However, red varieties of kale such as redbor and red Russian kale may contain nearly twice as much — up to 4.1 mmol of antioxidants per 3.5 ounces (3).

But, red varieties of kale such as Red Russian and redbor, contain nearly twice as much, up to 4.1 mmol of antioxidants per 3.5 ounces.

The red varieties of kale like redbor and red Russian may have nearly twice as much — up to 4.1 mmol of antioxidants per 3.5 ounces.

While both green and red cabbages are excellent sources of this potent antioxidant, red cabbage contains about 30% more.

This is because red cabbage contains anthocyanins, a group of antioxidants that give red cabbage its colour.

This is because red cabbage contains anthocyanins, a group of antioxidants that give red cabbage its color.

While both green and red cabbage are extremely healthy, the red variety has a greater nutrient profile.

Cabbage both green and red, are extremely healthy, the red variety has a greater nutrient profile.

Red Cabbage: Try adding shredded red cabbage to a salad, or consider boiling it to unlock its antioxidants.

You can utilize red or green cabbage, but red cabbage may leave spots or stain your bra or clothes.

Note that the red cabbage can be more beneficial than the white cabbage.

During cooking, red cabbage will normally turn blue.

Upon cooking, red cabbage will normally turn blue.

Upon cooking, red cabbage will normally turn blue.

Upon cooking, red cabbage will normally turn blue.