Red cabbage: healthy eating

The Red cabbage it is a cabbage similar to the green one. It has so many nutritional properties, really rich in antioxidantsespecially useful against free radicals, but also full C vitamin. The vibrant and special color is given by the water-soluble vegetable pigments, the anthocyanins. In addition, it has an intense and more peppery taste. It is grown in Europe, North America, Asia and Africa and is available all year round. Here are yours nutritional values per 100 grams of raw product.

It is a healthy food to put in the diet as a benefit for the gut. It represents a good source of fiber. The red cabbage works like a prebiotic with its fiber: it means that it acts as fuel for the good gut bacteria. Red cabbage is composed of isothiocyanates because they prompt gut bacteria to produce short-chain fatty acids. However, sometimes it can cause bloating and gas in some individuals, especially in severe or at least major bowel syndromes. It also defends the immune systemit is low in calories and contains no fat.

But there can also be disadvantages for who it is allergic. This is due to food pollen syndrome with itchy mouth or tongue, sneezing or runny nose. Reduce your consumption of red cabbage if you have trouble with it thyroid.

Red cabbage can be eaten raw in salads or cooked, or marinated with sauerkraut. A popular German recipe is also the blue cabbage. It is prepared by cooking red cabbage with apples, vinegar, garlic, garlic, sugar, cumin seeds with pork and sausage. If boiled in an acidic liquid, it will remain red, while if the liquid is neutral, it will turn dark purple.