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The red cabbage (purple-leaved varieties of Brassica oleracea Capitata Group) is a kind of cabbage, also known as Blaukraut after preparation. Its leaves are coloured dark red/purple. However, the plant changes its colour according to the pH value of the soil due to a pigment belonging to anthocyanins. [3]
Learn the health benefits of cabbage, plus 8 cabbage recipes to try. ... Red cabbage contains anthocyanin, a plant compound that is frequently studied for its heart health benefits.
Red cabbage (dried) c. 1442 ... Anthocyanins are present in ... In a 2010 review of scientific evidence concerning the possible health benefits of eating foods ...
orange pigments . α-Carotene – to vitamin A carrots, pumpkins, maize, tangerine, orange.; β-Carotene – to vitamin A dark, leafy greens, red, orange and yellow fruits and vegetables.
"Bok choy and tatsoi are higher in calcium, iron, and vitamins A, C, and K, making them more nutrient-dense than Napa cabbage, which offers more folate and fiber," he says. "While all three are ...
Yep—Chinese cabbage and chard come in second and third, respectively, on the CDC's list of healthiest fruits and vegetables. Chinese cabbage scored 91.99, while chard nabbed 89.27.
Leaf vegetables contain many typical plant nutrients, ... Jersey cabbage, kale, red cabbage, savoy cabbage, collard greens, mustard greens, kohlrabi and more;
Add the sliced red cabbage, cover and cook, stirring occasionally, until the cabbage is tender, about 20 minutes. 2. Meanwhile, in a large pot of boiling salted water, cook the linguine until it is al dente. Drain the pasta well, reserving 1 cup of the pasta cooking water. Return the pasta to the pot. 3. Scrape the cabbage over the pasta.