Healthy Food Database
Red cabbage is less widely used than green cabbage but it has the added benefits of being loaded in anthocyanin polyphenols, which give cabbage it's wonderful colour. What that means is the cabbage has significantly more protective phytonutrients than green cabbage. Red cabbage is therefore anti-inflammatory, and has protective properties to prevent disease.
Red cabbage also tastes pretty great. Raw steamed or included in a stir fry red cabbage is inexpensive and one of the healthiest vegetables you can eat.
Category: Vegetable
In Season: Autumn Winter
To Buy:
Buy whole or in pieces. Check that the leaves are still crisp and fresh or, if it's cut into a piece, that the cut edge does not look brown and oxidised.
To Store:
Once cut, store wrapped in plastic in the crisper of your refrigerator
Tips & Tricks:
Cooking Tips:
Nutrition per 1 Cup:
Salicylates:
No information available
Amines:
No information available
Benefits the Following Health Conditions:*
Constipation
Inflammation
Digestive Disorders
Detoxifying
* This information is sourced by a qualified naturopath. It is non prescriptive and not intended as a cure for the condition. Recommended intake is not provided. It is no substitute for the advice and treatment of a professional practitioner.
Disclaimer:
The Food Coach provides all content as is, without warranty. The Food Coach is not responsible for errors or omissions, or consequences of improper preparation, user allergies, or any other consequence of food preparation or consumption.
