Cabbage Print

Characteristics:
Pythagoras said: "Cabbage is a vegetable that supports constant alertness and fresh spirit."
It is known that ancient Iberians, inhabiting present-day Spain first began to grow cabbage. They called cabbage "ASHI". Then it moved to Greece, Egypt and Rome, and then in other countries. During the first years of the new era cabbage became known to the South Slavs living on the Balkan peninsula.
Most popular in Bulgaria is white cabbage. White cabbage is a vegetable with excellent taste. It is used all year round, because it can be easily stored. It is rich in amino acids, sugars, nitrogenous compounds, minerals and vitamins. It contains an average of 92% water, from 2.6% to 8% sugars, 1.4% protein, 0.6% minerals (potassium, calcium, phosphorus, sulfur, sodium, chlorine, magnesium, iron, and traces of iodine, manganese) and other trace elements. Fibers improves bowel movement and has a beneficial effect on the vital activity of beneficial intestinal bacteria. Cabbage contains various enzymes and vitamins.
Very low caloricity of cabbage combined with rich vitamins and mineral salts allows it to be used in the diet of people with overweight and obesity. Important in a diet is fresh cabbage. When cooked, it loses a significant part of its vitamins, tartaric acid contained is also destroyed. Least vitamin C is lost during steaming cabbage in a lid-covered vessel to steam.
In winter sauerkraut (sour cabbage) is one of the most important sources of vitamin C, carotene (provit. A), B1, B2, PP, K. They are preserved if the cabbage is stored in a cool room and enough brine. In such cases, vitamin C is preserved up to 70-90% of its original amount.  Whole cabbages and halved cabbages preserved the important vitamin 1.5 times more than chopped cabbage. The consumption of 230 g of sauerkraut provides the body with 25% of the required daily amount of vitamin B1, 30% for vitamin B2 and 65% carotene. It contains calcium, iron and many other trace minerals and organic acids.