Red cabbage adds a splash of colour to a variety of savoury dishes. The rich red colour of red cabbage reflects it concentration of anthocyanin polyphenols, which contribute to red cabbage containing significantly more protective phytonutrients than green cabbage. Whilst researchers have shown that different types of cabbage (red, green, and Savoy) contain different patterns of antioxidants, there is no doubt that all varieties contain a superb array of vitamins, minerals and more recently understood antioxidants and phytonutrients. Cabbage is an excellent source of vitamin K and vitamin C. It is also a very good source of fibre, manganese, folate, vitamin B6 potassium and omega-3 fatty acids. Cabbage is also a good source of thiamine (vitamin B1), riboflavin (vitamin B2), calcium, magnesium, vitamin A, and protein. Cancer prevention tops all other areas of health research with regard to cabbage and its outstanding benefits. More than 475 studies have examined the role of this cruciferous vegetable in cancer prevention (and in some cases, cancer treatment).
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