Purple cabbage, also known as red cabbage, gets its name from its purple-red outer leaves and head. Can eating purple cabbage really prevent cancer?
Cold Purple Cabbage Salad
Modern nutrition has found that purple cabbage contains significantly higher levels of crude protein, carbohydrates, and fiber than common vegetables like spinach and bok choy. Its vitamin C content is twice that of an orange, and its mineral calcium content is about half that of milk.
In particular, purple cabbage is rich in phytochemicals—anthocyanins, which are antioxidants that protect the body from free radical damage. They not only have anti-aging, anti-cancer, and immunity-boosting effects but also enhance blood vessel elasticity, suppress inflammation, and have anti-allergic properties. Foreign surveys have found that because anthocyanins strongly inhibit the proliferation of cancer cells, the incidence of stomach and colon cancer in people who regularly eat purple cabbage is significantly lower than in those who do not eat or eat it rarely. Especially when eating grilled, pickled, and other foods, eating some purple cabbage can help inhibit the effects of carcinogens.