Modern nutrition has found that purple cabbage contains significantly higher levels of crude protein, carbohydrates, and dietary fiber than common vegetables like spinach and cabbage. Its vitamin C content is twice that of oranges, and its mineral calcium content is about half that of milk.
Especially rich in phytochemicals—anthocyanins—purple cabbage is an antioxidant that protects the body from free radical damage. It not only has anti-aging, anti-cancer, and immunity-boosting effects but also enhances blood vessel elasticity, suppresses inflammation, and fights allergies. Surveys abroad have found that due to anthocyanins' potent ability to inhibit the proliferation of cancer cells, people who regularly eat purple cabbage have a significantly lower probability of developing stomach and colon cancer compared to those who do not eat or eat little of it. In particular, eating purple cabbage when consuming grilled or pickled foods can help inhibit the effects of carcinogens.