Source
Vitamin K
63.7 μg · 53% DV target
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.
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 .46
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 .510
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 .12
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 .7
Petal shape shows the nine FoodCompass domains, including nutrient density, processing, satiety, fats, and phytochemicals.
63.7 μg · 53% DV target
51.8 mg · 58% DV target
Seasonality has not been estimated for this ingredient yet.
Keep in a produce bag in the crisper drawer.
Applies once shredded or cut.
Field-grown brassicas generally have very low greenhouse gas emissions and water requirements.
The color of red cabbage acts as a natural pH indicator, turning bright red in acidic conditions and blue or green in alkaline environments.