Cabbage

The white cabbage (Brassica oleracea convar. Capitata var alba), also white cabbage, white cabbage, Kappes, capes, Kappus, cabbage or cabbage called, is a variant of the headed cabbages and vegetables, especially in autumn and winter season has. For him to hearty stews, cabbage pie, cabbage rolls or salads can be prepared. It is characterized by its high content of vitamin C (46 mg/100 g) and antibiotic activity mustard oil glycosides.

Etymology

The common especially in the Rhineland and Ruhr word " Kappes " is about the shape caputium from the Latin caput, the head, and is caused in this language area as a synonym for nonsense or nonsense. The same applies to the German Switzerland, where the word in the form of " cabbage " or " Chabis " is used.

Description

Many white cabbage have heads that are significantly greater than that of red cabbage. Early marketable varieties are generally marketed as a head of cabbage. The later marketable and often large-volume varieties are processed in large part to sauerkraut.

Breeding goals are and depending on the particular use of target space strength while compact, short inner pins, storability, disease and pest resistance, as well as elimination of certain genetically defects such as internal necrosis, which are called " tobacco ".

The most cultivated varieties are round-headed, so they are easier to process mechanically. In the north and head plate types are how to find Amager. In southern Germany and the aromatic cabbage and Filderkraut be drawn.

The wettability of the sheet surface is small. Water beads in drops from, how it can be also observed in lotus flowers, and does, on the surface of particles of dirt with (lotus effect).

Variants

Cabbage or cabbage is a related to the cabbage variety. Filderkraut (after the Fildern, a fertile plain near Stuttgart ) is a stronger variant of the pointed cabbage with stronger leaves.

Jaroma - carbon is an old Kohlart that was re- bred. Compared with white cabbage it is not round but flat shape and has a milder taste.

Ingredients

12 mg

Source 1: Source 2: USDA National Nutrient Database for Standard Reference, search for: " Cabbage, raw", there also other data

Add sauerkraut and cabbage ascorbic acid is bound in the form of ascorbigen A and B (C-2 - Scatyl -L -ascorbic acid ). Is the vegetables cooked decompose the molecules in the L- ascorbic acid and 3 -hydroxyindole, so that it may contain boiled state more Vitamin C than in the green state. Due to long boiling the vitamin is destroyed and gets amplified in the cooking water.

Pharmacology

Fresh cabbage juice is used in popular medicine for gastric and duodenal ulcers. Knowledge of its effectiveness are so far insufficient. Likewise, sauerkraut juice can be used in indigestion.

Externally earlier squashed cabbage leaves for the healing of ulcers, wounds and boils were launched.

In predominant diet with cabbage ( such as those in times of need was common ) were propagated observed enlargement of the thyroid gland. Responsible for this are the glucosinolates contained in cabbage, because their cleavage products inhibit iodide uptake.