What is the importance for cabbage? Cabbage consists of: vitamin C, fiber, vegetable protein, calcium, potassium, phosphorus. This vegetable prevents the deposition of fats, because the detected tartronic acid in cabbage helps to lose weight. Cabbage boasts a unique vitamin and mineral composition. However, in each cabbage, the amount of nutrients differs. Most of them are contained in Brussels sprouts, and in the last place - white-headed. Most of our citizens prefer white cabbage, although other species are more useful.
The importance of cabbage can be explained by the concentration of "utility" in comparison with other vegetables. Cabbage is much richer in protein content than beets, turnips, rutabaga, carrots. The source of essential amino acids, such as threonine, methionine, lysine are cabbage proteins. They are necessary for the body to stimulate the function of the kidneys, the thyroid gland, and the adrenal glands. They are also necessary for the restoration and growth of tissues, hematopoiesis. Amino acids contribute to the dissolution and excretion of foreign proteins. Vitamin-K, located in this vegetable, is necessary for the formation of teeth and bones, for healing of wounds and normal metabolism. Vitamin C in cabbage is stored without loss for eight months with proper storage. No vegetable has such a property. Helps to heal cabbage peptic ulcer of the duodenum and stomach, ulcerative colitis, gastritis. Helps the liver work a rare vitamin U, which is contained in cabbage. Cabbage also contains vitamins E, P, PP, H, B1, B2, B3, carotene, provitamins-D. Usefulness of cabbage for the body is obvious.
Improves the motor function of the intestine of cabbage fiber. It helps to remove cholesterol and slag from the body and helps with the development of useful intestinal microflora, which is necessary for digestion of food. If you suffer from diabetes, then white cabbage is recommended. It contains lactic acids necessary for our body and little carbohydrates. Cabbage almost does not contain sucrose and starch.
In fresh and sauerkraut most of all medicinal properties. But it is worthwhile to know those cases when cabbage can cause harm. With peptic ulcers of the stomach and duodenum, pancreatitis, gastrointestinal disease, in the acute stage, with increased acidity of the gastric juice, fresh cabbage (but not juice) is contraindicated. It is not recommended to eat fresh cabbage in acute gastroenterocolitis, after a heart attack, after surgical intervention on the chest and abdominal cavity.
Strongly boiled cabbage promotes a sound sleep, helps strengthen vision, eliminates intestinal fermentation, and also helps with inflammation of the intestine, chronic cough, burns, liver and spleen diseases. If it was cooked for more than 30-40 minutes, it has a fixing effect. If the cabbage boiled for a long time, then it has a laxative effect.
Because of the salt, which is found in large quantities in sauerkraut, it requires careful use of it in certain diseases. Salt retains water in the body. It promotes the emergence of hypertensive crises. Also, one should not eat sauerkraut with patients with kidney disease. In such cases, when cabbage has started, add less salt. Sour cabbage is rich in organic acids. Do not use it for patients with stomach ulcers, with increased acidity of gastric juice, people with pancreatic and liver diseases.
In brine from sauerkraut there is no coarse fiber - this is good. After all, this fiber contributes to the appearance of pain, swelling of the intestines and stomach. Brine acts on the human body just like sauerkraut, only softer. It stimulates the work of many organs, especially the pancreas, strengthens the separation of bile. The brine is an antiscorbutic and, especially in the spring, is saturated with vitamin C. It is very good as a vitamin drink.
Agree, the importance of cabbage for the body is difficult to argue!