Red cabbage is consumed somewhat less often than white cabbage, although the first variety has more valuable elements and useful properties. From this article you will learn what happens red cabbage, how it affects the body, what are the advantages and disadvantages of its use.

Varieties of red cabbage

Red cabbage is a variety of white cabbage. They have a similar chemical composition, structure, and agricultural technology, but the color of the leaves is different: they have red-violet on the red-headed, and also have a waxy coating. Heads of cabbage are characterized by greater density, better keeping quality and cold resistance.

Shades of cabbage leaves may vary depending on the acidity of the soil in which the vegetable plant was grown. In an alkaline environment, they are blue, purple, in a more acidic - red.

Did you know? If red cabbage is placed in water with soda, it turns blue. If you head the cabbage into the water with vinegar, then the leaves will turn a crimson color.

Breeders bred many varieties of red cabbage. The most popular are late and medium late varieties, since only they can be preserved for a long time. Among them:

1. Mars. Ripens in 140–160 days. It forms a head of round-shaped dark-violet in color, weighing about 1.5 kg, with excellent taste characteristics.
2. Gako 741. Has a growing season lasting 130-150 days. Cabbage is round-flat in shape and large in size, purple in color. The average weight of one piece is 3 kg. Heads of cabbage do not crack, are stored for a long time.
3. Maxila. It gives large dense heads of cabbage weighing 3 kg, the taste of which improves during storage.

Of the early varieties, these are popular:

1. Approximately F1. Harvest can be obtained as soon as possible - after 75-80 days after planting seedlings in a permanent place. Heads of this variety are round, weighing 1.5–2 kg. The color of the leaves is dark purple; there is a wax coating.
2. Intro F1. Heads of this hybrid are distinguished by a raised rosette of leaves. There is a strong wax coating on the leaves. The weight of one ripened head of cabbage is 2 kg.
3. Summer debut. Forms small heads of cabbage weighing up to 1.5 kg with purple leaves. The variety is resistant to high and low temperatures.

The following mid-season varieties have good characteristics:

1. Calibos. This variety is called one of the most delicious because of the delicate texture of the leaves. Heading of cabbage takes 140–150 days. They are large, weighing 2–2.5 kg; the leaves are painted red-violet. The variety is very cold-resistant.
2. Benefit F1. This hybrid forms dense, round-shaped heads of cabbage with an average weight of 1.5–2.6 kg. The color of the leaves is traditional, red-violet.
3. Stone head 447. Has a spreading leaf outlet. Heads of cabbage are rounded in shape, reach a maximum mass of up to 1.5 kg, and are prone to cracking. Productivity of the variety is average.

Did you know? In America, there is a famous lover of growing giant vegetables, John Evans. He managed to grow 34 kilogram white cabbage, 27 kilogram cauliflower, 15 kilogram broccoli and 14 kilogram Brussels sprouts.

Chemical composition and calorie content

The described vegetable culture contains almost all vitamins and many minerals, which makes it useful for human health. 100 g contains 66% of the daily norm for a person of ascorbic acid - the same amount is present in oranges, but in mandarins and lemons there is less vitamin C. There are also many vitamins B6 (11.5%) and K (31.8%) in the vegetable. There are vitamins B1 (3.3%), B2 (2.8%), B4 (3.4%), B5 (6.4%), B9 (4.3%), N (5.8%), PP (2.5%). It is not without its recently discovered vitamin U.Of the minerals, the vegetable boasts a high level of potassium (12.1%), manganese (12.2%). A significant amount of calcium, magnesium, iodine, phosphorus, sulfur, iron, copper, selenium, zinc is also present. Anthocyanin - a substance useful for the organs of vision and blood vessels, gives a violet color and a sharp taste to the leaves.

Nutritional Information (BJU) 100 g of cabbage is as follows:

• protein - 0.8 g;
• fat - 0.2 g;
• carbohydrates - 5.1 g;
• dietary fiber - 1.9 g;
• water - 91 g.

Calorie content of 100 g of fresh vegetable is 26 kcal. This indicator gives the right to classify cabbage as products recommended for dietary nutrition.

Harm and beneficial properties

The chemical composition of vegetable culture determines its beneficial effects on the human body. The beneficial properties of red cabbage, and especially its juice, have been known since ancient times: it was used to strengthen immunity, cure bronchitis and lung diseases, lower blood pressure, prevent the development of vascular problems, aging, and oncological diseases.Cabbage juice is perfectly digested by the human body. It is recommended for the treatment of anemia, respiratory diseases, stomatitis, bleeding gums, ridding the body of radioactive elements.

It is believed that red cabbage is healthier than white cabbage, because it holds a larger amount of vitamin C, bioflavonoids, fiber. However, it can also cause harm to health - primarily, with excessive use. With uncontrolled eating, flatulence, heaviness in the abdomen, bloating occur.

There is a category of people to whom this vegetable is contraindicated. First of all, these are those in which there are:

• exacerbation of diseases of the gastrointestinal tract and liver,
• pancreatitis
• individual intolerance,
• allergic reactions.

Temporary contraindications include diarrhea, flatulence, the postoperative period.

Important! Red cabbage contributes to thickening of the blood, therefore, people who have disorders of the circulatory system and are taking blood thinning medications on a regular basis should not eat vegetables regularly.

For women

It is proved that red cabbage slows down the aging process, makes capillaries and blood vessels more elastic, improves their permeability, cleanses the body of toxins, and promotes the fastest cell regeneration. With the regular use of the vegetable, the general well-being and condition of the skin improves, weight decreases, and metabolism is established.

In a study conducted by Danish scientists, it was found that women who have this plant in their diets are less susceptible to breast cancer.It is allowed to eat cabbage during pregnancy, but in small doses and after heat treatment. It nourishes the body with essential vitamins and minerals. It is especially important for a pregnant woman to replenish the body with folates, for the normal development of the neural tube in the fetus, and iron to prevent anemia, which often occurs during this period. However, in the last trimester, the vegetable should be abandoned, since it can provoke increased gas formation, which is undesirable when carrying a child.

With gestational diabetes, vegetables are allowed to be consumed, including cabbage, in a total amount of up to 0.7 kg per day.

Important! Like all products that have a red color, cabbage should not be eaten by lactating women, so as not to provoke the development of allergic reactions in the baby.

For men

Red cabbage is also useful for men - primarily by the fact that it cleanses blood vessels and helps to cure inflammation of the genitourinary system faster. It is believed that cabbage juice should be drunk to prevent the development of prostatitis. A vegetable has another important property - it reduces the effect of alcohol on the body. Therefore, before a feast with alcoholic beverages, it is recommended to consume several cabbage leaves or a salad with them.

Dishes and juice from this culture also contribute to the rapid disposal of the body from the decay products of nicotine.

For children

Children can be fed red cabbage from 1–1.5 years. The folates contained in it are necessary for the normal development of the growing organism, hematopoiesis, maintaining the optimal balance of microflora in the intestine. B vitamins help improve blood circulation in the brain, memory and concentration, calm the nervous system, and get rid of depression. It is because of such actions that cabbage is recommended for schoolchildren with increased mental stress.Children, who often suffer from diseases of the upper respiratory tract, are advised to drink cabbage juice, which helps to better eliminate sputum. It is also good for them to treat their mouth with stomatitis, gingivitis, bleeding gums. It helps wounds heal faster.

With diabetes

Since cabbage contains a small amount of carbohydrates and a lot of fiber, it is recommended to use it for diabetics. When compiling a list of foods recommended for diabetes, doctors must indicate this vegetable, as it can normalize blood sugar levels.

Using

In addition to cooking, red cabbage has found application in folk medicine and nutrition. The following is information on how to use the lower leaves of vegetables and cabbage juice for the prevention and treatment of certain diseases.

In folk medicine

Healers have created many recipes based on juice and leaves of red cabbage. They are used both internally and externally. To prepare 1 liter of drink, you need about 2 kg of cabbage. Juice is prepared as follows:

1. Remove the top sheets.
2. Remove the stump.
3. Cut a small piece of leaves.
4. Pass through a juicer.

Important! Cabbage juice can be stored for no longer than 3 days in a glass container in the refrigerator.

Juice is used for the following health problems:

1. With reduced immunity. 150 ml of juice combined with 0.5 tbsp. beetroot juice, taken 1 time per day for 0.5-1 hour before meals for 30 days.
2. With diseases of the heart and blood vessels. Mix the juices obtained from cabbage (250 g) and celery (200 g), add finely chopped parsley, drink 120-150 ml each before meals for 30-60 days.
3. For joint pain. Combine 150 ml of juice and infusion of currant leaves (8 g per 250 ml of boiling water, leave for 4 hours), drink 100-200 ml 1-2 times a day for 14-21 days.
4. With bronchitis. Drink warmed 3-4 times a day for 0.5 cups.

In dietetics

The content of a large amount of fiber and a small percentage of carbohydrates makes red cabbage useful for people who are trying to lose extra pounds or just monitor the condition of the body. The vegetable will allow you to cleanse of toxins, eliminate constipation, remove excess fluid, establish metabolism.Nutritionists have developed many diets, one of the ingredients of which is fresh red cabbage. Since cabbage juice practically does not contain dietary fiber and fiber, which cleanse the intestines and improve the activity of the gastrointestinal tract, it is recommended to pay more attention to the use of lettuce.

It should also be borne in mind that long cabbage mono-diets can cause serious harm to health. You cannot eat one product for a long time - in this case, the diet is unbalanced, which means that the body will suffer from a lack of those elements that are not contained in the vegetable. In addition, such nutrition leads to a slowdown in metabolism.

Important! People who adhere to a diet with a large amount of fiber need to drink at least 2 liters of water per day.

Cooking methods

Those who love red cabbage, of course, are interested in the question of what can be prepared from it, except for eating fresh salads. In cooking, it is not found so widespread use as white, mainly due to the presence of sharpness in taste.This vegetable crop can be added to soups, stewed alone or with the addition of meat, sausages, sausages. It is suitable for pickling for the winter. In salads, red cabbage goes well with other vegetables, all varieties of cabbage, apples, yogurt, mozzarella, boiled chicken, corn, greens.

Thus, red cabbage is a valuable vegetable crop that has a number of beneficial effects on the human body. It is most often consumed fresh. Dense cabbage leaves perfectly complement the diet of any person, saturating his body with vital chemical elements. But before you introduce a vegetable into your daily diet, you should make sure that you are not on the list of people to whom it is contraindicated.