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Red cabbage’s hue and bitter, peppery flavor signify it’s cancer fighting properties. The red color comes from cyanidin, a flavonoid, that prevents some types of cancer by stopping the growth of cancer cells, inhibiting enzymes that activate carcinogens and helping cells repair damage caused by carcinogens. The flavor on the other hand is thanks to sulfer containing glucosinolates which reduce inflammation and fight bacteria. A pinch of sugar while cooking will tone it’s pungency.
by Joanne Perez, MS, RDN, LD

Red cabbage’s hue and bitter, peppery flavor signify it’s cancer fighting properties. The red color comes from cyanidin, a flavonoid, that prevents some types of cancer by stopping the growth of cancer cells, inhibiting enzymes that activate carcinogens and helping cells repair damage caused by carcinogens. The flavor on the other hand is thanks to sulfer containing glucosinolates which reduce inflammation and fight bacteria. A pinch of sugar while cooking will tone it’s pungency.


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