The red cabbage is an edible cabbage with a slightly sweet and very appreciated flavor, characterized by the attractiveness of its purple, magenta or dark purple color of its leaves.
It is a variety selected from common cabbage, which is grown, prepared and consumed in the same way as other cabbages.
The red cabbage is rich in vitamins C (with a ration covers 100% of the recommended daily amount) and folic acid. It also supplies considerable amounts of potassium, phosphorus, magnesium and fiber. Like the rest of the cruciferous ones it contains in its composition phytochemical substances that confer protective properties against cancer. It also contains flavonoids, which acts as an anti-inflammatory.