Also known as purple cabbage, red cabbage belongs to the Brassicaceae family. Grown in America, Northern Europe, and some places in China, red cabbage lasts longer than other varieties of cabbage, and it is splendid for salads. It is cooked and served as a side dish to meat dishes, and used in sauerkraut too. Asides these, there are other reasons red cabbage is a delight. Let’s discuss them.
Benefits of Red Cabbage
It’s Good for Weight Loss
Because red cabbage is low in calories, yet rich in fiber and flowing with vital minerals and vitamins, it remains an ideal choice for daily food intake, especially when trying to shed some pounds. What else? Its protein content is minute too.
It’s Great for the Skin
Red cabbage is super fantastic to keep a youthful look. Its antioxidant content, for instance, helps to reduce aging signs that are caused by free radicals. They also keep the skin fresh, tight, and supple. Its high amounts of vitamin A means more than the world to the skin. It ensures the regeneration of skin cells, it gives sun damage protection, and ensures overall elasticity. Red cabbage is loaded with sulfur, an element needed for keratin production. Keratin is a protein that creates strong, healthy hair, nails and skin.
It Manages Ulcers
Red cabbage has got high levels of glutamine, an amino acid in red cabbage that is a perfect choice for reducing the inflammation and discomfort associated with stomach ulcers. Red cabbage, in juice form, is among the best treatments for treating stomach ulcers.
Supporting the Immune System
Red cabbage is rich in vitamin C, a key antioxidant that supports the immune system. It triggers the action of white blood cells, which are the primary defenders of the immune system. Vitamin C is also useful in the creation of collagen, ensuring that cells are intact. A portion of red cabbage has over 50% of the daily recommended intake.
It Filters the Blood
A considerable level of sulfur is present in red cabbage; eating it every day puts the body in a detoxified state. This is as a result of sulfur’s capacity to purify the blood from harmful materials. It also helps the liver filter toxins. This brings about a more vibrant body.
It Manages Hypertension
Red cabbage is loaded with potassium, enough to improve blood circulation. Potassium also absorbs excess sodium that is linked with high blood pressure.
It Prevents Cancer
Red cabbage has the ability to prevent cancer, due to its antioxidant content. Antioxidants reduce the effect of free radical damage. Free radicals cause heart disease and cancer.
In fact, the colorful feature of this cabbage — red is evidence of how antioxidant-potent it is. Indoles, an antioxidant it possesses, are believed to reduce the onset of breast cancer, while vitamin A, also in red cabbage, reduces the risk of lung cancer.
It Improves Eye Health
The vitamin A content of red cabbage is great for the eyes. A portion of red cabbage ifs bursting with over 30% of the recommended daily intake of this vitamin. Now, that’s super. It’s a known fact that vitamin A is good for brilliant vision, and averts macular deterioration, together with the formation of cataracts. It is also an essential nutrient for maintaining eye health as one gets older.
Preventing Alzheimer’s Disease
Red cabbage is reliable in protecting against conditions that negatively affect cognitive function. Anthocyanins in red cabbage are known to reduce the risk of Alzheimer’s disease, as it shields the brain against it. Anthocyanins and vitamin K, also in red cabbage, boost brain function and prevent nerve damage.
It Increases Bone Mineral Density
When essential minerals are consumed in the right quantities, proper bone development is guaranteed. Red cabbage is rich in essential minerals, hence healthy bone development is guaranteed. Red cabbage is bursting with calcium, magnesium, manganese, and other vital minerals that add to optimal bone development. Red cabbage promotes mineral density that shields against arthritis, osteoporosis, and many other kinds of bone disorders.
It Boosts Metabolism
Red cabbage is abundant in vitamin B complex which is essential for some metabolic enzymes and the normal metabolism within cells. Having low vitamin B levels is quite unhealthy for the entire body because metabolism is the mechanism that ensures that energy production is achieved.
General Cabbage Facts
- It`s not certain where cabbage appeared for the first time because many plants belong to the family of “brassicas”; they grow around the world and today’s cabbage descends from them.
- There is a belief that The West cabbage was domesticated in Europe about 3,000 years ago from its wild predecessors that had thick leaves that retained water which enabled them to survive in colder places with less water. In the East, cabbage has been used since the 4,000 BC and was cultivated in North China.
- History has it that the ancient Greeks had some varieties of cabbage, but it is not recorded if they were more closely related to today’s cabbage or to one of the other Brassica crops.
- Currently, China is the largest producer of cabbage, followed by India and Russia, which is the biggest consumer of cabbage.
- The first round-headed cabbages appeared in England in the 14th century.
- The first cabbage in America was brought by Jacques Cartier, a French explorer, on his third voyage between 1541 and 1542.
- The largest cabbage dish ever was made on December 19, 2008, in the Macedonian city of Prilep, with 80,191 sarmas (cabbage rolls) weighing 544 kg (1,221 lbs).
- Cabbage may contain goitrogens, certain plant-derived compounds which are components of other vegetables like cauliflower and broccoli, which may cause swelling of the thyroid gland and should be avoided in individuals with thyroid dysfunction.
- Cabbage can be applied externally to treat wounds that heal slowly. The compresses made of fresh cabbage leaves are particularly effective in cases of wounds on the tibia.
- A thick-witted person may be called a “cabbage head”. In Hebrew, the term “rosh kruv” (cabbage head) implies stupidity.
- The plant grows best in mild to cool climates and tolerates frost; some forms even endure hard freezing at certain periods of growth.
- Cabbage seedlings have a thin taproot and heart-shaped cotyledon. The first leaves produced are ovate (egg-shaped) with a lobed petiole.
- The plants are 40–60 cm (16–24 in) tall in their first year at the mature vegetative stage, and 1.5–2.0 m (4.9–6.6 ft) tall when flowering in the second year.
- Plant heads average between 0.5 and 4 kg (1 and 8 lb), with fast-growing, earlier-maturing varieties producing smaller heads.
- Most cabbages have thick, alternating leaves, with margins that range from wavy or lobed to highly dissected; some varieties have a waxy bloom on the leaves.
- The plant has a root system that is fibrous and shallow: about 90 percent of the root mass is in the upper 20–30 cm (8–12 in) of the soil; some lateral roots can even penetrate up to 2 m (6.6 ft) deep.
- Cabbage is a rich source of vitamin B6, vitamin C, and vitamin K. It is also a reliable source of potassium, vitamin B1, folate, manganese, dietary fiber, and copper. Additionally, cabbage enriches the body with magnesium, calcium, selenium, choline, phosphorus, vitamin B2, iron, pantothenic acid, protein, and niacin.
- There are 24 calories in 100 grams (3.5 ounces) of cabbage.
- Cabbages are prepared many different ways for eating; they can be pickled, fermented (for dishes such as sauerkraut), steamed, stewed, sautéed, braised, or eaten raw.
