Young shoots of red cabbage are a better source of selected nutrients and glucosinolates in comparison to the vegetable at full maturity

Abstract

Cruciferous vegetables are a valuable source of ingredients with health benefits. The most characteristic compounds of cruciferous vegetables with identified anticancer properties are glucosinolates. Young shoots and sprouts of red cabbage are becoming a popular fresh food rich in nutrients and bioactive compounds. The objective of this research was to determine, for the first time in a comprehensive approach, whether young shoots of red headed cabbage are a better source of selected nutrients and glucosinolates in the human diet in comparison to the vegetable at full maturity. The proximate composition (protein, fat, digestible carbohydrates, fiber), fatty acids profile, minerals (calcium, magnesium, potassium, sodium, iron, zinc, manganese, copper), as well as glucosinolates were examined. The red headed cabbage was characterized by a significantly larger amount of dry matter, and total and digestible carbohydrates in comparison to young shoots. The ready-to-eat young shoots, which are in the phase of intensive growth, are a better source of protein, selected minerals, and especially glucosinolates. The level of some nutrients can be enhanced and the intake of pro-healthy glucosinolates can be significantly increased by including young shoots of red cabbage into the diet.

Young Shoots of White and Red Headed Cabbages Like Novel Sources of Glucosinolates as Well as Antioxidative Substances

“…According to Bell and Wagstaff [ 22 ] the white headed cabbage and red headed cabbage are widely consumed and studied crops but has modest total glucosinolates concentrations compared to those of other Brassica crops. In turn, studies by Drozdowska et al [ 23 ] on young 14-day shoots of red headed cabbage demonstrated about four times lower total GLS contents (7.27 µmol/1 g d.m.) than the values obtained in this work.…”

“…In only one study found on this subject concerning 14-day-old shoots of red cabbage, the main glucosinolates were aliphatic components such as progoitrin, sinigrin, and glucoraphanin which occurred at concentrations above 5.66 µmol/g d.m. (78% of total glucosinolates) [ 23 ]. Seeds have the largest amount of these reserve metabolites, and this is consistent with their roles in plant defense and survival.…”

“…It has also been a consequence of glucosinolates metabolism and dilution of their concentration during tissue expansion [ 21 ]. In a study of Drozdowska et al [ 23 ] other aliphatic compounds in glycolysis were present. According to Drozdowska et al [ 23 ] the indolyl components such as glucobrassicin (GBS), metoxybrassicin (metoxyGBS), and neo-glucobrassicin (neoGBS) were at an average concentration of 0.87 µmol/g d.w. (12% of total glucosinolates).…”

“…In a study of Drozdowska et al [ 23 ] other aliphatic compounds in glycolysis were present. According to Drozdowska et al [ 23 ] the indolyl components such as glucobrassicin (GBS), metoxybrassicin (metoxyGBS), and neo-glucobrassicin (neoGBS) were at an average concentration of 0.87 µmol/g d.w. (12% of total glucosinolates). These results differ slightly from the results obtained in this study, because the authors do not mention the presence of another indole glucosinolate, i.e., 4-hydroxyglucobrassicin (40HGBS).…”

“…In research of Drozdowska et al [ 23 ], the main glucosinolate in red headed cabbage were aliphatic compounds—sinigrin, glucoiberin, and progoitrin, which occurred at concentrations above 3.38 µmol/g d.m. (75% of total glucosinolates).…”