CABBAGE - RED

CABBAGE - RED 

Brassica oleracea var. capitata

Cabbage microgreens and sprouts are potent detoxifiers, rich in phytochemicals which have been linked with a reduced risk of cancer, plus cancer blocking activity.

There is evidence that cabbage raises the body's glutathione, which is essential to the liver for excreting toxins, such as drugs and exhaust fumes. 

While eating cabbage as a vegetable may give some people indigestion, eating cabbage as microgreens and sprouts generally does not have this effect.

Cabbage is reknown for its anti-inflammatory, antibacterial and antirheumatic properties.

It heals tissues by removing toxins and encouraging cells to proliferate.

Red cabbage has almost twice the dietry fibre as regular cabbage.

The sprouts and microgreens of red cabbage create visual appeal in salads and other dishes..

Rich in B vitamins and also contain vitamins C,E, K and fibre.  Rich in lignans which balance oestrogen levels essential for all women but especially after menapause.

They are best eaten at the two leaf stage.

They make a great addition to any dish with their attractive purply red stems and green tops.