Red Cabbage

Description

The red cabbage (Brassica oleracea, var. capitata), also known as purple cabbage, is an edible cabbage with a slightly sweet flavor and beautiful purple, magenta, or dark purple leaves. Red cabbage is used in salads while the common white cabbage is cooked and is much healthier than the latter as it has a higher antioxidant content. Varieties grown in Kenya include Red Dynasty, Rio Grande Red, Red Express, Ruby King, Scarlet Red, Red Jewel, Super Red 80, Intergro, and Ruby Perfection.
Red cabbage is rich in vitamins A, B6, C, E, and K, Calcium, Magnesium, Riboflavin, Thiamin, Phosphorus, Potassium, Manganese, and Zinc.

They are best for improving the digestive system, reducing the risk of bladder, breast, colon, and prostate cancers, reducing aortic inflammation, and the risk of vascular inflammatory diseases. Weight management, improving heart health- Vitamin B6 in red cabbage is linked with a reduced cardiovascular disease (CVD) risk.; Boosting the immune system and strengthening bones, reducing the risk of fatty liver, and helping boost hair health and growth.
Can be eaten raw or cooked, as a fermented food, juice, salads, and boiled veggies.