5 REASONS TO EAT RED CABBAGE

Red cabbage is low in calories and high in insoluble fibre. This type of fibre can help prevent constipation and helps relieve some gastrointestinal conditions, such as irritable bowel syndrome. Red cabbage contains vitamin C, a powerful antioxidant which your body needs to make collagen, a connective tissue that gives structure, strength and support to muscles, skin, bones and other tissues throughout the body. Collagen is also essential for the process of healing wounds. Red cabbage also contains vitamin A which is essential to healthy eyes and vision. Beta-carotene is converted by the body into the form of vitamin A called retinol that’s used by cells in the eyes that detect light and convert it into nerve impulses.

Red cabbage is also rich in vitamin K. Long-term vitamin K deficiency increases the risk of developing osteoporosis, atherosclerosis and cancer, according to research published in the April 2012 issue of Food and Nutrition Research. Red cabbage belongs to the cruciferous, or Brassica, family that includes broccoli, turnips and Brussels sprouts. Cruciferous vegetables are the only source of sulphur-containing compounds called glucosinolates that help reduce inflammation and fight bacteria.