Red cabbage is one of the most widely used and popular vegetables in China. It is usually served as a side dish at meals. It is also often combined with onions to make a colorful, sweet and sour dumpling. It is usually steamed or grilled. Scientific research on red cabbage is still in progress. However, there is much we now know about this vegetable and its health benefits, nutritional value and food value.
Red cabbage has been found to be rich in minerals, particularly magnesium, potassium and vitamin A. Red cabbage also has a low glycemic index, which means it maintains blood glucose levels steady longer. It also contains little protein, only having a bit of dietary fiber, and insignificant amounts of fat and carbohydrates. It has no vitamin A, B-complex or iron. Because of its poor nutritional value, the fiber content of this vegetable is lost during cooking. Therefore, it is recommended that pregnant and breastfeeding women avoid eating red cabbage or eating foods that are made from red cabbage.
Red cabbage’s low glycemic index makes it a good choice to add to a meal for diabetics or people watching their weight. It may help prevent diabetes by helping increase the release of insulin, lowering blood sugar and improving sensitivity to insulin. The same is true for a person trying to lose weight. In addition to helping the body digest food better, red cabbage helps increase the body’s metabolism and produces vitamin K (also known as “calcium in milk”) and folic acid, both important for healthy bones and teeth.
Health Benefits Although scientists have not determined whether Red Cabbage has any negative effects on health, experts believe that including it in one’s diet can improve cardiovascular health. Some studies have found that consuming it does reduce the risk of stroke and coronary artery disease. For women, red cabbage can lower the risk of premenstrual syndrome, which is associated with an increased risk of heart attack. However, more research is needed to determine whether these benefits are truly due to the nutrients or to the antioxidants (vitamin C and folate) that the vegetable contains.
The Antioxidant Value Experts agree that while there is not enough evidence to link diet and disease, including red cabbage in one’s diet can provide some protection against cardiovascular disease. Some studies have shown a reduction in LDL cholesterol (bad cholesterol) and a reduction in total blood pressure among postmenopausal women. Other studies have shown that antioxidants (vitamin C and folic acid) may prevent the development of cataracts and prevent development of diabetes. Animal studies have indicated that antioxidants may also reduce breast cancer and help prevent Parkinson’s disease.
Acidity Value Experts agree that while there is no scientific evidence that cabbage helps lower cholesterol, consuming this vegetable does reduce the risk of heart disease and certain cancers. Some studies even suggest that drinking half a glass of cabbage soup daily lowers blood pressure. Further, studies have indicated that drinking cabbage soup is beneficial in the treatment of depression. While scientists are still unsure about the health benefits of this vegetable, consumers should include it in their regular soup recipes