You may be more familiar with green cabbage, which is often used in the U.S., but the World’s Healthiest Foods recommends red cabbage. It’s not only tasty but also has lots more nutrients and health benefits thanks to its red color.
Cabbage, in general, originated in Europe but is now grown all over the world. In 2014 two billion pounds of cabbage were produced in the United States. Yet, the World’s Healthiest Foods notes that it looked very different than modern cabbage. Instead of a round head, the cabbage of ancient times would have looked more like kale.
Red cabbage in particular though packs a lot of nutrients, including:
- Vitamin K
- Vitamin B6
- Vitamin C
Nutritional Benefits of Red Cabbage
The coloring of red cabbage gives it nutritional benefits, especially for fighting cancer. One of these benefits is antioxidant properties. Red cabbage contains 30 milligrams of polyphenol, which help our bodies metabolize oxygen. These polyphenols also are anti-inflammatories. Red cabbage also contains compounds such as betanidin and artemin which are also anti-inflammatories. Another important anti-cancer compound in red cabbage is glucosinolates. These are helpful for preventing colon cancer, prostate cancer, breast cancer, and bladder cancer.
Interestingly, red cabbage is useful for treating stomach ulcers, and it is helpful for supporting the digestive tract in general. Again, these are due to red cabbage containing those polyphenols and glucosinolates, as well as a glutamine. Additionally, red cabbage has about four grams of fiber in a one-cup serving.
Besides cancer and ulcers, red cabbage can lower your cholesterol too! Studies have shown that red cabbage lowers LDL cholesterol, and contains beta-carotene and lutein which help in this process. Also, the fiber content of red cabbage joins with bile acids that contain cholesterol and aids in removing them from your body.
Want to learn more about the benefits of red cabbage? You can read the full article here: Cabbage.