Is Cabbage High in Antioxidants? A Comprehensive Nutritional Guide

November 4, 2025 •

4 min read

A single cup of raw green cabbage provides an impressive 36% of the daily value for Vitamin C, a potent antioxidant. This makes one wonder: Is cabbage high in antioxidants? The answer is a resounding yes, as this leafy cruciferous vegetable is packed with a variety of antioxidant compounds critical for health.

Quick Summary

Cabbage is rich in antioxidants like Vitamin C, anthocyanins, and glucosinolates, with red varieties containing significantly higher levels. These compounds combat free radical damage, reduce chronic inflammation, and support heart and immune health.

Key Points

Cabbage is an excellent source of antioxidants: This cruciferous vegetable contains a powerful mix of compounds that combat oxidative stress and inflammation.
Red cabbage is the antioxidant powerhouse: Red cabbage has significantly higher levels of total antioxidants, particularly anthocyanins, compared to green cabbage.
Variety of antioxidant compounds: Cabbage is rich in Vitamin C, flavonoids (like anthocyanins and quercetin), and glucosinolates (precursors to sulforaphane).
Beneficial for chronic disease prevention: The antioxidants in cabbage help reduce the risk of heart disease, certain cancers, and diabetes.
Cooking affects antioxidant content: To preserve water-soluble antioxidants like Vitamin C, it is better to steam cabbage rather than boil it, or simply consume it raw.
Fermented cabbage offers added benefits: Sauerkraut and kimchi provide both cabbage's antioxidants and gut-healthy probiotics.
Preparation maximizes potency: Chopping cabbage and letting it rest slightly before cooking can enhance the formation of beneficial isothiocyanates.

Cabbage, a member of the Brassica family alongside broccoli and kale, is a nutritional powerhouse often underestimated. Beyond its low-calorie, high-fiber profile, its true value lies in its rich antioxidant content. These powerful compounds play a vital role in protecting your body from oxidative stress, a process linked to various chronic diseases. By understanding the specific antioxidants in cabbage and how different varieties compare, you can harness its full health potential.

The Antioxidant Profile of Cabbage

Cabbage contains a diverse range of antioxidant compounds, each contributing to its impressive health benefits. These phytochemicals work synergistically to protect your cells from damage caused by free radicals.

Key Antioxidant Compounds

Vitamin C: This well-known water-soluble vitamin is a potent antioxidant that supports immune function, aids in collagen production, and helps the body absorb non-heme iron.
Flavonoids: These plant pigments are a major class of antioxidants in cabbage. They include anthocyanins (which give red cabbage its vibrant color), quercetin, and kaempferol. Flavonoids have anti-inflammatory and cardioprotective properties.
Glucosinolates: These sulfur-containing compounds are unique to cruciferous vegetables. When chopped or chewed, they break down into beneficial isothiocyanates, including sulforaphane, which have been studied for their potential anti-cancer effects.
Carotenoids: Cabbage also provides carotenoids like beta-carotene, lutein, and zeaxanthin, which are particularly beneficial for eye health.

Red vs. Green: Which Cabbage Has More Antioxidants?

While all types of cabbage offer health benefits, the antioxidant content varies significantly by color. The striking purplish-red hue of red cabbage is a direct indicator of its superior antioxidant capacity.


Feature	Red/Purple Cabbage	Green/White Cabbage
Total Antioxidant Activity	Significantly higher.	Lower than red cabbage.
Anthocyanin Content	Very high due to its vibrant color.	Contains none.
Flavonoid Content	Higher levels of total flavonoids and phenolics.	Lower levels of flavonoids.
Vitamin C Content	Higher Vitamin C content, with studies showing up to 30% more than green cabbage.	Good source, but less than red cabbage.
Best for	Adding a powerful antioxidant punch to salads and slaws.	A versatile, everyday source of vitamins and fiber.

Health Benefits Linked to Cabbage Antioxidants

The abundance of antioxidants in cabbage translates to a variety of scientifically supported health benefits.

Reduces Chronic Inflammation: Antioxidants such as anthocyanins, kaempferol, and sulforaphane help mitigate chronic inflammation, which is a major contributor to diseases like heart disease and rheumatoid arthritis. One study found that individuals who ate more cruciferous vegetables had lower levels of inflammation markers.
Protects Heart Health: The anthocyanins in red cabbage have been linked to a reduced risk of heart disease by helping to lower blood pressure and improve cholesterol levels.
Supports Cancer Prevention: The glucosinolates and isothiocyanates found in cabbage, particularly sulforaphane, have been studied for their potential anti-cancer properties. These compounds may help protect against certain cancers by clearing cancer-causing substances from the body and slowing tumor growth.
Boosts Immune System: With its high Vitamin C content, cabbage is excellent for reinforcing the immune system. Vitamin C supports the production of white blood cells, which are crucial for fighting off infections.

How Cooking Affects Cabbage's Antioxidant Levels

The way you prepare cabbage can impact its final antioxidant concentration. Different cooking methods affect various compounds in different ways.

Vitamin C: Being water-soluble, Vitamin C is sensitive to heat and can be leached into cooking water, leading to significant losses when boiling.
Flavonoids: Heat can either facilitate or degrade flavonoid compounds, depending on the cooking method and the specific vegetable. Boiling may reduce some flavonoid content due to leaching.
Glucosinolates: These compounds are broken down by enzymes when cabbage is chopped. Heat can inactivate these enzymes, but research suggests that moderately heating can help with nutrient absorption overall.

Maximizing Antioxidants in Cabbage: Preparation Tips

To get the most nutritional bang for your buck, consider these preparation techniques.

Eat it Raw: Enjoying cabbage raw in salads, slaws, or shredded on sandwiches is one of the best ways to retain its full antioxidant profile, especially its Vitamin C content.
Steam, Don't Boil: When cooking, opt for steaming over boiling. Steaming uses less water and preserves more of the water-soluble vitamins. Studies have also found that steaming can improve antioxidant activity in some cases.
Ferment It: Sauerkraut and kimchi, which are fermented cabbage dishes, offer the combined benefits of cabbage's antioxidants and probiotics, which support gut and immune health.
Chop and Rest: Chopping cabbage and letting it rest for a few minutes before cooking allows the enzymes to break down glucosinolates into their active, cancer-fighting forms.
Use Red Cabbage for More Power: When possible, swap green cabbage for red cabbage, particularly in raw dishes, to get a higher concentration of powerful anthocyanin antioxidants.

Conclusion: Is Cabbage High in Antioxidants? Absolutely

To answer the central question, yes, cabbage is a fantastic source of antioxidants. This budget-friendly and widely available vegetable contains a wealth of beneficial compounds, including Vitamin C, flavonoids like anthocyanins, and glucosinolates. While all cabbage types are healthy, red cabbage stands out for its higher overall antioxidant content. By incorporating both raw and lightly cooked cabbage into your diet and prioritizing the red variety, you can reap the significant anti-inflammatory, immune-boosting, and heart-protective benefits of this underestimated superfood. The evidence is clear: cabbage deserves a regular spot on your plate.

Comparison of Antioxidant-Rich Cabbage Varieties


Antioxidant Type	Red Cabbage	Green Cabbage	Savoy Cabbage
Total Phenolics	High	Lower	Varies
Flavonoids (Total)	High (especially anthocyanins)	Lower	Varies
Anthocyanins	High	None	None
Vitamin C	High	High (but less than red)	Moderate
Glucosinolates	Moderate	Moderate	Varies
Overall Antioxidant Activity	Highest	Lower than red	Varies

Frequently Asked Questions

Red or purple cabbage is significantly higher in total antioxidants than green cabbage. This is due to its high concentration of anthocyanins, the pigments that give it its color.

Yes, some antioxidants, particularly water-soluble ones like Vitamin C, can be lost during cooking, especially when boiling. However, other compounds may become more bioavailable with gentle cooking methods like steaming.

The best way to preserve antioxidants is to eat cabbage raw. If you do cook it, steaming is the preferred method over boiling, as it minimizes the loss of water-soluble vitamins.

Yes, fermented cabbage products like sauerkraut and kimchi still contain antioxidants. They also offer the added benefit of probiotics, which support gut health.

Anthocyanins are a type of flavonoid that gives red cabbage its purple color. They are powerful antioxidants with anti-inflammatory properties that contribute to better heart health by helping to lower blood pressure and cholesterol.

Glucosinolates are sulfur-containing compounds found in cruciferous vegetables like cabbage. When chewed or chopped, they convert into isothiocyanates, which have been studied for their potential cancer-fighting properties.

Cabbage is an excellent source of antioxidants, and red cabbage often outperforms many other common vegetables in this regard. However, a variety of colorful fruits and vegetables is recommended for a broad spectrum of beneficial compounds.

The antioxidants in cabbage, particularly the anthocyanins in red cabbage, help reduce chronic inflammation. Chronic inflammation is a risk factor for heart disease, and these compounds can also help lower blood pressure and LDL cholesterol levels.