preparation of vegetable for thermal treatment, cut more small as much as possible to reduce cooking time.
White
White grades are one of the most popular. It and is unsurprising as they contain huge amount of minerals in the structure. On this indicator the white cabbage has not enough competitors among all vegetable cultures. Here only some minerals which are contained in structure of a grade:
- potassium;
- sodium;
- calcium;
- phosphorus (the highest content among all types of culture);
- hardware;
- zinc;
- nickel;
- silicon.
In structure there are also vitamins B, C, D, E, K. It is necessary to tell that consumption of a sour (fermented) white cabbage promotes increase in appetite. Also as a part of this grade the high content of iron which is necessary at an anemichnost, fast fatigue.
Whether read also about that it is possible for pregnant women vinaigrette, radish and ginger.
Red
The red cabbage is the richest source of amino acids and proteins. In order that when cooking or frying the red grades did not change color, it is necessary to add juice of a lemon or a cranberry to preparation time. Besides esthetic qualities, this circumstance will add advantage to a dish. The anthocyan which is contained in this grade and giving the corresponding color is excellent prophylactic of diseases of vessels, this enzyme does their walls strong and flexible.
Bruxelles
This grade incorporates more ascorbic acid (vitamin C), than all other types, its consumption promotes increase in immunity, the general strengthening of an organism.
Sea
The laminaria (such name has this appearance of seaweed) only conditionally is called cabbage, actually without belonging to this culture. But nevertheless we will tell several words and about this look. First of all, it is, of course, the richest source of the iodine necessary for normal work of a thyroid gland. And as is well-known, hormonal activity of our organism (especially during pregnancy) is extremely important for normal health of future mother and the child. Besides iodine, in structure there are a magnesium, iron, vitamins A, In, With, E. With caution the women at pregnancy having the normal level of iodine should take a laminaria, otherwise the effect can be the return. Also it is necessary to pay attention to a possible allergy.
Learn what the sea cabbage at pregnancy is useful.
The Beijing
It is noticed that the use of the Beijing cabbage during pregnancy promotes decrease in puffiness, normalizes pressure and body weight. From minerals in structure it is possible to allocate such:
- magnesium;
- calcium;
- hardware.
Quite rich variety of vitamins: And, In, With, E, SS.
Color
The highest content of protein from all grades. Thanks to this circumstance it is recommended to use at excessive nervousness, fatigue. The greatest effect gives inclusion in food in combination with dairy products. Besides protein, in structure the high content of phosphorus and iron and also vitamin B.
Whether it is possible to eat
Besides wealth and a variety of grades, there is a huge number of various types of preparation of cabbage. It is used in the raw, subjected to thermal treatment, salted and pickled.
Whether you know? Scientists still did not come to a consensus where the homeland of cabbage as her wild-growing relative is still not found. There are hypotheses that growth of vegetable originates in Britain, France, in the Mediterranean and in Georgia. Rather large number of regions applies for the right to be called the homeland all favourite vegetable.
Fermented
Practically all experts agree in opinion that sauerkraut at pregnancy is extremely useful, is it not only it is possible, but also it is necessary. And thanks to the qualities, the product is useful both on early terms, and on late. At the beginning of pregnancy, thanks to availability of folic acid, the product is simply necessary for formation of nervous system of future child. And in the 3rd trimester, shortly before childbirth, pregnant women need vitamin K for normal blood clotting. Iron is directly involved in formation of erythrocytes, raises hemoglobin, interfering with development of anemia. Vitamin C strengthens an organism and is fine cold remedy. Thanks to low caloric content, it is possible not to be afraid to gain excess weight, besides sauerkraut well influences work of a GIT.
Important! Sauerkraut is natural natural prebiotic — it kills pathogenic microflora and contributes to the development of useful.
Marinated
If in pickled cabbage the moderate content of vinegar and it not too sharp, then future mummy can indulge with a number of this dish herself, harm from it will not be. However, often the dish is cooked with addition of quite large volume of vinegar and spices, in this case it is better to refrain from the use, especially to the women having problems with a liver and GIT.
Stewed
Pregnant women can use this dish per se, it is only necessary to remember that extinguish cabbage with use of fats (most often sunflower oil). Sometimes oils add quite a lot, the dish turns out quite high-calorie, those future mummies who have problems with excess weight should not forget about it. And in case of the excessive use, such dish has not the best impact on a liver. If to eat moderately, then harm any will not be. Besides, at short suppression, vegetable keeps many properties.
Whether you know? The brine of sauerkraut is excellent and absolutely safe heartburn medicine that it is very relevant during pregnancy.
I skin
Fresh cabbage can be eaten in rather large numbers, even at pregnancy. It is only necessary to behave, meaning that this delicacy in large numbers can lead to a meteorizm and discomfort in intestines.
Whether there can be a harm from cabbage
Wonderful vegetable has practically no contraindications unless It is necessary to tell about harm of overeating and some restrictions at problems of a GIT and liver. But it is worth being moderate in the relation of a fermented product: the reason — the high content of salt. It is possible to tell that cabbage at pregnancy is not simply useful, it needs to be eaten, and in any kind. From this vegetable it is possible to prepare the mass of tasty dishes and as the most ordinary and habitual to us, and there are enough exotic.