Red cabbage, which is widely known for its beneficial properties, was brought in from Western Europe. In those days it was called blue. The Russian people appreciated the benefits of this vegetable crop.
Red cabbage has certain similarities with white cabbage. However, there are also some differences. Varieties of "blue" cabbage are also early, medium and late. This is its similarity with white cabbage. Red cabbage differs from its "relative" in the color of the leaves. They are purple-blue with various shades. The color of the leaves is due to the special substance contained in them - anthocyanins. This element provides positive influence on the human body. Anthocyanin prevents the development of leukemia, and also strengthens the walls of capillaries and blood vessels, increasing their elasticity.
Another difference between red cabbage is the lack of juiciness in its heads of the same as in the ancestor. However, the content of vitamins and nutrients in it is disproportionately greater. Red cabbage contains magnesium and potassium, protein and fiber, iron and enzymes. Even in ancient Rome, lung ailments were treated with the juice of this vegetable. Modern scientific research has established that phytoncides, which are also part of the violet-blue leaves, prevent the development of tuberculosis.
Red cabbage juice is used in traditional medicine for the treatment of jaundice. Its use also helps to cleanse the body of toxins.
Danish scientists have proven that by including red cabbage in their diet, women can reduce the risk of developing breast cancer by half. Glucosinolates, which are part of this vegetable and give it a bitter taste, do not allow cancer cells to divide.
Red cabbage must be present in the diet of those people who suffer from hypertension. The beneficial substances contained in this vegetable crop help lower blood pressure. Regular use eating red cabbage is an excellent prevention various diseases vessels. The juice obtained from the leaves of this vegetable includes bioflavonoids, which prevent capillary fragility and eliminate bleeding.
Substances contained in red cabbage have a general strengthening effect on human body and prevent stomach upset. However, it should be borne in mind that the leaves of this vegetable contain a large number of coarse fiber. It is difficult to digest, and therefore, patients suffering from various pathologies of the digestive system, it is better not to eat it.
Red cabbage differs from white cabbage in its specific taste. In this regard, not every housewife will grow this vegetable on her plot. However, thanks to the rich bio chemical composition, the benefits of eating red cabbage are disproportionately greater than from dishes prepared using its white ancestor.
Headed cabbage includes both white and red varieties. Red cabbage has all the virtues characteristic of this vegetable. It also has its own characteristics.
Red cabbage has the same dietary properties, as varieties with uncolored light leaves. It can be part of low-calorie diets fresh, fried, stewed or boiled.
100 g of fresh cabbage with red leaves contains 26-27 kcal. The content of vital vitamin C in this amount of the product exceeds 65% of the daily requirement of an adult. Vitamin C, a set of other vitamins, organic compounds and minerals make diet food using red cabbage high-grade. Skin, muscle tissue, heart and internal organs receive everything necessary for the full functioning in conditions of limited caloric intake. This also applies to the vital B vitamins.
A bright red or purple color indicates a high content of colored glycosides. With excessive intake of fats and sugars, anthocyanins, they are also colored glycosides, protect the body from their absorption and increase the intestinal cellular barrier. These substances cleanse the body and keep the vessels and heart in good condition. This is very important for weight loss.
If you need to get a quick effect, then a red cabbage salad seasoned with oil is useful to eat twice a day for 5 days, adding 150-200 g of chicken or turkey breast to the daily diet.
Main harm red cabbage consists in rough cell membranes: they are difficult to digest in the stomach and cause excessive gas formation. During the period of exacerbation of colitis and pancreatitis, dishes from this type of cabbage should be abandoned.
The benefits and harms of red cabbage juice
Cabbage juice retains all the beneficial properties of this vegetable, but is devoid of its main drawback. It does not contain organic fibers that are poorly digested. It is almost completely absorbed and does not linger in the stomach for a long time.
The juice from the leaves of red cabbage is widely used in folk medicine for the following ailments:
- with fragile capillaries;
- with anemia of various nature;
- with radioactive contamination of the area;
- from bronchitis, tonsillitis, pneumonia and tuberculosis;
- with bleeding gums and stomatitis.
To get juice from cabbage leaves, it is desirable to have an electric juicer. The head of cabbage is freed from the upper leaves, washed, the stalk is cut out and cut into large pieces, from which the juice is squeezed out, passing them through a juicer. Keep fresh juice in the refrigerator for no longer than 24 hours.
Juice is harmful under the following conditions:
- Recovery after surgical interventions on the organs of the chest and abdominal cavity.
- In acute enterocolitis, gastritis and gastric and duodenal ulcers.
- In violation of the patency of the bile ducts.
- With diarrhea of various nature.
In some cases it is acceptable to use fresh juice diluted with water in a ratio of 1 to 1.
The harm and benefits of red cabbage for men
Thanks to high content anthocyanins, red cabbage varieties are very useful for men's health. Eating them as various dishes and juice cleanses the blood and blood vessels from harmful substances. Clean and elastic vessels ultimately increase potency. Possessing anti-inflammatory properties, red cabbage juice cures inflammation in the genitourinary region. This increases the chances of a man and conceiving a child.
Red cabbage juice becomes excellent tool prevention of prostate cancer. It can be drunk as part of a multi - vegetable juice, combining with the juice of carrots, spinach, and diluting 1/3 with water.
Dishes from this type of cabbage help smokers relieve inflammation from the respiratory system and cleanse the body of nicotine decay products.
The harm of red varieties for men is possible in case of individual intolerance, during the period of exacerbation of inflammatory processes in the stomach, intestines and pancreas.
The harm and benefits of red cabbage for women
Red cabbage, due to its chemical composition, slows down aging female body. The juice, taken orally and applied externally, keeps the skin in good condition, restores the water balance in the skin cells, relieves inflammation and eliminates oily sheen.
For obese women with impaired metabolism, salads, soups and main dishes, which include red cabbage, are very useful. Red cabbage juice protects women from breast cancer and helps to recover from breast surgery. With mastopathy, you can make compresses from leaves or juice.
You will have to give up raw red cabbage and its juice in the last months of pregnancy with excessive gas formation. You can not eat it during the period breastfeeding, this is fraught with bloating and intestinal colic in a baby.
The harm of this vegetable for women is obvious:
- with diarrhea;
- with flatulence;
- with problems with the liver and pancreas.
The benefits and contraindications of red cabbage for pancreatitis
Non-compliance with the diet, abuse of fatty, sweet, spicy, alcohol, hereditary predisposition can cause pancreatitis. In case of inflammation of the pancreas in acute or chronic form, you should completely refuse to eat dishes from raw red cabbage. This is due to the fact that the content of glycosides in it is higher than in white varieties. It gives her more spicy taste, which causes not only irritation of the tissues of the gland, but also increased secretion, bloating.
During the period of remission, it is useful to use cabbage cooked in cereal broth and mashed. It can become the basis of a sparing diet. The duration of such nutrition for pancreatitis is from 6 to 12 months. During this period, pureed cabbage dishes can be eaten in small portions. In this form, red cabbage does not irritate the digestive tract and has a beneficial effect on digestion.
Modern housewives who are new to this vegetable should know that red cabbage is well and long stored in fresh. Her heads are denser, and the taste is rich and moderately spicy. In reasonable quantities, the product must be included in the family menu.
It has bluish-violet, sometimes with a purple tinge, leaves, the specific color of which is already visible in the seedlings. This color is due to high content a special substance - anthocyanin.
Red cabbage is characterized by late ripening and does not have early ripening varieties. The period of growth and development lasts up to 160 days. Heads are dense, mostly round, oval, flat-round, less often - cone-shaped, weighing 1.0-3.2 kg (depending on the variety). The stem and internodes are very short, the root is powerful, branched. Seeds form in the second year of life. The fruit is a pod, reaching 8-12 cm in length. Seeds are rounded, brownish-brown in color.
It is a cold hardy crop. Optimum temperature for growth and development of plants 15-17 °C. Hardened seedlings withstand short-term frosts of -5 ... -8 ° С; adult plants -7 ... -8 ° С. Due to its well-developed root system, red cabbage is more heat-resistant than other types, so it rarely blooms. The plant is very light-loving, when grown in shading, the development phases are delayed, the leaves become green-violet, the head of cabbage is loose, it forms 2-3 weeks later than in plants growing in well-lit areas. The culture is demanding on soil moisture, especially during the formation of a rosette of leaves - before they close in the aisles and at the beginning of the formation of a head. But waterlogging does not tolerate well, so you should avoid low-lying places where water stagnates, or grow it on ridges.
The homeland of red cabbage, as well as white cabbage, is considered to be the coastal countries of the Mediterranean Sea. From there it spread to the countries of Western Europe. It was brought to Russia in the 17th century.
Calorie content of red cabbage
It is only 26 kcal. The use of this product does not cause obesity.
Nutritional value per 100 grams:
Useful properties of red cabbage
Red cabbage contains proteins, fiber, enzymes, phytoncides, sugar, iron, potassium, magnesium; vitamin B1, B2, B5, B6, B9, PP, Provitamin A and carotene. Carotene contains 4 times more than in white cabbageHealing properties red cabbage is also due to the content in it of a large amount of salts of potassium, magnesium, iron, enzymes, phytoncides. Compared to white cabbage, it is dryish, but richer in nutrients and vitamins. Phytoncides contained in red cabbage prevent the development of tubercle bacillus. Back in ancient Rome, lung diseases were treated with red cabbage juice, and it is still used to treat acute and chronic bronchitis today.
Red cabbage is recommended to be included in the diet of people suffering from hypertension, as it helps to lower blood pressure. Its medicinal properties are also used for the prevention of vascular diseases.
It is useful to eat it before a feast in order to delay the action of excessively drunk wine. It promotes wound healing and is useful for jaundice - bile spills. Essence from it is a universal remedy.
Red cabbage is not as widespread as white cabbage, because it is not as versatile in use. It is not so actively grown in garden plots due to the peculiarities of its biochemical composition and the specifics of its use in cooking. All the same anthocyanin, which is responsible for the color of this cabbage, gives it a sharpness that is not to everyone's taste.
Red cabbage juice is used in the same cases as white cabbage juice. Therefore, you can safely use recipes designed for white cabbage juice.
It should only be noted that the juice of red cabbage, in connection with large quantity bioflavonoids, more pronounced properties to reduce vascular permeability. Therefore, it is indicated for increased capillary fragility and bleeding.
And we undeservedly forget about many other members of the family.
Among them is red cabbage, which is also called blue because of the unusual red-violet color of the leaves. This is a real natural source of vitamins, minerals and antioxidants, it can rightly be called a cure for many diseases.
First of all, it must be said about why its leaves have such an unusual color. It is due to the presence of anthocyanin in plant cells - this is a biologically active substance that biologists classify as a group of flavonoids. Anthocyanin gives the leaves a wide variety of shades, from pink to purple. This is the reason for the popular name of this species "blue cabbage", its beneficial properties are also determined by the presence of anthocyanin in the cells.
This substance is a powerful antioxidant that can remove free radicals from the body and prevent the development of cancerous tumors. In addition, it has a beneficial effect on the walls of large vessels and capillaries, improving their performance and providing strength. In white cabbage, the anthocyanin content is much lower, so the blue variety is valued higher.
In addition to anthocyanin, blue cabbage is a source of phytoncides - substances that have an antibacterial effect.
That is why it is used in the treatment of serious infectious diseases, in particular tuberculosis. In addition, to work immune system selenium has a beneficial effect - this trace element contributes to the synthesis of enzymes that help the body resist various diseases.
Blue cabbage is a source of a number of vitamins and useful substances needed by the body:
- This is the source vegetable fiber, providing intestinal motility and improving digestion. The use of cabbage helps to fight many diseases of the gastrointestinal tract.
- Blue cabbage contains a large amount of vitamin C - it helps to strengthen the immune system and helps the body fight infections. The content of the "king of vitamins" in blue cabbage is almost 4 times higher than in white cabbage.
- It also contains retinol, better known as vitamin A. It is necessary for the normal functioning of the retina and contributes to normal functioning nervous system.
- It is a source of healthy cholesterol - vegetable fatty acids to prevent the development of atherosclerosis. In addition, blue cabbage has a hypotensive effect - it helps to lower blood pressure and enhances the effect of drugs.
- It contains a large amount of potassium and magnesium salts involved in metabolism. Its regular use allows you to normalize the functioning of the nervous system, improve sleep and overall well-being.
- Another important plus is low calorie blue cabbage, which is only 26 kcal per 100 g. This is an excellent solution for those who want to lose weight and strengthen their body. Dishes prepared from red cabbage are perfectly digested and contribute to good bowel function.
Outwardly, red cabbage resembles white cabbage and at first glance differs only in the color of the heads. They have a rounded, less often elongated shape, weight is from 1 to 3 kg. All varieties of blue cabbage are considered late-ripening, harvested 160 days after planting.
Heads are denser than those of the white-headed variety, the plant has a shortened stem and a powerful branched root.
In the second year of life, it gives, the fruit is a pod, like all cruciferous. Blue cabbage is a cold-resistant crop, so it grows well in the middle zone and even in the northern regions. The optimum temperature for successful cultivation is up to +17 degrees, the plants are able to withstand short-term frosts, at which the temperature reaches -8 degrees.
However, it is also resistant to bright sun: when the temperature rises, unlike many other species, red cabbage does not produce a flower arrow.
At the same time, the plant is demanding on light: with a lack of sun, it grows worse, and the leaves lose their reddish color and become greenish, while the head is formed much more slowly, and it will be more loose.
The plant needs regular plentiful, without water it will not be able to form a dense head of cabbage. However, in order to prevent excessive moisture and rotting of the roots, it should not be grown in the lowlands, it should be placed on a hill.
The cultivation of blue cabbage is based on the same principles as the white variety, they can be planted in the same garden or within the same greenhouse:
- for growing seedlings planted in rows, planting depth - 1-1.5 cm.
- If the seeds are immediately planted in open ground in greenhouse conditions, they must first be covered with a film.
- The time for planting seed material is March 5-20.
- Young plants are transplanted into the garden when they have 4-5 true leaves.
- Seedlings are planted in the ground at the end of May, it is recommended to water the seedlings before transplanting into the ground.
- At the same time, it is better to plant on a cloudy day so that young plants do not die in the hot sun.
- Since the adult plant will be large enough, the distance between the seedlings is 35 cm, and between the rows in the garden - 70 cm.
In the future, during the entire period of growth, the plants are regularly watered, hilled, loosened the soil and removed. Timely is especially important, without it the plant will not be able to form a full-fledged dense head of cabbage. For full-fledged watering, at least 20 liters of water must be poured under each root. It is desirable to loosen the soil more often - this will ensure the flow of air to the roots, and they will not rot.
A much larger yield can be obtained by planting cabbage where previously grown, herbaceous perennials, or legumes. Compliance with the rules of agricultural technology will allow you to get larger and more dense heads of cabbage with a rich taste. They are mainly eaten fresh, they are not suitable for cooking or pickling.
Blue cabbage has contraindications. Since it increases gastric secretion, it should not be eaten by people with hyperacidity. It can cause an exacerbation of chronic gastritis, especially when excessive amount in the diet.
Blue cabbage is contraindicated in pancreatitis and diseases of the small intestine.
It should not be eaten during the recovery period after surgery. Fiber creates a certain load on the intestines, which it is desirable to avoid until its work is restored after surgery. It can also be contraindicated in case of individual intolerance and allergies, like many other vegetables, it is a fairly common allergen.
For healthy person red cabbage is not only safe, but also very healthy. Regular use will help to avoid many diseases and will play important role in the formation of natural immunity. There are dozens recipes cooking, in addition, it is widely used in folk medicine.
More information can be found in the video.
No less popular vegetable than white cabbage is red cabbage. The benefits and harms of this kind of vegetable have been studied by experts for a long time, but not every layman knows this. But among us there are many lovers of red cabbage. Let's talk about this topic today.
Chemical composition
We often buy red cabbage for salads or soups. But in addition to gastronomic properties, such a vegetable also has great benefits, which are associated with an amazing chemical composition.
Why do you think red cabbage is so valued by folk healers, supporters of traditional medicine and gourmets? Its health benefits and harms are of unprecedented interest, and in order to evaluate them objectively, you should study the composition of the vegetable.
Component composition:
- retinol;
- potassium;
- vitamin B2;
- phosphorus;
- vitamin H;
- sodium;
- tocopherol;
- calcium;
- vitamin C;
- magnesium;
- vitamin PP;
- pantothenic acid;
- vitamin B9;
- pyridoxine;
- vitamin B1.
On a note! Amazing component composition has purple cabbage leaf. The benefits and harms are inextricably linked with vitamins, micro- and macroelements contained in red cabbage. Just imagine that a serving of cabbage weighing 200 g will allow you to almost completely satisfy the body's daily need for ascorbic acid.
Not only for this red cabbage is valued. The benefits and harms to the body are of interest to people seeking to get rid of excess weight. Red cabbage - diet vegetable, the nutritional value which barely reaches 20 kilocalories. You can safely include this product in your diet.
Red cabbage: benefits and harms, recipes
The luminaries of world medicine and folk healers have long been convinced of the benefits of red cabbage. This vegetable is available to everyone without exception and has an amazing component composition. This is precisely the reason why purple cabbage is beneficial.
Beneficial features vegetables:
- hair strengthening;
- giving the skin firmness and elasticity;
- strengthening of the nail plates;
- helping to smooth out fine wrinkles;
- strengthening the immune system;
- restoration of mineral and vitamin balance;
- removal of toxins, toxic compounds and salts from the body;
- strengthening of the vascular walls;
- prevention of tuberculosis;
- lowering bad cholesterol levels;
- contributing to the restoration of blood pressure;
- treatment of gastric ulcer;
- normalization of digestive processes.
Red cabbage contains fiber and alimentary fiber. Their presence contributes to the improvement of intestinal peristalsis. But it is categorically contraindicated to abuse this vegetable, otherwise side symptoms in the form of diarrhea may develop. It is not recommended to eat this kind of cabbage for people suffering from stomach ulcers during the period of relapse.
Important! Red cabbage is strictly contraindicated in case of allergic reactions and individual intolerance. You do not need to introduce such a vegetable into the diet of young children, this can cause the development of diathesis.
Otherwise, purple cabbage is very healthy, and it must appear periodically in our everyday menu.
Culinary Secrets
As already mentioned, many amazing dishes can be prepared from red cabbage. It is added fresh to salads and appetizers. Also cabbage of this variety is subjected to heat treatment in the form of frying and stewing.
Salad in a hurry
Guests on the doorstep and you don't know what to cook? Make a red cabbage salad. Literally 10 minutes and delicious dish ready to use. The perfect complement it will be seafood and sour cream.
On a note! refuel vegetable salads With purple cabbage can natural yogurt, cream or mayonnaise. Just keep in mind that with the addition of such ingredients, the calorie content of the treat will increase proportionally.
Ingredients:
- red cabbage - 250 g;
- boiled squid - 300 g;
- canned dessert corn - 150 g;
- carrots - 1 root crop;
- greens - half a bunch;
- salt - 1 tsp. a spoon;
- fresh cucumber - 1 piece;
- mayonnaise.
Cooking:
For those on a diet
Red cabbage is a dietary vegetable, the calorie content of which is negligible. And besides, eating this vegetable also brings huge health benefits. You can make simple diet salad with amazing taste.
Ingredients:
- red cabbage - half a fork;
- sour cream with a fat concentration of 15% - 100 ml;
- soy sauce - 1-2 table. spoons;
- sweet bell pepper - 1 piece;
- pitted olives - ½ can;
- curd cheese - 70-100 g.
Cooking:
