Also, drink raw cabbage juice, 1-2 oz. Purple cabbage, also referred to as red cabbage, belongs to the Brassica genus of plants. One cup of chopped red cabbage (uncooked or steamed/simmered) has 28 calories, 1 gram of protein and no fat. Cabbage is prone to several nutrient deficiencies, as well as to multiple pests, and bacterial and fungal diseases. You can store the cabbage in the crisper draw in your refrigerator for up to 2 to 3 weeks. This group includes nutrient-dense vegetables, such as broccoli, Brussels sprouts, and kale. Red cabbage has a lot going for it as a weight-loss tool when it's included as part of a balanced diet that sustains a healthy lifestyle. Anti-inflammatory and blood sugar regulator. but the most popular and widely available variant is green cabbage. Those vitamins are antioxidants, powerful natural chemicals that can help reduce your risk of cancer, diabetes, bone loss, stroke, heart attack and kidney stones. You may be able to tell from just a quick glance at a head of red cabbage that its intense purple color reveals a strong concentration of antioxidants. Red cabbage contains the powerful antioxidant anthocyanin, the same compound that gives other red and purple fruits and vegetables their vibrant colors. Cabbage is loaded with vitamin C, vitamin K, folate, dietary fiber and glucosinolates, and it is a decent source of potassium and vitamin B6. It is a seasonal plant which is seeded in spring and harvested in late fall. Alternatively, red cabbage is very good cooked sous vide as the cabbage will become tender without losing its shape or texture. Not only is cabbage a versatile Brassica vegetable that can be used to add flavor and texture to everything from soups to slaws, it is also good for you. So you thought those healthy navel oranges in your fruit bowl are the best dietary source of vitamin C you can reach for? Red cabbage, served raw and consumed fresh in salads, maintains the highest nutrition. Red cabbage needs well fertilized soil and sufficient humidity to grow. However, this nutrient-packed vegetable can be juiced and added to other vegetable or fruit juices to increase the nutritional content. (25-50ml) daily for chronic headaches. Antioxidants are known to reduce the effect of free radical damage. The most common cabbage is green, but red cabbage has become increasingly popular for color in salads and cooked dishes. Free radicals can cause diseases like heart disease and cancer. Prevents Cancer. Now that you know about the extensive health benefits of red cabbage, you should become aware of a few things regarding its consumption. 11 Impressive Benefits of Red Cabbage. A part of the Brassica family, cabbage is a leafy vegetable that has been eaten for centuries and for good reason. Cabbage is a green leafy vegetable that closely relates to other Cole crops like cauliflower, broccoli, Brussels sprouts, etc. You’ll get 2 grams of dietary fiber, which is … 9. But you don't need the fad diets. The first thing to know is how red cabbage is prepared has a great deal to do with the maximum health benefits it can provide. Mediterranean Diet Is Good for Your Gut; Is It the Flu, or 'Flu-Like Illness'? Eating raw or lightly cooked cabbage is good for health. One ounce (28 grams) of raw red cabbage contains a whopping 27 percent of the Daily Value (DV) for vitamin C, while an equal-sized serving of oranges contains 25 percent of the DV for this … Cabbage loses some of its nutrition when cooked for long periods of time and keeping temperature and cooking times moderate will preserve as much as possible. 10 Reasons Why Cabbage is Good for You. Well, guess what—raw red cabbage contains even more vitamin C than fresh oranges! Vitamin K is named after the German word “koagulation” because it must be available for blood to coagulate, or clot. One cup of chopped green cabbage has 57 percent of the daily intake, compared to 28 percent in red cabbage. Is cooked cabbage is good for you? Red cabbage, like green cabbage, is round and wrapped in tightly wound waxy leaves but is distinguished by coloring, flavor and texture. Hangovers from heavy drinking have been reduced by using cabbage, since Roman times. It can be eaten both raw and cooked and forms a delicious part of the cuisines of different countries. While both red and green cabbage are good for you, red cabbage packs a more powerful nutritional profile and more overall antioxidants. The U.S. Department of Agriculture recommends eating between 4 to 6 cups of red vegetables per week for adult men and women. Red cabbage is a better keeper than its "white" relatives and does not need to be converted to sauerkraut to last the winter. 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. Topping the many benefits of red cabbage is its ability to prevent cancer, owing to its potency in antioxidant components. Green cabbage has the upper hand when it comes to vitamin K, but they’re both good sources. 8. With red (also know as purple) and green varieties, it’s low calorie, inexpensive and a great source of many vitamins and minerals. 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