Young shoots of red cabbage are a better source of selected nutrients and glucosinolates in comparison to the vegetable
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ORIGINAL PAPER
Young shoots of red cabbage are a better source of selected nutrients and glucosinolates in comparison to the vegetable at full maturity Mariola Drozdowska1 · Teresa Leszczyńska1 · Aneta Koronowicz1 · Ewelina Piasna‑Słupecka1 · Dominik Domagała1 · Barbara Kusznierewicz2 Received: 12 May 2020 / Revised: 11 August 2020 / Accepted: 16 August 2020 © The Author(s) 2020
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. Keywords Young shoots of red cabbage · Functional food · Minerals · Glucosinolates
Introduction 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 consumption of vegetables around the world has increased significantly due to their taste and, above all, excellent health-promoting properties. Most vegetables contain large amounts of water, carbohydrates, little sugars, and a relatively high amount of dietary fiber, which * Mariola Drozdowska [email protected] 1
Department of Human Nutrition and Dietetics, Faculty of Food Technology, University of Agriculture in Krakow, 122 Balicka St., 30‑149 Krakow, Poland
Department of Chemistry, Technology and Biotechnology of Food, Faculty of Chemistry, Gdańsk University of Technology, 11/12 G. Narutowicza St., 80‑233 Gdansk, Poland
2
makes them low calorie products. In addition, vegetables are a good source of minerals, vitamins, and many non-nutritious compounds with proven health-promoting properties [2]. Brassicaceae plants are amongst the most consumed vegetables in the World. These vegetables are a plant family containing about
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