Brassica vegetables are available all year round. But in spring, many types of cabbage are particularly delicate in taste and full of healthy ingredients. The so-called spring cabbage includes savoy cabbage, pointed cabbage, and cauliflower. Unlike hearty cabbage dishes in winter, the varieties are suitable for light cuisine in spring.
Tips for buying spring cabbage
- When buying savoy cabbage and pointed cabbage, you should make sure that the cabbage head is properly closed. The outer leaves should be relatively fresh and not drooping.
- Cauliflower is usually fresher when the green leaves are still attached, as they wilt first. Some traders remove the leaves in order to be able to sell slightly older cauliflowers.
Spring cabbage: vitamins and fiber
200 grams of savoy cabbage, pointed cabbage, or cauliflower each contain up to 100 milligrams of vitamin C and thus cover our daily requirement. The three types of cabbage also contain vitamins A, B, D, and E. They also contain plenty of fiber: although spring cabbage has hardly any calories, its fiber fills you up for a long time.
Savoy cabbage: Natural antibiotic
Savoy cabbage is rich in mustard oils, which ooze out after biting or slicing. Mustard oils protect the savoy from predators and humans from bacteria and viruses. Savoy cabbage is therefore also recommended as a natural antibiotic for colds and respiratory diseases.
Pointed cabbage: Lots of potassium and calcium
Pointed cabbage is very digestible and also suitable for raw consumption. If you don’t tolerate white cabbage well, you should try pointed cabbage. Pointed cabbage provides many minerals and traces elements. He is rich in:
- Potassium – important for our metabolism and the proper distribution of water in the body
- Calcium – good for bones and teeth
Cauliflower contains all the vitamins and minerals found in savoy cabbage and pointed cabbage, plus:
- Vitamin K – is important for blood clotting
- Phosphorus for the cells and the renewal of cell membranes
- Magnesium for muscle relaxation