Red Cabbage

Cabbage is a cruciferous vegetable that grows well in the cooler months. While both green and red cabbage are nutritious, red cabbage has a higher nutritional profile.

One cup (89 grams) of raw red cabbage contains 85% of the daily recommended vitamin C intake, as well as high concentrations of vitamins A and K. B vitamins, manganese, and potassium, which are all abundant in it. The antioxidant content of red cabbage is the highlight of this plant. Anthocyanin pigments are responsible for the bright color of this vegetable. Anthocyanins are antioxidants that belong to the flavonoid family and have been related to a variety of health benefits. One of these benefits is the potential of lowering heart disease risk. Researchers discovered that women who ate more anthocyanin-rich foods had a 32% lower risk of heart attacks than women who ate fewer anthocyanin-rich foods in a study of 93,600 women. Furthermore, high anthocyanin intake has been linked to a lower risk of coronary artery disease.