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! An amazing component composition has a 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.

Useful properties of 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.

The composition of the red cabbage variety contains fiber and dietary 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. Seafood and sour cream will be an ideal addition to it.

On a note! refuel vegetable salads with purple cabbage 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 great 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:


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 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 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 folk 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 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. Useful material 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 the human body and prevent the lethargy of the stomach. 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, 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, due to the rich biochemical composition, the benefits of eating red cabbage are disproportionately greater than those prepared using its white ancestor.

Calories, kcal:

Proteins, g:

Carbohydrates, g:

Cabbage is a vegetable one- and two-year-old plant of the family cruciferous, is a common agricultural crop. red cabbage- the closest relative of garden cabbage, has a head of cabbage of a similar structure, the leaves of which fit snugly against the outlet and have a bright purple color. The taste of raw red cabbage is slightly spicy, with a bright cabbage aroma.

Red cabbage appeared in Russia at the end of the 17th century from Western Europe, where the plant spread from the Mediterranean countries. Red cabbage is not as in demand as the white cabbage we are used to, it is used much more often in Asia and the countries of Northern Europe.

Calorie content of red cabbage

The calorie content of red cabbage is 24 kcal per 100 grams of product.

The composition and useful properties of red cabbage

Red cabbage contains indigestible dietary fiber, which, swelling in the stomach, gently cleanses the intestinal walls of mucus and toxins, and contributes to the removal of heavy metals and radionuclides from the body. In his chemical composition the vegetable has:, vitamins, and, as well as minerals, among which,. It is recommended to use red cabbage to maintain the elasticity of the walls of blood vessels and increase the elasticity of capillaries. The vegetable contains a certain amount of protein, anthocyanins and phytoncides that help maintain immunity (calorizator). The combination of low calorie content, high fiber content and satiety make red cabbage an indispensable product for diets and fasting days.

Harm of red cabbage

In rare cases, individual intolerance to the vegetable occurs, otherwise cabbage should not be consumed in excessive quantities in order to avoid discomfort in the stomach (bloating and strong gas formation). It is not recommended to eat the upper leaves and stalk of cabbage, pesticides can accumulate in them.

Selection and storage of red cabbage

The head of red cabbage should be dense, heavy, dark purple in color, without dark spots, cuts and signs of decay or mold. Store red cabbage in a cool place away from direct light.

red cabbage in cooking

Red cabbage is almost universal, it is eaten raw, pickled, salted, stewed, baked and boiled. Thinly shredded cabbage, seasoned and - fast, nutritious, tasty and useful side dish to meat dishes.

Recipe healthy salad from red cabbage, see the video "Red Cabbage Salad" TV show EdaHDTelevision.

Specially for
Copying this article in whole or in part is prohibited.

It's hard to find someone who doesn't use fresh vegetables especially cabbage. This herbal product occupies a dominant position in the diet of every second inhabitant of our country. In Russia, the following varieties are most popular: white, cauliflower, broccoli and red cabbage. Their benefits have been carefully studied and tested for centuries.

In today's publication, we will talk about which differs from other varieties in bright colors. Not many are aware of healing properties and the biochemical composition of this plant. We will try to provide the most accessible and detailed information about this interesting and extremely useful plant for our body. In addition, we will describe a couple of fortified recipes.

When to harvest and how to choose a vegetable on the market?

I would like to clarify that all subspecies of cabbage originated from a wild plant. True, each of them has a slightly different vitamin and mineral complex. Each subspecies is planted at different times of the year. the benefits and harms of which have always interested scientists, tolerates frost well and does not require special care. However, to obtain a high-quality and good harvest, it is necessary to regularly loosen the soil, water, hill and feed.

This cabbage is loved by many amateur gardeners. Harvest begins to be harvested as it matures, depending on the species. Late varieties are harvested in autumn - early October. Then they are taken to the basement. The plant is stored for a long time, less exposed to decay, unlike its relative - white cabbage.

For those who are not engaged in gardening and prefer to buy products at the market or in a store, we recommend that you pay close attention to the external data of this vegetable. Firstly, it should not have mechanical damage, rotten leaves and an unpleasant odor. Secondly, fresh cabbage will never be sluggish and faded. In a quality plant, the leaves are elastic, shiny and heavy, with a characteristic aroma.

Red cabbage: benefits and healing properties

First of all, let's start a discussion of the external color. The color of the leaves is due to the presence of a special substance - the flavonoid anthocyanin. Thanks to this pigment, the plant has an unusual color. In addition, anthocyanin has antioxidant properties, affects the activity of enzymes in the body, for this reason it is used in folk and official medicine. The natural substance neutralizes heavy metals, free radicals, harmful toxins and toxins.

It has been repeatedly proven that red cabbage improves the elasticity and permeability of blood vessels. Its benefit lies in the ability to protect the structure of cells and tissues from destruction. Recommended for people living in radioactive regions. It has also been established that the vegetable stabilizes blood pressure, cholesterol levels and strengthens immune system.

According to researchers, red cabbage, the benefits of which are undeniable, relieves symptoms in menopause (hot flashes, irritability, migraine). It is impossible not to note the presence in the composition of ascorbic acid and protein compounds, without which the normal development of the body is impossible. The plant contains quite a lot of retinol - a vitamin that is responsible for the normal functioning of the visual, nervous and immune systems.

It is difficult to overestimate the healing power of vegetable crops. An indispensable plant for the gastrointestinal tract: cleanses, restores digestion, heals small sores. Can't be bypassed dietary properties. Experts unanimously declare that the vegetable quickly saturates, fills with vitamins, dulls hunger and promotes weight loss. The composition does not contain sucrose and starch, so there will be no harm to the figure. There are only 26 kcal per 100 grams of product.

A little about harm

Red cabbage, the benefits and contraindications of which are required to be studied before use, has a small number of restrictions. With caution, it should be used for ulcerative pathology of the duodenum. It is recommended to subject the vegetable to stewing or boiling. Dosage should be minimized in case of excessive gas formation and colic.

Use in cooking

In many countries of the world, red cabbage is used. The benefits of the vegetable persist even after heat treatment: stewing, boiling, frying. It is mainly consumed fresh, salted or pickled. It is worth noting that it is better not to eat the top leaves and head of cabbage, as nitrates accumulate in them. We offer you to get acquainted with interesting cooking options.

Cranberry Recipe

Ingredients for the dish:

  • Half a glass of filtered water.
  • ½ part red cabbage.
  • Two hundred grams of fresh cranberries.
  • Dessert spoon of grated ginger root.
  • Soy sauce - 20 g.
  • and sugar - a tablespoon.

Crush the washed cranberries in a mortar, pass the resulting juice through gauze or a fine strainer. Chop the cabbage into thin strips, pour in a fruit drink and let it brew for half an hour. Season the pickled vegetable with the rest of the ingredients: soy sauce, ginger, butter and granulated sugar.

This salad is perfect for meat and fish dishes. It goes well with carrots, apples, tomatoes, beets, red cabbage. The benefits (recipes relieve vitamin deficiency) of fresh salads are doubly great in winter.

With horseradish and pineapple

This is a spicy salad for real gourmets. An interesting combination of light sourness and delicate sweetness gives an excellent result. The composition of the dish includes:

  • 300 grams of red cabbage.
  • Bulgarian pepper.
  • Ripe pineapple (canned) in the amount of 300 grams.
  • Lemon.
  • A bunch of parsley.
  • Garlic - three cloves.
  • Horseradish ready - dessert spoon.
  • Mayonnaise - 50 g.

Squeeze out lemon juice pour over chopped pineapple. Chop the cabbage into strips, knead with your hands, mix with the slices and transfer to a salad bowl. Add pineapples. Make dressing: squeeze garlic into mayonnaise, season with horseradish, salt. ready sauce combine with food, decorate the dish with chopped parsley.

As you can see, red cabbage is being prepared in different interpretations. The benefit of the plant is to saturate the body with a whole range of minerals and vitamins.

Here we have listed all the characteristics and properties vegetable product. It is difficult to find equals to this plant, so do not miss the opportunity to enjoy it. Red cabbage has a healing effect on all human organs and tissues. The benefits and harms, as we found out, are incomparable. Of course, cabbage has much more healing qualities than contraindications. Be healthy and happy!

Although in our country this type of cabbage is called red cabbage, in the world it is also known under other names - purple and blue.
The thing is that depending on the pH level of the soil, the color of the leaves varies. In acidic soils, the anthocyanin enzyme contained in the leaves acquires a pronounced red color, in neutral soils it has a purple hue, and in alkaline soils it is greenish-yellow. That is why the same plant in different countries looks and is called differently.

When heated, the leaves of the vegetable usually turn blue. However, there is a trick with which you can keep the original coloring - add vinegar or a few slices of lemon to the pan.

This colorful vegetable loves soils rich in nutrients - it cannot be grown without fertilizers.

It is stored much better than the little white relative. Even without special refrigeration, red cabbage heads can easily survive the winter and remain fresh and juicy.

An interesting nuance. Russia is distinguished by the largest annual consumption of all types of cabbage per capita - neither more nor less than 20 kg! However, most of the time we prefer white cabbage and unfairly deprive the attention of the red.

Let's find out as much as possible about this beauty, so that connoisseurs can proudly add it to a healthy menu.

Composition and calorie content of raw and boiled cabbage

What is and what is not in a colorful vegetable? Let's analyze the value of 100-gram servings of raw and boiled red cabbage.

Only 1.5% of the daily requirement, if you count on average (2000 kcal). Throw in 1.5 grams of easy-to-digest proteins and you'll get obvious benefits for anyone on a weight loss diet.

Neither raw nor boiled cabbage contains an abundance of fats (there are only 0.1 grams of them).

Of the 7 grams of carbohydrates in boiled cabbage, 2.5 grams are dietary fiber. They aid digestion and bowel movements. In a raw vegetable, dietary fiber is slightly less - 2 grams.

A raw vegetable contains vitamin A up to 22% of the DN, in a boiled vegetable its volume drops catastrophically - up to 1%. Both dishes are rich in vitamin K (almost 50% DV), as well as vitamin B 6 (10%). There is some folic acid - 5% of the DV.

Heating has almost no effect on the presence of trace elements in red cabbage, however, their amounts are small (1-4% of the DN). Calcium, iron, magnesium, potassium, phosphorus, manganese, copper and selenium are present.

Our list of honors is completed by the most common substance in nature - water: it is up to 90% in cabbage.

How cabbage improves human health

Nutritionists have long answered the question of how red cabbage is useful. Let's describe its beneficial effect on the body.

Strengthens the immune system. The already mentioned vitamin C enhances the ability of leukocytes to resist infections and helps cells fight free radicals that destroy cell membranes and interfere with intracellular processes. Antioxidants neutralize the damaging effects of free radicals, and vitamin C is one of the main representatives of this group.


The role played by anthocyanin dyes is not limited to the characteristic color of red cabbage. These substances also have a strong anti-inflammatory effect, which is confirmed by the results of experiments. So, in one study, arthritis patients who included red cabbage dishes in their diet every day for two months noted a significant relief of inflammation and the accompanying pain.

Another actively researched property of anthocyanins is the protection of cell DNA in such chronic degenerations as Alzheimer's and Parkinson's diseases. Pigments slow down destructive processes and enhance the effect of the drugs used.

No less interesting is the fact that anthocyanins affect the production of the "hunger hormone" leptin. Losing weight people will benefit from red cabbage salads for lunch or dinner.

An important advantage of this cabbage is vitamin K. In its presence, the amount of a special protein that bones need to maintain a sufficient level of calcium increases.

A powerful prevention of osteoporosis - a menu with red cabbage and leafy greens (salads with dressing from healthy fats) in addition to dairy products of moderate fat content.

All the health benefits described are multiplied when we eat sauerkraut.

Lactic acid microorganisms, of which there are millions in this product, help maintain a healthy balance of intestinal microflora, fight pathogenic microbes, help digestion of food and absorption of nutrients. There is growing evidence that gut health is especially important for good immunity and the normal functioning of the nervous system.

In the autumn and winter months, sauerkraut dishes should be on your table. at least 3 times a week(!) - this is a guarantee that viruses and bacteria will remain under the control of immunity, and you will not have to deal with the complications of SARS.

Who benefits from becoming a fan of a vegetable

Let's summarize a little and note who and when this vegetable will be useful.

  • It is truly indispensable if you need to lose weight with a balanced or low-protein diet.
  • It will come in handy if you feel a breakdown, fatigue and exhaustion. Decreased immunity is an almost obligatory companion of all these conditions. Vegetables rich in vitamin C help maintain the body's defense reserves.
  • If everyone around you is sneezing and coughing, and the air is full of viruses, it's time to lean on vegetable salads with olive oil.

Disadvantages of Red Cabbage

Fortunately, there is no place in the world for boring perfection - the heroine of our story is also deprived of it. Here are its shortcomings:

  • The colorful beauty contains the trisaccharide raffinose, which is poorly digested in the human stomach. For this reason, an excess amount of a vegetable (more than 100-150 g at a time) causes the formation of a large amount of intestinal gases, which results in flatulence and bloating. If you are experiencing these symptoms, do not forget about the excellent sorption qualities of activated charcoal.
  • For the above reason, red cabbage is a forbidden vegetable for acute gastritis, colitis, intestinal infection and pancreatitis.
  • Cabbage contains substances such as thiocyanates. If the body lacks iodine, thiocyanates accelerate the development of goiter and other pathological conditions of the thyroid gland.

In case of serious thyroid diseases, all types of cabbage should be excluded from the diet fresh and the amount should be limited after heat treatment. Recall that the best food for the prevention of iodine deficiency is "seaweed".

Red or white - which is better?

Let's find out the benefits and harms in comparison: let's find out how red cabbage differs from white cabbage.

What to cook with red cabbage

The benefits and harms of food products in our eyes are determined not only by abstract figures of their calorie content and composition, but also by cooking recipes. With this, everything is truly fine with our heroine: dozens of delicious dishes can easily be found.

If you ask a Brit or an American what to cook with red cabbage, the recipes will mostly concern Cole Slow. An overseas name and a very simple meaning is quick salad based on thinly shredded vegetables - with a wide variety of sauces.

Classic Cole Slow

Cooking time: 15 minutes. Servings: 4

We need simple ingredients:

For the sauce we use:

  • 3 tablespoons of mayonnaise
  • 3 tablespoons of kefir
  • 1 tablespoon Dijon mustard
  • 2 teaspoons apple cider vinegar

The salad itself is prepared from:

  • 500 ml thinly sliced ​​red cabbage
  • 500 ml thinly sliced ​​white cabbage
  • 250 ml carrots, grated

Black pepper and salt - to taste

What are we doing:

  1. We mix mayonnaise, kefir, vinegar and mustard in a small bowl.
  2. In a large bowl, mix both types of cabbage and carrots.
  3. Pour the freshly prepared sauce over the vegetables and mix thoroughly.
  4. Add pepper and salt, let stand for 10 minutes, or immediately serve to the table. It will always be delicious!

A creative experiment will be successful if you add dark raisins, sunflower seeds or crumbs from any hard nuts (walnuts, almonds) to Cole Slow. Your favorite garden greens and canned corn will fit in.


And what will the German immediately remember when we ask about a recipe from a colorful vegetable? A branded dish from Bavaria, which gives a very tasty answer to the question: “Can red cabbage be stewed?”.

Bavarian stewed red cabbage

We will spend 60 minutes on a classic recipe. Servings: 4

For classic recipe we need:

  • Red cabbage - 700-800 grams
  • Beef-pork fat - 80 grams
  • You can use a mixture of butter (50 gr) and sunflower (50 ml) oils
  • Apples with a distinct sour taste - 2 pieces (about 200 grams in total)
  • Choose from these varieties: green, Semerenko, Idared, Greni smith, Antonovka, White filling
  • Onions - 3-4 pieces in total about (200-250 grams)
  • Apple cider vinegar - 1 tablespoon
  • Sugar - 1 tablespoon
  • Salt, pepper - to taste
  • Cloves and / or bay leaves (if you like) - 7-8 pieces

How we prepare:

  1. My cabbage and cut a little thicker and shorter than raw salad.
  2. Pour 400-500 ml of water into a saucepan with a thick bottom and add fat.
  3. As soon as the water boils, we throw cabbage strips into the container and simmer over low heat - about ½ hour.
  4. We clean the onion and cut it into half rings (or a quarter of the ring).
  5. We clean the apples from the skin and core, cut into thin slices.
  6. Add the cuts to the saucepan after half an hour of stewing, add salt and add vinegar and sugar.
  7. Keep the cabbage on low heat for another 20-30 minutes. Our goal is sweet and sour taste and soft cabbage, which not only did not lose its juicy color, but also transferred it to onions and apples.
  8. If we add cloves and bay leaves, then at the end - 10-15 minutes before the end of cooking.

The Germans serve stew With boiled potatoes, sausages or fried meat.

Although running from animal fat, like from fire, is an erroneous inertia of previous ideas about the prevention of atherosclerosis. To date, it has been scientifically proven that reducing the amount of cholesterol in the diet to a minimum is a pointless undertaking.

How to choose a good cabbage

We take into account the following points:

  • The leaves should be elastic and dense.
  • The head of cabbage should not give in when squeezed by hands (the vegetable acquires hardness only at the time of maturity).
  • Dark dots, spots, cracks are sure signs of a fungal infection. Such a product will not live long, even if placed in the refrigerator. On the red variety, these defects are less visible, so carefully consider a future purchase.
  • An excess of nitrates gives itself out as thick leaves at the bottom of the cabbage head.

Our story is over - there are no more secrets that red cabbage hides in itself. Its benefits and harms are worthy of you telling your friends about the beauty - knowledge must be shared! Moreover, this vegetable produces very interesting salads, many of which deserve diet food or celebratory meal.

Thank you for the article (3)