Red cabbage - useful properties

Red cabbage, which is widely known for its useful properties, was brought to Russia in the seventeenth century from Western Europe. In those days it was called blue. The Russian people appreciated the benefits of this vegetable culture.

Red cabbage has some similarities with white cabbage. However, there are some differences. Grades of "blue" cabbage are also early, medium and late. This is its similarity with the white-blooded. The red cabbage differs from its "relative" in the color of the leaves. They are purple-blue with different shades. The color of leaves is attached to the special substance contained in them - anthocyanin. This element has a positive effect on the human body. Anthocyanin interferes with the development of anemia, and also strengthens the walls of capillaries and vessels, increasing their elasticity.

Another difference of red cabbage is the absence of its heads in the same way as in the progenitor, juiciness. However, the content of vitamins and nutrients in it is incommensurably greater. Red cabbage contains magnesium and potassium, proteins and fiber, iron and enzymes. Even in ancient Rome, the juice of this vegetable was treated with lung ailments. Modern scientific studies have 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, including in their diet of red cabbage, women can reduce the risk of developing breast cancer by half. The glucosinolates, which are part of this vegetable and give it a bitter taste, do not allow the cancer cells to be divided.

Cabbage red must be present in the diet of those people who suffer from hypertension. Useful substances contained in this vegetable culture, contribute to lower blood pressure. Regular consumption of red cabbage food is an excellent prevention of various vascular diseases. The juice obtained from the leaves of this vegetable includes bioflavonoids, which prevent the fragility of capillaries and eliminate bleeding.

Substances contained in red cabbage, have a general strengthening effect on the human body and prevent lethargy of the stomach. However, it should be borne in mind that in the leaves of this vegetable there is a large amount of coarse fiber. It is difficult to digest, and therefore it is better not to consume it for patients suffering from various pathologies of the digestive system.

Traditional medicine recommends overlapping the head with cabbage leaves when pain occurs, and they are also applied to wounds, cuts and burns to speed up the process of skin regeneration.

Red cabbage differs from white with a specific taste. In this regard, not every landlady will grow this vegetable on its plot. However, thanks to the rich biochemical composition, the benefits of eating red cabbage are incomparably greater than from dishes prepared with the use of its white-robed ancestor.