Cab­bage

The Daily Telegraph - Gardening - - New Books -

Most with­stand very low tem­per­a­tures. Cab­bage is rich in vi­ta­mins A, B and C, along with polyphe­nols – anti-in­flam­ma­tory mi­cronu­tri­ents.

One of a num­ber of “su­per­foods”, kale does more than most to earn the la­bel, with vi­ta­mins K1, A and C, an­tiox­i­dants, plus amino acids that make pro­tein in the hu­man body.

Grows rapidly even in very cold tem­per­a­tures. It has high lev­els of glu­cosi­no­lates, nat­u­ral com­pounds that have been cred­ited with an­tibac­te­rial and anti-par­a­sitic prop­er­ties.

Easy to boil or roast, with a nutty, sweet flavour, par­tic­u­larly rich in potas­sium, fi­bre and vi­ta­min C.

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