Japanese, Savoy, Brussels And Other Cabbage

Table of contents:

Japanese, Savoy, Brussels And Other Cabbage
Japanese, Savoy, Brussels And Other Cabbage
Video: Japanese, Savoy, Brussels And Other Cabbage
Video: Types of Cabbages From Green to Savoy 2023, February
Anonim

Cabbage is one of the most ancient vegetable crops with prophylactic and medicinal properties against many diseases. Pythagoras himself was engaged in the selection of cabbage and greatly appreciated its ability to heal wounds, ulcers, and improve digestion. Today, there are hundreds of varieties of this culture. Cabbage is cultivated as an annual plant in all countries with a temperate climate. Cabbage is not only a popular vegetable for human consumption. Ornamental cabbage varieties are successfully used in landscape design. There are many varieties of cabbage. We invite you to get acquainted with some of them.

Cabbage is one of the oldest vegetable crops that has medicinal properties
Cabbage is one of the oldest vegetable crops that has medicinal properties

Broccoli

Broccoli comes from ancestors bred by Italian vegetable growers in the province of Calabria. The subtropical origin of broccoli further determined its distribution mainly in areas with a mild climate. Broccoli is most consumed in developed countries - where the population cares about their health. The leaders in consumption are: the UK (5 kg per person per year), the USA and Canada (3.5 kg per person per year). Today the consumption of broccoli is increasing all over the world, incl. and in Russia.

In terms of the value of the chemical composition, broccoli cabbage occupies a leading place not only among all types of cabbage, but also among all vegetable crops. The vegetable is rich in protein (5.9%), and in terms of the content of most essential amino acids it is not inferior to the protein of beef meat, in the presence of lysine, isoleucine and tryptophan - to the protein of a chicken egg. It is recommended for feeding babies and for feeding the elderly and weakened people. This cabbage is especially relevant in dietary nutrition, for those suffering from gout and gallstone disease.

Broccoli cabbage "Fortuna"
Broccoli cabbage "Fortuna"

The value of broccoli is increased by the presence of methionine and choline. These substances prevent the accumulation of cholesterol in the body and prevent the development of atherosclerosis, thereby being a sure remedy against premature aging. The use of broccoli promotes the elimination of heavy metal salts and decomposition products from the body. Broccoli is also rich in the biological form of iodine.

The mid-season broccoli variety "Fortuna" ripens in 80-85 days. The head is round-flat, gray-green, of medium density, the texture is delicate. Weight 300-400 g. Differs in amicable ripening and the ability to form lateral heads after cutting off the central head. Withstands frosts down to -70 ° С. You can sow seeds directly into the ground from the beginning of May.

Brussels sprouts

Brussels sprouts "Sapphire"
Brussels sprouts "Sapphire"

Brussels sprouts contain a number of beneficial substances for the body. The complex biochemical composition of cabbage makes it one of the irreplaceable food products and makes it a valuable drug.

The Sapphire variety of Brussels sprouts is characterized by a high yield, ripens in 145-160 days. Heads of cabbage are round, of average density, weighing 8-14 g, with a diameter of 2-4 cm. The number of heads of cabbage reaches up to 30 pieces per plant. The total weight is up to 500 g. Kochanchiks have excellent taste and dietary qualities. This cabbage contains three times more vitamins than white cabbage. The crop is harvested when the heads of cabbage become sufficiently dense and closed. Recommended for various side dishes, salads, fresh consumption, soups and canning.

Red cabbage

Red cabbage is not as widespread as white cabbage. But the one who grows knows its healing properties. Red cabbage contains a large amount of potassium, magnesium, iron, enzymes, phytoncides, vitamins C, B1, B2, B5, B6, B9, PP, H, provitamin A and carotene, which is 4 times more than in white cabbage. The anthocyanin contained in it has a positive effect on the human body, increases the elasticity of capillaries and normalizes their permeability.

Red cabbage "Victory"
Red cabbage "Victory"

Red cabbage is recommended to be included in the diet of people suffering from essential hypertension, as it helps to lower blood pressure. Its medicinal properties are also used for the prevention of vascular diseases. Red cabbage juice is used in the same cases as white cabbage juice, but has more pronounced properties to reduce vascular permeability due to the large amount of bioflavonoids. This cabbage juice is recommended for people with increased capillary fragility and bleeding.

The mid-season red cabbage variety "Pobeda" has excellent keeping quality, surpasses white cabbage in taste and gourmet qualities. The head of cabbage is round-flat, dark purple, in the section - purple, medium density. Weight 1.3-2 kg.

Savoy cabbage

Savoy cabbage contains a lot of vitamins (A, C, PP, E, D, B group), macro- and microelements, amino acids and other useful substances. They all help our immunity and nervous system. Also, this cabbage contains ascorbigen, which serves as the prevention of oncology.

Savoy cabbage has a low calorie content, only 28 Kcal per 100 g. It is also useful for the figure that the Savoy cabbage contains fiber, which cleanses the body and normalizes metabolism.

Savoy cabbage "Uralochka"
Savoy cabbage "Uralochka"

The Uralochka variety of savoy cabbage has excellent quality heads of cabbage that ripen in 125-130 days. Heads of cabbage are round, dense, yellowish in section. Weight 1-2.2 kg. Good taste. Cracking resistant grade.

The subtleties of savoy cabbage cooking:

  • With heat treatment, the cooking time is reduced by 7-10 minutes, compared to white cabbage, since Savoy is softer and does not have coarse veins;
  • to emphasize the taste of the dish, add additional spices such as oregano, marjoram, basil, ginger, anise, add balsamic vinegar;
  • Savoy cabbage absorbs oil very well, so be careful with the dosage in fresh salads;
  • so that the leaves do not turn into porridge during stewing, they are sprinkled with vinegar;
  • before frying, it is recommended to blanch the vegetable for a couple of minutes.

Cauliflower

Cauliflower is a low-calorie vegetable found in many diets: there are only 29 Kcal per 100 g of cabbage. More than half of the nitrogenous substances in this vegetable are easily digestible proteins. Cauliflower contains many mineral salts of potassium, iron, phosphorus, vitamins and enzymes necessary for humans. The vegetable puts in order the hormonal background, relieving the body from swelling. The iodine contained in the vegetable has a preventive effect on the work of the endocrine system, forms a psycho-emotional background, and fights against chronic fatigue.

Cauliflower is a hypoallergenic vegetable and is used as a complementary food for babies. It is often given to children under the age of one year. The balanced vitamin composition contributes to the full development of the baby's bones. Cauliflower is also good for pregnant women.

Cauliflower "Francoise"
Cauliflower "Francoise"

Men should also eat this vegetable. The potassium contained in cauliflower (210 mg / 100 g) will prevent abnormalities in the work of the heart muscle and eliminate the blockage of blood vessels. According to some reports, in order to exclude prostate diseases, it is enough for a man to eat 150 g of cauliflower daily (the risk of neoplasms can be reduced by 2-3 times). The "beer" belly of men can also be removed if cauliflower is included in the daily diet - 100g each in the evening (18-19 hours).

The "Françoise" cauliflower variety ripens in 90-100 days. The head is round, white, weight 0.4-1 kg. Recommended for fresh consumption and all types of processing. Behind him, on 110-120 days, the “Parizhanka” variety ripens, which has dense large heads up to 2 kg. The head is white, round-flat, partially covered, whitish, dense. The variety is cold-resistant, suitable for summer-autumn cultivation. Recommended for fresh consumption and processing.

Japanese cabbage

As the name suggests, Japanese cabbage came to us from Japan, but some sources also call China homeland. In North America, it is called Japanese Green Salad and Mustard Green. The plant is rich in beta-carotene, which is very good for people with vision problems. Also, Japanese cabbage is good for the skin, contributes to its elasticity and softness, and prevents acne. Strong antioxidants neutralize the harmful effects of free radicals, increase immunity and strengthen the body's natural defenses against environmental factors.

Japanese cabbage "Emerald Pattern"
Japanese cabbage "Emerald Pattern"

The leaves contain phosphorus, potassium, calcium and iron. It is a low-calorie product that also has high nutritional properties. Because of this, Japanese cabbage is valued in dietetics and is included in various dietary programs. Its use helps to strengthen the walls of blood vessels and prevents the formation of cholesterol plaques in them. The plant must be eaten for the prevention of thrombosis and atherosclerosis.

The variety of Japanese cabbage "Emerald Pattern" is characterized by high productivity, unpretentious cultivation. Ready to clean in 60-65 days. Rosette of leaves 33-35 cm high and 50-55 cm in diameter. The leaf is medium-sized, dark green, lyre-pinnate, dissected. Plant weight 0.5-0.6 kg. The taste is pleasant, with an apple tinge. The leaves are used fresh, as a salad, and for heat treatment (they are added to soups, stews, marinades). The variety is resistant to shooting, grows well after cutting. For early harvests, Japanese cabbage is sown for seedlings in March, planted in the ground in May.

Candidate s.-kh. Galina Kostenko, cabbage breeder of POISK Agroholding.

Popular by topic