Cabbage - the description of
kinds, conjugation. The components and the
nutritious values of vitamin, the minerals
We in Europe know and we consume from
immemorable times cabbage. The most popular
white cabbage is, from which, the thanks of
natural fermentaton of milk acid, sauerkraut
Not less popular the broccoli is,
considerably sharper in taste from dark and
marked leaves and red cabbage, which usually
was used as addition to meat dishes.
Chinese cabbage or differently Beijing,
exceptional, gentle aroma has, which
harmonizes with different vegetables' kinds
ideally as Brussels sprouts, cauliflower czy
Cabbage is rich in vitamin, and she be
prepared light food well. With except
curlykale, cabbage does not one should boil
One should to choose fresh, not damaged
heads, without dead lists.
What is and it in what quantities in
Cabbage's nutritious values.
The most important
alimentary components (/ 100 gram ):
Calories (Kcal): 50. Joules (KJ): 209.
Carbohydrates (g): 7,8.
Vitamin (/ 100 gram ):
A1: 500 j.m. B1: 0,1 mg. B2: 0,26 mg. C:
60,0 mg. E: 2,50 mg.
Minerals (mg / 100 gram ):
Calcium 77. Phosphorus: 49. Iron: 3,3.