Cabbage, despite the simplicity, is vegetable incredibly tasty and very useful. It contains huge amount of vitamins and minerals, on protein content she can compete to meat. Useful properties of this vegetable vary depending on a cabbage grade.
White cabbage
This species of cabbage the most widespread. The uniqueness of a white cabbage consists in methylmethionine - the vitamin capable to cure digestive tract diseases among which there are stomach ulcers and gastritises. A white cabbage - the champion on vitamin C content, besides it contains group B vitamins, phosphorus, potassium and various acids.
Cauliflower
This species of cabbage is ideal for baby food and at digestive tract diseases that is caused by a small amount of rough cellulose in its structure. It practically doesn't irritate a mucous membrane of a stomach and easily is digested. The cauliflower is convenient that it can be frozen without loss of gustatory qualities and nutritive matters.
Red cabbage
The red cabbage differs from white not only in color, but also structure. In it there is a lot of vitamin C and protein. Besides as a part of a red cabbage there is a cellulose, a protein, starch, magnesium, calcium, iron and a set of vitamins. Using this species of cabbage regularly, it is possible to protect an organism from cardiovascular diseases.
Broccoli
Broccoli is a well of minerals and vitamins. This cabbage is very simple in preparation, and dishes from it turn out very tasty, gentle and low-calorie. The substances which are contained in broccoli protect an organism from cancer and cardiovascular diseases.
Brussels sprout
The low-calorie vegetable capable to reduce risk of development of cancer diseases. Regular consumption of a Brussels sprout protects an organism from diseases of a cardiovascular system among which there are a hypertension and coronary insufficiency. In it a set of vitamins of group B, high content of vitamin C and minerals.