Cabbage is a universal vegetable packed with important nutrients and disease-fighting elements. It grows easily and is edible both raw and cooked.
Different varieties of cabbage are available in the market which sometimes lead to people’s confusion. There is the green variety and there’s the red one. Which variety is better? Many would ask.
You might wonder if there’s really a big difference between varieties of cabbages. Does one have more benefits or nutrients than the other?
You can never go wrong with cabbages. Although there is some slight difference between the red and green cabbage, both are great for your health. They are low in calories and high in fiber.
Size And Taste
Aside from the noticeable difference in color, red cabbage has an earthier taste and bulbs are smaller and denser. Green cabbage tends to turn sweeter when it cooks and a little bigger in size than the red. The leaves of the green are wide fan-like while of red are small fan-like. They both have crunchy texture.
In general, fruits and vegetables with vibrant colors signify rich in antioxidants than those which grow paler in color. So these foods should be cooked lightly or minimally so heat will not break the super antioxidants.
Red cabbage contains 10 times higher of Vitamin A than the green ones. A cup of red cabbage provides 33 percent of daily Vitamin A intake compared to only 3 percent of the same serving of the green variety. Vitamin A is important for your eyes, skin and immune system.
This nutrient is important for your bone health. It strengthens your bones and helps prevent the early onset of osteoporosis. Vitamin K plays a major role in blood-clotting.
Like most leafy greens, green cabbage contains glorious amount of Vitamin K than the red. One cup serving of green provides 57 percent of the daily intake than the 28 percent of red cabbage per cup serving.
Both green and red cabbages are excellent sources of Vitamin C, but you will receive extra 37 percent with red cabbage. Vitamin C combats free radicals, needed for the production of collagen to help heal wounds, and keep bones and teeth healthy.
These antioxidants give the purplish-red variety of cabbage. They are known to fight cancer and improve memory. They help release body hormones that metabolize fat and suppress appetite, thus supports healthy weight loss.
Red and green cabbages can be kept in the refrigerator for 1-2 weeks and 5-6 days if chopped.