Solid benefit! Five unusual properties of red cabbage

02 Feb­ru­ary 2018, 15:51

Bright col­or and spicy taste are not all its advan­tages. What is the secret of this beau­ty?

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See also: Scar­let bunch­es. Three use­ful prop­er­ties of vibur­num

special substance

The beau­ti­ful red-pur­ple col­or of cab­bage is due to the high con­tent of antho­cyanins — sub­stances known for their pro­nounced antiox­i­dant prop­er­ties. Accord­ing to sci­en­tists, antho­cyanins strength­en cap­il­lar­ies in our body and give them elas­tic­i­ty. There­fore, those who include foods with this sub­stance in their diet pre­vent the devel­op­ment of heart and vas­cu­lar dis­eases. Antho­cyanins, which is impor­tant, also sta­bi­lize the state of col­la­gen and skin tis­sues in gen­er­al, so the fruits con­tain­ing them can be con­sid­ered one of the sources of youth.

More vitamins

pho­to­lia

And if we talk about the advan­tages of red cab­bage over white cab­bage, then it should be not­ed that it has a high­er con­tent of vit­a­min C (2 times) and A (10 times!). In addi­tion, this cab­bage con­tains phy­ton­cides that inhib­it the growth of patho­log­i­cal microor­gan­isms, which is espe­cial­ly impor­tant in win­ter, dur­ing beriberi.

minus kilograms

All vit­a­mins, includ­ing vit­a­min C, known for its insta­bil­i­ty to light, last longer in red cab­bage.

90% red cab­bage con­sists of water, it sat­u­rates the body with use­ful trace ele­ments and is a great helper in the fight against excess weight.

Lowers blood sugar levels

Experts are sure that reg­u­lar con­sump­tion of red cab­bage has a pos­i­tive effect on the func­tion­ing of the thy­roid gland and improves the func­tion­ing of the diges­tive tract. Doc­tors also rec­om­mend includ­ing red cab­bage in your diet for peo­ple with dia­betes. It helps nor­mal­ize blood sug­ar lev­els.

Prevents diseases

In addi­tion to bal­anc­ing sug­ar lev­els, eat­ing cab­bage helps pre­vent breast can­cer and oth­er can­cers.

Sal­ad with cab­bage and corn

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You will need:

• 400 g red cab­bage
• 1 onion,
• 1 tea­spoon a spoon­ful of vine­gar
• 1 can of canned corn
• 1 boiled car­rot,
• 2–3 eggs,
• green­ery for dec­o­ra­tion.

For sauce:

• 20 ml olive or sun­flower oil,
• juice of 1/2 lemon, 2 tbsp. table­spoons mus­tard, salt and pep­per to taste

Cook­ing:

1. Fine­ly chop the red cab­bage, add salt and leave for 15–30 min­utes to extract the juice.
2. Cut the onion into half rings and sprin­kle with vine­gar to remove the bit­ter­ness.
3. Car­rot cut into small cubes. Boil eggs and chop fine­ly.
4. For the sauce, com­bine oil, lemon juice and mus­tard.
5. Mix cab­bage, onions, car­rots, eggs in a sal­ad bowl, mix with sauce and add corn before serv­ing.

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The opin­ion of the edi­tors may not coin­cide with the opin­ion of the author of the arti­cle.