Red Cabbage Nutrition Benefits and Facts

Nutritional summary

Red cabbage is a member of the cruciferous vegetable family, which is consistently linked to a reduced risk of cardiovascular disease and stroke in large-scale meta-analyses .
It contains high levels of anthocyanins (the pigments responsible for its deep red or purple colour), which have been associated with a lower risk of type 2 diabetes in combined cohort studies .
Like other cruciferous vegetables, it provides isothiocyanates (bioactive compounds formed when the vegetable is chopped or chewed) that are studied for their antioxidant and anti-inflammatory properties .
While some animal studies have examined the effect of raw cabbage juice on thyroid function, evidence in humans suggests that typical dietary consumption does not interfere with iodine uptake .

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

SUPER

SOURCE

Vitamin C

SUPER

SOURCE

Ascorbic acid

SUPER

SOURCE

Total Lignans

SUPER

SOURCE

Vitamin K

kcal per 100g

Protein1.26g

Fat0.17g

Carbs1.12g

Fiber2.32g

Sugar3.69g

Fat breakdown

Polyunsat0.12g

Monounsat0.01g

Saturated0.02g

Seasonality

JanFebMarAprMayJunJulAugSepOctNovDec

PeakIn seasonOther months

Diet

VeganVegetarianPescatarianGluten FreeDairy FreeKetoLow FodmapPaleo

Sustainability

Lighter footprint

Field-grown brassicas generally have very low greenhouse gas emissions and water requirements.

Confidencehigh

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

Data & Sources

Harmonized from 5 validated sources

French Food Database

2 contributing source foods

Phenol-Explorer

1 contributing source food

Swiss Food Database

1 contributing source food

McCance & Widdowson

1 contributing source food

USDA

USDA FoodData Central

1 contributing source food

Claim citations

Vegetables and Fruits - The Nutrition Source

[4]nutritionsource.hsph.harvard.edu

Health Benefits of Fruits and Vegetables - PMC - NIH

[5]pmc.ncbi.nlm.nih.gov

Cruciferous Vegetables and Their Bioactive Metabolites: from Prevention to Novel Therapies of Colorectal Cancer - PMC

[6]pmc.ncbi.nlm.nih.gov

Do Brassica Vegetables Affect Thyroid Function? - PMC - NIH

[7]pmc.ncbi.nlm.nih.gov

Green Leafy Vegetables (GLVs) as Nutritional and Preventive Agents Supporting Metabolism - PMC

[10]pmc.ncbi.nlm.nih.gov

Nutrition Benefits and Considerations for Whole Foods Plant-Based Eating Patterns - PMC

[12]pmc.ncbi.nlm.nih.gov

Coverage

Nutrients

FoodCompass

100.0

Version

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