Red Cabbage Nutrition Fact Sheet

Red cabbage microgreens are a nutritious and healthy food source that can improve your diet and overall health. These tiny cabbage sprouts are an excellent source of essential vitamins and minerals and contain a significant amount of dietary fiber.

Red cabbage microgreens are an excellent source of vitamin C, an essential nutrient that is necessary for good overall health and well-being. Vitamin C is known for its role in preventing infectious diseases, such as colds and flu, as it strengthens the immune system and helps the body fight infection.

In addition to its role in preventing infectious diseases, vitamin C also has other essential health benefits. For example, it is an antioxidant that helps protect the body’s cells from damage caused by free radicals, which are unstable molecules that can damage cells and contribute to aging and various chronic diseases.

Vitamin C is also necessary for producing collagen, a protein that helps maintain healthy skin, bones, and connective tissues. In addition, it can improve iron absorption from plant foods, which is especially important for people who follow a vegetarian or vegan diet.

In addition to being rich in vitamin C, red cabbage microgreens are an excellent source of calcium, iron, and magnesium, which are essential minerals for the human body.

Calcium is necessary for maintaining a strong and healthy bone structure, while iron is essential for preventing anemia, and magnesium is vital for regulating heart rhythm. These minerals are also crucial for other processes in the body, such as muscle contraction and blood clotting.

Red cabbage microgreens are an excellent source of fiber, which is essential for maintaining digestive health and preventing diseases such as constipation and diverticulitis. They are also low in calories and rich in water, making them a healthy choice for those looking to lose weight or maintain a balanced diet.

Red cabbage microgreens are an excellent choice for those looking to prevent chronic non-communicable diseases such as cancer, as they have a high concentration of anthocyanins. This plant pigment is what gives them their characteristic color. Anthocyanins could prevent the development of malignant tumor processes, prevent oxidative stress due to the high generation of free radicals, and help combat toxic molecules capable of triggering carcinogenesis. Glucosinolates are sulfur compounds present in red cabbage microgreens that are also associated with the cancer prevention and DNA mutation.

According to research, red cabbage microgreens, when consumed in extracts, could help prevent the development of Alzheimer’s disease by reducing the concentration of amyloid plaque that is generated in people with this disease. Although more studies are needed, it is known that red cabbage microgreens can be of great help in preventing neurodegenerative diseases.

Finally, red cabbage microgreens contain a very high concentration of vitamin U. Although this compound is not a vitamin per se, it is so named because of its benefits on specific body functions. Vitamin U can improve gastrointestinal health and provide gastric protection superior to that provided by vegetable fiber. This has been proven in patients suffering from gastrointestinal ulcers, and they increased the healing time.

Disclaimer

The information provided in this article is for educational and informational purposes only and is not intended as medical advice. It is not a substitute for professional medical advice, diagnosis, or treatment. Always seek the advice of a qualified healthcare provider with any questions you may have regarding a medical condition. The author and publisher of this article are not responsible for any adverse effects or consequences resulting from the use of any suggestions, preparations, or procedures described in this article.

References

Abdull Razis, A. F., & Noor, N. M. (2013). Cruciferous vegetables: dietary phytochemicals for cancer prevention. Asian Pacific Journal of Cancer Prevention: APJCP, 14(3), 1565–1570. https://doi.org/10.7314/apjcp.2013.14.3.1565

Chen, J., Xu, B., Sun, J., Jiang, X., & Bai, W. (2022). Anthocyanin supplement as a dietary strategy in cancer prevention and management: A comprehensive review. Critical Reviews in Food Science and Nutrition, 62(26), 7242–7254. https://doi.org/10.1080/10408398.2021.1913092

Cheney, G. (1949). Rapid healing of peptic ulcers in patients receiving fresh cabbage juice. California Medicine, 70(1), 10–15.

Okada, M., & Okada, Y. (2016). Potential properties of plant sprout extracts on amyloid β. Biochemistry Research International, 2016, 9347468. https://doi.org/10.1155/2016/9347468