Red Cabbage vs. Blueberries, Which is Healthier?

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  Mar 25, 2017 12:48 AM GMT

  
  
  NYT: Red cabbage is not as high as blueberries in the antioxidants that give these foods a blue or purple color, but it contains other healthful nutrients.
  
  https://www.nytimes.com/2017/03/24/well/eat/ask-well-red-cabbage-vs-blueberries.html?

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  Mar 25, 2017 1:32 AM GMT

  Blueberries taste a lot better.

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• Ludi
  
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  Mar 25, 2017 5:59 PM GMT

  Not if you cook it with green apple pieces and a dollop of cranberry (blueberry?) jelly :-)

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• LJay
  
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  Mar 25, 2017 7:24 PM GMT

  Golly gee whiz, why go for a contest. Eat them both!
  
  Red cabbage is great on fish tacos, in slaw and cooked up with apples, onions, spices and vinegar into a hot side dish. Blueberries go incredibly well on my morning oatmeal. No sugar needed. I get five pound bags of frozen blueberries and always have them on hand. Even eat a handful still frozen right from the bag.

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  Apr 02, 2017 11:28 PM GMT

  LJay said
  Golly gee whiz, why go for a contest. Eat them both!
  
  Red cabbage is great on fish tacos, in slaw and cooked up with apples, onions, spices and vinegar into a hot side dish. Blueberries go incredibly well on my morning oatmeal. No sugar needed. I get five pound bags of frozen blueberries and always have them on hand. Even eat a handful still frozen right from the bag.

  
  Agree. I eat them both.
  
  Blueberries most often end up in my pancakes, or on unsugared breakfast cereral with milk. I never get boxed cereals or pancake mix that claim to contain blueberries, or any fruits. I add fresh. Of course the temptation is to keep raiding the fridge and taking the blueberries as a snack.
  
  I also love red cabbage. But it can give me gas, not something I usually choose to eat in polite company. And I'll eat it raw. I eat many vegetables raw, or lightly steamed to soften them as needed (Brussels sprouts) or be more suitable for a dinner plate with knife & fork.
  
  But I really don't like anything done fancy with most vegetables. Cooks the nutrients right out of them. And while it may impart a nice flavor to them, it removes the natural flavor & texture I like best. If I really want a jolt of extra flavor I put a sauce or something on them afterwards, not during cooking.

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  Apr 14, 2017 6:59 AM GMT

  Keep in mind that blueberries have much higher pesticide residues than cabbage does. Buying all organic is expensive, but it's probably a good idea to avoid the foods that are higher in pesticides.
  
  https://www.ewg.org/foodnews/mobile/

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  Apr 14, 2017 7:32 AM GMT

  Wyndahoi saidKeep in mind that blueberries have much higher pesticide residues than cabbage does. Buying all organic is expensive, but it's probably a good idea to avoid the foods that are higher in pesticides.
  
  https://www.ewg.org/foodnews/mobile/

  
  I may have missed something, but blueberries weren't mentioned in that link, were they? My husband grows all his own cooking herbs, about as organic as you can get. No pesticides, although they can be subject to iquana predation. For which we use an iquana repellent, totally natural, from garlic, cinammon oil, and other natural and non-toxic ingredients. Doesn't always work, though.
  
  And aside from pesticides, I've read that vegetables grown on a large scale tend to have fewer beneficial nutrients than those grown in your own garden. Some of it has to do with selective breeding, that favors plants that grow faster & larger. Not to mention GMOs.
  
  So I really don't know anymore. You try to do the right thing, but that's a moving target that changes almost from day to day.

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• barefootlover
  
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  Apr 15, 2017 11:56 PM GMT

  The spice of life is variety. Change it up. Confuse the body and don't be afraid to eat both. I just bought a bag of frozen blueberries at the dollar store. It's amazing what you can buy for a buck at the dollar store. I got 2 dozen of medium eggs for a buck as well. lol I will hard boil them and eat them as a snack at break time at work. I thought about coloring them, but that is too much work. lol

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