Types of cabbagecabbage can be ode. It is full of ascorbic acid and B vitamins, which have a beneficial effect on the nervous system. It also contains vitamin U, which prevents the development of stomach and duodenal ulcers, vitamin PP, carotene, minerals, including potassium, which helps to eliminate excess fluid from the body. Choline in its composition prevents the onset of sclerosis. Due to the insignificant content of carbohydrates, cabbage should be "friends" for all those who wish to lose weight. Fresh cabbage juice is used to treat peptic ulcers, constipation and chronic gastritis. White cabbage has a long shelf life. It can be salted and pickled. The main value of sauerkraut is that throughout the winter it remains an excellent source of vitamin C. For salads and main courses, it is recommended to take dense cabbage heads; for soups, cabbage rolls and side dishes - loose. The cabbage should be stripped of its outer green leaves before use. But do not rush to throw them away - there is a lot of vitamin C in such leaves - cook from them.
