Red Cabbage and Health Benefits
Red cabbages are members of the cruciferous family of vegetables. Red cabbages are leafy vegetables such as kale, broccoli and cauliflower. Red cabbages are round-shaped with multiple layers of leaves. Leaves of the red cabbage are reddish in color due to the acidic soil in which they are grown. The red color of the cabbage is a result of the high anti-oxidant content in the vegetable. Alkaline soils give rise to green-colored or yellow-colored leaves. Red cabbage consumption is nutritious for the body. Red cabbages are more nutritious than green cabbages as nutrients such as vitamin A, vitamin C and iron are contained in higher quantities in red cabbage when compared to green cabbage. Red cabbage when added in dishes can also enrich their flavor due to its delicious taste.
The selection of red cabbage should be based on richness of color and heaviness of size. Red cabbages containing torn leaves or holes or blemishes or bruises are not recommended for purchase. Preserve the red cabbages in the refrigerator to maintain their freshness. When needed for cooking they can be removed from the refrigerator and rinsed in saline water for 20-30 minutes. Then wash the red cabbage with water to clean the salt. Now knife the red cabbage head into two halves. The leaves can then be trimmed into smaller cubes or pieces. The inner hard core of the red cabbage can be discarded.
Raw cabbage leaves can be relished or added to salad dishes. Sautéed red cabbage is a favored way of devouring the vegetable to extract its goodness. Shredded red cabbage can also be tossed in salads and seasoned with dressing ingredients. Sauerkraut can also be prepared with red cabbage. Red cabbage when cooked can also serve as a condiment with meat preparations. Vinegar can be splashed in dishes containing red cabbage to prevent the cabbage from turning blue.
Low in calories and rich in nutrients is the best way to describe red cabbages. They can impart health advantages to a large degree as we can study in the below mentioned arguments.
- Nutritional Value
Red cabbage is rich in nutrients such as vitamins and minerals. Vitamins in red cabbage include vitamin A, vitamin B6, vitamin C, vitamin E, vitamin K, thiamine, sulfur, riboflavin and folates. Minerals such as potassium, calcium, iron, manganese and magnesium are stored in red cabbage. Dietary fiber and anti-oxidants are also red cabbage constituents.
Vitamin C stored in red cabbage contains anti-oxidant properties which have the ability to combat the free radicals that can corrupt the healthy cells of the body. The bodily cells are provided protection and ailments such as cancer and anti-aging are avoided.
The anti-oxidants in red cabbage also have the ability to encourage the function of white blood cells of defending the body against infections and diseases. The immune system can be strengthened as a consequence.
- Healthy Bones
Healthy bones can be a possibility with red cabbage consumption due to its richness in minerals. Calcium, manganese and magnesium in red cabbage can restore bone density by containing bone-loss thereby enabling growth of bones, Bone-related ailments such as osteoporosis, arthritis and chronic inflammation can be averted as a result.
- Eye health
The vitamin A constituent in red cabbage can promote vision and restore eye health by keeping disorders affecting the eye such as macular degeneration and cataract at bay.
- Other Benefits
Skin-care is promoted with red cabbage as nutrients in the vegetable can battle the free radicals and skin ailments such as anti-aging and wrinkles are resisted. The production of collagen which is an essential constituent in cell building is enhanced with vitamin C in red cabbage. Bowel patterns can be regularized with the sulfur content in red cabbage leading to avoidance of stomach disorders such as constipation and indigestion. Functioning of the brain and central nervous system is improved with red cabbage nutrients and disorders such as Alzheimers are prevented.