Let's find out which cabbage is considered the most beneficial for humans.

Cabbage is a popular vegetable that is not only delicious but also contains a huge amount of nutrients.

Due to the large number of varieties of this fruit, it's easy to choose the wrong one, which could cause serious harm. Therefore, it's recommended to understand each type.

Composition of cabbage

This vegetable contains a huge amount of nutrients, which have a beneficial effect on the body and health. Cabbage is rich in micro and macronutrients, calcium, fluorine, phosphorus, potassium, vitamins U, B, and C, fiber, carbohydrates, lactose, iron, fructose, and glucose. Due to its high water content, it contains only 26 kcal per 100 grams.

Benefit

This product is undoubtedly beneficial for your health. It can:

• remove cholesterol and toxins from the body, cleanse blood vessels;
• protect the gastrointestinal tract;
• slow down fat accumulation, fight excess weight;
• treat bruises, joints, inflammation;
• fights liver diseases, atherosclerosis;
• lowers blood glucose;
• restores strength;
• Cabbage juice prevents flatulence.

Contraindications

To use it correctly and wisely, it's important to understand the harm it can cause:

1. Overeating may cause your vision to darken for a while.
2. It is not recommended to eat if you have thyroid disease, stomach ulcers, or gastrointestinal tract problems.
3. Men may begin to experience health problems.
4. If you have inflammation of the duodenum, you should also avoid overusing this product.

 

 

Types of cabbage

There are a huge number of different types of cabbage, but there are 13 most popular varieties.

White cabbage

This variety is familiar to many. It is distinguished by its large, snow-white, round head, located in the center of the rosette beneath green leaves. There are different subspecies: early varieties, suitable for salads and containing more vitamins; mid-season varieties for pickling; and late varieties, which retain their nutritional value well into winter. Its main advantage is the presence of vitamin U, which is very rare in other foods. However, it has a rather modest composition and, therefore, is inexpensive. Cabbage is best eaten raw, discarding the core.

Brussels

Its appearance resembles small heads of white cabbage, which grow around a central stem. Leaves come in various sizes: elongated, round, corrugated, smooth, loose, and dense. Well-known varieties include Casio, Gurkules, and Rosella, which are the most frost-hardy and undemanding; however, they take a long time to mature and are difficult to grow in. Brussels sprouts contain protein, fiber, vitamins C, B6, B9, B1, PP, and B2, enzymes, and amino acids. They help restore vision, normalize the cardiovascular system, reduce cholesterol, improve digestion, and strengthen the skeletal system. They are recommended for pregnant women. They are eaten stewed, boiled, fresh, dried, canned, and frozen. To reduce their bitterness and give them a nutty flavor, you can sprinkle them with lemon juice or add salt. However, if you have high acidity, intestinal atrophy, or enterocolitis, you should not add Brussels sprouts to your diet.

Red cabbage

A variety of cabbage, it has purple-red leaves that are slightly firmer and less juicy. It thrives in moisture and sun, tolerates cold well, and can be stored for long periods. There are approximately 45 varieties, the most popular of which are Mikhneevsky, Gako, and Primero. It contains antioxidants, higher levels of sugars, potassium, fiber, dietary fiber, and vitamins A and C. It is recommended for people with heart disease and weakened immune systems. It can be used both cooked and fresh. When grown in a consistently sunny area, the red pigment will develop more intensely.

Kohlrabi

Its distinctive appearance is characterized by a wide stem, similar to the stalk of white cabbage. Varieties include Giant, Vienna White, and Violetta. Their flavor is mild, sweet, and delicate. The key is to harvest it on time and not overcook it. The pulp contains fiber, potassium, iron, ascorbic acid, and vitamins PP, B2, and B1, which help reduce cholesterol, toxins, and waste, improve appetite, and promote ulcer healing. Tartonic acid prevents fat formation, which is why kolbari is recommended for children, pregnant women, and dietary purposes. Because cooking destroys virtually all the beneficial nutrients, it is eaten raw.

Colored

After white cabbage, cauliflower is the second most widely grown vegetable worldwide. It comes in red, white, purple, and yellow, and resembles numerous inflorescences gathered into a single bouquet. There are several varieties, varying in size, color, density, and growing season. The most well-known are Amerigo, Garantiya, and Belaya Krasavitsa. This vegetable has tender flesh due to its lower fiber content, is easily digestible, hypoallergenic, and also contains ascorbic acid, more protein than white cabbage, vitamin B, pectin, and biotin. Regular consumption of this vegetable can rejuvenate the skin and improve the condition of legs and hair. However, it is not recommended for people with kidney stones or high blood pressure.

 

 

Sheet

This type of cabbage goes by many names: kale, grunkol, brunkol, curly, and braunkol. It is grown not only as an edible fruit but also as an ornamental plant. Collard greens surpass all other cabbages in their content of lean protein, calcium, and vitamins A, C, and K, restoring digestion and reducing allergic reactions. Popular varieties include Redbor, Reflex, and Black Tuscany. The disadvantage of these varieties is that they do not have a long shelf life and can be frozen to extend their shelf life.

Broccoli

Very similar to cauliflower, it contains more vitamins A, C, and K than other vegetables, as well as calcium, plant protein, and chlorophyll. These elements help prevent premature cell death, cancer, cataracts, and cholesterol, and combat low acidity. Broccoli comes in approximately 35 varieties, including Fiesta, Batavia, and Curly Head. They respond well to frost, sun, and heat. You should eat the florets, which have not yet opened, not the leaves. This vegetable can be boiled, blanched, baked, fried, pickled, or frozen, but it should not be cooked.

Beijing

It has delicate, pale green, succulent, elongated leaves and a long, conical head. It contains lysine, a large amount of vitamins B and C, as well as phosphorus, calcium, and organic acids, which help strengthen the nervous system, cope with gastrointestinal and heart conditions, boost immunity, reduce swelling, and stabilize blood pressure. Well-known varieties include Hydra, Nika, and Autumn Jade. However, people with constipation, ulcers, dysbiosis, and liver inflammation should avoid eating Chinese cabbage.

Savoy

This cabbage, like white cabbage, produces rather large heads, but they are less firm and have softer, thinner, darker leaves. It does not retain its freshness for long periods of time and has a low yield. The Vertu, Petrovna, and Kruzhevnitsa varieties are distinguished by their high vitamin C and protein content, as well as increased levels of ascorbic acid and carotene. Savoy cabbage has a sweeter taste due to the alcohol mannitol, and is virtually free of tough fiber and bitterness. It is recommended for diabetics due to its sugar-free nature. It is not recommended for canning or pickling. It is best used in pies, soups, and salads. It should not be consumed by those with ulcers, high acidity, or post-operative intestinal surgery.

Chinese

It resembles a turnip, forming a rosette of leaves on thick catkins. It lacks a head and root. In China, this variety is used to make oil, and is also boiled, pickled, fried, salted, and used in salads and stuffed cabbage rolls. Chinese cabbage contains calcium, protein, magnesium, fats, iron, and vitamins A and C. However, caution should be exercised when consuming it, as although it can prevent cancer cells, it is toxic in large quantities.

Romanesco

This variety was bred in Italy. It features salad-green inflorescences that resemble sharp pine cones, seashells, spiky cones, or a logarithmic spiral. It has a mild, nutty, creamy flavor, a soft texture, and is rich in vitamins K and C, carotenoids, and dietary fiber. Popular varieties include Emerald Cup, Pearl, and Puntoverde. Its composition is quite similar to cauliflower and broccoli. When preparing it, avoid long frying or boiling, as this can cause it to lose its flavor. However, overeating can cause flatulence or bloating.

Decorative

It's used to decorate the garden after all other produce has ceased growing. It forms an unusual, flower-like rosette that can be yellow, green, purple, or white. This variety has a rather distinctive flavor, but is incredibly healthy. Due to its high selenium content, ornamental kale can be excellent for supporting the immune system.

 

 

Japanese

Japanese cabbage doesn't look like cabbage at all, so it can easily be confused with it. The leaves of this variety are raised or horizontal, with jagged edges and a corrugated surface. Its composition is very similar to white cabbage. It is recommended for those with vitamin deficiency, cancer, and cardiovascular diseases. Its taste is quite delicate and not at all spicy.

Stern

This cabbage resembles a small palm tree and can grow up to 1.9 m. It contains protein, ascorbic acid, vitamin B, sugar, and carotene. It is easy to care for and produces a high yield. When fed to livestock, it increases milk production and milk fat content, reducing feed costs.

The healthiest cabbage

https://youtu.be/qDIko62CnEo

The cabbage varieties listed above undoubtedly have only positive health benefits. Of all the listed varieties, broccoli is the most beneficial, while white cabbage has the least. Nevertheless, all of them help reduce cholesterol, strengthen the immune system, lose weight, increase appetite, strengthen nails and hair, and relieve stomach inflammation.