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, of 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.
Raw, for example in a salad with finely chopped cabbage leaves after removing the hardest part of the coast; or also in particular preparations such as sauerkraut, fermented cabbage very widespread especially in countries like Austria and Germany, but also very popular in Northern Italy.
Once chosen and bought, in the refrigerator the raw cabbages resist, depending on the variety, the closure of the leaves and the compactness, from two to five days. To clean them, the leaves outermost to the cabbages are discarded such as black, cap and cabbage, the core, the hardest part of the ribs is removed, the leaves are carefully washed and then they can be cut or left whole; cabbage may not be peeled but directly cut into several parts.
Savoy cabbage can also be eaten raw in salads, but when cooked it is the protagonist of well-known recipes, widespread in international cuisine, from that of Northern Europe to that of the Mediterranean area, from Germany to Greece.
Brussels sprouts are actually not leaves but sprouts, they are typical of Northern Europe, and contain more vitamin E than other varieties. 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.
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.