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Review Papers | Food & Nutrition | India | Volume 12 Issue 11, November 2023
Comprehensive Analysis of Red Cabbage: Nutritional Components and Health Implications
Abstract: Red cabbage is a nutritious vegetable also known as purple cabbage or red-kraut. You may be surprised to know that red cabbage is often used as a pH indicator, as it changes colour depending on the pH balance of the ingredient. It is consumed as salads, cooked into delicious curries, and even used in sauerkraut, a popular accompaniment to sandwiches and burgers, with the added advantage of being a vegan probiotic dish. This article offers a detailed exploration of red cabbage, a vegetable renowned for its diverse nutritional benefits. Red cabbage, known scientifically as Brassica oleracea var. capitataf. rubra, is a vibrant and versatile vegetable, rich in essential nutrients and phytochemicals. This review delves into the comprehensive nutritional profile of red cabbage, highlighting its high content of vitamins, minerals, dietary fibers, and potent antioxidants such as anthocyanins and sulforaphane. The health implications of these components are examined, underscoring the vegetables potential in preventing oxidative stress, aging, and chronic diseases like cancer, diabetes, and cardiovascular disorders. The article also discusses the role of red cabbage in boosting immune function and promoting overall health. Through a synthesis of current scientific research, this review aims to enhance the understanding of red cabbages nutritional value and its contribution to a balanced diet, thereby underlining its significance in the field of nutritional science and public health.
Keywords: Red Cabbage, Nutritional Value, Health Benefits, Antioxidant Properties, Dietary Implications
Edition: Volume 12 Issue 11, November 2023,
Pages: 1901 - 1910