Vegetables · per 100g
A dense, crunchy brassica with a vibrant purple hue, red cabbage offers a peppery sweetness that softens into a deep earthiness when cooked, providing a robust source of protective plant pigments.
Vitamin K1, Calcium
Molybdenum
Vitamin C, Folate
Total Lignans, Potassium
Nutritional summary
Interesting fact
The color of red cabbage acts as a natural pH indicator, turning bright red in acidic conditions and blue or green in alkaline environments.
Standout nutrients
Vitamin C
Ascorbic acid
Total Lignans
Vitamin K
Seasonality
Diet
Sustainability
Field-grown brassicas generally have very low greenhouse gas emissions and water requirements.
Storage
Refrigerate
2–4 weeks
Keep in a produce bag in the crisper drawer.
Airtight Container
3–5 days
Applies once shredded or cut.
Flavour
Harmonized from 5 validated sources
Claim citations
6