Red Cabbage

Red cabbage has a high nutritional profile. It is also known as purple cabbage and is abundant in antioxidants and vitamins C, K, and A. A FRAP research found that red cabbage contains up to 2.2 mmol of antioxidants per 3.5 ounces (100 grams). This is more than four times the antioxidant content of conventionally cooked cabbage. This is due to the presence of anthocyanins, a type of antioxidant that gives red cabbage its color. Strawberries and raspberries also contain anthocyanins.

Several health advantages have been associated with anthocyanins. They have the potential to reduce inflammation, protect against heart disease, and lower the risk of some malignancies. Furthermore, red cabbage is high in vitamin C, which functions as an antioxidant in the body. Vitamin C may aid in immune system strengthening and skin firmness. Surprisingly, how red cabbage is prepared can influence its antioxidant levels. Boiling and stir-frying red cabbage may increase its antioxidant profile, however, steaming red cabbage decreases its antioxidant content by nearly 35%.