Red cabbage is a low-calorie, nutrient-rich cruciferous vegetable that can be eaten raw or cooked and provides significant amounts of vitamins C, K and A, along with fiber and antioxidants. Its purple color comes from anthocyanins, powerful antioxidants linked to reduced inflammation and lower risk of chronic disease. It also contains flavonoids, carotenoids, kaempferol, sulforaphane and indoles. Red cabbage may help lower blood pressure, reduce LDL (“bad”) cholesterol buildup and decrease heart attack risk, while its vitamin C content strengthens immune function. Compounds like indoles and fiber support liver detoxification, encourage beneficial gut bacteria and increase short-chain fatty acids (SCFAs),…
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