Showing posts with label Health Benefits of Red Cabbage. Show all posts
Showing posts with label Health Benefits of Red Cabbage. Show all posts
Thursday, June 28, 2012
Health Benefits of Red Cabbage
Thursday, June 28, 2012 | 
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art_tatto_design_extremeHealth Benefits of Red Cabbage
Spanish name: cole
Family: Brassicaceae
Genus: Brassica
Species: Brassica oleracea
Group: Capitata
Cabbage is a cole crop of the Mustard family (Brassicaceae) and its varietal name, B. oleracea Capitata, distinguishes this cruciferous vegetable as being “in the form of a head.” (The Brassicaceae family was formerly called Cruciferae.) The word cabbage derives from the French word caboche, meaning “head.” The species B. oleracea, or wild cabbage, is grouped into seven major cultivars based on development. (See chart below for cultivars.) Within the Capitata Group, there are more than 400 cabbage varieties but most common are the green, red, purple and savoy varieties. Most Asian cabbage varieties belong to another species, B. rapa. This includes Chinese cabbage, which is also known as Napa or celery cabbage.According to coloration, there are three types of cabbages: green, white and red.
Many vegetables evolved the original wild cabbage including broccoli,russels,sprouts,cauliflower,kale,
collard and kohlrabi.Cabbage can be eaten raw as shredded vegetable,cut into chunks and steamed,boiled
or stir- fried.It can also be used as a garnish in salads
1. All cole crops can be cross-bred, making it easy and economical to develop new cabbage varieties.
2. Primary uses of cabbages include processed coleslaw (40 – 45%), fresh head (35%), sauerkraut (12%), various fresh-cut products (5–10%) and dried (less than 5%).
3. Technological advancements in packaging have increased the number of cabbage heads for market about 30 percent since 1996.
4. As early as 600 B.C.E., wild cabbage indigenous to Asia and the Mediterranean slowly spread into Northern Europe by the Celts and later the Romans.
5. Able to store for long periods, cabbage was a staple item of Europeans in the Middle Ages. Its juice was commonly used to heal wounds and as a cough remedy.
6. In 1541, French explorer Jacques Cartier introduced cabbage to North America.
7. Since cabbage contains lots of Vitamin C, other explorers,including Captain Cook, traveled with it in order to prevent scurvy. Cabbage rapidly spread across continent.
8. Opening of trade with Asia in the late 19th century brought Chinese cabbage to California.
Cabbage fills your stomach without adding to the fat or cholesterol content of the body. It also has very low quantities of carbohydrates - hence a wise addition to weight loss diets. The leafy vegetable, however, offers further benefits for the treatment of ailments and health hazards.Cabbage, especially the red type, is rich in Vitamin C. The antioxidant properties of Vitamin C enable the body to fight infections, heal wounds and damaged tissues, and strengthen the immune system. The sulphur content, working with Vitamin C, makes cabbage a good detoxifier and blood purifier. Detoxification treats ailments such as constipation, skin disorders (including eczema), rheumatism, arthritis and gout. The vegetable also battles stomach ulcers, headache, jaundice, scurvy, eye disorders, heart diseases, ageing and Alzheimer’s disease.
Red cabbage is a good source of phytonutrients that help to detoxify pollutants and other carginogens that most people are exposed to on a daily basis. Like other cruciferous vegetables such as broccoli, it's high in glucosinolates, compounds which are metabolized by the body to form powerful cancer fighting chemicals known as isothiocyanates. Isothiocyanates activate the P450 liver enzymes that break down carcinogens, allowing them to be safely eliminated from the body. People who consume high quantities of cruciferous vegetables have been shown to have a lower risk of certain types of cancer. Red cabbage is also a good source of indoles, compounds that may reduce the risk of breast cancer by altering estrogen metabolism.
It's high in Vitamins A and C
Vitamins A and C are vitamins with strong antioxidant properties and red cabbage is a good source of both, particularly vitamin C. One serving provides three-quarters of the daily recommended quantity of this vitamin which is important for maintaining healthy skin and connective tissue. Who says citrus fruits are the only good source of vitamin C?
It's a Real Diet Food
Red cabbage is a guilt-free food if you're a calorie counter. One cup of red cabbage has under thirty fat-free calories. The relatively high fiber content of red cabbage makes it a filling and satisfying side dish. No wonder the cabbage soup diet was so popular!
It's Better than It's Green Cousin
Green cabbage may be healthy, but red cabbage is better. Would you believe that red cabbage has twice the vitamin C content of green cabbage? Plus, red cabbage is a rich source of anthocyanins, a type of flavonoid that gives red cabbage it's deep red- purple coloration. There's increasing evidence in animals that anthocyanins help to promote brain health as well as protect against cancer.
There's little doubt that red cabbage is one healthy vegetable, but the indigestible fiber in those crimson leaves can cause flatulence and may need to be eaten in moderation. Enjoy the many health benefits of red cabbage!
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