Cabbage, one of the most used vegetables in the kitchen, in the preparation of soups, preserves, side dishes and pasta, is a peculiar variety of cabbage. Cabbage is an herbaceous plant, from the Brassicaceae or cruciferous family, formed from the selection of wild species, more similar to leaf sprouts, originating in the Mediterranean.
Cabbage comes in five types: smooth, curly, purple, Chinese and Brussels sprouts. All varieties can be eaten raw in salads, braised or cooked in soups. It prevents several types of cancer, due to two substances present: p-coumaric acid and rutin. They act as antioxidants, nullifying the effect of free radicals. When raw, cabbage is a source of vitamins A and C.
Red cabbage, in addition to being good for the immune system, is rich in anthocyanins, which reduce the risk of a heart attack.
Shelf life in the refrigerator is 15 days. The harvest period is from September to April.
By Patricia Lopes
Brazil School Team
Importance of Food in Health - Health - Brazil School