Vegetable Spotlight: Red Cabbage
This might not be a vegetable that makes its way into your cart very often, but let me give you some compelling reasons why you might want to start making this vegetable a part of your weekly roster. Eating for cellular health is one of the best ways to fight against disease!
Are you trying to eat to prevent disease? Red cabbage is part of the cruciferous vegetable family and is packed with nutrients and cancer-cell fighting properties and protects against cancer cell proliferation (multiplying of cancer cells).
Source of Vitamin C, a powerful antioxidant
Rich in flavonoids, cancer cell fighting property and important for maintaining collagen (think joints)
Fiber - protective against heart disease and essential for digestive health
Phytochemicals - what gives it it’s bright coloring - helps to reduce your risk of cancer, heart disease and boosts your immune system
Vitamin B6 - important for the nervous system and for healthy metabolism (think weight loss)
Vitamin K - healthy blood, healthy bones
Source of 10 other trace minerals
Reb Cabbage & Cancer
Here’s some interesting research regarding flavonoids:
“Flavonoids are natural molecules, present in human foods and beverages since ancient times; therefore, they do not have dangerous side effects as synthetic anti-cancer drugs. Numerous studies have shown their strong positive activities in reducing inflammation, modulating immune response, and supporting and restoring the normal functions of cells. Flavonoids exert a wide range of anticancer effects and, therefore, they could serve as potential compounds for further studies on the development of novel cancer chemopreventive agents and on understanding their detailed mechanisms of action. “
Flavonoids as anti-cancer agents: Nutrients. 2020 Feb; 12(2): 457.
Published online 2020 Feb 12. doi: 10.3390/nu12020457
How do I incorporate this into my diet?
Raw is best for accessing the most amount of nutrients from this wonderful vegetable. However for optimal digestion we need a combination of raw and cooked foods
-Coleslaw (skip the sugar and highly processed mayo)
-shred and add to salads
-add to dairy and sugar-free smoothies
-wilt in soups (adds a wonderful crunchy texture)
-fermented cabbage is rich in probiotics and tastes delicious
-add to stir frys
Posted February 18, 2023