Red cabbage

Red cabbage is a variety of white cabbage. It has blue-purple and sometimes violet leaves, a specific color that is also observed in seedlings.

The presence of this color is determined by the increased content of the specific substance – anthocyanin.

Red cabbage is characterized by late ripening and lack of early ripening varieties. The period of its growth and development lasts up to 160 days.

Its cobs are dense, mostly rounded, and sometimes oval, less often conical with a mass of 1-3.2 kg /depending on the variety/. Its fruit is a pod reaching 8-12 cm, the seeds of the red cabbage are round with a brownish color.

This type of cabbage is a cold-resistant crop. The optimal temperature for its growth and development is 15-17 degrees Celsius.

Hardened seedlings withstand short-term freezing at an air temperature of -5 to -8 degrees Celsius, adult cabbage plants up to -7, -8 degrees.

Nutritional value of 100 grams of red cabbage

  • Proteins – 0.8 grams;
  • Fats – 0.2 grams;
  • Carbohydrates – 5.1 grams;< /li>
  • Mineral salts – 0.8 grams;
  • Water – 91 grams;
  • Energy value – 26 kilocalories.

Red cabbage does not cause obesity, as its calorie content per 100 grams is only 26 kilocalories.

Is red cabbage useful?

This vegetable contains proteins, vegetable fibers, enzymes, phytoncides, sugars, iron, potassium, magnesium, B vitamins – B1, B2, B3, B5, B6 , B9, ascorbic acid and vitamin H, provitamin A and carotene – this substance is 4 times more in red cabbage than in white.

The anthocyanin contained in the vegetable has a positive effect on the human body, improves elasticity and normalizes the permeability of capillaries.

In addition, red cabbage prevents the effects of radiation on human tissues and prevents the occurrence and development of leukemia.

The healing properties of this type of cabbage are also determined by the large amounts of potassium, magnesium, and iron salts contained in it and by the presence of enzymes and phytoncides.

Compared to white cabbage, red cabbage is drier, but on the other hand, it is richer in nutrients and vitamins.

The phytoncides contained in this type of cabbage inhibit the development of the tuberculosis bacterium. Back in Ancient Rome, lung diseases were treated with red cabbage juice, and for the treatment of acute and chronic bronchitis, this drink is still used today.

This type of cabbage is recommended to be included in the diet of people suffering from hypertension, as it helps lower blood pressure.

Its medicinal properties are also used for the prevention of cardiovascular diseases.

It is useful to consume red cabbage before meals to slow down the absorption of an excessive amount of wine.

The healing properties of this vegetable are used to heal wounds and for jaundice. Its essence is a universal medicine.

Red cabbage is not as common as white cabbage due to the peculiarities of its biochemical composition, as it contains anthocyanins, which give it a more special spicy taste.

Red cabbage juice is used as well as white cabbage, but red cabbage juice, due to the large amount of bioflavonoids, has more pronounced properties in terms of increasing vascular permeability. Therefore, it is indicated in case of increased risk of bleeding and rupture of capillaries.


It is not desirable to use red cabbage in case of individual intolerance, as well as the outer leaves of the cabbage cob due to the accumulation of nitrates in them.

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