Red Cabbage Nutrition Facts

Red cabbage is a nutrient-rich Cruciferae or Brassiness vegetable related to kale and cauliflower. It is related to vegetables from the brassica family, which includes broccoli, cauliflower, Brussels sprouts, cabbage, and kale. Due to the intense purple-reddish hue of its leaves, it is occasionally referred to as purple cabbage. The flavonoid anthocyanin and the soil’s acidity give this particular kind of cabbage its purple-reddish hue.

Red Cabbage

Like most colorful vegetables, it is nutrient-dense, low in calories and fat, and has many health advantages. Red cabbage often has a more peppery taste and is broad and little than green cabbage. However, it can also be cooked as a side dish to some meat dishes. It is most frequently used in salads. Additionally, it can be added to sauerkraut, especially in German cooking.

What is Red Cabbage?

Red cabbage is a part of the brassica family and has a similar flavor to green cabbage. Due to its distinctive hue, it has drawn attention and is favored as a garnish by many. The vivid red cabbage offers a substantial number of necessary nutrients. Additionally, it can be used as fermented food and is edible, both raw and cooked.

Vitamins A, B, 6, C, and K are abundant in red cabbage, contributing to bone health and reducing inflammation. Tell us about them in the next section. The pH balance of the soil in which the cabbage is grown will affect how it looks!  Since it may change color based on the pH balance of its environment, it is interestingly known to be employed as a pH indicator. It also keeps considerably longer than conventional cabbage, so it doesn’t need to be eaten or preserved to survive winter.

Red Cabbage Nutrition Facts

A nutrient-rich vegetable that is popularly consumed all over the world is purple cabbage, commonly referred to as red cabbage. Additionally, red cabbage contains trace levels of iron, calcium, magnesium, phosphorus, copper, and zinc. These are Some Nutrition Facts about Red Cabbage. Besides these, eating red cabbage offers a plethora of additional health advantages, some of which are described below.

Health Benefits of Red Cabbage

Studies indicate that diets rich in cruciferous vegetables, such as red cabbage, may help prevent several cancers. Red cabbage, like other cruciferous vegetables, is full of essential elements. Given its low-calorie count, high water content, high dietary fibre content, and abundance of other antioxidants, red cabbage may also aid in weight loss. These elements make red cabbage a healthy addition to your diet since they help you feel satisfied without consuming too many calories.

Bone Health

Red cabbage has many components that are essential for preserving bone health. While most people know the need for calcium and vitamin D for bone health, vitamin K and magnesium are also crucial. Sadly, it’s likely that individuals who follow a typical American diet don’t get enough of these nutrients. Red cabbage also contains modest amounts of calcium, magnesium, and zinc. Red cabbage is also a wonderful source of vitamin K, which helps to maintain and build strong bones.

Internal Health

Red cabbage contains a lot of fibre, which helps you maintain a healthy digestive system and makes it simpler to digest meals. The high fibre level might prevent constipation by keeping food flowing through your digestive system. Red cabbage’s soluble fibre can support the good bacteria in your gut.

Although additional research is required, it might assist in preserving a healthy balance of prebiotics in your digestive tract. Red cabbage that has been fermented might also support the balance of probiotics and intestinal flora in your digestive tract. Your intestines may get stronger as a result.

Heart Wellness

Red cabbage’s anthocyanins may be good for your heart. Blood pressure has been linked to diets heavy in anthocyanins, including those found in red cabbage. Additionally, they are associated with a lower risk of cardiovascular disease.

Improves Immunological Function

Red cabbage has a lot of vitamin C, a very potent antioxidant. The initial line of defence against hazardous bacteria is formed by white blood cells produced from vitamin C. Our body’s unchecked creation of free radicals can damage our immune system.

We can combat these radicals before they may cause any significant harm thanks to antioxidants like vitamin C. Collagen is essential for defending our bodily tissues, and vitamin C aid in its production.

Aids in Cancer Prevention

Antioxidants like anthocyanins and indoles, abundant in red cabbage, offer remarkable anti-cancer properties. These antioxidants combat the damaging byproducts of cellular metabolism called free radicals, which cause disease. While Vitamin A lowers the risk of lung cancer, Indoles assist women in avoiding breast cancer.

Promotes Weight Loss

Red cabbage is a fantastic food to include in your diet because it will increase your calorie intake and aid in weight loss. This is due to the vegetable’s low calorie and high dietary fibre content, which aid in better digestion. Dietary fibre gives the stool the required bulk, ensuring that any extraneous materials are eliminated. Additionally, it makes you feel more satisfied and keeps you from overeating.

Combats Arthritic Pain

Phytonutrients found in red cabbage aid in the treatment of arthritis. Anthocyanine, which is abundant in this vegetable, helps to avoid inflammation, which includes discomfort and swelling in the joints and can cause arthritis. You can treat arthritis and its problems naturally by incorporating red cabbage into your diet.

May Treat Ulcers 

Red cabbage’s advantages in lowering ulcer-related pain and inflammation are due to the presence of a specific amino acid called glutamine. The greatest natural technique to treat ulcers is to include red cabbage in your diet.

Anti-Ageing Benefits 

Numerous antioxidants found in red cabbage work to neutralize the damaging free radicals in our bodies and prevent the development of ageing signs. Red cabbage contains antioxidants that help keep your skin looking young and firm while also assisting in the removal of age spots, wrinkles, and dark spots. Due to the high concentration of Vitamin A in this vegetable, eating it helps to regenerate skin cells, shields your skin from UV damage, and preserves skin flexibility.

Benefits your Eyes

Your body obtains 33% of the daily recommended amount of vitamin A when you eat red cabbage. There are three different ways that this vitamin is delivered: beta-carotene, lutein, and zeaxanthin. Retinol, a type of Vitamin A, is created from beta-carotene, and it aids in the conversion of light into nerve impulses by eye cells. Additionally, vitamin A aids in preventing cataract development and retinal deterioration.

Alzheimer’s Disease is Prevented

Red cabbage can safeguard a person’s cognitive function, which in turn helps to halt the progression of chronic illnesses like Alzheimer’s or at least delay its development.

Memory loss is brought on by developing a particular kind of plaque. Red cabbage’s anthocyanins shield your brain from the development of this plaque, assisting in the prevention of Alzheimer’s.

Is Red Cabbage Anti-Inflammatory?

The colour of red cabbage reflects the number of anthocyanin polyphenols present. These well-researched antioxidants with anti-inflammatory properties are expected to offer protection against diseases, including cancer. You can avoid chronic inflammation and oxidative stress with an antioxidant diet. Red cabbage’s potent phytonutrient composition also combats arthritis and inflammation!

According to research in Pharmaceutical Science, there was less swelling when assessing how cabbage extracts affected the immune system. Purple cabbage is also known to reduce inflammation and offer cancer protection. In addition, it’s a vegetable that may be used in a wide range of cuisines and relished raw, cooked, or fermented.

How to Prepare Red Cabbage?

It’s simple to include red cabbage in your diet. . You can use this versatile vegetable in coleslaw, salads, stews, and soups. It tastes great when fermented, steamed, sautéed, and sauteed. Although it is most nutrient-dense when eaten raw, it is still very nutrient-dense when cooked. The heating procedure also results in a slight mellowing of flavour.

Make sure to get a heavy, firm red cabbage when choosing one. The colour of the outer leaves should be vivid or bright, and they shouldn’t be damaged too much. Before cooking, you should probably remove your red cabbage’s first few outer leaves. Make careful to wash the red cabbage properly. Several recipes call for adding vinegar or apple cider vinegar to preserve the purple-reddish hue.

What are the Uses of Red Cabbage?

Red cabbage can be eaten in various ways and contains several vitamins and nutrients. When it is raw, it has the most nutritional value. When the vegetable is heated, the nutritional advantages start to disappear. Red cabbages are frequently pickled raw and turned into sauerkraut in Europe and the US.

Red cabbage is a common vegetable in many cultures’ cooking, and it pairs well with grilled meat, eggs, cheeses, avocados, hot peppers, and avocado oil. Because it changes colour depending on the substance, it is growing on, and red cabbage is frequently used as a pH indicator. Since it keeps longer than conventional cabbages, you can avoid the inconvenience of having to eat it right away.

Is Red Cabbage Healthier than Green?

It’s simple to include red cabbage in your diet. , can use this versatile vegetable in coleslaw, salads, stews, and soups. It tastes great when fermented, steamed, sautéed, and sauteed. Although it is most nutritious when eaten raw, it is also very healthy when cooked. Red cabbage has ten times more vitamins than green cabbage, cancer-fighting flavonoids, and a significant quantity of antioxidants that boost immune, bone, eye, and dental health.

A potent healing enzyme that can treat ulcers, restore the stomach lining, and lower inflammation in the gut is abundant in cabbage. Phytonutrients in cabbage work as antioxidants to lower your risk of developing some malignancies. However, consuming a lot of cabbage may result in unpleasant side effects such as flatulence, diarrhoea, drug interactions, and hypothyroidism. When your HCL has been low for a while, your stomach lining is inflamed and is much less likely to tolerate acid supplements.

Is Red Cabbage Safe for Everyone?

However, due to cross-reactivity, usually referred to as “pollen food syndrome,” which also affects plants like eggplant, beetroot, celery, and peppers, cabbage may not be safe for everyone. Before making any bigger adjustments to what and how much you consume, if in doubt, consult your doctor. Learn more about allergic responses from the NHS. 

  • A minor response could cause symptoms like a runny nose, itchy lips, or tongue. Consult your doctor if you suffer these symptoms after consuming cabbage. Suppose a more severe allergic response occurs, dial 911 right away.
  • I recommend eating fewer brassica veggies if you have thyroid problems. This is because these veggies may prevent iodine from being absorbed, which is necessary for producing thyroid hormones. It’s important to remember that for this to be a problem, and you would need to eat a reasonable amount of food consistently.
  • For most of us, cabbage’s high fibre content is quite useful because it aids digestion and serves as a food source for the best bacteria in our gut. High-fibre foods might, however, make some people feel bloated and gassy. This is important for those with ulcerative colitis, IBD, or Crohn’s disease.
  • Your doctor or registered dietitian may advise you to keep an eye on the vitamin K items in your diet (like cabbage) to ensure you eat the same amounts consistently if you are taking blood-thinning medication like warfarin.


Red cabbage may be eaten raw and cooked and is a superb addition to the cooking of many different cultures. Red cabbage contains vitamins and nutrients, giving it many health advantages. Consuming cabbage can slow ageing, reduce cancer risk, strengthen the immune system, and even help with weight loss.

Crimson cabbage is a member of the Brassicaceae family and goes by the names purple cabbage and red kraut. The waxy leaves surrounding red cabbage give it a green cabbage-like appearance, yet red cabbage differs from green cabbage in terms of hue, flavour, and texture. This vegetable stands out with its fiery red colour and peppery, harsh flavour. Red cabbage has few calories and is a rich source of fibre and vitamins A, C, K, and B6.