Le proprietà dei cavoli

Tra le verdure invernali più presenti sulle nostre tavole ci sono sicuramente i cavoli, dei vegetali caratterizzati dalla grande versatilità e dalla possibilità di scegliere tra diverse specie come cavolfiore, cavolo nero, verza, broccoli e cavolini di Bruxelles.

Queste verdure sono delle vere e proprie miniere di salute per il nostro organismo, in quanto contengono diversi nutrienti utili per il nostro benessere, come le vitamine C, B, PP, la provitamina A, acido folico e diversi minerali come ferro, calcio, fosforo e potassio; inoltre, grazie all’elevato contenuto di isotiocianati possiedono proprietà antiossidanti e anti cancro.

Infatti, grazie alla presenza di alcune sostanze chiamate tiocianati, queste verdure sono in grado di proteggere le cellule, combattere i radicali liberi, e salvaguardarle da alcune gravi patologie di tipo tumorale e cardiovascolare.

Non è finita qui; queste verdure possiedono anche proprietà emollienti, vermifughe, cicatrizzanti e diuretiche e sono adatte alle diete ipocaloriche, perché contengono pochissime calorie. Inoltre, visto il loro basso contenuto di zuccheri semplici, i cavoli sono consigliati per chi soffre di diabete, non contengono glutine e quindi sono adatti anche ai celiaci, mente non sono consigliati per chi soffre di ipotiroidismo perché contengono sostanze che disturbano l’assorbimento dello iodio.

I cavoli

Cavolo broccolo. Del cavolo broccolo si mangiano le infiorescenze di colore verde intenso; possiedono proprietà depurative, emollienti, antianemiche e cicatrizzanti.

Cavolfiore. Del cavolfiore si consumano i peduncoli floreali bianchi; sono molto ricchi di vitamina C e di sali minerali e di acido folico, ed è in grado di contrastare l’azione dei radicali liberi; inoltre, il cavolfiore rafforza le difese immunitarie ed è utile per combattere la stipsi grazie all’alto contenuto di fibre.

Cavolini di Bruxelles. Sono piccoli e di colore verde brillante, contengono moltissima vitamina E.         

Cavolo cappuccio. Possiede foglie bianche, lisce e croccanti, raggruppate in una palla compatta; il cavolo cappuccio è utile in caso di ulcera gastrica.

Cavolo verza. Il cavolo verza, conosciuto semplicemente come verza, è ricco di vitamina E e di minerali essenziali in grado di favorire la digestione.

Cavolo nero. Il cavolo nero si caratterizza per le foglie arricciate di colore verde scuro; contiene molta vitamina C e antiossidanti.

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225 commenti su “Le proprietà dei cavoli”

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