Healthier With Red Cabbage

Red cabbage must have often seen in supermarkets. This food is even more easily found than green cabbage. Because, although both are very good for health, red cabbage were more wealthy than green cabbage. The content of vitamin C for example, 2 times more than green cabbage.

Red cabbage has a content of saturated fat and cholesterol are very low. Cabbage is also a rich source of various minerals and nutrients such as thiamin, riboflamin, folate, calcium, iron and magnesium. In addition, these foods are rich in fiber, vitamin A, vitamin C, vitamin K, vitamin B6, potassium and manganese.

One cup of cabbage that have been cut into pieces containing 50 milligrams of vitamin C, and fiber in the same dose, folate and potassium. Studies have also shown that the intake of vegetables criferous (plants which have four petals) such as cabbage may protect against cancer.

Nutritional

In a system of medicine in Europe, cabbage leaves are used to cope with acute inflammation. Pasta cabbage leaves (cabbage leaves that have been mashed) placed on cabbage leaves and then wrapped around the affected area to reduce discomfort. Some even claim that cabbage effectively relieve breast pain in women who are breastfeeding.

Cabbage contains glutamine, an amino acid type, which contains anti-inflammatory substances. Cabbage also contains indole-3-carbinol, or I3C, a component that is used as adjuvant therapy (to strengthen the drug antigen) in overcoming respiratory papillomatosis, a disease of the head and neck caused by human papilloma virus (usually types 6 and 11) which grows in the respiratory tract that can cause death.

The more the better

Fruits and vegetables caused by the content of colored pigments known as anthocyanins. Blue, purple and red in the vegetable or fruit is caused by these substances. Now, scientists from the Agricultural Research Service (ARS) are currently examining these components and their absorption into the bloodstream.

Anthocyanins are a healthy component of belonging to a class of flavonoids in plant nutrition. ARS, as quoted by the site khichadi, has found 36 kinds of anthocyanins in red cabbage, including eight species not previously been found in cabbage.

Studies conducted at the ARS Beltsville Human Nutrition Research Center (BHNRC) in Beltsville, Md.. Here, scientists have pioneered methods for identifying and measuring various types fitonutrisi on fruits and vegetables. Evidence found suggests that anthocyanins may protect against cancer, improve brain function and maintaining heart health.

ARS studies have shown that certain types of anthocyanins have a power of two times stronger than the antioxidant vitamin C with the same amount. However, the amount absorbed by the body had not been examined.

12 volunteers were asked to consume the cooked red cabbage with three different doses. They are also regulated by diet-controlled meals. They can absorb more anthocyanins when given doses of cabbage cooking the most.