Along with the usual white cabbage, it is impossible not to pay attention to its dark red cabbage subspecies. At the same time, purple leaves not only significantly decorate dishes, but are also characterized by a mass of useful qualities known since ancient times.
This type of cabbage helps prevent premature aging, prevents cancer, strengthens the immune system, and removes toxic substances from the body. This is not a complete list of all the beneficial properties and benefits of purple cabbage.
What it looks like and where it grows
Purple cabbage, also often called red cabbage, is a type of cabbage with purple leaves. It belongs to the cruciferous plant families. The purple color is given to it by pigments – anthocyanins.
It was first cultivated in antiquity in the Mediterranean. According to scientists, purple leaves were a favorite delicacy of Pythagoras. Botanists are still unclear where it comes from, is it an independent species, or is it the result of an accidental crossing of a familiar type of white cabbage.
It is widely cultivated all over the world, especially in Europe, America and China. This variety of cabbage came to Russia in the 17th century from Europe.
The main features of a vegetable are:
- Small size of heads of cabbage;
- Always dense structure;
- The juiciness of the leaves;
- Round or oval shape of the fruit;
- Total weight up to 3 kg;
- Fairly early ripening;
- Long-term storage.
Interestingly, it is often used as an indicator of soil pH. The saturation of its color directly depends on the acidity of the soil where it grows.
Chemical composition
Almost all nutritionists refer this beautiful cabbage to dietary products. The red color is due to the presence of polyphenols, which give it anti-inflammatory properties.
In addition to them, it contains:
- Vegetable proteins;
- Fats (represented by saturated, monounsaturated and polyunsaturated fatty acids);
- Carbohydrates (there are fewer of them than in white cabbage);
- Sahara;
- Organic acids;
- Dietary fiber (fiber);
- Important amino acids;
- Vegetable oils;
- Glucosinolates (they give bitterness);
- Enzymes (for better digestion and assimilation of food);
- Retinol (vitamin A);
- Provitamin A (beta-carotene);
- Biotin (vitamin H);
- Tocopherol (fat-soluble vitamin E);
- Ascorbic acid (vitamin C; replenishes the body’s daily requirement by 85%);
- B vitamins (thiamine, riboflavin, niacin, pyridoxine, folic and pantothenic acids);
- Minerals such as potassium, calcium, magnesium, sodium, iron and phosphorus.
The total calorie content of 100 grams of red cabbage (without cabbage) is only 26-27 kilocalories.
Benefit for health
Red cabbage leaves are widely used in folk and traditional medicine as a natural ingredient to help:
- Reduce the risk of developing a disease such as tuberculosis (effectively fights tubercle bacillus. It is recommended that this vegetable be on the dinner table at least twice a week);
- Increase resistance to the negative effects of radionuclides;
- Remove salts of heavy metals;
- Improve the general composition of the blood with leukemia;
- Prevent the appearance of breast cancer in women;
- Strengthen the tooth enamel (it is advised to regularly rinse the mouth with vegetable juice);
- Cope with cardiovascular disease;
- Significantly strengthen the most fragile vessels of the body – capillaries;
- Stabilize blood pressure in hypertension;
- Normalize cholesterol levels by removing excess cholesterol;
- Increase the body’s resistance to various infections (that is, strengthen the immune system);
- Coping with respiratory problems (such as bronchitis);
- Get rid of the effects of jaundice (bile is perfectly excreted from the gallbladder);
- Heal external wounds and cuts (cabbage juice is often used);
- Increase blood clotting;
- In the treatment of chronic gastritis;
- In general, improve the work of all organs of the gastrointestinal tract;
- Heal stomach ulcers;
- Lose extra pounds and thereby get rid of excess weight;
- In the treatment of diabetes mellitus.
In cosmetology, red cabbage juice is used. It contributes to:
- Improving complexion;
- Giving velvety and tenderness to the skin;
- Strengthening nails and hair (especially dark colored hair) when rinsing the latter.
Purple cabbage in cooking
It is worth remembering that red cabbage is never sweet. Rather, it has a bitter taste.
Like the white-headed species, the leaves of this cabbage variety are used for:
- Salads (raw), which should be seasoned with vegetable oil;
- Extinguishing;
- Borscht;
- Decorating various dishes.
It is also worth noting that the vegetable is the most environmentally friendly and can be stored for a long time.
True, the greatest benefit to the human body is the consumption of raw cabbage. Indeed, in this case, all vitamins and minerals are preserved.
Harm to health
Like any food product, red cabbage has not only positive aspects, but also some contraindications:
- Should not be used while taking blood thinning medications;
- It is forbidden to people with individual intolerance to cabbage;
- The vegetable is not recommended for people suffering from flatulence (increased gas production);
- It has been proven that it is red cabbage that negatively affects the assimilation of iodine (therefore, for those who have impaired thyroid function, it is better to refuse the product);
- With exacerbation of diseases of the duodenum, consumption is allowed only after heat treatment.
The daily consumption rate is no more than 200 grams.
Babies are allowed to enter complementary foods no earlier than 6 months.
