Vitamins, minerals and the entire well-being microworld of cabbage and broccoli


Vitamins, minerals and the entire well-being microworld of cabbage and broccoli

Each cabbage is mainly composed of water, for more than 90 percent. Given the low level of sugars (dextrose and fructose, traces of sucrose) and the very low presence of fat, cabbage is a low-calorie food. Out of one hundred grams of product, on average about 2.5 grams are of fiber and about 2 of proteins.

Among the minerals present in greater quantities, potassium and phosphorus, as well as sulfur, selenium, calcium, magnesium, sodium. Important is the presence of vitamin C, which all cabbages are rich, but also of B vitamins, including B1, B2, B3, B5 and B6, folic acid (B9) and vitamin E and K.

The high quantity of minerals, however, also has some contraindications, of which the best known is the typical smell that is released during cooking, and which is due to sulfur. Fortunately, there are various remedies to neutralize this drawback, such as adding lemon or vinegar in cooking.The presence of vitamin C in these vegetables is such that in the days when scurvy was a very widespread disease, for example among the sailors of the first intercontinental voyages, the cabbages carried out a preventive action like citrus fruits.

Vitamins, minerals and the entire well-being microworld of cabbage and broccoli

The spread and variety of these plants is also evidenced by the fact that they are perhaps the most present plants in everyday colloquial language, in idiomatic expressions, in proverbs.

In general they are winter vegetables, with some exceptions, and for most cabbages, as well as broccoli, the rule is to wait for the first frost, after which there will be the best specimens. However, cabbages are now easily available throughout the year.Few glycides, few proteins, but a lot of fibers, minerals, vitamins.

Cabbages contain sulfur, calcium, selenium, magnesium, potassium, phosphorus, copper, sodium, B vitamins, including folic acid, and vitamin C, which also makes vitamin E easily absorbable. Fiber helps the system gastrointestinal; the anti-inflammatory properties are proven, as well as the antioxidant ones, which slow down cellular aging.

All parts of the plants, leaves and inflorescences, therefore both cabbage, broccoli and cauliflower, are recommended because they have the ability to prevent tumors, of various types, from that of the lungs to that of the colon.