The Health Benefits and Properties of Red Cabbage and Red Beet
"Eat your greens", Grandma used to say, referring to dark green vegetables such as spinach and dark cabbage. I do not recall her or anybody saying "eat your reds." Perhaps they should have done; maybe the modern day Mum and Grandma should start saying "eat your greens and reds." That is, if they are referring to vegetables and not artificial colours.
Just as "greens" are full of good nutrients, so are "reds"; the reds being red beet, or beetroot, and red cabbage. These are popular health foods these days, for a number of very good reasons.
To those who like them, red cabbage and red beets are delicious, nutritious and low in calories. Personally I do not like beetroot that much, but that does not alter its properties and benefits. The compounds found in these red vegetables are believed to play an important role in the prevention of many forms of cancer.
Some new research suggest the benefits of red cabbage and red beets come from the many phytochemicals these foods, especially indole-3-carbinole (I3C), sulphoraphane and indoles. These compounds are thought to have a role in the activation, and stabilization, of the detoxification and antioxidant processes of the human body.
Indole-3-carbinole (I3C) is now thought to assist in reducing the risk of breast cancer, and one small study showed a 50% reduction in the incidence of breast cancer. These compounds are abundant both in red cabbage and red beets, and are thought to participate in the production and utilization of estrogen in the body. They are also thought to play a role in reducing the likelihood of breast cancer in people who eat these foods.As well as the prevention of breast cancer, red cabbage and red beets are thought to be capable of playing an important part in prevention of other cancers, notably of the lungs, stomach and colon.
These red vegetables have other attractions too, from their other nutrient resources. They are very rich in Vitamin C, a key antioxidant. Also, like many other vegetables of all colours, the "reds" are a good source of calcium.
Other nutrients present in red beet and cabbage are flavanoids, which give the deep red colours of these vegetables. that is why it is best to buy the deepest red samples you can. It is the flavonoids, alongside the Vitamin C, which give both red cabbage and red beets their powerful antioxidant health benefits. They are two of the best sources of flavanoids, so should be treasured as you enjoy every mouthful.
On other area of health where these red vegetables are being studied is in their possible role in treating peptic ulcers. the red juice has been used as a treatment for many years. It is believed that the high concentration of the amino acid called glutamine is responsible for this health giving property. Glutamine provides nutrients to the cells that line the small intestine and the stomach, which could be why they are responsible for the effectiveness of cabbage juice at treating ulcer conditions.
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