2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14
Red cabbage, which is widely known for its beneficial properties, was brought to Russia in the seventeenth century 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 has a positive effect 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, like that of its 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 folk medicine to treat 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 their 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 consumption of red cabbage is an excellent prevention of various vascular diseases. The juice obtained from the leaves of this vegetable includes bioflavanoids, which prevent capillary fragility and eliminate bleeding.
Substances contained in red cabbage have a general strengthening effect on the human body and prevent stomach sluggishness. However, it should be borne in mind that the leaves of this vegetable contain a large amount of coarse fiber. It is difficult to digest, and therefore it is better not to eat it for patients suffering from various pathologies of the digestive organs.
Traditional medicine recommendscover the head with cabbage leaves in case of pain, they are also applied to wounds, cuts and burns to speed up the process of skin regeneration.
Red cabbage differs from white cabbage in its specific taste. In this regard, not every housewife will grow this vegetable on her plot. However, due to the rich biochemical composition, the benefits of eating red cabbage are disproportionately greater than those prepared using its white ancestor.
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