One of the vegetables that we introduce the most in low-calorie diets are cabbages. There are different types of cabbages depending on its properties and its way of cultivation. They belong to an extensive family of the Brasicáceas group. Form a large number of species quite different from each other, from which the flower cabbages, leaf cabbages and even root cabbages are distinguished. These classifications depend on the part of the plant that we consume.
In this article we are going to tell you about all the characteristics that different types of cabbage have.
Main characteristics of the types of cabbages
These are herbaceous plants that belong to the Brasicaceae family. All of them are characterized by having an inflorescence that is edible and that is called by the name of bud. Normally this part is consumed before it reaches its maturity stage. This bud has some special characteristics. They can be found within the group of plants and there are different edible varieties. There are types of cabbages from which the leaves can be eaten such as collards, cabbages and oriental mustard. On the other hand, we also have the cabbages from which the flowers are eaten such as broccoli and cauliflower and finally some types of cabbages in which we eat the stem, such as Brussels sprouts.
Mainly they are composed of water since they represent 90% of its entire composition. They are low in calories and high in fiber that help all weight loss diets. Not only does it have low calories and a high amount of fiber, but it also has high nutritional components such as calcium, potassium, vitamin C, mucilage, minerals and sulfur compoundsthe latter responsible for a peculiar smell when cooked.
Types of cabbages
We are going to analyze what are the different types of colors and their main characteristics
It is a type of kale that is one of the most popular today. This curly is valid for animal feed, but nowadays a multitude of dishes and diets are included. Especially We see them included in vegan or detox diets. Like the rest of cabbages, it is low in calories and rich in minerals.
It is a variety that has its origin in the East and is spreading more and more throughout the accidental gastronomy. The expansion of these cabbages it is especially active in northern Europe. And it is that these varieties withstand low temperatures very well.
It is the classic one used in kebabs. It is characteristic for having a purple color and is one of the richest in antioxidants. It is quite beneficial for the health of the eyes and it is very common to consume it in salads and with some recipes with a bittersweet flavor.
This type of cabbage is one of the leaves that gives rise to closed buds of great density. There are some cabbages of different types such as curly leaf or white cabbage. The advantage of this variety is that it can be consumed both raw in salads and cooked.. It can be preserved with vinegar or fermented. As with many vegetables, the best way to take advantage of the nutrients in cabbage is to consume it raw
Cabbage has its origin in the Mediterranean and includes different varieties of cabbages that do not form closed heads as occurs with cabbage. The most normal thing is to consume them boiled, sautéed or stewed. Like other species, they are low in hydric calories, both in vitamins and minerals.
Types of sprouts: Brussels sprouts
It is one of the varieties that are consumed mainly for its shoots. It can be said that it is one of the types of root cabbages. It is widely used in fast fat loss diets as it barely has calories per 100 grams. However, they provide a large amount of minerals and vitamins to the body and have an effect that helps eliminate fluid retention. The optimal way to consume Brussels sprouts to be able to incorporate all the nutrients into the body is in stews and in combination with other legumes or vegetables or as an accompaniment to some baked fish.
It is one of the best known along with broccoli. What is consumed from cauliflower is the inflorescence. It is a type of white and fleshy inflorescences that needs to be alive or cooked in some way since raw cannot be digested well. Although the sprouts are green and tender, they can also be eaten raw. Its characteristics and texture make it an excellent ingredient in soups or creams such as béchamel.
It is another of the best known types of cabbage in the world. It is also a flower cabbage. Its usual consumption is carried out both raw, boiled and steamed. An excess of heat in the preparation of broccoli loses a good part of its beneficial components. It has a fairly intense flavor and can be combined with other sauce or purees.
Types of cabbages: romanesco
It is a type of cabbage similar to cauliflower and broccoli. It has characteristics of both one and the other. It is quite popular for making salads or to give some dishes a decorative touch.
It is a hybrid variety. It is quite new and very little known. It was developed in the 90s in Japan and stands out for having a high concentration of nutrients. It is rich in dietary fiber, protein and mineral salts. Being superior in nutrients to other cabbages, it can become fashionable in a short time.
Kohlrabi or nabicol
He has a somewhat strange man but he is one of those that are included in the types of root cabbages. It was born from a cross between turnips and cabbages. There are some varieties of nabicol with white and purple colors. In Japan it is usually consumed fermented or pickled.
It is also a type of root cabbage. It has a red or whitish color and a somewhat spicy flavor. It is usually grown in Switzerland, Germany and Austria. It is a hybrid between cabbages and radishes and belongs to the cruciferous family.
I hope that with this information you can learn more about the different types of cabbages and their characteristics.