Red cabbage

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It is a non-mucilaginous grain, which makes it easy to germinate in a glass jar or a bag.However it can also be produced as a shoot grown in soil. Very interesting for its soft and sweet flavor, its nutritional value and above all its striking color that makes it an ingredient of haute cuisine.

At a nutritional level, it should be noted that it significantly multiplies its content of vitamin E and C with respect to the adult plant, up to 40 times more. Being a close relative to broccoli it has a recognized anti-inflammatory and anticancer power.

Recent studies have highlighted its ability to repair the intestinal walls and mucosa. The anthocyanins they contain improve sport performance helping in the endurance and muscle growth.

Its consumption is recommended for people with neurodegenerative diseases, hypertension, type 2 diabetes, athletes, autoimmune diseases, etc.

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