The story goes that the first Greek settlers brought cabbage to the territory of Russia over a thousand years ago. Since then, it has become a part of the national cuisine and a permanent "inhabitant" of store counters. However, few people know what the benefits of cabbage are. But this vegetable is not only available to every Russian, but is also a real storehouse of vitamins and microelements.
Fresh white cabbage
There are six varieties of cabbage, but in Russia the most popular are the usual white "heads". However, you should choose the freshest vegetables for food, because they retain a maximum of vitamin C, which is destroyed during storage. In addition, fresh cabbage is loaded with such essential trace elements as potassium, phosphorus and calcium. Thus, it is indicated for people with diseases of the heart and blood vessels, as well as for those who are tired of fighting brittle hair, nails, teeth and bones.
The benefits of cabbage also lie in the low calorie content of the fresh product and the almost complete absence of carbohydrates in it. It is not surprising that doctors recommend using it in food for patients diagnosed with obesity and diabetes mellitus.
For pregnant women, fresh cabbage is a source of folic acid, which is essential for the normal development of the fetus; it is indicated to ulcers because of the high content of vitamin U (aka methylmethionine); the presence of a rare tartronic acid, which prevents fat deposition, makes it a real boon for those who care about their figure.
Fresh red cabbage
This cabbage contains anthocyanin, a substance that gives it its characteristic burgundy hue. Once in the human body, it strengthens the walls of blood vessels and capillaries, and also reduces the risk of blood clots. Also, the benefits of red cabbage are the high protein content necessary for the normal functioning of the thyroid gland. And the presence of selenium in its composition has a beneficial effect on human immunity.
Sauerkraut
Usually, vegetables that have undergone any type of processing lose a number of valuable properties. But not sauerkraut! Moreover, the benefits of cabbage prepared in this way are overwhelming. Firstly, in a fermented form, even when stored for a long time in winter, it retains a loading dose of vitamin C, which is also transferred to the brine. Secondly, it is enriched with lactic and acetic acids, which destroy harmful microorganisms that develop in the human stomach. Third, sauerkraut is a cheap, natural, and safe way to normalize your cholesterol levels. And some scientists even argue that regular consumption of sauerkraut is an excellent cancer prevention.
For beauty
The benefits of cabbage are invaluable not only when taken internally, but also externally. The juice obtained from this vegetable has a slight whitening effect and prolongs youth. Sauerkraut masks will dry out oily skin and prevent acne. And for hair, rinsing with cabbage juice is perfect: it will become stronger and acquire a pleasant silky shine.
