Purple cabbage. The use of red cabbage during pregnancy: the benefits and harms of a vegetable

Medium-sized and very dense forks of red cabbage always stand out in the garden or on the counter. Apart from bright color this kind of known culture is endowed with excellent taste. The article will discuss the benefits that the use of purple heads of cabbage brings to the human body and what harm it does. Recipes of dishes will allow you to get to know the vegetable even closer.

Some information about the variety

Cabbage with purple leaves came to us from the Mediterranean coast at the end of the 17th century, but still has not managed to gain a well-deserved popularity. It is more resistant to cold and less affected by disease, but despite these characteristics, purple plants are not often found both in beds and on tables. The bluish color of the leaves is due to a special substance - anthocyanin. The same component is responsible for the spicy taste. The variation in color depends entirely on the acidity of the soil on which the crop was grown. For example, on alkaline soils, they are more blue, and on acid soils they acquire reddish hues.

Attention! Red cabbage keeps well for a long time. Without any processing, it remains fresh and juicy throughout the winter.

In cooking, purple heads are most often used in fresh. They make very delicious salads. In terms of fiber content, the variety surpasses its relatives, which is manifested by high leaf rigidity. They solve this problem simply - scald the crushed product with boiling water.
Suitable vegetable for pickling, pickling, stewing and frying. True, it takes a little longer to cook it than the white sister.

Useful properties and harm

Lilac cabbage, due to its composition, is undoubtedly useful for humans. The leaves contain:

• cellulose;
• proteins;
• minerals;
• vitamins;

Separately, I would like to highlight the high content of vitamin C, which enhances the body's immunity, makes the walls of blood vessels strong and maintains normal mental health. Moreover, in the red variety it contains 2 times more than in the white.

The substance that stains the leaves (anthocyanin) is endowed with the ability to destroy free radicals and neutralize toxins and toxins, therefore, a culture with a red head is recommended for people living in areas of increased radioactivity.

The introduction of a vegetable into the diet will help stabilize the level of cholesterol in the blood and strengthen the walls of blood vessels, which has a beneficial effect with a regular increase blood pressure. Red cabbage is also able to positively influence metabolic processes, so it is good to use it for people with their noticeable disorders.

Attention! Heat treatment has a destructive effect on the constituents of cabbage. For example, the amount of vitamin C after immersion in boiling water is reduced by half.

Another advantage of purple leaves is the high content of vitamin K. It is he who affects specific proteins that prevent calcium from “washing out” of the bones. Switching to the menu healthy vegetable significantly reduces the risk of osteoporosis. For the same reason, nutritionists recommend eating cabbage for women during menopause. At this time, their calcium especially quickly leaves the bones.

Cabbage salads are very healthy

It is highly undesirable to use a purple vegetable for people suffering from any disorders in the gastrointestinal tract. This is due to the fact that it contains a lot of carbohydrate called raffinose, which is poorly digested and causes increased gas formation.

With various deviations in the functioning of the thyroid gland, it is also not recommended to use forks with purple leaves for food. If there is not enough iodine in the body, some substances contained in them accelerate the development of diseases.

Dish recipes

Red and white cabbage salad. For cooking you will need:

• half a fork of red cabbage;
• half a fork of white cabbage;
• a bunch of spinach;
• olive oil;
• lemon juice;
• nuts;
• salt, pepper, Dijon mustard.

Prepare this delicious and healthy salad So:

1. White and red cabbage are shredded.
2. Drizzle with lemon juice and season with salt.
3. Add chopped spinach.
4. Topped with a dressing of oil and spices.
5. Sprinkle with toasted nuts.

This salad is served immediately after being mixed with butter. Apart from excellent taste the dish looks great both on the table and in the photo.

Advice. Mayonnaise can be used as a salad dressing. The taste will only benefit from this.

Braised cabbage. This recipe will need:

• 1 red cabbage;
• 1-2 large onions;

• 1-2 medium-sized carrots;
• 0.5 st. tomato juice;
• 1-2 apples with pronounced sourness;
• animal fat for frying;
• sugar, salt, pepper.

Stew purple cabbage as follows:

1. Onions are chopped in half rings and fried.
2. Coarsely grated carrots are also added there.
3. Everything is mixed with cabbage, cut into squares and placed in a thick-walled bowl for stewing.
4. In the middle of cooking add grated apples, tomato and spices.

Perfect for serving this dish. mashed potatoes and sausages.

Of course, eating red cabbage can bring more benefit than harm. The introduction of this vegetable into the diet will not only allow you to enjoy delicious dishes, but also help the body cope with certain problems.

Stewed cabbage recipe: video

Many people prefer white cabbage, undeservedly ignoring the red-headed one. In fact, red cabbage is many times the nutritional value his "nearest sister". The vegetable is incredibly healthy and tasty, has an attractive appearance and pleasant aroma. It can be consumed both raw and processed.

What is the use of red cabbage, and can the vegetable cause harm? Why do nutritionists recommend introducing it into daily diet? And what are the recipes for red cabbage. Let's figure it out.

Motherland beautiful vegetable- Mediterranean countries. For many centuries, vegetable culture has been valued not only for its taste qualities, but also beneficial features. It was used for cooking delicious meals, so with therapeutic purpose. The vegetable came to Russia at the end of the 19th century, and immediately attracted dense, small heads of unusual color. Cabbage remains juicy for a long time, keeps well all winter, and does not lose its beneficial properties over time.

The product is popular all over the world. Mainly used in cooking fresh salads, goes well with many ingredients. It is also added when preparing second courses, vegetable stew, casseroles. Cabbage is pickled, pickled, used to decorate dishes. It is also used as a natural food coloring when preparing dough, creams, sauces.

Calorie content, composition

red cabbage contains maximum amount fiber and is 90% water. The product is indispensable diet food. It has twice the nutritional value of regular cabbage. This is a real treasure useful substances.

The composition includes:

• potassium;
• vitamins K, A, groups B, PP, C;
• iron;
• magnesium;
• calcium;
• selenium;
• phytoncides;
• anthocyanin.

Calorie content of 100 grams of the product is only 31 Kcal.

Useful properties of red cabbage

What is the benefit of this vegetable for the body:

• nutritionists recommend including vegetables in the diet as a prophylactic against infection with infectious, viral, bacterial diseases;
• it has been proven that the vegetable helps in the treatment of inflammatory diseases, relieves swelling, eliminates pain in the joints and muscles;
• in pickled form - irreplaceable source vitamin C and natural antibiotic a wide range actions;
• due to the high content of macro and micronutrients increase defensive forces body, immunity is strengthened;
• the product is a natural probiotic that normalizes digestive and metabolic processes, restores the disturbed balance of intestinal microflora;
• the development of bone diseases is prevented;
• cabbage is useful for diseases of Huntington, Alzheimer, Parkinson;
• effective prophylactic against the development oncological diseases(especially useful for those who have a predisposition to breast cancer);
• has long been used in the treatment of pulmonary diseases, including tuberculosis (cabbage juice helps with pneumonia, bronchitis);
• regular use normalizes cholesterol levels, pH and blood sugar, improves blood formation processes;
• anthocyanin strengthens the heart muscle, blood vessels, protects against radiation;
• normalizes blood pressure;
• activates the activity of the thyroid gland;
• juice has healing properties;
• improves vision, reduces the risk of developing cataracts, glaucoma.

Interesting fact! In old times red cabbage used before plentiful feasts. This helped the body cope with the digestion of food without the consequences of unpleasant symptoms.

And now the vegetable is considered folk universal remedy in the treatment of numerous diseases.

Application in traditional medicine

Useful properties of red cabbage are manifested not only in diet meals, but also for external use:

1. With bronchitis, a warm decoction of purple cabbage. To prepare it, 100 g of leaves are finely chopped and poured with 200 g of boiling water. After an hour, the broth is filtered and divided into 3 parts. Take the medicine warm, 3 times a day, until complete recovery.
2. With thrombophlebitis, the leaves are used as a compress. They are smeared with dead bees, applied to problem areas, fixed with a bandage and left for 1-2 hours.
3. To improve the condition of the skin of the face, washing with a decoction of blue cabbage is used. To prepare a decoction, 1 part chopped cabbage leaves pour 2 parts of boiling water and insist for an hour. Ready broth must be filtered and cooled.

red cabbage during pregnancy

Red cabbage during pregnancy can be consumed provided there is no individual intolerance.

Grateful for high content ascorbic acid, the use of the product will help protect the body future mother from colds. Vitamin A and calcium will improve the condition of the skin, hair and teeth, which is very important in this period. And, of course, the rich chemical composition red cabbage will positively affect the healthy development of the baby's fetus.

Harm, contraindications

• individual intolerance;
• exacerbation of diseases of the digestive system;
• stomach ulcer;
• Crohn's disease;
• breastfeeding (can provoke colic in the baby);
• children under 1 year old.

Like any vegetable, blue cabbage can be high in nitrates. To protect yourself from their effects, you should remove the top leaves from the head of cabbage and throw it away, send the stalk there too. It is in it that nitrates and other harmful substances are concentrated.

Conclusion

Red cabbage will be a source of a large amount of nutrients. If you introduce the product into your daily diet, you can strengthen all organs and systems of the body, and cure chronic diseases. Not to mention the fact that the vegetable will be a great product that improves the taste of numerous dishes.

It's hard to find someone who doesn't use fresh vegetables especially cabbage. This herbal product occupies a dominant position in the diet of every second inhabitant of our country. In Russia, the following varieties are most popular: white, cauliflower, broccoli and red cabbage. Their benefits have been carefully studied and tested for centuries.

In today's publication, we will talk about which differs from other varieties in bright colors. Not many are aware of healing properties And biochemical composition We will try to present as clearly and in detail as possible full information about this interesting and extremely useful plant for our body. In addition, we will describe a couple of fortified recipes.

When to harvest and how to choose a vegetable on the market?

I would like to clarify that all subspecies of cabbage originated from a wild plant. True, each of them has a slightly different vitamin and mineral complex. Each subspecies is planted in different time of the year. the benefits and harms of which have always interested scientists, tolerates frost well and does not require special care. However, in order to obtain high-quality and good harvest it is necessary to regularly loosen the soil, water, hill and feed.

This cabbage is loved by many amateur gardeners. Harvest begins to be harvested as it matures, depending on the species. Late varieties Harvested in autumn - early October. Then they are taken to the basement. The plant is stored for a long time, less exposed to decay, unlike its relative - white cabbage.

For those who are not engaged in gardening and prefer to buy products at the market or in the store, we recommend that you pay close attention to the external data of this vegetable. Firstly, it should not have mechanical damage, rotten leaves and bad smell. Secondly, fresh cabbage will never be sluggish and faded. In a quality plant, the leaves are elastic, shiny and heavy, with a characteristic aroma.

Red cabbage: benefits and healing properties

First of all, let's start a discussion of the external color. The color of the leaves is due to the presence of a special substance - the flavonoid anthocyanin. Thanks to this pigment, the plant has an unusual color. In addition, anthocyanin has antioxidant properties, affects the activity of enzymes in the body, for this reason it is used in folk and official medicine. natural substance neutralizes heavy metals, free radicals, harmful slags and toxins.

Repeatedly proven to improve elasticity and permeability blood vessels red cabbage. Its benefit lies in the ability to protect the structure of cells and tissues from destruction. Recommended for people living in radioactive regions. It has also been established that the vegetable stabilizes blood pressure, cholesterol levels and strengthens the immune system.

According to researchers, red cabbage, the benefits of which are undeniable, relieves symptoms in menopause (hot flashes, irritability, migraine). It is impossible not to note the presence in the composition of ascorbic acid and protein compounds, without which the normal development of the body is impossible. The plant contains quite a lot of retinol - a vitamin that is responsible for the normal functioning of the visual, nervous and immune systems.

Difficult to overestimate healing power vegetable crop. An indispensable plant for gastrointestinal tract: cleanses, restores digestion, heals small sores. Can't be bypassed dietary properties. Experts unanimously declare that the vegetable quickly saturates, fills with vitamins, dulls hunger and promotes weight loss. The composition does not contain sucrose and starch, so there will be no harm to the figure. There are only 26 kcal per 100 grams of product.

A little about harm

Red cabbage, the benefits and contraindications of which are required to be studied before use, has a small number of restrictions. It should be used with caution in peptic ulcers. duodenum. It is recommended to subject the vegetable to stewing or boiling. Dosage should be minimized in case of excessive gas formation and colic.

Use in cooking

In many countries of the world, red cabbage is used. The benefits of the vegetable persist even after heat treatment: stewing, boiling, frying. It is mainly consumed fresh, salted or pickled. It is worth noting that it is better not to eat the top leaves and head of cabbage, as nitrates accumulate in them. We invite you to familiarize yourself with interesting options cooking.

Cranberry Recipe

Ingredients for the dish:

• Half a glass of filtered water.
• ½ part red cabbage.
• Two hundred grams of fresh cranberries.
• Dessert spoon of grated ginger root.
• Soy sauce - 20 g.
• and sugar - a tablespoon.

Crush the washed cranberries in a mortar, pass the resulting juice through gauze or a fine strainer. Cut the cabbage into thin strips, pour fruit drink and let it brew for half an hour. Season the pickled vegetable with the rest of the ingredients: soy sauce, ginger, butter and granulated sugar.

This salad is perfect for meat and fish dishes. It goes well with carrots, apples, tomatoes, beets, red cabbage. The benefits (recipes relieve vitamin deficiency) of fresh salads are doubly great in winter.

With horseradish and pineapple

This spicy salad for real gourmets. Interesting combination of light gives sourness and gentle sweetness excellent result. The composition of the dish includes:

• 300 grams of red cabbage.
• Bulgarian pepper.
• Ripe pineapple (canned) in the amount of 300 grams.
• Lemon.
• A bunch of parsley.
• Garlic - three cloves.
• Horseradish ready - dessert spoon.
• Mayonnaise - 50 g.

Squeeze out lemon juice pour over chopped pineapple. Chop the cabbage into strips, knead with your hands, mix with the slices and transfer to a salad bowl. Add pineapples. Make dressing: squeeze garlic into mayonnaise, season with horseradish, salt. ready sauce combine with food, decorate the dish with chopped parsley.

As you can see, red cabbage is being prepared in different interpretations. The benefit of the plant is to saturate the body with a whole range of minerals and vitamins.

Here we have listed all the characteristics and properties vegetable product. It is difficult to find equals to this plant, so do not miss the opportunity to enjoy it. Red cabbage has a healing effect on all human organs and tissues. The benefits and harms, as we found out, are incomparable. Certainly, healing qualities cabbage has much more than contraindications. Be healthy and happy!

And we undeservedly forget about many other members of the family.

Among them is red cabbage, which is also called blue because of the unusual red-violet color of the leaves. This is a real natural source of vitamins, minerals and antioxidants, it can rightly be called a cure for many diseases.

First of all, it must be said about why its leaves have such an unusual color. It is due to the presence of anthocyanin in plant cells - this is biologically active substance, which biologists classify as a group of flavonoids. Anthocyanins give the leaves a wide variety of shades, from pink to purple. This is due vernacular name of this type of "blue cabbage", its beneficial properties are also determined by the presence of anthocyanin in the cells.

This substance is a powerful antioxidant that can remove free radicals from the body and prevent the development cancerous tumors. In addition, it has a beneficial effect on the walls of large vessels and capillaries, improving their performance and providing strength. In white cabbage, the anthocyanin content is much lower, so the blue variety is valued higher.

In addition to anthocyanin, blue cabbage is a source of phytoncides - substances that have an antibacterial effect.

That is why it is used in the treatment of serious infectious diseases, in particular tuberculosis. In addition, to work immune system selenium has a beneficial effect - this trace element contributes to the synthesis of enzymes that help the body resist various diseases.

blue cabbage- a source of a number of vitamins and nutrients needed by the body:

• This is the source vegetable fiber, providing intestinal motility and improving digestion. The use of cabbage helps to fight many diseases of the gastrointestinal tract.
• Blue cabbage contains a large number of vitamin C - it helps to strengthen the immune system and helps the body fight infections. The content of the "king of vitamins" in blue cabbage is almost 4 times higher than in white cabbage.
• It also contains retinol, better known as vitamin A. It is necessary for the normal functioning of the retina and contributes to the normal functioning of the nervous system.
• It is a source of healthy cholesterol - vegetable fatty acids to prevent the development of atherosclerosis. In addition, blue cabbage has a hypotensive effect - it helps to lower blood pressure and enhances the effect of drugs.
• It contains a large amount of potassium and magnesium salts involved in metabolism. Its regular use allows you to normalize the functioning of the nervous system, improve sleep and overall well-being.
• Another important plus is low calorie blue cabbage, which is only 26 kcal per 100 g. This perfect solution for those who want to lose weight and strengthen their body. Dishes prepared from red cabbage are perfectly digested and contribute to good bowel function.

Outwardly, red cabbage resembles white cabbage and at first glance differs only in the color of the heads. They have a rounded, less often elongated shape, weight is from 1 to 3 kg. All varieties of blue cabbage are considered late-ripening, harvested 160 days after planting.

Heads are denser than those of the white-headed variety, the plant has a shortened stem and a powerful branched root.

In the second year of life, it gives, the fruit is a pod, like all cruciferous. Blue cabbage is a cold-resistant crop, so it grows well in conditions middle lane and even in the northern regions. Optimum temperature for successful cultivation - up to +17 degrees, plants are able to withstand short-term frosts, at which the temperature reaches -8 degrees.

However, it is also resistant to bright sun: when the temperature rises, unlike many other species, red cabbage does not produce a flower arrow.

At the same time, the plant is demanding on light: with a lack of sun, it grows worse, and the leaves lose their reddish color and become greenish, while the head is formed much more slowly, and it will be more loose.

The plant needs regular plentiful, without water it will not be able to form a dense head of cabbage. However, in order to prevent excessive moisture and rotting of the roots, it should not be grown in the lowlands, it should be placed on a hill.

The cultivation of blue cabbage is based on the same principles as the white variety, they can be planted in the same garden or within the same greenhouse:

• for growing seedlings planted in rows, planting depth - 1-1.5 cm.
• If the seeds are immediately planted in open ground in greenhouse conditions, they must first be covered with a film.
• The time for planting seed material is March 5-20.
• Young plants are transplanted into the garden when they have 4-5 true leaves.
• Seedlings are planted in the ground at the end of May, it is recommended to water the seedlings before transplanting into the ground.
• At the same time, it is better to plant on a cloudy day so that young plants do not die in the hot sun.
• Since the adult plant will be large enough, the distance between the seedlings is 35 cm, and between the rows in the garden - 70 cm.

In the future, during the entire period of growth, the plants are regularly watered, hilled, loosened the soil and removed. Timely is especially important, without it the plant will not be able to form a full-fledged dense head of cabbage. For full-fledged watering, at least 20 liters of water must be poured under each root. It is desirable to loosen the soil more often - this will ensure the flow of air to the roots, and they will not rot.

A much larger yield can be obtained by planting cabbage where previously grown, herbaceous perennials, or legumes. Compliance with the rules of agricultural technology will allow you to get larger and more dense heads of cabbage with a rich taste. They are mainly eaten fresh, they are not suitable for cooking or pickling.

Blue cabbage has contraindications. Since it increases gastric secretion, it should not be eaten by people with hyperacidity. It can cause an exacerbation of chronic gastritis, especially when excessive amount in the diet.

Blue cabbage is contraindicated in pancreatitis and diseases of the small intestine.

It should not be eaten during the recovery period after surgery. Fiber creates a certain load on the intestines, which it is desirable to avoid until its work is restored after surgery. It can also be contraindicated in case of individual intolerance and allergies, like many other vegetables, it is a fairly common allergen.

For healthy person red cabbage is not only safe, but also very healthy. Regular use will avoid many diseases and play an important role in the formation of natural immunity. There are dozens recipes cooking, in addition, it is widely used in folk medicine.

More information can be found in the video.