Pointed cabbage has a slightly softer, milder and sweeter taste than white cabbage, otherwise it is very similar to a white cabbage. It has a characteristic pointed shape (a kind of cone shape), a mild flavor and is very juicy.
What substances are in it?
Kale tends to contain large amounts of vitamin K, vitamin C and folic acid. It is also a good source of the mineral potassium and contains a lot of fiber.
What does this mean for my health?
Kale is one of the largest suppliers of vitamin K to our bodies, as other green leafy vegetables are also known. Vitamin K contributes to proper blood clotting and helps keep your bones strong.
A specialty of pointed cabbage is the “ascorbigen” it contains. This is the preliminary stage of vitamin C. Only when cooked is pointed cabbage a good supplier of vitamin C, a water-soluble vitamin that, among other things, has a positive effect on your immune system and boosts your energy metabolism.
Folic acid contributes to the production of cells and tissues in your body, and potassium supports blood pressure.
Why do we use pointed cabbage?
The pointed cabbage provides our body with many healthy vitamins and minerals, which in turn contribute to our overall vitality. It is a bit sweeter than the white cabbage and is therefore often found to be tastier. Another useful additional fact is that pointed cabbage causes less flatulence than other types of cabbage. This can make an alternative for people who avoid cabbage because of flatulence.
