Savoy cabbage first appeared in the Italian county of Savoy, which influenced its name: Savoy. The farmers in this county were the first to grow this cabbage variety. It has been known in our country since the 19th century, but it has not become popular, although fresh is tastier than white-headed. This cabbage is widely used in Western Europe and the United States.
In flavor it is similar to white cabbage, but its wavy, curly and thin dark green leaves have a more delicate flavor and aroma. It is not as rigid as other types of cabbage, since it does not have rough veins. And it is also more nutritious than white and red. It contains many biologically active substances, sugar, mustard oil. 4 times more fat and 25% less fiber than white cabbage.
It has a low calorie content, 100 g - 28 kcal (100 g of boiled cabbage - 24 kcal). Indicated for use by obese people.
Savoy cabbage contains vitamins C, A, E, B1, B2, B6, PP, as well as salts of potassium, phosphorus, calcium, magnesium, sodium, sugar, protein, fiber, mustard oils, volatile oils, iron; Ash, carotene, thiamine, riboflavin substances. This cabbage is rich in amino acids, carbohydrates and pectin substances. It also contains glutathione, which is a powerful natural antioxidant. It protects the body from the harmful effects of carcinogens, strengthens the immune system, regulates the nervous system and prevents cell aging.
In 1957, the substance ascorbigen was discovered in Savoy cabbage, which, by decomposing in the stomach, prevents the development of cancerous tumors, inhibiting their growth. Later, this most important substance was found in other types of cabbage. Savoy cabbage is softer, more nutritious and caloric than cabbage. This is a valuable dietary product. This is the only type of cabbage that contains mannitol alcohol (a sugar substitute for diabetics). Therefore, Savoy cabbage is useful for people with diabetes.
Savoy cabbage also has diuretic properties and prevents an increase in blood pressure. Savoy cabbage is especially useful for children and the elderly, as it is easily absorbed by the body. It is used fresh for salads, boiled, as colored. Savoy cabbage is excellent for soups, borscht, cabbage stuffed with meat, cake toppings, stews. From this valuable vegetable you can cook a wide variety of dishes that differ in exquisite taste. This cabbage is soft, you can not cook for a long time.
Due to the high fiber content, Savoy cabbage is contraindicated for people suffering from gastritis, enterocolitis, pancreatitis, ulcers, thyroid diseases, as well as for those who have undergone surgical operations on the chest and abdominal cavities.