Product InformationRed Cabbage sprouts contain several essential minerals including manganese, potassium, calcium, iron and magnesium, as well as vitamins C, K and B vitamins. Adding red cabbage to your diet not only increases your daily vitamin and mineral intake, but offers other nutrients that are beneficial to your health as well.
Researchers at Cornell University report that red cabbage is high compounds called anthocyanins. Though anthocyanins are pigments that give red cabbage its color, they are also antioxidant compounds, which help healthy cells in the body fight off damage caused by unhealthy cells and environmental assaults from chemicals such as cigarette smoke and pollution. Published in the November 2009 issue of "Planta," the Cornell researchers recommend red cabbage as a health promoting, high antioxidant food. Additionally, a study published in December 2004 in the "Journal of Biomedicine and Biotechnology" indicates that anthocyanins can slow the growth of cancer cells, stop new cancer cells from forming and reduce the risk of developing cardiovascular disease.
It may be hard to spell and say, but there is nothing difficult about accepting the positive effect that isothiocyanates have on your health. The Linus Pauling Institute reports that isothiocyanates are the by-products of the breakdown of sulfur compounds in red cabbage in other cruciferous vegetables. Isothiocyanates are biologically active and can help metabolize and eliminate toxins and cancer causing chemicals from the body. They also have anti-inflammatory and antibacterial activity. Cooking red cabbage will decrease its isothiocyanate content, so try to enjoy some raw red cabbage in salads or coleslaw.
Diabetes is a condition in which the body does not make, or properly use, insulin to get sugar into the cells. Consequently, when sugar stays in the bloodstream, it raises blood sugar levels and can cause damage to the organs and body systems. According to the National Institute of Diabetes and Digestive and Kidney Diseases, neuropathy is a common problem associated with diabetes and can affect any of the body's systems, from eyes and ears to lungs, heart and toes. Neuropathies stem from nerve damage caused from uncontrolled blood sugar. A study in the September 2008 issue of "Evidence-based Complementary and Alternative Medicine" reports that when researchers fed diabetic rats an extract from red cabbage for 60 days, they experienced improvement in all of their negative symptoms associated with diabetes, including neuropathy. Blood sugar levels were decreased and kidney function also improved.
While red cabbage is good for you in many ways, there is one way in which it may be particularly bad. If you are on blood thinners or anticoagulants, you should watch your intake of red cabbage. According to America's Anticoagulation Resource, those on blood thinners should limit their vitamin K intakes to between 60 and 80 micrograms per day. A 1-cup serving of red cabbage contains 42 micrograms. If you consume other foods high in vitamin K, such as leafy greens, you should limit your red cabbage intake, otherwise it may interfere with your blood thinner's ability to work properly.