vitamin B1 (thiamine), vitamin B2 (riboflavin), vitamin B3 or vitamin PP (niacin), vitamin B4 (choline), vitamin B6 (pyridoxine), vitamin B9 (folic acid), vitamin C, vitamin E, vitamin A, vitamin U (S-methylmethionine)
potassium, calcium, magnesium, sodium, phosphorus
iron, manganese, copper
proteins - 16.6 g, fat - 1.4 g, carbohydrates - 47.6 g
kJ / kcal-1127/269
DRIED WHITE CABBAGE - one of the most popular vegetables in many countries.
Dried cabbage is rich in vitamin U, the main feature of this vitamin is its ability to heal all sorts of erosions and ulcers on the mucous membrane of the gastrointestinal tract, vitamin U normalizes the level of acidity in the stomach, if the acidity is increased, it decreases the acidy, if it decreased, it helps to increase it.
Dried cabbage contains insoluble dietary fibers that preserve the health of the digestive system, providing nourishing beneficial bacteria and promoting regular bowel movement. Phytosterols, the substances contained in dried cabbage, reduce the level of "bad" cholesterol in the blood. Dried cabbage is an excellent source of vitamin K, that is essential for blood clotting.
Phytoncides that are part of dried cabbage destroy Koch's wand (tuberculosis pathogen), Staphylococcus aureus. The use of dried cabbage opens up new possibilities in cooking. It can be used for filling pies, meatballs, in the form of a dressing in cereal, sauce, for preparing first courses, borsch, cabbage soup.
Dried cabbage powder can be used as a breading for meatballs, in the baking industry to enhance the nutritional and biological value of bakery products and to give the products a dietary and preventive nature.