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Domestic winter vegetables: The superfood cabbage is so healthy


Delicious and healthy: cabbage is a local superfood
Especially in the cold season, the vitamin C intake is particularly important because of the more frequent colds caused by the wet and cold weather. Local vegetables such as kale are just as healthy here as exotic superfood.

From classic to trendy vegetables
Kale is particularly popular in northern Germany. However, winter vegetables are also appearing on the plate more and more frequently in other regions, especially since they became trendy hip vegetables in the USA, where it is called “kale”. The cabbage is not only hearty, but also easy and tasty to prepare. For example in the form of a bright green kale sauce or as an exotic side dish. The vegetables also taste as a salad, with pasta, marinated or fried in oil. Even kale chips are now available. Like other types of cabbage, the vegetables are very healthy and also native.

Brussels sprouts with many health benefits
"The cabbage trend is setting new trends in terms of sustainability and regional enjoyment," explained nutritionist and cookbook author Hildegard Möller in a message from the dpa news agency, which also provides a brief overview of various types of cabbage.

As the nutrition expert Harald Seitz said in the agency report, the hype surrounding the curly kale is quite justified: "Hardly any vegetable has such a high content of vitamins, minerals, trace elements and bioactive substances in a balanced composition as kale."

However, this only applies to fresh cabbage. “The more the cabbage is processed, the less the substances from the original product are still contained,” says Seitz.

According to other experts, kale also scores with the contained healthy phytochemicals, which have an antioxidant effect and can lower cholesterol levels.

There is also scientific evidence that kale has an anti-inflammatory effect and lowers the risk of cancer. According to a study, this cabbage contains significantly more cancer-preventing substances than other varieties.

However, people who take blood thinners such as Marcurmar should exercise caution when eating kale. Because the vegetables contain high amounts of vitamin K, which promotes blood clotting and thus counteracts the medicines.

Cauliflower is more digestible
Unlike other types of cabbage, cauliflower is considered digestible. In addition to ballast materials, it also contains numerous vitamins and minerals.

These include B vitamins, vitamins C and K, (be careful when taking certain blood thinners!) Anti-cancer glucosinolates, iron and potassium.

"Potassium drains the organism," says Seitz, according to the dpa. And iron is particularly important for oxygen transport and blood formation.

Cauliflower can be prepared in a variety of ways. Delicious cauliflower recipes can be found on the Internet, among other things.

Broccoli strengthens the immune system
Another popular vegetable is broccoli. In addition to vitamin C, B vitamins and potassium, the little florets also contain folic acid, which is important for cell regeneration and nerve metabolism, among other things.

Broccoli boosts our immune system and, according to a recent study, lowers blood sugar levels in diabetes.

The vegetables are also rich in glucosinolates. Some of the ingredients are thought to have anti-cancer properties. "But you can't say that 100 percent yet," says Franziska Hanschen from the Leibniz Institute for Vegetable and Ornamental Plant Cultivation, according to dpa.

Chinese cabbage, originally from the Middle Kingdom, also has some health benefits. The cabbage, which is available regionally almost all year round, contains valuable amino acids, B vitamins, vitamin C and glucosinolates.

Kohlrabi is also popular. The crunchy tubers contain glucosinolates, vitamins C and K, folic acid and the minerals potassium, calcium and magnesium. The leaves are also edible.

Brussels sprouts are more nutritious
Brussels sprouts are more nutritious than other types of cabbage because they have a higher percentage of fat, protein and sugar. In addition to fiber, it can score with many other positive ingredients: one of which is glucosinolate. There is no other cabbage left.

The substance is converted into mustard oils by enzymes in the body. These can inhibit the multiplication of various fungi, bacteria and viruses and promote blood circulation.

The sulfur-containing compounds also have an antioxidant effect, protecting the cells in the body.

There are even more health arguments for Brussels sprouts: It contains more vitamin C than any other type of cabbage and thus helps to strengthen the immune system.

It also contains a lot of vitamin B1 (thiamine), protein, potassium, fluorine, magnesium and zinc.

There is also a lot of folic acid in the cabbage, which is especially important during pregnancy. A portion of 200 grams covers the daily requirement.

Red cabbage is just an average vitamin C supplier
Red cabbage is also substantial and healthy, but the popular side dish for meat dishes in winter is a rather average vitamin supplier.

The cabbage gets its characteristic deep dark red color from the secondary plant substance anthocyanin, which protects the body from harmful oxygen radicals.

White cabbage, from which sauerkraut is also made, has a digestive effect. Sauerkraut, so popular with Germans, contains a lot of vitamin C and is very low in calories at 18 kilocalories per 100 grams.

"Sensitive people can avoid the bloating effect by briefly boiling the cabbage in salt water, pouring the boiling water away and even boiling it with fresh water," explained Harald Seitz in the dpa report.

Savoy strengthens the immune and nervous system. The vegetables also provide glucosinolate and contain three times as much folic acid as the other types of cabbage. (ad)

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