Red Cabbage Benefits

Benefits of Including Purple Cabbage in the Diet

Remember, to enjoy the benefits of purple cabbage, you do not need to eat large amounts of it, just small properties in a way.

Cabbage or purple cabbage is a very colorful vegetable with its purple colar. Purple cabbage provides nutrients such as vitamin C, vitamin A.

Cabbage or purple cabbage is a very colorful vegetable with its purple colar. Purple cabbage provides nutrients such as vitamin C, vitamin A.

Benefits of purple cabbage. – Advertising -. Cabbage has been found to contain antioxidants and nutrients that protect our body. purple cabbage is.

Color Change in Red Cabbage (Purple Cabbage) – MasScience

8 Impressive Benefits of Red Cabbage The Campaign Against BPA. Purple cabbage, also known as red cabbage, belongs to the group of plants.

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Anthocyanins include the red, violet and blue pigments of plants, mainly. In this context, the objective is to observe the color changes influenced by pH in solutions containing anthocyanins present in red cabbage and purple cabbage. It is a simple experiment that can be done in the laboratory, and in less than an hour, to obtain a substance whose color varies from red to green, passing through purple depending on the pH.

Keywords: red cabbage, purple cabbage, anthocyanins, color change. It is widely used in the kitchen in different recipes, such as salads. It has several health benefits for people who consume it, since this vegetable has effects on digestion, since it helps in that process.

That is, it helps prevent problems, such as indigestion or constipation. It also helps in the formation of red blood cells and eliminates harmful toxins from the body. Helps in the functioning of the circulatory system. By consuming cabbage, potassium intake is obtained, thereby helping to prevent heart muscle stress.

Analyzing these qualities of cabbage, is how this article arises, in this case it focuses on observing the color changes using lemon and bicarbonate. For this, the objective is to observe the color changes influenced by the pH in solutions containing anthocyanins present in red cabbage purple cabbage.

They were chopped with a knife and placed in a container with an amount of water approximately equivalent to their weight. They were boiled for 10 min. Subsequently, it was allowed to cool. The liquid obtained was separated from the solid part -using a sieve-, filtered with a coffee paper filter or equivalent.

5 milliliters of water were placed in three test tubes and 10 milliliters of the liquid obtained was added. To one of them, a few drops of lemon were added, to another a little bicarbonate, and the third was left as a standard without using reagents. The experiment was carried out with ten repetitions, to analyze the color changes of the cabbage, under the conditions described above.

For its part, bicarbonate is responsible for making it look blue-green. The one that was selected as standard, there were no variations in its color, because there were no changes in its pH, mainly. The reagents used have a characteristic degree of acidity or alkalinity when diluted in water.

The anthocyanin reacted differently with the reagents used, so that the resulting product took on a different color. This is how all pH indicators work. Check MyPatent. Jamaica concentrate Hibiscus sabdariffa L. Lock, OR. Phytochemical research. Methods for the study of natural products. He is a professor — researcher originally from Jalisco, Mexico.

The teacher Salvador Gonzalez, is an agronomist who has carried out several very important investigations, which contribute to scientific knowledge, to research applied to field products and to knowing and weighing. We are sharing our knowledge, especially the results of our research so that they are available to society.

Thanks a lot. a strong hug. Thank you very much for the comment. Explanation is clear enough for college students. Kind regards.