Red cabbage, blue cabbage (fresh)

Macronutrient distribution:

The food Red cabbage, blue cabbage (fresh) is composed of the following macronutrients.

Red cabbage is a healthy food with many benefits. Here are some of the most important:

• Red cabbage is rich in vitamins, minerals and fiber and is a good source of vitamin C, vitamin K and folic acid.
• It contains few calories
• Red cabbage contains antioxidants
• It is a source of dietary fiber

What to know about red cabbage

Red cabbage is grown in many parts of the world and is available all year round. It is a hardy vegetable from the cruciferous family. It has a round or oval shape and a red color due to compounds called anthocyanins, which are also found in dark fruits like blueberries and blackberries. Red cabbage is a very versatile vegetable and can be prepared in many different ways.

Red cabbage is rich in vitamins and minerals, especially vitamin C and vitamin K. It also contains folic acid, potassium and fiber. Red cabbage is often referred to as a healthy vegetable because it can reduce the risk of heart disease and improve intestinal health. It is also low in calories, making it a good choice for weight control.

Frequently asked questions

How is red cabbage grown and harvested?

Red cabbage is grown much like other vegetables. It prefers well-drained, moist soil and does best in a climate with cool winters and mild summers. Red cabbage needs plenty of water and must be watered regularly to grow well. Depending on the variety, red cabbage can be harvested after 80 to 120 days.

How long does red cabbage keep?

Red cabbage can be kept for several weeks if stored properly. It should be stored in a cool, dark place - preferably at a temperature of about 1 to 4 degrees Celsius.

How should red cabbage be stored?

A cool cellar or pantry are good places to store red cabbage. Red cabbage should not be stored in the refrigerator, where it can quickly discolor and change consistency. It is also important to protect red cabbage from light.