Vegetables full of flavor

Red cabbage tastes similar to white cabbage, yet they are two different varieties. And it’s not just about the color. Red cabbage is slightly smaller, more compact, and has a more distinct flavor, but these are definitely not the most important differences. What really sets them apart is what’s inside.

Both cabbage varieties (white and red) are among the healthiest vegetables on our planet. Both are low in calories, full of fiber, and contain valuable anti-cancer compounds. However, in many ways, red cabbage outshines its white cousin. The high levels of iron, copper, and magnesium found in red cabbage help the body fight anemia. Moreover, recent studies have proven that red cabbage has medicinal and preventive effects, as it contains three groups of compounds with anti-cancer properties. These include antioxidants, anti-inflammatory compounds, and glucosinolates, which help prevent breast, bladder, colon, and prostate cancer. So, tasty and healthy!