Is Red Cabbage Good For You?
Not only is red cabbage a delicious addition to many meals, but it's also packed with nutrients that can benefit your health in many ways. Read on for the full lowdown.
Found in everything from stir-fries to salads, this versatile veg is more than just a delicious ingredient. Red cabbage is low in calories but high in fibre, making it a great addition to a healthy diet. It's also high in vitamins and minerals, including vitamin C, vitamin K, and potassium. These nutrients are essential for a healthy immune system, bone health, and proper electrolyte balance.
The nutritional benefits of red cabbage
One of the standout benefits of red cabbage is its high levels of antioxidants. These compounds can help to protect your cells from damage caused by free radicals, which can lead to inflammation and chronic diseases such as heart disease and cancer. The anthocyanins in red cabbage, which give it its vibrant colour, are particularly powerful antioxidants.
Red cabbage also contains compounds called glucosinolates, which have been linked to a reduced risk of certain types of cancer. When you eat red cabbage, these compounds are broken down into other compounds that can help to fight cancer cells and prevent the formation of new tumours.
In addition to its cancer-fighting properties, red cabbage may also help to improve heart health. Its high levels of fibre, potassium, and antioxidants can help to lower blood pressure and reduce the risk of heart disease. Some studies have even suggested that red cabbage may be able to reduce LDL cholesterol levels, which is the "bad" cholesterol that can lead to heart disease.
Is red cabbage good for you?
It’s a resounding yes from us — red cabbage is packed with nutrients, fibre, and antioxidants that can benefit your health in many ways. So why not try adding some red cabbage to your next meal and enjoy all of the delicious and nutritious benefits it has to offer? We suggest you get our Spiced Red Cabbage side in your freezer, ready for when you’re craving a sticky and fragrant helping of this versatile vegetable.
By Toni Olukiran
Toni is one of our lovely Content Marketing Assistants, and when she’s not writing posts about everything from Jamaican cooking to vegan champagne, she’s making a Spotify playlist (she was at 200, at her last count) or playing tennis in the park.