Cabbage https://greenelly.com/ is not only white or cauliflower. There are many types and varieties of this vegetable, which differ in shape, color, size and taste. Here are some of them:
Red cabbage is a relative of white cabbage with purple or burgundy leaves. It has a more tart and sweet taste and contains more vitamin C and anthocyanins – natural antioxidants.
Broccoli is the closest relative and genetic predecessor of cauliflower, with bright green inflorescences that resemble unopened flowers. Broccoli is rich in protein, vitamins A, C, K and folic acid. This vegetable improves the functioning of the liver, kidneys and skin, and also protects against cancer and atherosclerosis.
Chinese cabbage is a type of this vegetable with an elongated and loose head of yellow-green color. It has a delicate and sweet taste and goes well with a variety of foods. This vegetable contains a lot of water, fiber, vitamins C, B and K. Chinese cabbage promotes weight loss, cleanses the blood and strengthens the immune system.
Brussels sprouts have small heads with a diameter of 2-4 cm that grow on the stem. It has a pungent and bitter taste and requires long-term heat treatment. This vegetable is rich in protein, vitamins C, B and K, iron and magnesium, improves memory, vision and heart function.
Kohlrabi is a type of cabbage with a thick stem that grows similar to beets or turnips. Kohlrabi can be green or purple in color. It can be eaten both raw and boiled. Kohlrabi has a sweet taste and crunchy texture. This vegetable contains a lot of vitamin C, potassium and phosphorus. Kohlrabi helps cleanse lymph, strengthen blood vessels and normalize blood pressure.