Benefit and harm

The benefits and harms of Red cabbage

Red cabbage – this vegetable is Cruciferous. He was first cultivated in the Mediterranean region in the 5th century. It differs from other types by the fact that due to the high content of iodine it has red leaves with a smooth surface.

Properties of red cabbage

If you compare the red cabbage with the cabbage, it is not so universal, as it has not only unique, but also quite specific taste. Despite this, it is much more useful than her other relatives. In addition to fiber, the leaves of red cabbage contains a large amount of protein, minerals and vitamins. The group is represented almost completely, and vitamin C in it is 2-3 times more than the cabbage varieties. It is responsible for the immune system of our body, and also for the cardiovascular system.

Red cabbage other vegetables distinguishes the content of such biologically active substances, such as volatile and anthocyanins. And they are in it in such numbers that they can easily deal with any cold. Anthocyanins are substances that are transferred through the body by the bloodstream. They are responsible for the production of white blood cells for the restoration of the walls of blood vessels, and also act as antioxidants or antioxidants. Volatile – a substance with antiviral action. They kill not only infection, but also fungi and pathogenic microorganisms, including Bacillus and intestinal parasites.

Bitter notes on the palate gives red cabbage glucosinolates – substances that inhibit the emergence of cancer cells, that is, exhibit anticarcinogenic properties. Danish scientists conducted a series of experiments which proved that regular consumption of this vegetable reduces the risk of cancer by 50%. Cabbage juice is taken as a preventive means against influenza and ORV.

Use red cabbage

In Ancient Eye knew that the juice of red cabbage helps to treat bronchitis, asthma and pneumonia. With regular use of this vegetable improves the function of the thyroid gland, kidneys and cardiovascular system. This is because the cabbage contains a large amount of protein, i.e., natural protein. Its content is several times greater than the beets, apples and carrots.

With regard to vitamin content, due to the antioxidants in red cabbage, they retain their properties for much longer even under the influence of light or temperature.

Mineral makeup also should be noted. Selenium and zinc improve the functioning of the thyroid gland and the immune system. In addition, they reduced metabolism and excrete waste, toxins and heavy metals.


Cabbage is recommended to people with overweight, since lactic acid stimulates digestion and promotes the breakdown of fat.

The use of red cabbage

Red cabbage is not so popular in cooking as cabbage. Rarely they prepare for the winter. This vegetable is seasonal, so it is used most often, fresh or adding to salads. Having astringency and bitterness in the flavor, it perfectly complements the meat as a garnish, and its ability to change color it is often used as a natural dye or decoration of dishes.

In medicine it gained wider use. Cabbage is often introduced into the diet hypotensive and hypertensive patients in order to normalize pressure. In addition, it has a strong diuretic effect.

Cabbage juice, with honey and lemon, perfectly warms the throat and treats bronchitis. With regular use this natural remedy, even in asthmatics observed reduction in the number of attacks. The juice is also used for external use: soaking it gauze or cloth, you can use it to treat cuts, abrasions, and even bruises, as the anthocyanins contained in it, perfectly strengthens blood vessels.

Women in Russia used this product to accelerate the growth of the Breasts, and men for getting rid of the hangover by eating before a meal a bowl of cabbage salad.

Harm red cabbage

In large quantity of red cabbage very hard to digest by the body, as due to the high fiber content stomach hard to digest. Therefore, people with diseases of the gastrointestinal tract is not recommended often to use it. In addition, lactic acid is harmful to people with peptic ulcer diseases and problems with denotatively gut. They should not enter into your diet the vegetable.