Content of vitamins in fresh cabbage. Harm and contraindications
Vegetables are a storehouse of vitamins and minerals. Their use has a beneficial effect on the human body, improves its condition, and contributes to the normalization of functioning. internal organs, their systems. Vitamins in cabbage are found in large quantities, allowing you to replenish a person’s daily need for them. In addition, the variety of cabbage types will allow you to choose the one that will not only bring benefits, but will also satisfy your gastronomic tastes.
People call white cabbage the “queen” of the garden. It contains a lot of nutrients that make it positive impact on the human body. That is why this variety of vegetable is used not only for food, but also finds wide application in folk medicine.
The nutritional value
Vegetable in fresh has low calorie content. One hundred grams of the product contains only 28 kcal. The main substances contained in its composition are:
- carbohydrates – 4.7 g;
- proteins – 1.8 g;
- fats – 0.1 g.
In addition, the white cabbage variety includes elements such as acids of organic origin, amino acids, phytoncides, glucose, fiber, and other sugars.
Compound
Vitamins in the white cabbage variety are represented by components belonging to groups such as:
| Vitamins per 100 grams of products | Content |
|---|---|
| Vitamin A | 3 mcg |
| Vitamin B1 | 0.03 mg |
| Vitamin B2 | 0.07 mg |
| Vitamin B4 | 10.7 mg |
| Vitamin B6 | 0.1 mg |
| Vitamin B9 | 22 mcg |
| Vitamin C | 60 mg |
| Vitamin E | 0.1 mg |
| Vitamin K | 76 mcg |
| Vitamin PP | 0.9 mg |
It is known that the vegetable contains sufficient quantity vitamin C. Those who believe that there is much more of it in citrus fruits are deeply mistaken, since just two hundred grams of fresh cabbage can fill the daily requirement human body in him. Mineral components are represented by the following elements:
Beneficial features
The main beneficial properties of fresh vegetables are:
- anti-inflammatory;
- healing;
- painkillers;
- cleansing;
- antisclerotic;
- expectorants;
- antimicrobial;
- antitumor.
Harm
You should not use this type of product if:
- deterioration of the condition due to gastric ulcer, duodenum;
- bleeding in the stomach;
- increased intestinal motility;
- pancreatitis, enterocolitis.
If you have these diseases, before using fresh cabbage, it is better to consult a nutritionist to avoid worsening the body’s condition.
The name “cauliflower” for cabbage originated two thousand and a half years ago. Then in the Mediterranean, people developed this variety of vegetable, noting that the head of cabbage consists of small inflorescences.
The nutritional value
One hundred grams of the specified variety of vegetables contains 25 kcal. The main substances contained in it are:
- carbohydrates – 4.97 g;
- proteins – 1.91 g;
- fats – 0.28 g.
Other elements contained in cauliflower include dietary fiber, fiber, acids of organic origin, polyunsaturated acids, starch, pectins.
Compound
Vitamin substances in the composition of the colored variety of vegetables are represented by elements belonging to the following groups:
| Content | |
|---|---|
| Vitamin A | 3 mcg |
| Vitamin B1 | 0.1 mg |
| Vitamin B2 | 0.1 mg |
| Vitamin B4 | 45.2 mg |
| Vitamin B5 | 0.9 mg |
| Vitamin B6 | 0.16 mg |
| Vitamin B9 | 23 mcg |
| Vitamin C | 70 mg |
| Vitamin E | 0.2 mg |
| Vitamin H | 1.5 mcg |
| Vitamin K | 16 mcg |
| Vitamin PP | 1 mg |
Mineral components are represented by such elements as:
Benefit
The benefits of eating vegetables are:
- strengthening vascular walls;
- purification of genetic material;
- strengthening bone tissue;
- stimulation of hematopoietic processes;
- improvement of metabolic processes;
- activation protective forces body.
Harm and contraindications
Despite the benefits it brings to the human body cauliflower, there are situations when its use is contraindicated. These include:
- allergic reactions;
- gout.
In addition, people with heart failure should not use it. The presence of kidney stones is also a signal for a ban on eating colored vegetables. In case of a violation of the metabolism of purine substances in the human body, he is also prohibited from using it.
Sauerkraut is produced when the vegetable is exposed to lactic acid. It is widely used in cooking, most often as a side dish for main courses or salad. It is known to have a positive effect on the human body due to large quantities nutrients included.
Calorie content
The calorie content of sauerkraut is 23 Kcal per 100 g. The main substances in its composition are:
- proteins – 1.8 g;
- fats – 0.1 g;
- carbohydrates – 3 g;
- dietary fiber – 2 g;
- water – 89 g.
Compound
Vitamin elements in sauerkraut are represented by components belonging to groups such as:
| Vitamins per 100 grams of product | Content |
|---|---|
| Vitamin A | 600 mcg |
| Vitamin B1 | 0.03 mg |
| Vitamin B2 | 0.04 mg |
| Vitamin B5 | 0.2 mg |
| Vitamin B6 | 0.1 mg |
| Vitamin B9 | 8.9 mcg |
| Vitamin C | 38.1 mg |
| Vitamin E | 0.2 mg |
| Vitamin H | 0.1 mcg |
| Vitamin PP | 0.9 mg |
Mineral components are:
| Minerals per 100 grams of product | Content |
|---|---|
| Potassium | 283.4 mg |
| Calcium | 50 mg |
| Magnesium | 16.3 mg |
| Sodium | 21.8 mg |
| Sulfur | 34.6 mg |
| Phosphorus | 29.8 mg |
| Chlorine | 1249.2 mg |
| Aluminum | 493.7 mcg |
| Bor | 197 mcg |
| Vanadium | 6.4 mcg |
| Iron | 0.8 mg |
| Iodine | 2.9 mcg |
| Cobalt | 3 mcg |
| Lithium | 0.4 mcg |
| Manganese | 0.1631 mg |
| Copper | 81.3 mcg |
| Molybdenum | 12.1 mcg |
| Nickel | 14.1 mcg |
| Rubidium | 5.6 mcg |
| Fluorine | 12.2 mcg |
| Chromium | 4.6 mcg |
| Zinc | 0.37 mg |
Beneficial features
The benefits of using pickled vegetables in food are:
- slowing down the process of fat accumulation;
- improving the functioning of the digestive organs and intestines;
- stimulation of functioning endocrine system;
- strengthening the immune system;
- slowing down the aging process of the skin;
- reducing the risk of tumor formations.
Harm and contraindications for use
Despite great benefit product, pickled vegetables are not recommended for use by people suffering from:
- increased acidity stomach;
- gastritis;
- peptic ulcer of the stomach and duodenum;
- renal failure;
- urolithiasis.
It is also prohibited to use the vegetable for women during lactation and for people who are allergic to this product.
Sea kale usually refers to kelp algae suitable for food use. Despite the fact that it is thermally treated and dried, it does not lose its nutritional value. In addition, it is known that chemical composition product is directly related to the illumination, temperature and salinity of sea water.
The nutritional value
One hundred grams of kelp contains 24.9 kcal. The main substances in their composition are:
- proteins – 0.9 g;
- fats – 0.2 g;
- carbohydrates – 3 g;
- dietary fiber – 0.6 g;
- water – 88 g.
Compound
Vitamins in kelp are represented by elements belonging to groups such as:
| Vitamins per 100 grams of product | Content |
|---|---|
| Vitamin A | 100 mcg |
| Vitamin B1 | 0.04 mg |
| Vitamin B2 | 0.06 mg |
| Vitamin B6 | 0.02 mg |
| Vitamin B9 | 2.2 mcg |
| Vitamin C | 1.9 mg |
| Vitamin PP | 0.5 mg |
Mineral components are:
Beneficial features
The benefits of using seaweed for food are:
- removal of radionuclides and other harmful substances from the human body;
- normalizing the functioning of the intestine, improving its peristalsis;
- facilitating the process of getting rid of extra pounds;
- replenishing iodine deficiency in the body, thereby improving the functioning of the endocrine system;
- removal of cholesterol deposits;
- strengthening protective forces;
- brain nutrition;
- normalization hormonal levels women, adjusting the menstrual cycle.
Harm
It is prohibited to use the product for people suffering from:
- acute phase of diseases of the digestive system;
- hypersensitivity to iodides;
The beneficial properties of cabbage have been known since ancient times. When planning your diet, you should consider what vitamins are contained in cabbage. Their lack can be judged by unhealthy facial skin. The product is an integral part of the daily diet. In addition to adding it to various dishes, humanity has learned to use plant juice to treat many diseases. When the body does not get enough vitamins from food, they are prescribed in capsules.
Composition and properties of sauerkraut
Cabbage is used in in various forms. When fermented, the vegetable is preserved under the influence of lactic acid, which is formed during the fermentation of sugars. The use of sauerkraut is widespread in cooking. It is an excellent ingredient for salads and main courses.
The product is known as a source of nutrients. Vitamins and microelements, which are contained not only in the vegetable, but also in the brine, are stored in the product for several months. Serves as a preservative salt and lactic acid, which determines the smell of pickled vegetables.
Sauerkraut contains , A, C. The product is the leader in the content of vitamin K, which is necessary for blood clotting. The fiber content explains the positive effect on the intestinal microflora. The healing effect is effective in cases of violation metabolic processes and stomach pain.
When preparing sauerkraut, you need to consider which utensils you do not want to use. When the product is stored in a galvanized container, there is a risk of release of a toxic compound. Shredded vegetables will release juice faster if you mash them first.
Fermentation of glucose, during which lactic acid is formed, is the main feature of the process of making sauerkraut. The speed of fermentation depends on the concentration of sugar. The vitamins in finished sauerkraut promote the formation of new cells.
The benefits of white cabbage
The fruits of an agricultural crop are a valuable product. The plant is common in parts of the planet with a temperate climate. The high content of methylmethionine in white cabbage is one of distinctive features vegetable. The compound is effective in the fight against stomach and duodenal ulcers, gastritis, colitis and other pathologies gastrointestinal tract .
Vitamin C content varies depending on the plant variety. Early variety white cabbage contains significantly less ascorbic acid. The vegetable has the ability to retain for a long time beneficial features vitamin A. This is because it contains the compound in a chemically bound form. It is resistant to destruction. Majority food products contain ascorbic acid in pure form. Therefore, the concentration of the substance in white cabbage exceeds its content in many products.
White cabbage also contains folic acid. The content of minerals such as calcium, potassium, phosphorus, sulfur makes the vegetable as healthy as possible. Among microelements, it contains aluminum, iron, zinc, and manganese. If there is a shortage, the skin of the face takes on an unhealthy appearance. Iron is necessary to supply cells with oxygen.
The table shows the amount of vitamins cabbage contains:
The sugars in white cabbage are glucose, fructose and sucrose. The product is superior in carbohydrate content to many fruits.
The pharmacological effect of white cabbage consists of its beneficial substances. The product is useful for regulating and stimulating metabolic processes. It has known anti-inflammatory and analgesic effects.
The inclusion of white cabbage in the diet for atherosclerosis is associated with its ability to rid the body of cholesterol due to its dietary fiber content. and rutin strengthen the walls. Compounds are important for prevention coronary disease heart, cholelithiasis.
The dietary fiber that the product contains resists the absorption of cholesterol and bile acids in the intestines. Cabbage prevents the formation cholesterol plaques, which cause atherosclerosis and the appearance of gallstones.
Potassium salts are removed excess liquid. This is beneficial in cases of kidney dysfunction. With increased secretion gastric juice Eating white cabbage is undesirable. It eases the course of gastritis with low acidity and eliminates stool disorder. In case of enteritis, diarrhea, or myocardial infarction, it is not recommended to include vegetables in the diet. This is due to the content of rough vegetable fiber, an excess amount of which can cause bloating. It is better for nursing mothers to refrain from eating vegetables.
Composition and properties of cauliflower
The taste and dietary qualities of cauliflower are pronounced compared to other varieties of vegetables. It is the leader in protein and ascorbic acid content. 50 g of cauliflower satisfies the daily requirement of vitamin C. The vegetable contains it and is useful for facial skin and hair care.
Dry vegetable extracts in capsules are effective for brittle hair. The presence of vitamins A, E, D, K makes the product especially valuable. Cauliflower contains high levels of organic matter, macro and microelements. The iron content of the vegetable exceeds green pea, lettuce, eggplant, zucchini.
The value of cauliflower is explained by its medicinal, preventive and cosmetic properties. Vitamins and minerals help improve antioxidant protection. Cauliflower enzymes are involved in the body's biochemical processes and also remove harmful toxins. The action of nutrients is aimed at preventing the development of breast cancer in women and prostate cancer in men.
Diseases digestive system, endocrine organs, urinary tract are treated more effectively in the presence of cauliflower in daily diet. The cellular structure of the plant is thin, which is typical for vegetables with low content coarse fiber. Therefore, the product is useful for diseases of the gastrointestinal tract, in particular gastritis and stomach ulcers.
Features of Brussels sprouts
Brussels sprouts contain quite a lot of useful substances: sugars, starch, raw protein. Unique combination B vitamins and ascorbic acid have a beneficial effect on the activity of the nervous and circulatory system. Mineral compounds are represented by potassium, calcium, magnesium, and iodine salts. Free amino acids and enzymes stimulate metabolism. Brussels sprouts are equal in importance to valuable medicines.
Brussels sprouts contain several times more ascorbic acid compared to other varieties of vegetables. She is irreplaceable dietary product, especially for older people. The product normalizes the functioning of the pancreas.
Diabetics should include the product in daily menu. Brussels sprouts are good for damage
White cabbage is perhaps the most important vegetable in our garden, and the vitamins contained in cabbage can support our body and protect it from many ailments all year round. What is so special about cabbage? Here we are with the editors of the website www..
Composition of white cabbage
It is rich in fiber, easily digestible proteins, organic acids, glucose, fructose, and nitrogenous compounds.
The vitamin composition is unique in its own way. Cabbage contains most of the B vitamins, nicotinic acid (vitamin PP), E, A, U, C, H (biotin, vitamin B7), folic acid (B9).
Mineral composition includes: potassium, calcium, magnesium, phosphorus, chlorine, sodium, sulfur, phosphorus, chlorine, chromium, zinc, iron, manganese.
Healing properties white cabbage
Vitamins in cabbage and others chemical elements and define it medicinal properties.
Fiber, its content is 15%. Thanks to it, the normal functioning of the gastrointestinal tract is ensured. It helps remove cholesterol, unnecessary substances formed in the intestines, from the body.
Nitrogen compounds are necessary for people who have lesions of the urinary system, patients with diabetes mellitus.
The mineral salts contained in cabbage are as important for human health as vitamins. Potassium removes excess fluid from the body, strengthens the heart muscle, improves function of cardio-vascular system. Manganese helps normalize metabolism. Calcium is needed for formation and strengthening musculoskeletal system. Iodine cannot be replaced for people suffering from diseases thyroid gland. Copper is beneficial for patients with lesions nervous system.
White cabbage is low in calories (100 grams contains 27 kilocalories), it is recommended for people prone to overweight. But, despite low calorie content, cabbage dishes give you a feeling of fullness for long time. This is due to the high content of tertronic acid in cabbage, which has the property of delaying the process of converting carbohydrates into fat.
To be fair, it should be noted that tertronic acid is not stable and is destroyed during heat treatment, but is perfectly preserved in sauerkraut.
Vitamin C, nothing is possible without it biochemical process human body. This main source strength, vigor, efficiency. Fresh cabbage contains vitamin C 45-60 mg per 100 g of product, whereas daily requirement it contains 70 mg. Vitamin C is preserved during fermentation.
Due to the high content of B vitamins, cabbage is very useful for people with diseases of the nervous system.
One of the main vitamins in cabbage is vitamin U (methylmethionine) or antiulcer factor. Cabbage is a record holder for its content. The key advantage of vitamin U is its ability to improve the healing of damage to the gastrointestinal mucosa and skin.
Developed medications with its content, which are successfully used to treat ulcers, erosions of the stomach and duodenum, neurodermatitis, and psoriasis. But it has been proven that the effectiveness natural vitamin U is much higher than its synthetic counterpart. True, it should be noted that fresh cabbage leaves are contraindicated for people with gastritis or peptic ulcers, while the juice from it, if spoiled, is very useful.
Except everyone listed properties White cabbage also has an expectorant, antimicrobial, mild laxative, and anti-inflammatory effect.
Most often used to treat many diseases cabbage juice. It is very easy to prepare at home. Method of preparation: wash fresh leaves, dry, pass through a juicer, then squeeze, strain through cheesecloth.
Fresh juice should be stored for no more than 2 days in the refrigerator, it spoils very quickly and changes its taste qualities, and vitamin U is destroyed. Adults need to drink up to 5-6 glasses a day, dividing the entire dose into 3-4 doses 60 minutes before meals.
Thanks to his unique composition white cabbage or its juice can be used to treat many diseases, pathological conditions, but you still need to remember that not everyone can eat cabbage.
Contraindications
The fact is that there are people who cannot eat cabbage in any form: fresh, pickled, or in the form of juice. These are people suffering from pancreatitis, enterocolitis, a tendency to increased gas formation, as well as increased stomach acidity.
White cabbage is not only healthy, but also very delicious product. What are the prices for cabbage rolls made from sauerkraut leaves! Speaking of cabbage rolls, they are very useful for low blood hemoglobin. They contain everything you need to increase hemoglobin: meat (it contains a lot of iron), rice (contains easily digestible proteins), sauerkraut leaves (they contain vitamin C). What about fresh cabbage salad? After all, we can enjoy it all year round!
But all good things should be in moderation and before deciding on treatment fresh juice cabbage or eat various cabbage dishes, still consult your doctor; perhaps this “queen” of the garden bed is not suitable for you.
The specific name of cabbage - Brassica - appeared due to its unsurpassed crunchy properties (from the Greek “brasso” - “crackle”, “crunch”). Before Europeans discovered the potato, this plant was one of the main dishes on their table. It is impossible to imagine a Russian menu without a crunchy vegetable. What vitamins are in cabbage? What are its benefits for the body? In what form is it best to use it? You will find answers to all these questions in the article.
Vitamins contained in cabbage
A variety of types of cabbage (white cabbage, cauliflower, kohlrabi, red cabbage, Brussels sprouts, Peking cabbage, cauliflower, Savoy) will enrich the diet of any gourmet. This storehouse of vitamins contains the most valuable phytonutrients, macro- and microelements for the human body. Thanks to dietary fiber There is no accumulation of cholesterol in the vessels.
What vitamins are in cabbage? The high content of vitamins C and P helps strengthen blood vessels and prevents the occurrence of coronary disease and other heart diseases. in the plant they stimulate the excretion of excess fluid, which is important for kidney diseases. It contains almost no purines, which contribute to gouty deposits and the formation of gallstones.
What other vitamins are in cabbage? The value of this vegetable lies in the rare substance it contains, which protects the intestinal mucosa. Thanks to its low value, it is useful for people who want to lose weight.
Is sauerkraut good for the body?
What are the benefits of sauerkraut for the body? Experts assure: it’s huge! In winter, for an organism in need of vitamins, this product is simply a godsend. Judge for yourself:
- The amount of ascorbic acid (vitamin C) in it is almost the daily requirement: from 30 to 70 mg per 100 g of product (depending on the method of fermentation).
- Potassium is contained up to a fifth of the norm per day. The presence of this macroelement regulates arterial pressure, muscle function and nerve cells, normalizes cardiac activity and blood circulation. Potassium also protects blood vessels from harmful cholesterol.
- The enveloping effect of vitamins K, B, A has a positive effect on the functioning of the central nervous system and promotes stress resistance. Vitamin B6 is necessary for the breakdown of protein compounds. Vitamins K and U (methylmethianine) help digest foods and prevent the development of allergies, including asthmatic reactions.
- Abundance of vitamin PP ( nicotinic acid) helps strengthen hair and nails.
- Lactic acid bacteria, which appear during the fermentation process during sourdough, improve intestinal motility.
In addition, pickled vegetables are rich in micro- and macroelements (calcium, phosphorus, sulfur, magnesium, chlorine, iron, zinc, cobalt, fluorine).
Who benefits from sauerkraut?
What are the benefits of sauerkraut for the body? Turns out, nutrients, preserved during fermentation, make the delicacy medicinal.
- As a low-calorie but filling product (27 kcal per 100 g), it is useful for people with overweight. Thanks to tartronic acid, fats do not accumulate in the body.
- Sauerkraut should be included in the diet of those who suffer from constipation and irregular bowel movements: it promotes proper functioning of the stomach and the absorption of food. Its juice is especially useful.
- The presence of iodine has a beneficial effect on the functioning of the endocrine system, which is important for people with iodine deficiency.
- This delicacy boosts immunity and prevents inflammatory diseases.
- It is recommended to use a mixture of tomatoes to expel lamblia from the body.
- With the help of “Vitamin from the Barrel” they fight aging skin. A weekly “fermented” face mask is useful for eliminating age spots, freckles, small wrinkles, provides skin tone.
- Choline helps increase sperm activity and reduces the risk of disease prostate gland in men.
- The juice of the product is a real friend for hangover syndrome.
- It is believed that contained in sauerkraut individual components prevent the growth of cancer cells.
The national Russian dish, with all its undoubted advantages, should not be consumed in the following cases:
- people with high stomach acidity;
- with gastritis, gastric ulcer in the acute phase; V postoperative period patients with gastrointestinal problems;
- at urolithiasis(because of great content salts in the product), kidney failure;
- not recommended for nursing mothers to avoid colic in the baby;
- at individual intolerance product.
Eating sauerkraut in large quantities can lead to bloating and flatulence. People with hypertension should treat it with caution.
Note: when making sourdough, you don’t have to add salt and sugar. Cranberries will add acidity to the snack, grapes will add sweetness. Low succulent cabbage can be diluted with water (half a glass). She is kept under pressure for 24 hours, then pierced to escape. carbon dioxide- and the food is ready.
White cabbage: vitamins
Many people are interested in: what vitamins are in? Experts can answer this question in detail: this vegetable is distinguished high content it contains half of vitamin C daily norm(45 mg per 100 g). Moreover, in early varieties it is 20 mg, in late varieties - up to 70 mg. The vegetable is also rich in other useful components:
- vitamin P is needed to strengthen blood vessels;
- potassium (375 mg per 100 g) prevents blood clots and is useful for cardiovascular diseases;
- the presence of calcium (70 mg per 100 g) causes strong bones, healthy teeth, nails, hair.
Per 100 g of product it contains magnesium 23 mg, phosphorus - 78 mg, sodium - 18 mg, iron - 1.4 mg.
Among its relatives, white cabbage is the leader in the amount of coarse fibers that remove toxic, carcinogenic substances from the body.
The benefits of young cabbage
Fresh heads of cabbage contain more vitamins than old ones. heat treatment vegetables. Young cabbage can boast of a unique compound - sulforaphane, which neutralizes the effects on the body carcinogenic substances. The presence of histidine in it reduces the degree allergic reactions In addition, the vegetable is useful in the treatment of anemia, arthritis, gastritis, and heart disease.
Young cabbage is rich in vitamins C, H, E, K, PP, D, and B vitamins (B1, B2, B3, B12). Young vegetables contain significant amounts of phosphorus, calcium, potassium, iron, folic acid, magnesium, as well as amino acids (threonine, lysine, methionine). In addition, there is fiber and a greater amount of protein compared to beets, carrots and turnips.
IN fresh vegetable low in carbohydrates, dishes made from it are useful for patients with diabetes. Juice from young leaves promotes increased secretion of gastric juice and is useful for constipation. Its use helps to heal the affected gastric and intestinal walls pari ulcers. Fresh leaves treat hemorrhoids, headache. ethnoscience by using cabbage leaf fights deafness and insomnia, uses it for burns, rashes, and skin irritations.
Cauliflower: vitamins
Compared to other types, it is most easily absorbed by the body, digests faster and is more suitable for baby food and diet of people with problems digestive tract. Its use is permitted when peptic ulcers stomach and intestines. The sulfur content in it is an obstacle to cancerous tumors in the colon and rectum.
Cauliflower contains almost twice as much ascorbic acid than citrus fruits. Vitamin C is necessary for the normalization of oxidative and reduction processes, and is needed for low immunity.
What vitamins are in cauliflower and what are their benefits for the body? Large amount of vitamin A this vegetable promotes cell growth, especially for the body of children and adolescents. Carotene also stimulates the work of epithelial cells, liver activity, and is necessary for the proper functioning of the pancreas.
Rich in vitamins B, PP, mineral salts and protein, cauliflower is a recommended dietary product.
Now you know what vitamins are in cabbage. In fresh and pickled form, this vegetable is a valuable food product, necessary both for general “cheerfulness” and for the prevention of many diseases.
Cabbage is an affordable and popular vegetable that is included in the recipe different dishes. They love it not only for its taste, but also for its benefits due to the presence of a large number of micro- and macroelements, as well as vitamins important for proper operation body. Even after heat treatment There are a lot of vitamins left in this product. It is worth noting that each variety has its own advantages.
What vitamins are in sauerkraut?
Nutrients in fermented product found not only in vegetables, but also in brine. In addition, it is worth noting that they last for several months. This snack, beloved by many, boasts the presence of vitamins B, A and C. Among all sauerkraut It is distinguished by the presence of a large amount of vitamin K, which improves blood clotting.
What vitamins does white cabbage contain?
This vegetable contains a lot of ascorbic acid, the exact amount of which depends on the plant variety. Besides, cabbage for a long time keeps it inside useful substance. There are things in white cabbage that are important for normal operation nervous system. This vegetable contains vitamin A, which is beneficial for the body.
What vitamins are in cauliflower?
Among all varieties of this vegetable, cauliflower contains the most ascorbic acid. The value of this product is due to the presence of vitamins A, E, D and K. Considering the presence of a large number of vitamins and minerals, it is not surprising that cauliflower improves antioxidant protection body. It is also worth noting positive influence cauliflower on the digestive system.
What vitamins are in seaweed?
This product is known for the presence of large amounts of iodine, but it is worth noting that it is rich vitamin composition. Sea kale contains , E, C, D and group B. With regular consumption, you can prolong youth, reduce the amount of cholesterol contained and improve blood clotting.
