Know2eat

Red cabbage

Brassica oleracea var. capitata f. rubra

What red cabbage has been studied for

2 associations assessed — 2 with at least some human evidence behind them. Strongest first.

  • 2 Limited
3 things to know first — allergies, interactions and intake limits

About red cabbage

A heading cabbage whose leaves are pigmented with anthocyanins, which turn blue in alkaline conditions and red in acid ones. It is firmer and slightly peppery compared with the white-headed types.

Also known as Purple cabbage, Blue kraut, Rotkohl

Heart HealthAntioxidant & Oxidative Stress

The evidence in depth

Best supported: Limited

What each association actually rests on, and the papers behind it. A rating describes the state of the research, not how impressive the food is. How we rate evidence.

Cardiovascular risk markers

Heart Health
Limited evidence

Cohort studies associate higher cruciferous vegetable intake with lower cardiovascular risk, and anthocyanin intake shows a similar pattern. Neither line of evidence isolates red cabbage, and no trial has fed it and followed cardiovascular outcomes.

Limited evidence. Early human work, or mostly lab and animal research.

1 source

Deep research mode adds each paper’s own conclusion and stated limitations.

Oxidative stress markers

Antioxidant & Oxidative Stress
Limited evidence

Red cabbage anthocyanins are absorbed and appear in plasma, and a few small trials report modest shifts in antioxidant status. The studies are short, the markers are surrogate measures, and results are not consistent.

Limited evidence. Early human work, or mostly lab and animal research.

2 sources

Deep research mode adds each paper’s own conclusion and stated limitations.

Ask about Red cabbage

Ask about Red cabbage

Answers are written only from the entries on this page — the same nutrients, compounds, claims and citations you can read above. Nothing is added from outside the database, and every answer lists what it was built from.

AI explanations are not switched on for this site, so there is nothing to ask here. Everything above is read straight from the database and does not need them.

Key nutrients

Nutrient content per 100 grams
NutrientAmount% DV
Macronutrients
Calories31 kcal2%
Protein1.43 g3%
Total fat0.16 g0%
Carbohydrate7.37 g3%
Fibre2.1 g8%
Total sugars3.83 g—
Water90.4 g—
Fats
Saturated fat0.021 g0%
Monounsaturated fat0.012 g—
Polyunsaturated fat0.08 g—
Cholesterol0 mg0%
EPA (omega-3)0 g—
DHA (omega-3)0 g—
DPA (omega-3)0 g—
Linoleic acid (omega-6)0.034 g—
Vitamins
Vitamin A56 µg6%
Vitamin C57 mg63%
Vitamin D0 µg0%
Vitamin E0.11 mg1%
Vitamin K38.2 µg32%
Thiamin (B1)0.064 mg5%
Riboflavin (B2)0.069 mg5%
Niacin (B3)0.418 mg3%
Pantothenic acid (B5)0.147 mg3%
Vitamin B60.209 mg12%
Folate18 µg5%
Vitamin B120 µg0%
Choline17.1 mg3%
Minerals
Calcium45 mg3%
Iron0.8 mg4%
Magnesium16 mg4%
Phosphorus30 mg2%
Potassium243 mg5%
Sodium27 mg1%
Zinc0.22 mg2%
Copper0.017 mg2%
Manganese0.243 mg11%
Selenium0.6 µg1%
Other measured compounds
Beta-carotene670 µg—
Alpha-carotene0 µg—
Lycopene20 µg—
Lutein + zeaxanthin329 µg—
Caffeine0 mg—
Ash0.64 g—

Nutrient values are per 100 g of the USDA reference entry named on this page and vary with variety, growing conditions, storage and preparation.

Source record: Cabbage, red, raw (USDA FoodData Central, FDC ID 169977).

% DV uses the FDA Daily Values for adults and children aged 4 and over. A dash means no Daily Value has been established for that nutrient.

Bioactive compounds

Compounds present in meaningful amounts. Presence is banded rather than quantified, because whole-food levels vary enormously with variety, growing conditions, storage and preparation.

How preparation changes things

Only effects with real support are listed. If a preparation method is missing, it is because nothing dependable is documented — not because it makes no difference.

  • crushedIncreases sulforaphane yield

    Shredding ruptures cells and starts the myrosinase reaction. A short rest between shredding and cooking allows more isothiocyanate to form.

  • boiledReduces anthocyanins and glucosinolates

    Both the pigment and the glucosinolates are water-soluble and leach into the cooking liquid, which is why boiled red cabbage bleeds colour and tastes milder than raw.

  • fermentedChanges glucosinolate breakdown products

    Lactic fermentation converts glucosinolates into a different mixture of breakdown products from the one chewing produces, and adds live bacteria. It is a change in profile rather than a straightforward gain or loss.

Things to know

Allergies, interactions and intake concerns. Every food gets this section — a reference where everything is uniformly good is not a reference.

  • Interaction

    Vitamin K and warfarin

    Cabbage carries moderate vitamin K1 — less than kale or collards, but enough that a large daily change in intake can affect INR control in anyone taking warfarin.

  • Worth knowing

    Goitrogens at high raw intake

    Raw cabbage releases thiocyanates that compete with iodine at the thyroid. This is a practical concern only with sustained very large raw intakes, particularly where iodine intake is low.

  • Too much

    Wind and bloating

    Cabbage is a classic source of colonic gas because of its raffinose and fibre content. Raw slaw in quantity is the most common trigger; cooking and gradual increases both help.