Cabbage, despite its simplicity, is an incredibly tasty and very healthy vegetable. It contains a huge amount of vitamins and microelements; in terms of protein content, it can compete with meat. The health benefits of this vegetable vary depending on the type of cabbage.
White cabbage
This type of cabbage is the most common. The uniqueness of white cabbage lies in methylmethionine - a vitamin that can cure diseases of the gastrointestinal tract, including peptic ulcers and gastritis. White cabbage holds the record for vitamin C content, and it also contains B vitamins, phosphorus, potassium and various acids.
Cauliflower
This type of cabbage is ideal for baby food and for diseases of the gastrointestinal tract, due to the small amount of coarse fiber in its composition. It practically does not irritate the gastric mucosa and is easily digested. Cauliflower is convenient because it can be frozen without losing its flavor and nutrients.
Red cabbage
Red cabbage differs from white cabbage not only in color, but also in composition. It contains a lot of vitamin C and protein. In addition, red cabbage contains fiber, protein, starch, magnesium, calcium, iron and many vitamins. By consuming this type of cabbage regularly, you can protect the body from cardiovascular diseases.
Broccoli
Broccoli is a treasure trove of minerals and vitamins. This cabbage is very easy to prepare, and the dishes from it are very tasty, tender and low-calorie. The substances contained in broccoli protect the body against cancer and cardiovascular diseases.
Brussels sprouts
A low-calorie vegetable that can reduce the risk of cancer. Regular consumption of Brussels sprouts protects the body from diseases of the cardiovascular system, including hypertension and coronary insufficiency. It contains many B vitamins, a high content of vitamin C and trace elements.
