Nutritional values ​​of red cabbage micro vegetables

The micro vegetables of red cabbage are rich in Vitamins A, B1, B2, B3 and contain Vitamin C In proportions six times greater than mature red cabbage and the same goes for the Vitamin K.

They bring numerous mineral salts and among these they are nodded zinc, manganese, iron, sulfur And soccer. Contain numerous substances sulfur, riboflavin And thiamine.
The outermost leaves are, however, rich in beta -carotene. Are made up of carbohydrates And protein; The lipid content is, however, negligible.

Red cabbage in the kitchen

The taste of micro vegetables of red cabbage is delicate and at the same time Sweet; In the kitchen it is consumed cooked, but also raw. Can be stew And at the end of cooking, ginger and balsamic vinegar can be added. It is also a delicious ingredient of risotto And paste. Enriches numerous salads which are served during the hot and cold seasons. Becomes an excellent dishes for dishes based on fish And meat, but it can also accompany the cheese or be used to fill tasty sandwiches. It also marries very well with different types of sprouts.

Suggestion

The red cabbage during cooking takes on a blue color or brown. However, maintaining its particular shade is not impossible. In fact, it is sufficient to add an acid component to the water such as lemon or vinegar.