There are literally hundreds of varieties of cabbage grown worldwide. But of special interest in recent research studies have been cabbage varieties that fall into the red-purple category. It is the anthocyanin antioxidants that have been the focus of these research studies. Impressively, the anthocyanins in red cabbage are a major factor in the ability of this cruciferous vegetable to provide cardiovascular protection, including protection of red blood cells. Blood levels of beta-carotene, lutein, and total blood antioxidant capacity have been found to improve along with red cabbage intake, while oxidized LDL has been found to decrease. (This reduction in oxidized LDL is a good thing, since LDL—an abbreviation which stands for low-density lipoprotein—becomes a risk factor for blood vessel problems if excessively present in its oxidized form.
A typical 100g portion contains 5.8g of carbohydrate, 1.3g protein, 0.1g fat, 2.5mg fibre and all for just 25 calories.