RED CABBAGE

This vegetable is rich in
compounds that protect us
from cancers and the signs of
aging.

A member of the brassica family, purple-red cabbage is high in nutrients and contains protective plant compounds. These include: indoles, which have been linked with protection against hormone-based cancers such as breast, uterus, and ovarian; sulphorophane, which can help block cancer-causing chemicals; and monoterpenes, which protect body cells from damage by free radicals. Red cabbage is much higher in immunity boosting carotenes than other cabbages—lycopene is linked with protection from prostate cancer, and anthocyanins may protect against Alzheimer’s disease. The red cabbage is also higher in vitamin C than pale varieties and is a good source of minerals, including calcium and selenium.

  • Contains a variety of cancer-fighting compounds.
  • Low in calories, with a low glycemic index—ideal for dieters.
  • Rich in the antioxidant vitamin C.
  • Anthocyanin content may protect against Alzheimer’s disease.

Practical tips:
Thinly sliced red cabbage can be used raw in coleslaw instead of white cabbage. Sprinkle with lemon juice or salad dressing to prevent it from turning gray. Once cut, red cabbage should be used within one to two days. When cooking, steaming preserves the maximum nutrients, so try not to overcook.
DID YOU KNOW?
Cabbage leaves have natural antiseptic properties and can be applied directly to wounds and bruises to help relieve pain and healing.

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2 Comments Add yours

  1. Beautiful post! Why does it turn blue when boiled? I think you can use it as a dye, no?

    Like

  2. mpapanmi says:

    thanks , If you cook red cabbage too long, it turns blue . yes you can use it as a dye 😉

    Like

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