What is white cabbage vs green cabbage

what is white cabbage vs green cabbage

Health Benefits of Red Cabbage (vs White Cabbage)

Dec 31, White cabbages (also called Dutch cabbages as they come from Holland) are actually a type of green cabbage which can have very pale-colored leaves. The sun usually turns the outer leaves pale green leaving white, tightly packed leaves in the center. Another reason why some cabbages look white is due to storing then through the winter. May 30, Favorite Answer Not really, they are grown the same way, white cabbage like red cabbage is a different variety, most green cabbages are white the further you cut or peel into them.

The potential health benefits of red cabbage are truly impressive. Analysis of the nutritional profile of red cabbage reveals that this tasty member of the Brassica family of plants is loaded with a range of health benefiting nutrients and phytochemicals, including vitamin C, anthocyanins, and glucosinolates.

Also known as purple cabbage or Brassica oleracea var. In this in-depth article, we take a look at the various nutrients that make red cabbage so good for you, plus provide some interesting facts about the differences in the nutritional value of red cabbage versus white cabbage.

So you thought those healthy navel oranges in your fruit bowl are the best dietary source of vitamin C you can reach for? Well, guess whatraw red cabbage contains even more vitamin C than fresh oranges! One ounce 28 grams of raw red cabbage contains a whopping 27 percent of the Daily Value DV for vitamin C, while an equal-sized serving of oranges contains 25 percent of the DV for this important nutrient. For the sake of comparison, green cabbage varieties including white cabbage contain about what happened on desperate housewives tonight percent of the DV per 1 ounce.

Vitamin C is perhaps best known for its immune-boosting properties, but did you know that it can also help keep your skin, bones, and teeth healthy. Most of the health benefits associated with the consumption of vitamin C rich foods, such as cabbage, are believed to be linked to the antioxidant activities of vitamin C, but also its ability to stimulate collagen synthesis is thought to play a role.

Unlike green and white cabbage varieties, red cabbage contains anthocyanins, the same red flavonoid pigments that are responsible for many of the famous health benefits of aronia berries chokeberriesblue honeyberriesand many other blue, red, and purple berries and fruits. Numerous studies suggest that antioxidants help protect your body from the effects of free radicals, unstable atoms that promote the development of many degenerative diseases and pre-mature aging of the skin.

People who are frequently exposed to things like pollution, drugs, cigarette smoke, toxic wastes, stress, and UV radiation are likely to have higher levels of free radicals in their bodies. One study assessing the effects of anthocyanins was how to apply for 3 phase electricity out specifically to assess the health benefits of red cabbage anthocyanins and purple sweet potato anthocyanins in rats with colorectal cancer.

This study, which was published in The Journal of Toxicological Sciences in Februaryfound that both sweet potato and red cabbage anthocyanins had anti-cancer effects under the experimental conditions used in this study. Also several epidemiological studies studies that compare groups of people have found a link between a high consumption of Brassica vegetables, such as cabbage, and a how to dream lotto winning numbers risk of certain types of cancer.

In case of red cabbage, some of its potential cancer-fighting effects can be attributed to the anthocyanins it contains; however, also the glucosinolates it delivers are thought to provide significant benefits.

Glucosinolates, present in almost all Brassica vegetables, are pre-cursors to biologically active isothiocyanates which have been shown to destroy carcinogenic substances and to hinder cancer cell proliferation. Interestingly, however, there seems to be significant differences in the glucosinolate content of different Brassica vegetables.

Inan intriguing study comparing the glucosinolate content of 11 Brassica oleracea crops consisting of 42 cultivars was published in Acta Horticulturae. White cabbage was shown how to use food slicer contain high levels of glucosinolates, much higher than many other Brassica vegetables, but red cabbage had even higher levels!

Red cabbage is also loaded with vitamin K, although it does not beat the green cabbage, the vitamin K champion. Vitamin K is best known for its role in blood coagulation, but emerging research suggests it may also be one of the best vitamins for cardiovascular health and what do you need to renew your license in ohio health: Vitamin K helps direct calcium into the bone, thereby reducing the risk of calcium build-up in blood vessels.

Tip: To maximize the health benefits of red or white cabbage derived from their high vitamin C content, make sure your meal also contains some foods that provide vitamin E as these two vitamins work best synergistically.

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Red Cabbage

What Are the Health Benefits of Red Cabbage Vs. Green. The total level of glucosinolates in red cabbage ranged from to ?mol/ g FW, while the glucosinolate content of white cabbage was in the range to ?mol/ g FW. Green cabbage is the vitamin K champion Red cabbage is also loaded with vitamin K, although it does not beat the green cabbage, the vitamin K champion. Dec 16, Typically one of the cheaper types of leafy vegetables, green cabbage consists of leaves densely packed into a tight, heavy, round and yes, green ball. Napa cabbage, which also goes by the names of Chinese cabbage and celery cabbage, has longer, paler green leaves and The Spruce Eats characterizes it as looking like a cross between.

There are over different varieties of cabbage grown throughout the world, from round to conical in shape; with flat or curly, tight, or loose leaves; and in green, white, red, and purple colors. Out of the hundreds of varieties, however, only a few make their way to the American grocery store produce section, those being the green, red or purple , Savoy, and Napa cabbage varieties.

Looking similar to a head of iceberg lettuce, green cabbage is the most common variety. The outer leaves range from dark to pale green while the inside is pale green or white. When raw, its texture is somewhat rubbery and its flavor kind of peppery but once cooked, the green cabbage softens and takes on a sweeter taste. You want to choose heads that are heavy in the hand and with tightly bound leaves. Before using, discard the outer wilted leaves.

Green cabbage can be eaten raw when sliced thinly as in coleslaw , or it can be added to stir-fries, casseroles or soups. Of course, this is the cabbage we are all familiar with when it comes to cabbage rolls. Red or purple cabbages take longer to mature, so these types are generally not as tender as green or white varieties.

Most often, pickled raw shredded red cabbage also makes a striking addition to coleslaw and traditional salads. Red cabbage can be used interchangeably in most standard cabbage recipes, but be aware that the color will leach into any other ingredients. When cooking with red or purple cabbage, be aware that the compound anthocyanin that gives the cabbage that beautiful color will also turn blue when it is cooked along with any alkaline substance.

Since tap water is often full of alkaline minerals such as lime, be sure to add about one teaspoon of an acidic agentsuch as lemon juice, vinegar, or wineto the pot when using tap water. If your red cabbage begins to take on that blue tinge in any recipe, the addition of the acidic agent will usually bring back the original color. Savoy cabbage, originating in Italy, has deep green crinkly leaves and is considered the most tender and sweet. The head is less compact, due to the wrinkled leaves, but looks similar to green cabbage.

It is the better choice for stuffed cabbage since the leaves are more pliable and stand up to longer cooking times, but is also great raw in coleslaw. Called Chinese cabbage although its name comes from the Japanese word "nappa" , this yellow-green, oblong head has frilly leaves and crisp, thick stems.

One of the milder flavored cabbages, Napa can be eaten raw or cooked and is softer and sweeter than the other varieties. Sometimes referred to as Chinese cabbage, bok choy is actually not a true cabbage but is Chinese chard. Actively scan device characteristics for identification. Use precise geolocation data. Select personalised content. Create a personalised content profile. Measure ad performance. Select basic ads. Create a personalised ads profile.

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