Accounting of cabbage

[mariann]

Please feel free discuss about cabbages, vitamins and speculate of poisonous plants (for example potatoes, tomatoes and GM-plants ).

Fran asked for an accounting of cabbage. I'm tempted to tell you some biochemical rigmarole but I'm merciful today.

CABBAGE and cabbage-family vegetables protect against lung, stomach, rectal and colon cancers. Cabbage is rich in nutrients. Contains numerous antioxidants and high amounts of vitamins B5 and B6, also K and A vitamins. High in calcium, magnesium and potassium. Along with vitamin C, it contains significant amounts of the nitrogen compounds known as indoles, which appear to lower the risk of various forms of cancer. Vitamin C is very important 'cause vitamin C increases the absorption of iron. Cabbage also contains a good amount of fiber, both soluble and insoluble.

Tomato is guilty of beginning the discussion. So I have to show up its real face:

TOMATOES contains many vitamins, minerals and flavonoids which are powerful antioxidants that may enhance blood flow to the retina while fighting free radical damage.

Tomatoes contains another powerful antioxidant - carotenoid lycopene (C40H56). The unique structure and chemistry of lycopene contribute to its ability to protect against oxidative damage. Lycopene may help to neutralize the cell-damaging free radicals that are considered a leading cause of macular degeneration. Studies found that lycopene may help reduce some cancer and heart disease and may reduce the risk of atherosclerosis.

(Unripe tomatoes do contain poisonous alkaloids like solanine, like all small fruits, but it requires a concentrated amount to induce sickness.)

So.. which kind of PLUMS do you like? I like yellow ones. Have you eaten yellow plume and tangerine jam? Yummi.

[Fran]

Thank you Mariann!

Wow. This is good news. I love cooked and raw cabbage! I like the cabbage juice used in soups along with the cabbage.

Soup is so good when you throw what ever vegetables you have into a pot and make soup. Cabbage is one of my favorite vegetables. The soup can be different every time you make it. Throw in cooked rice or barley or lintels or beans or small noodles or just potatoes to make sure you get carbs, grains or legumes. That way you have a complete meal.

Then I sin by making cornbread. ????? It is just so good!

[mariann]

Mm.. home made soups.. you are making me hungry. (As a student always in rush I don't have time for cooking.. But I'm dreamin' about these days when I'm visiting my family - my mother is a wonderful cook and her cabbage-pies.. )

I like stewed cabbage most and also pan-fried sourkraut. Last one isn't so healthful as tasteful, but stewed cabbage contains vitamins and minerals in their best absorption stadium.

[Dr. Shane]

I like cole slaw but it has a lot of fat <img src="/ubbtreads/images/graemlins/frown.gif" alt="" /> I use to chat online with a girl from Estonia and she said that carrots and cabbage were ethnic food there.

[aldona]

You can make your own coleslaw with low-fat dressing, and there are many other dressings that go well with shredded cabbage - one of the nicest I've had included tahini (sesame seed paste), orange juice, garlic and poppy seeds. <img src="/ubbtreads/images/graemlins/thumbsup.gif" alt="" />

Just go to one of the vegetarian cooking websites and type in "cabbage", and you'll come up with lots of good ideas. Especially the British websites, as they have a long tradition of eating cabbage.

aldona

[LynnDel]

Let me tell you one important thing I learned about potatoes through sad experience.

If a potato is exposed to light, it will turn green. That is why they are often sold in brown plastic bags, to prevent light getting to them and thus turning them green.

The green part of a green potato has solanine in it. It is not green because it is unripe, contrary to what appears to be popular opinion (results of personal unscientific poll)! A young potato is just as white as an old potato, maybe whiter, so long as it's kept in the dark. Solanine poisoning causes vomiting and an all-around yucky feeling. You can cut off the green part, but it's best to just throw green potatoes away. They're cheap.

LynnDel