Cabbage is a daily and widely used product. It is easily digested, from it you can cook a lot of delicious dishes.
Red cabbage differs from white cabbage not only in blue-violet color, but also in chemical composition (calorizer). It contains more vitamin C and protein, and is also better preserved for a long time without losing its beneficial properties.
Among the various species of this family, the red one occupies a special place. It is a source of energy and promotion of human health, an affordable therapeutic agent for many diseases. What is the difference between red cabbage from its “sister” - the white one?
Definition and brief botanical description
Red variety
The leaves of red cabbage varieties are large, arranged in a regular manner. The seeds are small, it is difficult to identify different varieties of vegetables. The roots consist of a main vertical stem and lateral processes growing in the horizontal direction.
Root stem short. The part of it that goes inside is called the stump.A large component forms the roots. Red cabbage is a biennial vegetable with cross pollination. In the first year a head is formed, and in the second a seed is formed. The color of both small internal and external leaves is violet with a light blue or dark red color. A special color is an individual feature of each variety. It depends on the amount of a substance that is unique in its nature - anthocyanin.
The fruits are round, sometimes in the form of an oval or cone. Good density allows you to reach a weight of 1 to 3 kilograms. The short stem stem has a strong root system. The length of the fetus is about 12 centimeters. Seeds are small, round, dark brown, brown
White
White cabbage - a biennial with large leaves thick at the base and branched roots. The stem grows straight. Basal leaves below form a dense outlet. Outside of them under the influence of sunlight outside become green in color. The inner leaves do not receive the desired amount of light. In the second year, the stump takes the form of a cylinder.
When it is planted in the soil flowers appear, consisting of four inflorescences of white or yellow color.Of them formed a brush with seeds. The pod is up to 10 centimeters long and gives small round seeds of yellow - brown or brown color.
What are the differences?
Chemical composition
Red cabbage is an excellent product for a gentle balanced diet.. It is recommended for people with obesity, diseases of the cardiovascular system and the gastrointestinal tract. 100 grams of the product contains only 26 kcal. The proportion of proteins is 0.8 grams, carbohydrates 7.6, fat 0.2.
100 grams contains:
- vitamin K - 124c / o from the daily requirement;
- C - 67c / o;
- B1 and B2 - 3c / o;
- B3 - 6c / o;
- B6 - 12c / o;
- silicon - 93c / o;
- potassium - 12c / o;
- manganese - 13c / o;
- calcium - 5c / o;
- magnesium 4c / o;
- sulfur - 7c / o;
- phosphorus - 5c / o;
- glucose - 12c / o;
- fiber - 10c / o.
Compared with white one, it has a double rate of vitamin C, and carotene is 4 times more.
Anthocyanin strengthens blood vessels, prevents the penetration of harmful radioactive elements. Part of the white cabbage phytoncides and enzymes can fight tuberculosis, bronchitis.
Eating helps to reduce pressure, normalizes weight. There are a lot of various valuable vitamins and minerals in white cabbage. 100 grams contains:
- 28kkal;
- 1.8 grams of protein;
- 4.7 carbohydrates;
- 0.2 fat.
It is famous for its advantages and remarkable qualities, the content of a large number of various nutritional components. The benefits of red-headed vegetables are indisputable. Suffice it to note that vitamin C is more in it than in citrus fruits. The product is successfully used in the prevention of cancer.
Shelf life
White cabbage cleaned in dry weather. Fruits must be whole, intact, healthy, free from excess pollution. When storing lay stalk up loose rows. Between rows of vegetables it is necessary to ensure good air permeability.
This will ensure the duration of storage for a maximum period. ”It is well preserved at temperatures from 0 to 1C and humidity of 90 - 95c / o.
This period, depending on the variety, region of cultivation, and maintenance, may take more than 6 months.You can store in vegetable stores, basements, cellars, refrigerators. There is no particular difficulty in this.
Price
Red cabbage is most often used for the preparation of various salads. Fresh consumption is especially useful for improving the health of children and adults.
For people with diseases of the gastrointestinal tract, it is recommended to include stewed cabbage in your diet. In its raw form, you can start with small portions.
No less useful is the product to stew and pickle. Usually red cabbage in stores is more expensive than white cabbage. The reasons for such prices are explained by the following points:
- because of the long gestation period, more care is required;
- the substance anthocyanin paints the leaves in a beautiful rich color, adds new taste, a positive effect on the improvement of the blood;
- vegetable has healing properties.
In the peculiarities of growing
Red cabbage is resistant to cold. It has a high density, less prone to disease. The period of growth and maturation is longer and is about 160 days. Seedlings are planted in open ground at the end of May.Sprouts are distributed at a closer distance from each other.
Between bushes the distance should be 25 - 30 centimeters, and between rows of plants 45. The rest of the method of care is almost no different. White is grown in two ways - seeds and seedlings. Seedlings are planted in prepared beds at the end of May.
In the wells you need to add:
- humus;
- peat;
- sand;
- ash.
Young plants require frequent watering.. During this period, the formation of the outlet. Fruits like abundant watering.
What to choose and when?
For fresh use, it is better to choose red cabbage, as it contains a considerable number of links that ensure the normal functioning of internal organs and systems. It is preferable for main courses and preparations for the winter.
White-white is more suitable for your favorite first courses - soup, borscht, saltwort. Softer leaves are successfully used for cabbage. Delicious and healthy sauerkraut. Eat cabbage can be throughout the year. The desired varieties for pickling and pickling are better to select in the fall.
Conclusion
For a varied and nutritious food, you must use this beautiful vegetable. To replenish your knowledge of healthy food, you need to explore all its positive properties. A competent approach to the organization of a reasonable and productive lifestyle will help not only to preserve health, but also to prolong youth.
