According to a FRAP analysis, red cabbage provides up to 2.2 mmol of antioxidants per 3.5 oz (100 g).
That’s more than four times the amount of antioxidants in regular cooked cabbage UFABET
This is because contains anthocyanins, a group of antioxidants that give red cabbage its color. Anthocyanins are also found in strawberries and raspberries.
These anthocyanins have been linked to several health benefits. They may reduce inflammation, protect against heart disease, and reduce the risk of certain cancers.
What’s more, is a rich source of vitamin C. Which acts as an antioxidant in the body. Vitamin C may help strengthen the immune system and keep the skin firm.
Interestingly, the way red cabbage is prepared can also affect its antioxidant levels.
Boiling and stir-frying red cabbage may boost its antioxidant profile, while steaming cabbage may reduce its antioxidant content by almost 35%.
When is red cabbage in season?
Aalso known as purple cabbage is in season from September to December, though some varieties can be harvested as early as July.
How do you pick and prepare ?
Choose red cabbages that are densely packed and heavy in weight with firm outer leaves. Avoid cabbages that are light and soft. Or those which have too many outer leaves removed. can be stored in a cool, dark place for a week to ten days.
Before cooking, remove any tired or discoloured leaves and always cook cabbage with a little vinegar. This preserves the beautiful purple colour – without it, the cabbage will turn blue!
Red cabbage is a delicious way to increase your antioxidant intake. Its red color comes from its high content of anthocyanins. A group of antioxidants that have linked to some impressive health benefits.