Red Cabbage VS Green Cabbage, which one is better for you??
Red cabbage contains ten times more vitamin than green cabbage, improving skin, teeth, bones and immune systems health.
Red cabbage contains anthocyanin, and the cancer-fighting flavonoids have confirmed.
Green cabbage contains nearly twice as much vitamin k as red cabbage which makes bones.
Green cabbage, like anthocyanin, does not contain as many antioxidants as the red cabbage.
Filled with vitamin c helping to heal wounds, muscles, cartilage, teeth and more.
Offer iron to prevent anemia and improve muscle strength.
A boatload of health benefits fills both green and red cabbages, and a few portions a week will help reduce cancer, diabetes, heart disease and other chronic conditions and diseases. Although both the red and green varieties are highly nutritious and boast high vitamin and mineral concentrations, these are some variations between the two cabbage.
A lot of people know green cabbage is best. The green cabbage packs a mighty nutritious punch considering its light hue. As for vitamin K, an important nutrient in bone health, the upper hand of this variety.
Vitamin K helps to control bone mineralisation. Individuals who lack adequate amounts to be at risk for osteoporosis later in life, and who may be more likely to suffer from fractures.
It also plays a major role in blood coagulation; without vitamin K, the body won’t be able to recover even from minor scrapes. A one-cup green cabbage serving can provide 57 per cent of the daily recommended vitamin K content.
As with other leafy greens, the green cabbage variety is also a great detoxifier. Green cabbage contains indole-3-carbonite, a potent antioxidant that not only helps cleanse the liver but often promotes the protection of the skin as it prevents toxicity that accumulates in the blood and sometimes leads to blemished skin.
Red cabbage contains about 10 times the amount of its green cabbage vitamin A. The strong antioxidant plays a vital role in eye safety and can help prevent macular degeneration associated with early stage aging from advancing to the later stages of the disease.
A one-cup red cabbage serving will provide 33 per cent of the recommended daily intake of vitamin A, compared to only 3 per cent of the green variety being given.
When it comes to iron content red cabbage trumps green, providing twice the sum. Iron is necessary for proper immune function and during exercise to supply the muscles with oxygen. Iron also plays an important role in ensuring proper functioning and formation of red blood cells.
One part of the red cabbage you won’t find in the green cabbage is high anthocyanin concentration, a form of phytonutrient in flavonoids. In fact, red cabbage has been found to contain more than 36 different anthocyanins. These potent antioxidants give red cabbage its signature colour and help prevent cancer as well as enhance memory.
Although one variety is not inherently better than the other, it will ensure you get a variety of nutrients by adding a combination of red and green cabbage. Cooking cabbage depletes some of its nutritional value, so look for fresh, raw shredded cabbage to add to salads and slaws, or saute lightly to retain the most nutritional value.
These are some differences between Red Cabbage VS Green Cabbage.
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