Question

meaning of extract of red cabbage​

Answer 1

Answer:

The red cabbage (purple-leaved varieties of Brassica oleracea Capitata Group) is a kind of cabbage, also known as purple cabbage, red kraut, or blue kraut after preparation. Its leaves are colored dark red/purple. However, the plant changes its color according to the pH value of the soil, due to a pigment belonging to anthocyanins[1]. In acidic soils, the leaves grow more reddish, in neutral soils they will grow more purple, while an alkaline soil will produce rather greenish-yellow coloured cabbages. This explains the fact that the same plant is known by different colours in various regions. Furthermore, the juice of red cabbage can be used as a home-made pH indicator, turning red in acid and green/yellow in basic solutions. It can be found in all Europe, throughout the Americas, in China and especially in Africa. On cooking, red cabbage will normally turn blue. To retain the red color it is necessary to add vinegar or acidic fruit to the pot.[2]

Explanation:

Answer 2

Answer:

Red cabbage contains a water-soluble pigment called anthocyanin that changes color when it is mixed with an acid or a base. The pigment turns red in acidic environments with a pH less than 7 and the pigment turns bluish-green in alkaline (basic) environments with a pH greater than 7.

Red cabbage is often used raw for salads and coleslaw. This vegetable can be eaten cooked. It is the traditional accompanying side dish paired with many German meals, notably Sauerbraten. At Christmas it can be spiced and served as an accompaniment to seasonal roast goose.

Although the Red Cabbage (Brassica oleracea) is known as having leaves that are colored dark red or purple, the plant changes its color according to the acidity of the soil. On acidic soils, the leaves grow more reddish while an alkaline soil (as here in Yuma) will produce rather greenish-yellow colored cabbages.