Not all cabbage is the same. Green cabbage is not the same as red cabbage, and it is not just about color.
Both red cabbage and green cabbage are good for you. But red cabbage has a more powerful nutritional profile. For example, while green cabbage contains 47 percent of the daily vitamin C our bodies need, red cabbage provides about 85 percent. Actually, red cabbage contains more vitamin C than oranges.
Red and green cabbage even though are two different cabbage varieties, they have a similar flavor. The leaves of the red cabbage are reddish or dark purple, which comes from its high content of the nutritionally valuable anthocyanins.
Here are some interesting facts about red cabbage versus white cabbage nutritional values based on a one-cup serving:
When it comes to the content of vitamin A red cabbage contains it 10 times more than green cabbage. So while a cup of chopped red cabbage adds to your diet up to 33 percent of your daily value, green cabbage adds only 3 percent. Vitamin A is in a form of the carotenoids lutein, beta-carotene, and zeaxanthin. Due to the lutein and zeaxanthin, it helps prevent from progressing early stage age-related macular degeneration. Also, it helps maintain healthy your skin, skeletal tissue, teeth, and mucous membranes.
Vitamin C as a powerful antioxidant has the ability to neutralize a variety of free radicals. Our body uses vitamin C to repair injuries and wounds as well as to keep our teeth, bones, and cartilage healthy and strong. One cup of chopped red cabbage contains 84 percent and the same amount of green cabbage has 47 percent of your daily value.
When it comes to vitamin K they’re both good sources but green cabbage has the upper hand. It actually contains almost twice as much vitamin K as red cabbage contains. So while one cup of chopped red cabbage contains 28 percent of the daily intake, green cabbage has 57 percent. Vitamin K helps the blood to coagulate or clot and it also regulates bone mineralization by increasing bone density. In fact, it is one of the best vitamins for cardiovascular health.
Red cabbage has double the iron than green cabbage. One cup of chopped green cabbage provides 0.4 milligrams, compared to 0.7 milligrams in red cabbage. Iron is important for our cells that fight viruses. It keeps our red blood cells to function properly and carries oxygen to all of our cells.
The anthocyanins in red cabbage come from its beautiful color. This nutrient is not found in the green cabbage. Anthocyanins are powerful antioxidants that have health-boosting, cancer-fighting, and memory improvement properties. They may also contribute to healthy weight loss by suppressing your appetite.