Enjoying healthy vegetables
Who does not remember Grandma’s red cabbage with apple? And in today’s kitchen, too, Brassica is becoming more popular. Not only because of the many ways in which it can be prepared but also because of its high content in healthy compounds. Eating Brassica is enjoying cabbage...
Even explorers and conquerors of the world’s oceans like Capt. James Cook and Christopher Columbus took vats of sauerkraut with them as advised by their physicians. The trick of naturally conserving white cabbage as sauerkraut was extremely welcome on board. During the long voyages the cabbage stored very well and, thanks to the high vitamin C content, kept the crew healthy.
Exceptionally tasty
Now, in the 21st century, more healthy new facts about Brassica are coming to light. For instance, the amount of health-promoting compounds only appears to increase when Brassica species like broccoli, white and red cabbage are processed. These glucosinolates
purportedly keep cancer at bay. It depends on the consumer how much of these healthy compounds ultimately ends up on his plate. The healthy ingredients of Brassica are best retained using the latest popular cooking methods like steaming and stir-frying.
Kitchen kings and queens
Anyone can imagine himself to be something of a Jamie Oliver with the convenient Brassica products available these days. Consumers buy shredded cabbage by the bag. Brassica has become a true convenience product for stir-frying or for use in fresh salads. Sales of whole cabbages are in decline, however. Could extending the range and diversification make a difference? Just take a look at all those wonderful colours, shapes and sizes! How about a succulent semi-savoy, for instance, especially developed by Rijk Zwaan for fresh, crisp and sweet salads?