You’ll want to include cabbage as one of the cruciferous vegetables you eat regularly if you want to receive the fantastic health benefits of the cruciferous vegetable family. At a minimum, include cruciferous vegetables as part of your diet 2-3 times per week, and make the serving size at least 1-1/2 cups. Even better, from a health standpoint, enjoy cabbage and other vegetables from the cruciferous vegetable group 4-5 times per week, and increase your serving size to 2 cups.

While green cabbage is the most commonly eaten variety of cabbage, we highly recommend trying red cabbage because of its added nutritional benefits and its robust hearty flavor. I don’t think you will be disappointed. The rich red color of red cabbage reflects its concentration of anthocyanin polyphenols, which contribute to red cabbage containing significantly more protective phytonutrients than green cabbage. Interest in anthocyanin pigments continues to intensify because of their health benefits as dietary antioxidants, as an anti-inflammatory, and their potentially protective, preventative, and therapeutic roles in several human diseases.

A recent study showed that a 100-gram (about 3 ounces) serving of raw red cabbage delivers 196.5 milligrams of polyphenols, of which 28.3 milligrams are anthocyanins. Green cabbages yielded much less per 100 grams: 45 milligrams of polyphenols, including 0.01 milligrams of anthocyanins. The vitamin C equivalent, a measure of antioxidant capacity, of red cabbage, is also six to eight times higher than that of green cabbage. Red cabbage is one of the most nutritious and best-tasting vegetables — a great addition to your healthiest way of eating. Cancer prevention tops all other areas of health research about 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). The uniqueness of cabbage in cancer prevention is due to the three different types of the nutrient richness found in this widely enjoyed food. The three types are (1) antioxidant richness, (2) anti-inflammatory richness, and (3) richness in glucosinolates.