Stunning red cabbages
Take a moment to appreciate the stunning color of the Red cabbages; how beautiful are they? Plus, they are super good for your body. Recently, I have started cold-pressing red cabbage juice; I love the stunning color and health benefits they provide. Have you tried red cabbage juice? I highly recommend juicing them.
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Cabbage belongs to the cruciferous family, which is known for its impressive anti-cancer properties.
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Cabbage is a low-calorie and nutrient-dense food; it has an excellent source of vitamin C, vitamin B6, biotin, calcium, magnesium and manganese, folic acid, potassium. It is also rich in phytochemical content like the anti-cancer compounds known as glucosinolates.
The glucosinolates in cabbage increase the antioxidant defense mechanism and improve our bodies' ability to eliminate harmful chemicals and hormones.
Red cabbage also contains anthocyanins; they are responsible for their beautiful colors. These valuable pigments help prevent cardiovascular disease, cancers, diabetes, and microbial infection.
(Khoo, Hock Eng, et al. 2017)
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Nutritional facts:
100g cabbage(cooked)
35 calories, 2.3g protein,0.4g fat, 7.2 g carbohydrate, 3.3g fiber, 0 cholesterol (Murray, 2005)
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Healing properties:
Thermal nature: slightly warming
Flavor: sweet and pungent
Healing properties:
-improve digestion, ulcer remedy contains vitamin U
treating stomach or duodenal ulcers (drink 1/2 cup freshly made cabbage juice 2 to 3 times a day between meals)
rich in sulfur destroys parasites and purifies the blood
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external usage:
use as a poultice to treat skin eruptions, leg ulcers, varicose veins, arthritis, and wounds
to make a poultice:
grate the cabbage, mix it with water and wrap it into the affected area with a cloth. (Pitchford, 2002)
Please find recipe here: Pink fermented vegetables
Pitchford, Paul (2002) Healing with Whole Foods Asian Traditions and Modern Nutrition, Berkeley, CA: North Atlantic Books.
Murray, Micheal, N.D., Pizzorno, N.D. (2005) Healing Foods. New York: Atria Books.
Khoo, Hock Eng, et al. (2017) Anthocyanidins and anthocyanins: colored pigments as food, pharmaceutical ingredients, and the potential health benefits
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5613902/