Cabbage-Savoy cabbage it contains carbohydrates, lipids, proteins and is a lot rich in vitamin A, vitamin C and K.. Let's find out better.
> 1. Description and varieties of cabbage-cabbage
> 2. Properties and benefits of cabbage-savoy cabbage
> 3. Calories and nutritional values ​​of cabbage
> 4. Curiosities about cabbage-savoy cabbage
> 5. How to use savoy cabbage
Cabbage-Savoy Cabbage Description and Varieties
With the term "Cabbages" indicate some species of the Cruciferae family; due to their different morphological characteristics they are distinguished in:
- Brassica oleracea botrytis, cabbage broccoli and cauliflower;
- Brassica oleracea capitata, cabbage and cabbage-cabbage;
- Brassica oleracea gemmifera, Brussels sprouts;
- Brassica oleracea gongyloides, cabbage-turnip;
- Brassica napus, cabbage-swede;
- Brassica pekinensis, cabbage-Chinese.
In “leaf” cabbages, cabbage and cabbage, the edible part consists of a rosette of leaves which forms a hard and compact ball. The most widespread cultivation is the autumn-winter one in the South of the country but also Trentino, Veneto and Emilia Romagna offer a decent production in the spring - autumn period.
The varieties are numerous, among the late ones we remember the Violaceo of Verona, the cabbage-savoy of Piacenza, the Monrch, among the early ones the Princess and the hybrid Wirosa.
Properties and benefits of cabbage-savoy cabbage
The curative properties of cabbage-cabbage were known since ancient times; the Greeks even considered it sacred.
Savoy cabbage contains (like all brassicas: horseradish, mustard, rapeseed, etc.) sulphated molecules which in glucosinolates are more closely linked to glucose. An enzyme contained in the plant is able to break down glucosinolates into glucose and agluconi, like "mustard oil". The decomposition mechanism is triggered when the plant is injured and the sap is released. The cabbage-cabbage defends itself in this way to prevent ruminants from eating too much since the latter are sensitive to the acrid taste and irritation caused by mustard oil.
The agluconi of the cabbage have excellent analgesic, anti-inflammatory, decongestant and topical antiseptic properties. Used when the cabbage is fresh, they are diluted enough (approx. 0.1%) and therefore do not act too irritating or toxic.
Il cabbage-savoy juice it is very useful too to combat constipation: to this end, the cabbage is boiled in a little water for no more than 2/3 minutes (to avoid the loss of numerous properties) and the juice is filtered, to be drunk in the morning and in the evening.
In folk medicine, the decomposition mechanism of glucosinolates into glucose and "mustard oil" is exploited, mainly as leaf compresses of fresh cabbage. Some very green and robust leaves are washed well; after removing the large ribs with a knife, cut them into strips and crush them well with a bottle until the juice comes out.
They are applied in 2-3 layers around a painful joint or by applying it to a rheumatic area, covering them with gauze to keep them in place. After a few hours, the application is changed by replacing it with other fresh leaves. This causes a slight irritation that stimulates the immune system to intervene: the molecules of the aglucones easily pass the skin, binding the algesic molecules to inflammatory residues.
Il decoction of cabbage-savoy leaves sembra aiutare a combattere bronchiti e asma nonché malattie dell’apparato gastro-digerente. L'acqua di cottura è ricca in zolfo ed è utilizzata per l eczemi e infiammazioni.
Precisely by virtue of the large amount of mineral salts that this vegetable brings to the body, it is good to use it in all cases of debilitation and also to strengthen the body's immune defenses. Furthermore, its abundant consumption carries out a disinfectant and antibiotic action for both the intestine and the respiratory system.
Calories and nutritional values ​​of cabbage
Savoy cabbage, like all cabbages, contains carbohydrates, lipids, proteins and is very rich in Vitamin A (1.000-1.600 UI), Vitamin C (55 mg / 100g of fresh substance), vitamin K (important for blood coagulation) and mineral elements such as potassium, phosphorus, iron, calcium, sulfur (the latter also responsible for the characteristic smell perceived during cooking).
100 g of savoy cabbage contains 27 kcal.
Furthermore, in 100 g of product we find:
- Lipids 0,1 g
- Cholesterol 0 mg
- Sodium 28 mg
- Potassium 230 mg
- Glucid 6 g
- Dietary fiber 3,1 g
- Sugar 2,3 g
- 2 g protein
- Vitamin A 1.000 IU
- Vitamin C 31 mg
- Calcium 35 mg
- Iron 0,4 mg
- Magnesium 28 mg
Curiosities about cabbage-cabbage
- fermented foods they have been consumed and appreciated for thousands of years at all latitudes. Lacto-fermentation, in fact, is a process through which completely transformed ones are obtained from the starting foods, with completely new aromatic and digestibility characteristics: for example, any anti-nutritive substances are destroyed, vitamins and enzymes are increased.
From the lacto-fermentation of the cabbage we get the sauerkraut which are the best known food obtained from lactic fermentation. They contain large amount of hill, a substance that has the ability to lower blood pressure, regulate the absorption of fats in the body and facilitate the passage of nutrients into the blood.
With age, the various secretions of the organism (hydrochloric acid, digestive juices, pancreatic juices) decrease: the acidity rate of the stomach can reach 6-7, with the consequence that the pathogenic bacteria normally destroyed by the acidity of the stomach can pass into the intestine. THE Lacto-fermented products therefore become, if taken regularly, indispensable when the digestive capacity is weakened.
How to consume cabbage-cabbage
The best way to consume cabbage (to better enhance the flavor and nutritional and therapeutic characteristics) is to eat it raw, after having thinly cut it and seasoned with extra virgin olive oil and a pinch of salt; a sprinkle of cumin seeds improves digestibility and aroma.
Since it is a useful food in the prevention of joint degeneration, both for the treatment of arthritis and osteoarthritis, it can be extremely useful to obtain a centrifuge of fresh cabbage juice. A couple of glasses of this juice (supplemented with carrot juice) can be helpful in relieving the pain of aching joints.
Savoy cabbage among the winter vegetables
Other articles on cabbage:
> Gastritis? Cabbage and mallow juice, a real panacea
> The healing properties of savoy cabbage
> 3 side dishes with cabbage
> Kale chips, the recipe
> 3 recipes with kale
