
3. Red Cabbage
Red cabbage is well-known for its vibrant color and uses in things like coleslaw and salads. This type of cabbage is similar to green cabbage as far as vitamins and minerals go. It’s a versatile vegetable that can be eaten grilled, raw, braised, boiled, steamed, pickled, stewed, and even sauteed. Red cabbage is grown in California, where 270,000 tons of cabbage is harvested every year. A popular vegetable for cabbage rolls and coleslaws, red cabbage has endless possibilities for usage. Do you know how red cabbage gets its color? It contains flavonoids that give it that vibrant red color. Flavonoids are a type of metabolite found in a variety of foods, such as blueberries. The specific flavonoid, in this case, is called anthocyanin, which can also be found in flower petals.
Now to get to the facts about vitamins and minerals. Red cabbage contains an excellent amount of vitamin C that goes 797% above your necessary daily intake. Its also rich in potassium, iron, magnesium, Vitamins B6 and K, and calcium. Adding red cabbage to your diet will help to reduce inflammation, maintain a healthy bone structure, and even keep your digestive system healthy. It is rich in fiber, making it a fantastic food option for those struggling with digestive concerns. This healthy veggie can also give your immune system a boost to help your body remain healthy. If you like red cabbage but you’re stumped on how to use it, there are plenty of yummy recipes available online at websites such as The Food Network, All Recipes, and A Taste of Home.