Red cabbage shoots taste slightly sweet and have a pleasant flavour similar to kohlrabi, and are harvested at 8 to 10 days old. They are available on their own and in our Spicy Mix and Salad Shoots blends. Red cabbage shoots, like all shoots, are very nutritious and high in antioxidants. Some of our staff think that red cabbage shoots are the best tasting shoots in the brassica family (e.g. broccoli, kale and radish).
Vitamin C is an antioxidant and an essential nutrient, helps to prevent damage to cell structures and has an important role in immune function. Red cabbage shoots are an excellent source of vitamin C and contain twice as much as an orange.
The antioxidant vitamin K (phylloquinone) is required for blood coagulation and is most abundant in dark green leafy vegetables. Red cabbage shoots contain comparable amount
s of vitamin K as mature spinach leaves, considered an excellent source of vitamin K.
The carotenoids (beta-carotene/ vitamin A, lutein, zeaxanthin, violaxanthin) are fat soluble antioxidants that are important for organ function, and can protect cellular structures from damage. The beta-carotene content of red cabbage shoots is an incredible 260 times that of mature red cabbage leaves! Lutein/zeaxanthin are carotenoids that act to help prevent age-related eye degeneration and cataract, dark leafy green vegetables are recommended sources. Red cabbage shoots contain high amounts of lutein/zeaxanthin. Violaxanthin is a carotenoid found in the photosynthetic organs of plants, and red cabbage shoots are a good source.
Vitamin E is a fat soluble antioxidant, involved in immune function and other metabolic processes. Nuts, seeds and oils are considered among the best sources of vitamin E. However, red cabbage shoots are an excellent source and contain more vitamin E than a serving of almonds and an equivalent amount as sunflower seeds. Red cabbage shoots contain 40 times more vitamin E than the mature leaves.
New scientific research shows that red cabbage shoots are also high in the micro- and macro-minerals that are important for human health, and contain a similar amount as the mature plant. Calcium and vitamin D are important for bone health and bone metabolism. Calcium is also essential for muscle function and hormone secretion. Iron is vital for energy production and cell proliferation, among other essential functions. Red cabbage shoots are a good source of iron and calcium, and have more calcium than a serving of cottage cheese. Magnesium is important in enzyme activity and energy production and good food sources include green leafy vegetables, and other foods high in dietary fiber. Red cabbage shoots have more magnesium than a banana.
| Plant Species
|
Vitamin K (Phylloquinone) | Vitamin C (Ascorbic Acid) | Carotenoid (Beta Carotene/ Vitamin A) | Carotenoid (Lutein/ Zeaxanthin) | Carotenoid (Violaxanthin) | Vitamin E (Alpha Tocopherol) |
| Red Cabbage | 2.8 µg/100g | 147.0 mg/100g | 11.5 mg/100g | 8.6 mg/100g | 2.9 mg/100g | 24.1 mg/100g |
| Plant Species
|
Calcium | Potassium | Magnesium | Iron
|
Zinc |
| Red Cabbage | 75 mg/100g | 240 mg/100g | 39 mg/100g | 0.62 mg/100g | 0.36 mg/100g |
Sources
USDA National Nutrient Database for Standard Reference, Release 28 (2016)
Xiao, Z., Lester, G. E., Luo, Y., & Wang, Q. (2012). Assessment of vitamin and carotenoid concentrations of emerging food products: edible microgreens. Journal of agricultural and food chemistry, 60(31), 7644-7651.
Xiao, Z., Codling, E. E., Luo, Y., Nou, X., Lester, G. E., & Wang, Q. (2016). Microgreens of Brassicaceae: Mineral composition and content of 30 varieties. Journal of Food Composition and Analysis, 49, 87-93.
https://ods.od.nih.gov/factsheets/VitaminA-HealthProfessional/
https://ods.od.nih.gov/factsheets/VitaminC-HealthProfessional/
https://ods.od.nih.gov/factsheets/VitaminE-HealthProfessional/
https://ods.od.nih.gov/factsheets/Calcium-Consumer/
https://ods.od.nih.gov/factsheets/Iron-HealthProfessional/
https://ods.od.nih.gov/factsheets/Magnesium-HealthProfessional/
