Nutritional Quality of Red Cabbage (Brassica oleracea var.Capitata F. Rubra): A Review

Abstract

Red cabbage (Brassica oleracea var. capiata f. rubra) is a vegetable famous for it’s enrich bioactive compounds. The maximum critical characteristics element of cruciferous vegetable with diagnosed anticancer properties are glucosinolates. Red cabbage is substantially used in meals processing to increase the aesthetic value of food as natural colorant in beverages and health benefits. It has many health benefits over most cancer, diabetes and also boosts immune system. It also support in detoxification of body, weight loss, improves skin reduce irritation has intestine recovery strength, relieves constipation. The antioxidant potential of red cabbage facilitates to save us chronic ailments and management of condition like Alzheimer’s, melancholy etc.

Sulforaphane content enhancement of red cabbage microgreens by using different planting media and nutrition solution

“…Moreover, these cabbages also contain antioxidants, such as sulforaphane. According to epidemiological research, these substances may aid in defending the body against free radicals [3,4]. Sulforaphane plays an anti-cancer role [5,6] and also an anti-arthritis role [7].…”