Purple cabbage, also known as red cabbage, belongs to the cabbage family but stands out for its rich nutritional profile and versatile uses, as reported by the Indian Express newspaper.
Dr. Nirobhama Rao, a nutrition specialist at the Regwa Energy Center in Mumbai, stated that a 100-gram portion of purple cabbage contains the following nutrients:
- Calories: 31 kcal
- Carbohydrates: 7 grams
- Dietary Fiber: 2.5 grams
- Sugars: 3.9 grams
- Protein: 1.4 grams
- Fat: 0.2 grams
- Vitamin C: 57 milligrams
- Vitamin K: 45.5 micrograms
- Vitamin B6: 0.124 milligrams
- Folic Acid: 43 micrograms
- Potassium: 243 milligrams
- Manganese: 0.234 milligrams
- Antioxidants: It contains anthocyanin, which gives it its vibrant color.
Dr. Rao added that the health benefits of purple cabbage include:
1. Reducing Inflammation:
Purple cabbage is rich in anthocyanins and other antioxidants, which help combat oxidative stress and reduce inflammation in the body.
2. Improving Digestion:
The dietary fiber in purple cabbage supports digestive health, aiding in regular bowel movements and potentially preventing constipation.
3. Strengthening Bones:
Being a good source of Vitamin K, essential for bone health, it helps reduce the risk of osteoporosis.
4. Promoting Heart Health:
The fiber, potassium, and anthocyanins in purple cabbage can contribute to heart and vascular health by lowering blood pressure and reducing the risk of heart diseases.
Important Tips:
Some individuals may have allergies or sensitivities to cabbage. Dr. Rao advises paying attention to any negative reactions, stating that excessive consumption may lead to digestive disturbances, such as gas and bloating, due to its fiber content.
Dr. Rao recommends moderate consumption of purple cabbage as a key to avoiding any side effects, emphasizing that red or purple cabbage does not have higher calorie content than green cabbage, as is sometimes assumed.
Dr. Rao explained that cooking does not destroy all the nutrients present in cabbage, including its vibrant colors. While some nutrients may be lost during cooking, many remain intact, and cooking can even enhance the availability of some antioxidants.
