The nutrient profile of purple cabbage is remarkable. It’s also called red cabbage and has a high antioxidant content. It is high in vitamins C, K, and A as well as antioxidants. Red cabbage contains up to 2.2 mmol of antioxidants per 3.5 ounces (100 grams), according to FRAP analysis. That’s more than four times the antioxidants in cooked cabbage.
Anthocyanins, a type of antioxidant found in red cabbage, is one reason why it has this hue. Anthocyanins are also present in strawberries and raspberries. Several medical advantages have been linked to these anthocyanins. They may help to decrease inflammation and heart disease, as well as the risk of some cancers.
Furthermore, red cabbage has a high level of vitamin C, which is an antioxidant in the body that aids in the maintenance of healthy cells. Vitamin C can help the immune system function properly and keep skin looking young. Surprisingly, the manner in which red cabbage is cooked can also impact its antioxidant content. Steaming and stir-frying cabbage may improve its antioxidant profile, but boiling it may reduce its antioxidant content by about 35%.