Dobrovodskaya cabbage: features and characteristics of the variety, cultivation and care

Description and characteristics

The variety of mid-late white cabbage Dobrovodskaya F1 is a first generation hybrid, as evidenced by the F1 code in the designation.

The crop is perfectly adapted for cultivation in the climatic conditions of the central and southern regions and produces large yields (12–14 kg/m²) on almost any soil, and on fertilized and fertile soils the yield increases.

Appearance of cabbage

The bush is erect, low, medium in size, with abundant spreading leaves, which requires a large growing area. The rosette is raised, sits on an elongated stem - the outer stalk - 15–20 cm high. The rosette leaves are dark green, wavy at the edges, with a natural waxy coating and large veins. The covering leaves of the head of cabbage are light green in color.

Did you know? To make the heads of cabbage grow large, in Prussia the soil under the cabbage was compacted and a large stone was placed nearby.

The root system is strong, well branched over the surface and up to 40 cm deep, fibrous in the seedling method of cultivation and tap-like in the seed method. The heads of cabbage are large, smooth, dense when cut, white inside, there are no voids. Weight can reach 6–8.5 kg, but larger specimens are also possible - up to 10 kg in conditions of fertile soil and irrigation. The inner leaves are white, juicy, sweetish in taste, the stalk is medium.

Ripening time

This is a medium-late variety - 135–155 days pass from planting seedlings to ripening. This means that after 3-4 months you can harvest. The head of cabbage takes 2–2.5 months to form.

Frost resistance

The variety is considered cold-resistant, but is not suitable for cultivation in northern regions due to the short summer and long growing season of the crop.

Description of Dobrovodskaya cabbage variety

Dobrovodskaya cabbage is an excellent Czech variety of medium-late ripening. It was launched back in 1956. According to many experts, Dobrovodskaya is considered the most suitable variety for pickling. Many gardeners agree with this, since the vegetable is really suitable for such processing.

In the article you will find a description of the variety, photos of heads of cabbage and reviews of summer residents who were lucky enough to get acquainted with this vegetable.

Characteristics of cabbage

As already noted in the introduction, the variety is medium late. The full growing season of the crop lasts about 135-155 days. It is advisable to plant vegetables for seedlings at the end of April, then by the beginning of June the seedlings can be planted in open ground. But the harvest will be possible by the beginning of October. Then the weather is good and there should not be severe frosts.

Almost all seeds (from different manufacturers) have 100% germination rate. The survival rate of seedlings is in the range of 90-95%.

Rosette of semi-raised leaves. The leaves are small, medium in size. Green in color with a characteristic waxy coating. The intensity of this raid is average.

The heads of cabbage are large, evenly shaped, very dense, without a hint of voids. This allows them to be collected mechanically and subsequently transported throughout the country without loss of commercial quality. The outer part of the head of cabbage is green; when cut, it is white. The inner stump is very short.

The main purpose of heads of cabbage is pickling or fresh consumption. Fresh cabbage is very tasty. Characterized by the presence of a large amount of sugary substances. Despite the fact that this is a mid-late variety, it is stored even worse than some early cabbage. On average, if you read the reviews of summer residents, the period of storage of vegetables in the cellar (in favorable conditions) does not exceed 1.5-2 months. Therefore, it is advisable to ferment the cabbage immediately after harvesting or eat it fresh.

The manufacturer promises that under favorable growing conditions, 10-kilogram vegetables can be obtained. In practice, as has been noted by many gardeners, cabbage grows large, but not more than 9 kg.

The vegetable itself is high-yielding. From 1 m2 you can collect up to 14 kg of quality products.

Positive and negative aspects of Dobrovodskaya

The Czech variety is not the most popular on the market, but nevertheless, those who became acquainted with it continue to grow it on their plots. Why? Because cabbage of this variety has a number of advantages that completely cover all the disadvantages. In particular, the main advantages of the variety include:

• The vegetable has good commercial qualities. The cabbage is straightened, has a good taste and is not afraid of transportation.
• Ideal for fermentation. As noted earlier, Dobrovodskaya is one of the best varieties for such processing.
• Heads of cabbage grow up to 10 kg.
• It contains a large amount of sugary substances.
• This is a high-yielding vegetable.
• Has a very short internal stump.
• The germination rate of Dobrovodskaya seeds is 100%.

However, it is worth noting some disadvantages:

• The biggest drawback is the short shelf life. Due to the short shelf life, cabbage must either be sold quickly or grown only for processing.
• Like many other varieties, cabbage is very demanding when it comes to watering.

Agricultural technology for growing the variety

To get a good cabbage harvest, you need to know agricultural technology and the features of caring for this crop:

• the need for irrigation is moderate during the seedling period, increases during the formation of heads of cabbage;
• culture of long daylight hours;
• Crop rotation must be observed.

Soaking seeds for sowing

Cabbage seeds need pre-sowing preparation, which promotes uniform germination, the growth of healthy seedlings and an increase in yield by 20%.

Such preparation includes:

• heating the seeds on a heating radiator (1 day) or treating them with hot water (+50°C, 15 minutes);
• disinfection (increases resistance to harmful lesions) - soaking for half an hour in a pale solution of potassium permanganate, infusion of chamomile, oak bark or aloe juice with further rinsing;
• treatment with special growth regulator solutions - soaking for 12 hours in Zircon, Albit, Energen, Epin, nitrophosk (5 g per 1 liter of water).

After this, the seeds can be placed in the freezer for a day for hardening, wrapped in a damp cloth.
Important! Seeds of different types and varieties of cabbage, as well as rapeseed, mustard and turnip seeds are no different in appearance. Cultures can be distinguished only by their shoots. Therefore, it is important to buy planting material indicating the varieties in specialized stores.

Further care of seedlings

Treated seeds are sown to produce seedlings in March or early April:

• into seedling trays by continuous or line sowing with further picking of sprouts in the cotyledon phase;
• in separate cups - 2-3 pieces each with further rejection of weak sprouts.

The sowing depth of the seeds is 1.5 cm. Until the shoots appear, you need to keep the trays at a temperature of +18...+20°C, covering them with film. Light is not required for germination. The first loops of sprouts appear on the 4th day and unfold the cotyledons.

The roots reach 12–15 cm, and lateral roots begin to form. A week later the first true leaf appears. A week passes between the formation of each subsequent leaf. Using these indicators, you can determine the time of planting seedlings in the ground.

For the normal development of seedlings, temperature and illumination are very important:

1. In the first days after germination - +7...+10°C to prevent the seedlings from stretching.
2. 1 week after germination - +15...+18 °C. During this period, you can carry out a pick.
3. Good daily illumination - for 16 hours. If necessary, illumination with phytolamps will be required.

Important! If it is not possible to create the necessary conditions in the apartment, then you can sow seeds for seedlings directly on the site, choosing the warmest place and building a temporary film greenhouse.

To ensure that the seedlings are squat and strong, and the roots develop faster and grow lateral roots, seedlings are picked into separate cassettes according to the 3x3 cm pattern, deepened to the cotyledon leaves.

Growing seedlings require regular watering and spraying, but cannot tolerate waterlogging. It is necessary to ensure that the earthen ball is always moist and does not dry out. And to avoid rotting of the roots and stems, the soil must be loosened frequently and the seedling trays must be provided with good drainage.

It is advisable to feed the seedlings three times before transplanting into the ground with ready-made mineral fertilizers (“Kemira Lux”) or a personally prepared solution per 1 liter of water.

Check out

How to plant and grow cabbage correctly

Solution composition:

• ammonium nitrate - 2 g;
• potassium nitrate or potassium chloride - 2 g;
• superphosphate - 4 g.

The first feeding is needed 1 week after picking. The second and third applications of nutrients are carried out at intervals of 2 weeks. The dose of potassium fertilizers in the third feeding (called hardening) is increased to 8 g for better adaptation of seedlings in open ground.

It is also worth carrying out foliar feeding by spraying plants with solutions of Kemira and Agricola preparations. 2 weeks before planting seedlings in open soil, you need to start hardening it, lowering the temperature to +6...+ 8°C. The seedlings are first taken out into the air for several hours and the hardening time is gradually increased to 1 day.

Preparing the site and soil in the garden bed

The area for cabbage should be level and sunny. It is better to prepare it in the fall, then you won’t have to waste time during the hot sowing season in the spring. The bed is dug to a depth of 25–30 cm, and organic fertilizers are added.

In spring, the area should be leveled, a mixture of mineral fertilizers should be added (per 1 m²) and watered:

• superphosphate or nitrophoska - 50 g;
• wood ash 200 g;
• urea - 10 g.

Important! The causative agent of a fungal infection called clubroot remains viable for 7 years.

If stagnation of melt or rain water is possible on the site, then the beds should be raised and ridges formed. It is necessary to observe crop rotation and not plant cabbage in the same place for 4 years due to possible soil depletion, accumulation of pests and pathogens.

The best site for mid-late cabbage will be places where cucumbers, early potatoes, carrots, pumpkins and legumes grew. Avoid areas where beets and cruciferous vegetables grow.

Transplanting seedlings into open ground

Seedlings are planted in May-June at the age of 50–55 days with 4–5 true leaves unfolding. The soil should warm up to +7…+12°С. You can add 1 bucket of compost to the hole under each bush.

Did you know? Everyone knows the Pythagorean theorem, but not everyone knows that the famous mathematician valued cabbage for its medicinal properties and was engaged in its selection. And the Roman emperor Diocletian abandoned the throne and began growing cabbage.

Plant the seedlings in moist soil. Planting pattern - 60x50 cm, density - 2-3 bushes per 1 m². Stretched seedlings can be slightly buried to the lower leaves. It is better not to bury squat and strong shoots in order to protect the lower leaves from rotting during cool and humid periods.

Young seedlings can suffer from the hot sun, so planting in the first days should be shaded with branches of deciduous trees or woven material. You can cover each bush for the first time with an inverted bucket or a cut plastic bottle. Lettuce is sown in the free space or additional cabbage seedlings are planted for replacement if any sprouts die.

Mid-season varieties and hybrids

Miscanthus description, propagation, care, planting, use in the garden, photos, varieties and types
This category includes cabbages that ripen approximately 20–30 days later than the early ones. And since the growing season lasts longer, it is logical to expect larger heads of cabbage. But this rule does not always work. The purpose of mid-season is universal: preparing fresh salads, pickling. It can be stored in winter, but medium red cabbages are inferior in shelf life to late ones.

Calibos

The undoubted leader among mid-season cabbages, and indeed all red cabbages, is Kalibos. He is praised in almost every forum discussion dedicated to this culture. Gardeners like everything:

1. The unusual shape of the head of cabbage is conical, pointed at the crown.
2. The beauty of a bush that looks like a flower: the leaves are green, wavy, curly, grow luxuriantly, and in the center there is a bright drop of cabbage.
3. High yield, in different years it is 20–60% higher than that of other red cabbages.
4. The taste is excellent: the leaves inside are sweet, juicy and tender.
5. Resistance to diseases and temperature changes.

Tasty, beautiful, and productive Kalibos cabbage

Calibos was bred in the Czech Republic, on the lands of the Moravoseed company, and an application for registration of the variety in Russia was submitted by Moscow. The weight of the head of cabbage is small - 1.5–2 kg, but due to its elongated shape and some looseness it looks large and attractive. Farmers are happy to grow the variety for sale.

Video: review of different varieties of cabbage, the first in the video are Faberge and Kalebos

Mars

Another nice variety of red cabbage, courtesy of Moravoseed. It seems that the Czechs have decided to pamper gardeners with a variety of shapes and colors. The entire bush consists of red-violet leaves. The head of cabbage, which, by the way, has a shape flattened at the poles, is also painted in the same color. However, the weight of the fork is small - 1.3–1.5 kg, medium density, does not crack. The plant is compact; seedlings can be planted more densely.

Mars cabbage even has red outer leaves.

Topaz

An old variety whose origins are already forgotten. Nevertheless, cabbage continues to be grown and praised. Topaz is the result of German selection and is not registered in Russia. However, the seeds are sold throughout the country, including Siberia. Belarusian and Ukrainian seed companies are actively involved in the distribution of the variety. Despite the relatively early ripening period (110–120 days from emergence), this cabbage grows large - up to 2.5 kg and can be stored all winter. The heads of cabbage are dense, do not crack, are easily transported, and are excellent for fresh salads.

Topaz - classic red cabbage

Features of caring for cabbage

The best indicators of yield and product quality are observed if the plant receives the necessary full care.

Watering and fertilizing

In order to grow heads of cabbage weighing 10 kg, you need a lot of nutrients. With a lack of mineral fertilizers, plant growth slows down, and the heads of cabbage set poorly and grow small.

Fertilizer rates should take into account the stages of crop development, soil structure and fertility. At least 3 feedings should be carried out per season. The first feeding in the seedling phase is carried out 10 days after planting.

Can be used:

• organic matter per 1 m² - 3 kg of mature humus or 2 kg of bird droppings.
• 0.5 kg of cow manure or bird droppings per 1 bucket of water with a flow rate of 500 ml for each bush;
• potash fertilizers and superphosphate (20 g each) with the addition of urea (10 g) per 1 bucket of water;
• solution of humic fertilizer “Living force: Vegetable abundance”, “Agricola 1”, “Kaliyphos N”.

Further feeding is done at intervals of 2 weeks.
The second feeding is carried out when the leaf mass increases; nitrogen in the fertilizer is important here. The composition of nutritional mixtures and consumption rates are the same. The third feeding occurs during the head formation phase. In this case, phosphorus and potassium fertilizers (monophosphate or potassium nitrate, nitrophoska) are necessary. Subsequently, with weak growth, it is fertilized 1–2 times with a solution of nitrogen and potassium fertilizers. To do this, dry mineral fertilizers are mixed with irrigation water and combined with shallow loosening.

The variety needs frequent and abundant watering. Every 3 days, depending on weather conditions, drip irrigation or sprinkling is carried out with a consumption of 3 liters of water per bush.

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How often to water cabbage Water the cabbage with warm, sun-warmed water in the morning or evening so as not to burn the plants in the midday heat.

It is good to water with rainwater if its collection is established in the area.

Before harvesting cabbage, watering is reduced, and 1 month before harvesting is stopped completely to avoid cracking of the cabbage heads.

Loosening and weeding

Loosening the soil allows you to improve the moisture and air permeability of the soil. It should be carried out after rain or watering so that the soil does not become covered with a crust, which makes it difficult for nutrients to reach the roots.

The first loosening (deeper, 7–10 cm) is done during the period of active weed growth - 10 days after planting the seedlings. Then the depth is reduced to 3–5 cm so as not to damage the surface roots. The row spacing is loosened to a depth of 8–10 cm.

Loosening is combined with weeding, removing weeds from the beds, which take away nutrients from the cabbage (up to 30%), shade the plantings and create favorable conditions for the spread of harmful lesions.

Hilling up bushes

Along with loosening during cabbage growth, bushes are hilled in order to form additional lateral roots, improve nutrition and ensure plant resistance to lodging and overturning, which is possible with increasing cabbage weight. In addition, pests will not have the opportunity to lay eggs near the roots.

Timely hilling can provide a 10% increase in yield. The event is carried out within a radius of 25 cm from the root, adding soil to a height of 30 cm. After hilling, you can mulch the rows, which will make it possible to reduce the frequency and volume of watering.

Reviews from summer residents

Vladislav Ivanovich, Yekaterinburg, 39 years old.

The cabbage is very good. The heads of cabbage grow large and do not crack. We use it fresh and ferment it. Moreover, fermented Dobrovodskaya is something with something. Juicy, tasty, crispy.

Oksana Vladimirovna, Kyiv, 43 years old.

No matter how many varieties I have grown, I have never seen anything better than Dobrovodskaya from Semko. Some friends once told me that the Moscow late one is very good, but I still can’t buy it and try it. I’ll return to Dobrovodskaya again. Cabbage is good in everything, but I just don’t like that the heads of cabbage are too big. You can’t really eat it at once, and it’s not always convenient to keep half a head of cabbage in the refrigerator (considering the dimensions of 10 kg). But even despite such dimensions, not a single head of cabbage in my garden cracked. And this is a plus.

Pest and disease control

The Dobrovodskaya cabbage variety is immune to pathogenic infections: fusarium, black and dry rot, blackleg, fomosis and bacteriosis, is not affected by cruciferous flea beetles, but gets clubroot under unfavorable conditions and violation of agricultural practices

Clubroot most often develops on acidic soils, so if necessary, liming should be done (per 1 m²) with dolomite flour (800 g) or ash (250 g). This fungus does not like nightshade and onion crops and dies on such plantings in 3–4 years. In case of damage, it is necessary to spray the bushes with colloidal salt (10 g per 1 bucket of water) or use the fungicides “Previkur”, “Fitosporin-M”, “Glyokladin”.

To protect your plantings from cabbage whites, you can cover the bed with a thick net - this will help prevent egg laying. For preventive purposes, the garden bed can be sprinkled with ash. The cabbage must be carefully inspected and when caterpillars appear, they must be collected and destroyed.

Aphids can be destroyed by spraying the bushes with a soapy solution of tobacco (50 g of soap, 400 g of tobacco per 1 liter of water), or by using copper-containing preparations “Oxychom”, “Epin”.

When cabbage flies appear, the bushes are treated with the drug “Bazudin”, and against slugs - “Meta”, “Metaldehyde”, or sprayed with a solution of copper sulfate (0.5%). The preparations must be changed periodically, and diseased and affected parts of the plant must be removed and burned.

Growing and care

Water generously, but not excessively, as needed. Young plants need frequent watering. After irrigation, loosen the soil.

1. Three weeks after planting - organic matter (3 kg of humus and 3 buckets of water per 1 sq. m).
2. During the formation of forks - superphosphate (20 g) with ammonium nitrate (10 g per bucket of water).
3. Three weeks before collecting the heads, use a solution of 30 g of potassium nitrate in a bucket of water.

No more than 1–1.5 liters of mineral solutions are added under the bush.

Features of harvesting and storage

The mid-late variety Dobrovodskaya F1 is harvested in one go when the heads of cabbage reach commercial maturity and based on the growing season. This is usually October or early November, when the average daily temperature drops to +2°C. But the heads of cabbage should be protected from freezing.

Important! determine the ripeness of cabbage
by its appearance by the yellowing of the lower leaves and the appearance of a light spot on the surface in the center of the head of cabbage.
It is necessary to leave covering leaves on the heads of cabbage to protect it from damage. The harvest is processed (fermented, pickled, dried) or the vegetable is used fresh, since the variety is not intended for long-term storage. In a cool room, heads of cabbage can only be stored for 1.5–2 months.

By choosing the Dobrovodskaya F1 cabbage variety to grow on your plot and following all the rules of agricultural technology, you can ensure a good harvest of this vegetable with excellent taste and prepare a lot of sauerkraut for the winter.

Advantages and disadvantages

The advantages of the variety include:

1. Good presentation, the head is even, smooth, does not crack.
2. Not afraid of transportation and mechanical damage.
3. High yield under favorable conditions.
4. 100% seed germination.

Disadvantages : short shelf life (up to 3 months) and the need for regular watering.

Difference from other varieties and hybrids

Difference from early and middle varieties:

• Dobrovodsk cabbage is only suitable for pickling and pickling;
• size – other varieties grow with a maximum weight of less than 6 kg.

Dishes with dried cabbage

The benefits of dried cabbage open up new possibilities in cooking. The ingredient can be used to prepare everyday and holiday dishes, baked goods and snacks. The preparation is also useful for filling pies, cutlets, seasoning porridges and sauces.

First meal

Soup, cabbage soup, borscht, cabbage soup - a popular list of first courses to which you can add dried white cabbage. The taste and aroma of this homemade semi-finished product is in no way inferior to fresh cabbage leaves.

On a hiking trip, fishing or picnic, dried cabbage will be simply irreplaceable. A tasty, healthy and compact ingredient will help you prepare fish soup, fish soup or a hearty hot broth.

Recipe for borscht with dried cabbage.

Boil vegetables for 25 minutes: dried cabbage, potatoes, onions, carrots and beets. Add herbs to taste - dill or parsley. Remove the ingredients from the water and fry in vegetable oil. Place back into the broth and simmer covered for 15 minutes over low heat. For spiciness, you can add bay leaf, dried horseradish root, black or capsicum to the broth. Boil the meat separately. Transfer the finished product to the borscht and serve.

Second courses

For preparing second courses, dried cabbage can be used as a main ingredient or seasoning. The vegetable goes well with potatoes, carrots, beets and onions. A set of products allows you to create a stew, borscht dressing or a side dish for porridge in 15-20 minutes.

Dried cabbage can be stewed or baked with meat in its own juice. Chicken and turkey dishes are served for dinner, and pork or beef for the dinner table. You can also add dried cabbage powder to creamy or sour cream sauce to enhance the taste and aroma.

Beef broth stew.

Mix the dried vegetables according to the list: cabbage, potatoes, zucchini, tomatoes, onions and herbs. Soak them for 30 minutes in cold water. Drain them in a colander and place them on a hot, oiled frying pan. Fry for 10 minutes. Pour beef broth into the dish and simmer until done.

Snacks

Dried cabbage can always be used to make cutlets, pies or pies. First, the strips should be slightly extinguished in water. You can mix dried vegetables with minced meat, mushrooms, and other seasonal vegetables. The finished filling is used in baked goods.

In combination with an egg and dried cabbage flour, you get an excellent breading for cutlets, right away. The dish will have an amazing aroma and unusual taste.

Cheesecakes with dried cabbage.

Soak dried cabbage in cold water for 10-15 minutes. Scald the spinach with boiling water. Drain the vegetables in a colander to drain the liquid. Steam a few spoons of oatmeal. Grind the cottage cheese. Mix all ingredients. Add garlic and turmeric to taste. Form cheesecakes using a tablespoon, roll in oatmeal and fry in vegetable oil on both sides. Can be served with sour cream or sauce.

Appearance of cabbage: main selection criteria

So, let's find out what the ideal cabbage for harvesting should be:

1. The larger the head of cabbage, the better! Large vegetables have much more juice.
2. No green leaves, only white ones. The fact is that it is the white leaves that contain enough sugar, which is so necessary for fermentation.
3. No bitterness, only sweetness! You should not use cabbage, which is bitter, for preparation; be sure to try a piece while shredding.
4. Density and crunchiness are the key to success! The denser and juicier the head of cabbage, the tastier the final product will be.
5. The best test method is to squeeze the leaves. If a lot of juice is released, then the variety is suitable.

Characteristics of Ankoma cabbage

Like most mid-late and late-ripening varieties, Ankoma F1 cabbage is used for long-term storage and industrial processing. It has good taste and is resistant to transportation without compromising its presentation.

Here are the main characteristics of the hybrid white cabbage variety Ankoma F1:

Productivity and fruiting

Cabbage variety Ankoma F1 is grown mainly by seedlings in open ground. Seeds for seedlings are sown in February or March, transplanting into open ground is carried out at the end of May or at the beginning of June. A distinctive feature of Ankoma F1 cabbage is its uniform ripening, all heads of cabbage grow approximately the same size. They reach commercial maturity in September. The average yield is about 500 c/ha, the maximum recorded is 714 c/ha.

Application area

Ankoma F1 cabbage can be stored fresh for quite a long time. If the storage conditions are met, the heads of cabbage can be stored until May of next year. Good taste makes this variety suitable for fresh consumption, as well as for canning, for example, pickling or pickling.

Quite often, cabbage of this variety is used to prepare cabbage rolls and other semi-finished products stored frozen.

Resistance to diseases and pests

If the growing conditions are met, this hybrid variety is relatively rarely affected by diseases. The originator notes its resistance to Fusarium wilt; other diseases also affect cabbage of this variety quite rarely. Of the pests, the cabbage fly is the most dangerous. The larvae of this insect gnaw through the stalk, which leads to wilting and further death of the seedlings. They fight this pest with tobacco dust mixed with wood ash. This product is sprinkled on young bushes of seedlings for several days until the flies completely disappear.

Advantages and disadvantages of the variety

Ankoma F1 cabbage has quite a lot of advantages. These include the following positive qualities:

1. Versatility of purpose.
2. High taste qualities.
3. Long shelf life.
4. Good presentation.
5. High shelf life and transportability.
6. Possibility of growing without seedlings.
7. Resistance to fusarium.
8. Resistant to adverse weather conditions.

An important feature of late varieties of cabbage, including the Ankoma F1 variety, is their increased content of vitamins C, PP and U. Regular consumption of this vegetable is an excellent prevention of gastrointestinal diseases, reduces the risk of gastritis and ulcers, and helps cleanse the body of toxins

100 g of this vegetable contains only 27 kcal, so I can fully call it a dietary product.

The main disadvantage of this variety is the need for preventive treatment of plantings with fungicides against diseases such as downy mildew, blackleg and others.

Properties of cauliflower - harm and benefit

Useful properties of cauliflower

The taste and dietary qualities of cauliflower are more pronounced than those of other varieties of cabbage, and it also surpasses them in nutritional value. It contains 2-3 times more ascorbic acid and protein than, for example, white cabbage - 50 g of cauliflower contains the amount of vitamin C sufficient for the human body for a day. In addition, this culture has a high content of other vitamins - PP, H (biotin), K, D, A and B vitamins.

Cauliflower includes carbohydrates, fats, starches, sugars, fatty acids, macroelements chlorine, sodium, potassium, calcium, sulfur, phosphorus and magnesium, as well as microelements copper, manganese, iron, zinc, cobalt and molybdenum, with iron in it contains several times more than in lettuce, zucchini, bell peppers and eggplants. The vitamins and minerals contained in cauliflower strengthen a person's antioxidant defense, and enzymes actively remove toxins and waste from the body. Cauliflower is rich in tartronic, malic, citric acids and pectin.

Thanks to this composition, cauliflower is not only a valuable nutritious product, but is also included in the diet as a remedy for many diseases - for diseases of the gastrointestinal tract, respiratory and urinary tract, and endocrine system.

Since cauliflower has little coarse fiber, it is easier to digest and absorb by the body than white or red cabbage, therefore it is recommended by doctors even for patients with gastritis, as well as for patients with liver and gall bladder diseases. Cauliflower is indicated for patients with diabetes, as it normalizes cholesterol and glucose levels in the blood.

Cauliflower contains substances that have a beneficial effect on the human nervous system and are an excellent preventive measure against cancer: regular consumption of cauliflower reduces the risk of breast cancer in women and prostate cancer in men.

Cauliflower is a record holder for the content of biotin, or vitamin H, which prevents inflammatory skin diseases, including seborrhea, so biotin is often included in skin and hair care products.

Fresh unsalted cauliflower juice, due to the presence of vitamin U in it, successfully helps heal ulcers: acidity is normalized, and this promotes the regeneration of the mucous membrane of the stomach and duodenum. Freshly squeezed juice, due to the content of tartronic acid in it, helps to lose excess weight. Poorly healing wounds or burns are treated by applying a mixture of raw egg white and cauliflower leaves paste to them.

Cauliflower - contraindications

The dangers of cauliflower include:

• for those suffering from high acidity of the stomach, intestinal spasms and acute enterocolitis - it will increase pain and can cause irritation of the mucous membrane of internal organs;
• for those who have recently undergone abdominal surgery;
• for patients with kidney diseases and those suffering from high blood pressure;
• for patients with gout, since cauliflower contains purines, and when they accumulate in the body, the concentration of uric acid increases, which can cause a relapse of the disease;
• for people with a weakened endocrine system, since abuse provokes the development of goiter;
• for those who have cauliflower allergies.

For those for whom cauliflower does not cause negative reactions, we recommend baking it in the oven, since with this method of cooking it almost does not lose its beneficial qualities.