Loads Of Benefits Packed In Cabbages
A Cole Crop
An important vegetable, cabbage is quite extensively used the world over, for curries and pickles. Native to the Mediterranean coast, cabbage is a Cole crop and grows very well in cool moist conditions mostly, during winter. This vegetable is also eaten in its raw form in salads, both chopped and shredded like coleslaw. Also, several varieties of cabbage have been cultivated since ancient times and it is available in different colours in different parts of the world.
Some exotic vegetables are packed with beautiful vitamins and minerals which add up to their nutritional content. The term ‘exotic vegetables’ refers to those veggies which are not grown on our land or are exported from another country.
The Different Colours And Types
Cabbages are rich in phytonutrients and antioxidants and is a must-have in all therapeutic diets. They are low in calories and fat with 100 grams of cabbage containing only 27 kcals and 0.1 gram of fat. Red cabbage is chiefly used for pickles and contains polyphenols which help in the removal of free radicals from the body. Chinese cabbage is used mostly in salads. Brussels sprouts (brasssica oleracea) are tiny miniature cabbages and are perfect for freezing. They are often frozen in large quantities and are also canned.
This vegetable is perfect for those trying to lose weight because of its nutrient value. It also has a low glycemic index that helps control blood sugar levels. It is also rich in fibre. It prevent constipation by maintaining free bowel movement and the high fibre content in cabbage keeps cholesterol levels in check.
Cabbage is also a good source of vitamin C, which is one of its antioxidant properties. Additionally, it is also a rich source of vitamin K which plays a part in clotting blood, thus preventing excess blood loss when there is an injury or cuts. Vitamin K is very important for new born babies and pregnant women.
- 100 grams cabbage
- 2 teaspoons lemon juice
- 1 teaspoon oil
- 2 teaspoons red chilli powder
- 1 teaspoon rye (mustard) powder
- 1 teaspoon salt
- Wash the cabbage and chop into small pieces
- Add all ingredients together and mix well
- The pickle is now ready
- Tastes wonderful when eaten with hot rice and lasts for a week when stored in an airtight container
Calories – 113.6 Kcals, Carbohydrates – 1 .5 grams, Protein – 3.2 grams, Fat – 6.5 grams, Fibre – 0.8 grams