In the world of vegetables the poor red cabbage is largely neglected so I thought I’d do a little research in to this under-used vegetable and see what benefits eating it could bring.
It turns out that the humble red cabbage is a bit of a wonder vegetable! Its deep purple colour is a clue to its main benefit – a really strong concentration of antioxidants.
Antioxidants neutralise free radicals in the body which cause cell damage and are linked to serious diseases.
A recent study found that red cabbage was an effective treatment for diabetes. It has one of the highest concentrations of antioxidants, and better yet these aren’t destroyed by cooking. In fact cooking it actually increases the levels of antioxidants.
Red cabbage is full of vitamins – 1 cup of cooked red cabbage provides 85% of your recommended daily allowance of vitamin C! It’s also a rich source of vitamin A, E and K, so it’s good for the eyes, skin and immune system.
Like many vegetables it’s an excellent source of calcium and fibre. Eating it can reduce your risk of cancer, diabetes, osteoporosis, stroke, heart attack and kidney stones, as well as boosting your immunity. Research has identified up to 36 different varieties of anti-cancer chemicals in red cabbage, with particularly high levels of athocyanins and indoles (chemicals linked to cancer protection).
It’s a brilliant cleanser for the body too (something many of us are in need of at this time of year!) as it contains large quantities of sulphur and other minerals which help to clean the bowels, prevent constipation and bloating.
So don’t just “eat your greens”, eat your reds too! 🙂