Red cabbage

Red cabbage, like cauliflower and kale, is a nutrient-dense cruciferous or Brassica vegetable. The flavonoid anthocyanin and the acidity level of the soil where it's cultivated give this cabbage variety its purple-reddish color. It's high in nutrients, low in fat and calories, and has a long list of health benefits, much like other colorful vegetables.

Red cabbage is a high-anthocyanin food. Anthocyanin intake has been linked to a reduction in lung function deterioration. Furthermore, cabbage is high in fiber, people who consume more fiber have better lung function than those who consume less fiber, according to studies. Red cabbage is easy to incorporate into your diet. Soups, stews, salads, and coleslaw all benefit from the addition of this versatile vegetable. Raw, steamed, sauteed, and fermented, it's excellent. When eaten raw, it maintains the greatest nutrients, but it is still nutritious when cooked.