Jonathan Wilhoite Blog: Red Cabbage: A Worthy Superfood

Friday, April 22, 2016

Red Cabbage: A Worthy Superfood

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They look the same and are shaped likewise, except for the colour but in fact there’s more to red cabbage than meets the eye.

Also known as the purple cabbage, it is a cruciferous vegetable that is often used as an ingredient for salads or sautéed with other leafy vegetables for a tasty and delicious meal. It is also eaten raw just like the green cabbage.

One good selling point of the red cabbage is its insoluble fiber that prevents constipation, reduces risks of diverticular diseases and relives symptoms caused by gastrointestinal problems like Irritable Bowel Syndrome (IBS).

Compared to green cabbage, the red variety packs more punch and contains more nutrients that are beneficial to the body.

Here are some more facts that could make you love your red cabbages some more.

1) Immune system booster

Red cabbage is high in vitamin C needed by the body to enhance the immune system’s protection against diseases.

2) Anti-inflammatory properties and prevents arthritis

It contains vast amounts of phytonutrients that helps provide resistance to swelling and inflammation. It is rich in anthocyanins that is highly effective against inflammation, particularly arthritis.

3) Lowers risk of osteoporosis and promotes healthy bones

Red cabbage is also rich in vitamin K, that is responsible for producing much-needed proteins that sustains bone calcium to prevent bone loss and reduces the risk of osteoporosis.

4) Effective against degenerative diseases

Studies have shown that the rich anthocyanin content of red cabbage is effective in fighting off degenerative diseases like ALS, Alzheimer’s, Parkinsons and Huntington’s disease.

The rich antioxidant properties of anthocyanins are highly effective in reversing cellular damage caused by these chronic diseases.

5) Promotes good gastrointestinal health

Red cabbage is now gaining popularity as an alternative to green and Chinese cabbage varieties in the making of the Korean traditional food kimchi.

Kimchi, a fermented food made of cabbage, has become world-renowned and is now being widely marketed all over the world. What makes it more special is its rich pro-biotic properties that is triggered during the fermentation process.

Probiotics are responsible for fighting toxic substances in in the stomach and along the intestinal tract to keep it clean and functioning properly.

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