Red cabbage

The red cabbage is a kind of cabbage, also known as purple cabbage, red kraut, or blue kraut after preparation. Its leaves are coloured dark red/purple. However, the plant changes its colour according to the pH value of the soil, due to a pigment belonging to anthocyanins (flavins). In acidic soils, the leaves grow more reddish, in neutral soils they will grow more purple, while an alkaline soil will produce rather greenish-yellow coloured cabbages.

Red cabbage, cooked, boiled, drained, without salt
Nutritional value per 100 g (3.5 oz)
Energy 122 kJ (29 kcal)
Carbohydrates
6.94 g
Sugars 3.32 g
Dietary fibre 2.6 g
Fat
0.09 g
Protein
1.51 g
Vitamins
Vitamin A equiv.
beta-carotene
(0%) 2 μg
(0%) 20 μg
Folate (B9) (6%) 24 μg
Vitamin C (41%) 34.4 mg
Vitamin K (45%) 47.6 μg
Trace metals
Potassium (6%) 262 mg
Units
μg = micrograms • mg = milligrams
IU = International units
Percentages are roughly approximated using US recommendations for adults.
SOURCE: USDA NUTRIENT DATABASE