nuts, dried fruits, legumes,
Fresh vegetables, fruits and herbs
Crisp, juicy, fresh - white cabbage firmly entered the life of people and rightfully took a leading position among the other varieties of cabbage. Cooking and food production uses this vegetable in various variations - stew cabbage, boil, salt, pickle, make a salad with it, sauerkraut is especially tasty. In addition to taste, cabbage also has anti-inflammatory properties, has a stimulating effect on the metabolic processes of the body, promotes the production of gastric juice, improves cardiac activity. Cabbage is recommended for kidney disease, gallstone disease and ischemia.