- Red cabbage is an underestimated antioxidant source that you probably don’t eat enough.
- It can reduce inflammation and support the long -term health of the heart, brain and the overall.
- It is a budget -friendly and versatile vegetables that can easily be added to herb salad, tacos, soups and much more.
Antioxidants are not a specific vitamin or a mineral – they are vegetable compounds that protect their body from oxidative stress. In this way, you can help reduce your risk of chronic diseases, inflammation and certain types of cancer. Antioxidants also support their immune system and keep their cells healthy.
Some foods like wild blueberries and kale tend to get all the attention when it comes to antioxidants. And while you certainly earn praise, there is another colorful vegetable that is worth cheering: red cabbage.
The red cabbage is often overlooked and is rich in antioxidants and offers an impressive selection of health advantages. Here is the reason why this vegetable under the radar deservedly-plus is easy to enjoy it and other foods that can help you increase your antioxidation intake.
What makes red cabbage a great antioxidal option
It may not be as trendy as Acai or as popular as cauliflower, but Red Cohl has a lot to offer.
Purple force
Despite his name, Red Cohl is not really red, but a lively violet. This color comes from the anthocyans – antioxidants that give certain vegetable foods their purple, red or blue colors. “Anthocyans are of course occurring plant compounds that not only give red cabbage, but also anti-inflammatory and cardio-protecting advantages” Amy Mydral Miller, MS, RDN, found.
Anthocyans are a kind of flavonoid (a family of antioxidants) and are also located in grapes, berries and plums.
Heart healthy
The anthocyans in red cabbage can help protect against atherosclerosis by reducing LDL (known as “bad” cholesterol). Studies also indicate that they can reduce the inflammation and contribute to reducing blood pressure.
Red cabbage also contains a little fiber – a nutrient that is associated with a lower cholesterol level and better heart health with 2 grams of fiber per serving.
Brain support
Nutrition plays a strong role when it comes to keeping your brain healthy with age. Anthocyans can help protect brain cells from inflammation and oxidative stress. Studies suggest that consumption of more anthocyanine-rich foods such as blueberries or grapes can improve memory, attention and general cognitive function. While further studies are required, early knowledge is promising – especially for older adults.
Disease fighter
“Red Kohl is part of the intersection of cross -flowers,” notes Myrdal Miller. These include vegetables such as broccoli, cauliflower and Brussels sprouts. These vegetables contain glucosinolates, sulfur -containing compounds that act as antioxidants in the body.
Studies have shown that glucosinolates can help reduce the risk of chronic diseases, including type -2 diabetes, heart disease and certain types of cancer. They also contribute to supporting the natural detoxification processes of their liver.
Delicious ways to eat more red cabbage
Fortunately, Red Cohl is not only good for her-it is versatile and budget-friendly. It can be raw or cooked.
“It can be the basis for a beautiful coleslaw that is added as a crispy addition to fish or shrimp tacos, which is used as a topping for soups or added to fruit and vegetables -Moothies,” notes Myrdal Miller.
She also realizes: “Cooking means that the color changes from light voling to matt blue. If you want to keep the light volette color, you can add a small amount of baking powder to your cabbage shell. This protects the anthocyane and reduces changes in the molecules that create a living purple color.”
How often should you build red cabbage? There is no defined rule, but as an underestimated star, they probably don’t eat enough. “As someone who loves herbal salad, I eat red cabbage almost every week,” says Myrdal Miller. The goal is at least once a week – and more often when you enjoy it.
To try red cabbage recipes
Other antioxidant-rich foods
Red cabbage may be the undiseased hero of the production course, but it is far from its only antioxidative ally. “Researchers have identified more than 6,000 flavonoid compounds in plants.
By eating a variety of food on a plant -based food, you can get a variety of advantages of these substances, ”says Myrdal Miller.
In addition to red cabbage, other well-known antioxidant-rich foods are:
- Citrus
- Dark leafy vegetables
- olive oil
- Berries
- Nuts
- Seed
- Kidney beans
- grapes
- Carrot
- Beet
- Dark chocolate
- Coffee
- tea
Our expert
Adding more antioxidants to your plate is always an intelligent choice. And Red Cabbage is a budget -friendly, accessible and nutritious option that deserves more love. It is flexible in the kitchen, full of nutrients and with lower inflammation and reduced risk of chronic diseases, including heart disease and cognitive decline.
“Studies carried out in the past three decades show that people who eat the most fruit and vegetables have the slightest risk of heart diseases as well as a low risk of type -2 diabetes and some forms of cancer,” concludes Myrdal Miller.
So keep going and throw a red cabbage in your next salad, soup or roast. It could only be your new favorite method to eat the rainbow.
