Food and Nutrition: Red Cabbage
Red cabbage is a rich source of calcium that prevents osteoporosis in old age.
Rich in phyto-nutrient anti-oxidants, this leafy vegetable belongs to the “Brassica” family, a broad family of common vegetables that also include brussels sprouts, cauliflower, bok choy, kale, and broccoli.
- The high content of vitamin C and sulphur in cabbage removes toxins (free radicals and uric acid). These are the main causes of arthritis, skin diseases, rheumatism and gout.
- Its high potassium content helps by opening up blood vessels, easing the flow of blood to keep blood pressure from getting high.
- Has well-known cancer preventative compounds lupeol, sinigrin and sulforaphane.
- The natural red pigments of red cabbage (betalains) is said to lower blood sugar levels and boost insulin production.
- Anthocyanins in red cabbage help in the prevention of plaque formation in the brain that is the main cause of Alzheimer’s disease.
- The colour of red cabbage is a giveaway as to what’s inside – other antioxidant-rich foods include red grapes, dark berries and plums.
- The iodine-rich cabbage helps in the improvement of brain functioning and aids in proper functioning of the nervous system. It also helps in proper functioning of the endocrine glands.
- With only 33 calories in a cup, cooked cabbage is low in fat and high in fibre.
- Full of vitamin K and anthocyanins that help with mental function and concentration.