Cabbage is not only a traditional salad vegetable, but also a nutrient-rich and beneficial food. But what’s the difference between red and green cabbage? Here’s a breakdown based on accurate facts:
Benefits of red cabbage:
1. More antioxidants — anthocyanins
Red cabbage owes its color to anthocyanins — compounds that protect against heart disease, inflammation, and some cancers.
2. Rich in vitamin C
100 g of red cabbage contains 57 mg of vitamin C — 56% of the daily recommended intake.
3. More vitamins A and E
Scientists note that red cabbage contains more beta-carotene and vitamin E, which help boost immunity and protect cells from damage.
4. Contains vitamin K as well
100 g contains 38 mcg of vitamin K — 42% of the recommended daily value.
5. Red cabbage also has 2.1 g of fiber per 100 g.
Benefits of green cabbage:
1. Low-calorie and nutritious
100 g of green cabbage has 36.6 mg of vitamin C (56% DV), only 25 kcal and 2.5 g of fiber — making it ideal for dieting and healthy eating.
2. Source of vitamin K and folate
100 g contains 76 mcg of vitamin K (63% DV) and 11% of the daily value for folate — important for blood clotting and preventing anemia.
Which is better?
- If you're looking for antioxidants and vitamins C and A — go for red cabbage.
- If you want low calories, more fiber, and blood clot support — choose green cabbage. Read 'Zamin' on Telegram!
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