Red cabbage’s primary characteristics — its red hue and bitter, peppery flavor — signify that you’re getting two types of cancer-preventing substances. The red pigment comes from plant-based chemicals called flavonoids, while the sharp flavor is the result of sulfur-based compounds.
Vitamin A and other carotenoids contribute to healthy eyes and vision, they have different roles. One cup of red cabbage contains 33 percent of the recommended daily intake of vitamin A, but the total is delivered in three different forms: beta-carotene, lutein and zeaxanthin. Beta-carotene is converted into the form of vitamin A called retinol that's used by cells in the eyes that detect light and convert it into nerve impulses. Lutein and zeaxanthin function as antioxidants that protect the retina and may help prevent age-related macular degeneration.
Your body needs vitamin C to make collagen, which is the connective tissue that gives structure, strength and support to muscles, skin, bones and other tissues throughout the body. Collagen is also essential for the process of healing wounds. Vitamin C also strengthens the immune system by stimulating the production of white blood cells that fight invading bacteria and infections.
Grown in HOC Farm - Lam Dong, Viet Nam.
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