The most noticeable difference between green and red cabbage is the color of the leaves. Green cabbage leaves are broad and pale green in color, and red cabbage leaves are fan-like and deep reddish-purple in color.
Red cabbage has an earthier flavor than green cabbage. Green cabbage tends to turn sweeter when it cooks, while red cabbage does not.
Red cabbage can contain twice the amount of vitamin C found in green cabbage. However, the folate content is higher in green cabbage.
Red and green cabbage should be sliced thinly when cooked or used in various recipes. Whole leaves from both red and green cabbage can be used to make cabbage rolls.Learn More
One cup, or 3.1 ounces, of chopped red cabbage contains 28 calories, 24 milligrams of sodium, 7 grams of carbohydrates and 2 grams of dietary fiber. In terms of recommended daily allowances, red cabbage has 20 percent of vitamin A, 85 percent of vitamin C, 79 percent of vitamin K, 20 percent of vitamin B6 and 16 percent of manganese.Full Answer >
Bananas reproduce asexually and multiply via small bulbs that grow out of the plant's rhizome underground called the corm. These small bulbs growing out of the rhizomes are also called suckers and they grow to become bananas.Full Answer >
It is believed that the healthiest fruit today is the aronia berry. The berries contain a extremely high concentration of antioxidants and vitamins that are useful in detoxifying the body.Full Answer >
Despite its fuzzy texture, peach skin is perfectly edible, and many people eat peaches without peeling. However, according to USDA sampling, peaches can be coated with as many as nine different pesticides before arriving at the grocery store. On the Consumers Union index of pesticide toxicity, peaches ranked highest.Full Answer >