Abstract
Cruciferous vegetables are a valuable source of ingredients with health benefits. The most characteristic compounds of cruciferous vegetables with identified anticancer properties are glucosinolates. Young shoots and sprouts of red cabbage are becoming a popular fresh food rich in nutrients and bioactive compounds. The objective of this research was to determine, for the first time in a comprehensive approach, whether young shoots of red headed cabbage are a better source of selected nutrients and glucosinolates in the human diet in comparison to the vegetable at full maturity. The proximate composition (protein, fat, digestible carbohydrates, fiber), fatty acids profile, minerals (calcium, magnesium, potassium, sodium, iron, zinc, manganese, copper), as well as glucosinolates were examined. The red headed cabbage was characterized by a significantly larger amount of dry matter, and total and digestible carbohydrates in comparison to young shoots. The ready-to-eat young shoots, which are in the phase of intensive growth, are a better source of protein, selected minerals, and especially glucosinolates. The level of some nutrients can be enhanced and the intake of pro-healthy glucosinolates can be significantly increased by including young shoots of red cabbage into the diet.
Highlights
Nowadays, growing consumer awareness of nutritional issues is accompanied by an interest in safe, natural, and ‘functional’ food that perform important functions, e.g., improve health or reduce the risk of diet-related diseases such as obesity, diabetes, cardiovascular disease, and some types of cancer [1]
The gas chromatographic analysis of the fatty acid profile from young shoots and vegetable at full maturity revealed the presence of 10 different fatty acids, 6 of which were saturated and 4 unsaturated
Our study showed that young shoots were significantly higher in minerals than matured cabbage–calcium, magnesium, sodium, potassium, iron, zinc, and manganese
Summary
Nowadays, growing consumer awareness of nutritional issues is accompanied by an interest in safe, natural, and ‘functional’ food that perform important functions, e.g., improve health or reduce the risk of diet-related diseases such as obesity, diabetes, cardiovascular disease, and some types of cancer [1]. Brassicaceae plants are amongst the most consumed vegetables in the World These vegetables are a plant family containing about 3500 species [3]. One of the most important cruciferous vegetables consumed in Central Europe is red headed cabbage Production of local vegetables, including red cabbage, plays an integral part in supplying healthy foods rich mainly in micronutrients and some phytochemicals such as vitamins C, K, β-carotene, minerals, fiber, total polyphenols, and glucosinolates [5]. Brassica vegetables are a rich source of bioactive compounds and epidemiological studies have confirmed that a high intake of these vegetables has been associated with the risk reduction of certain cancers, such as lung, colorectal, breast, and prostate [6]
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