Red cabbage 紅捲心菜

The red cabbage stands out above all because of its strong color. This is caused by the blue secondary plant substances also called anthocyanins. Anthocyanins are antioxidants and protect our body from oxidative stress. They have an anti-inflammatory effect and improve the complexion by preventing cell damage. Additional secondary plant substances include mustard oils, which counteract infections and thus help our body strengthen the immune system.

Red cabbage is a real vitamin bomb. Consuming 200 grams of red cabbage is enough to meet the recommended daily requirement of vitamin C. This means that red cabbage contains almost the same vitamin C content as a lemon. Red cabbage also contains vitamin K, which supports our bones. In addition to the numerous vitamins, red cabbage also contains fiber. With around 2.5 grams per 100 grams, these ensure a long-lasting feeling of satiety and are essential for good digestion. The intestinal flora is brought into balance so that toxic substances can be eliminated more quickly.

The nutrients in red cabbage are involved in many processes in the body. The antioxidants protect our body from cell damage. The vitamins and mustard oils strengthen our immune system. The fiber ensures a good balance in our digestion. Red cabbage also serves as a good source of iron. Iron, together with folic acid, which is also contained in red cabbage, is involved in the formation of red blood cells, which ensure healthy blood circulation. Potassium, in turn, helps regulate blood pressure.

Red cabbage is low in calories with 56 calories per 100 grams. The bitter substances it contains promote fat burning and the fiber it contains ensures a long-lasting feeling of satiety and thus prevents obesity. Red cabbage also contains numerous important nutrients that are of great importance for healthy weight loss in order to supply the body with the necessary vitamins and minerals. The results show that yes, red cabbage is a vegetable that should definitely be integrated into your meal if you are trying to lose weight.

There is no difference. The two words mean the same thing and are just a consequence of the different dialects that exist in Germany. In northern Germany the word cabbage is used more frequently, while in the south the word cabbage is more commonly used.

Red cabbage from a jar does not contain as many vitamins as frozen red cabbage or fresh red cabbage and is therefore not as healthy. In addition, there is often a lot of sugar in the glasses.

Red cabbage contains a lot of fiber, which serves as food for the intestinal bacteria. This also releases gases that can cause flatulence. However, you can counteract this by adding spices to the cabbage. Coriander, cumin, cardamom and ginger are particularly popular and effective.

The pigment anthocyanin is responsible for the color of red cabbage. It is an indicator of the PH value. If it is in the acidic range, anthocyanin colors red, but if it is in the basic range, the color is blue.