High Nutritional Value

Among foods of plant origin cabbage ranked third after the bread and potatoes. Simple recipes from it, have a high nutritional value. We know very many species cabbage, but the most common of them – it's cabbage, savoy, red, cauliflower, Brussels sprouts, kohlrabi and collard. In ancient Egypt was considered a delicacy and cabbage served at the end of dinner, dessert. In Russia, with time immemorial been a vegetable cabbage essentials.

For centuries it was customary after the harvest of cabbage head cabbage chopping to do everywhere, thus making the work in triumph – "skit." Cabbage is not only fed, but also helped heal many ailments. Cultivation of cabbage people did in ancient times, using it not only as food but as a miracle healer. Doctors antiquity were convinced that people who eat the cabbage, become stronger and less likely to get sick. The ancient Greek philosopher Pythagoras believed that cabbage maintains a calm state of mind and courage. According to legend, Alexander of Macedonia before the fight ordered to feed his soldiers snacks cabbage. Its usefulness is determined by the content of mineral salts, carbohydrates, proteins, various vitamins, organic acids, etc. Cabbage – a rich source of mineral , vitamins C, PP, K, U and easily digestible carbohydrates.

Protein cabbage full amino acid composition. Thanks to its balanced chemical composition of different types of cabbage are valuable dietary and curative food. One of the useful species is Brussels sprouts. She beologicheskoy value greater than other types of cabbage vegetables are full of protein, vitamins A, C, PP, mineral salts and other petatelnyh substances. Delicate and unique taste, brussels sprouts – delicious vegetable. Boiled, it upotreblyaetsya as a separate dish with butter, sauces or as a garnish. She put in a soup, dried, canned, marinated and zamarazhvayut.

Copper Cookware

Copper – one of the best metal for the production of tableware. Copper is durable, environmentally friendly, easy to forming, it can be produced from any container. It's pots and pans, fondue, coffee pots and copper kettles. The popularity of copper in cooking is explained not only by its warm and beautiful, but also its ability to conduct heat, which makes copper ideal for cooking delicate foods. During the first century AD Apitsius, in his manuscript 'De Arte Coquinaria ', spoke about the important role played by copper utensils in the kitchen. The best cooks in Italy recommend dishes made of copper, because it is the best metal for cooking.

This is due to heat-conducting qualities of copper are higher than than, for example, aluminum or stainless steel. For reference, the thermal conductivity of copper – 392 W / (m K), for aluminum – 225 W / (m K), in stainless steel – 19 W / (m K). That is, the higher the ratio, the faster the heat is transferred from the plate food that is prepared in a pot. Heat in copper pots is distributed more evenly and consistently over the entire surface. The ideal temperature is reached quickly and evenly from the bottom of the pan to the side. With this uniform heat, taste and nutritional value of food remain the same, the food does not stick to the bottom of the pan in the "hot spots". It is very important to achieve an ideal result in dishes that require long cooking, such as sauces, custard, as well as for stewing meat and vegetables.