Red cabbage: The versatile cancer fighter

By Veronicah Kirigo

Gladys Halima, a nutritionist, says the red cabbage contains properties called anthocyanins, a class of flavonoids that directly deal with formation of dangerous cells that led to cancer of the prostrate and cervix.

"This is a (must— eat) vegetable that every family should consider as part of their daily meal," says Halima.

Halima says it is particularly vital for women of childbearing age and men who are at risk of prostrate cancer.

Ongoing researchers have discovered 36 different varieties of anti-cancer chemicals in red cabbage.

These benefits are due to the high quantities of anthocyanins, a class of flavonoids that have been associated with guarding against cancer. Some types of anthocyanins contain double the antioxidant effect of Vitamin C.

Halima says one should eat it moderately cooked in order to avoid destroying the nutritional value.

Alternatively, the nutritionist advises that the red cabbage be eaten as a salad by mixing with other vegetables.

For lovers of sandwiches, Halima recommends that red cabbage be placed between two slices of bread together with other vegetables.

Whichever way one wants to take it, Halima says the health benefits of red cabbage far outweigh the taste.

Furthermore it is a vegetable low in calories and a rich source of Vitamins and minerals that, combined, provide a magical anti-aging recipe, which keeps your skin glowing and looking young as you age.