Red cabbage, which is widely known for its beneficial properties, was introduced into Russia in the seventeenth century 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 some differences. Varieties of "blue" cabbage are also early, medium and late. This is its resemblance to the white. Red cabbage differs from its “cousin” by the color of the leaves. They are violet-blue with various shades. The leaves are given color by the special substance they contain - anthocyanin. This element has a positive effect on the human body. Anthocyanin inhibits the development of bleeding, and also strengthens the walls of capillaries and blood vessels, increasing their elasticity.
Another difference of red cabbage is the lack of its head of cabbage the same as that of 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 used to treat lung ailments. Modern scientific studies have found that volatile, also part of the violet-blue leaves, inhibit the development of tuberculosis.
Red cabbage juice is used in folk medicine to treat 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 the 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 share.
Red cabbage must be present in the diet of those people who suffer from hypertension. The beneficial substances found in this vegetable crop help lower blood pressure. Regular consumption of red cabbage is an excellent prevention of various vascular diseases. The juice obtained from the leaves of this vegetable includes bioflavonoids, which prevent capillary fragility and eliminate bleeding.
The substances contained in red cabbage have a tonic effect on the human body and prevent lethargy. However, it should be borne in mind that in the leaves of this vegetable is a large amount of coarse fiber. It is difficult to digest, and therefore it is better not to eat it for patients suffering from various pathologies of the digestive system.
Traditional medicine recommends that they cover the head with cabbage leaves when pain occurs, they are also applied to wounds, cuts and burns to speed up the process of skin regeneration.
Red cabbage differs from white cabbage in a specific taste. In this regard, not every housewife will grow this vegetable on their site. However, due to its rich biochemical composition, the benefits of eating red cabbage are incommensurably greater than those prepared using its white-headed ancestress.