Cabbage and purple cabbage are vegetables that people often eat, and people also wonder what the difference is between these two vegetables that look the same but have different colors.
Cabbage, also known as ball cabbage or round cabbage, and alias Chinese cabbage, is a variety of kale. Chinese cabbage ranks third among the best foods recommended by the World Health Organization. Chinese cabbage is quite nutritious, containing large amounts of vitamin C, dietary fiber, carbohydrates, and various minerals. Eating more Chinese cabbage has anti-cancer effects. The fresh juice of Chinese cabbage can treat gastric and duodenal ulcers, has a pain-relieving and wound-healing effect. Purple cabbage, also called red cabbage, has purplish-red leaves with a waxy coating and a nearly round head. It is rich in nutrients, especially rich in vitamin C, vitamin E, and B vitamins.
Experts say that both belong to different varieties of kale, and in terms of nutritional content, there is not much difference between Chinese cabbage and red cabbage. However, compared to Chinese cabbage, red cabbage is also rich in anthocyanins, which are powerful antioxidants that can protect the body from free radical damage and have anti-aging effects. It can also enhance blood vessel elasticity, inhibit inflammation and allergies, and improve joint flexibility. In addition, red cabbage has a special aroma and flavor and can be boiled, stir-fried, cold-dressed, or made into pickles. Because of its rich pigments, it is a good ingredient for salads or for coloring in Western cuisine. When stir-frying or boiling red cabbage, add a little white vinegar before cooking, otherwise it will turn dark purple after being heated. Chinese cabbage is suitable for stir-frying and quick-frying, can be made into soup with tomatoes, or can be used as a filling. Chinese cabbage can inhibit cancer cells, and Chinese cabbage planted in autumn has a higher inhibition rate, so you can eat more Chinese cabbage in autumn and winter. It is not advisable to buy too much at once, so as to avoid a loss of nutrients after a few days.