Understanding Cabbage: What is the healthiest type of cabbage?

October 6, 2025 •

3 min read

Purple cabbage often contains significantly higher levels of antioxidants, particularly anthocyanins, than its green counterpart, giving it a powerful edge in protecting against cellular damage. However, the answer to what is the healthiest type of cabbage depends on which specific nutrients you want to prioritize in your diet.

Quick Summary

Different types of cabbage offer varying nutritional benefits, with red cabbage excelling in antioxidants, green in vitamin K, and savoy offering a good mix. This article examines the different nutritional profiles to help you choose the best cabbage for your health goals.

Key Points

Red (Purple) Cabbage: Richest in flavonoid antioxidants called anthocyanins, offering superior anti-inflammatory and heart-protective properties.
Green Cabbage: Contains higher levels of vitamin K and folate compared to red cabbage, essential for bone health and blood clotting.
Savoy Cabbage: Features tender, crinkled leaves and is often easier to digest for those with sensitive stomachs.
Napa Cabbage: A mild, versatile cabbage with high mineral content, commonly used in stir-fries and kimchi.
Anthocyanins: The compounds responsible for red cabbage's vibrant color, linked to reduced risk of heart disease and lower inflammation.
Preparation Matters: Eating cabbage raw maximizes vitamin C content, while fermenting creates probiotics for enhanced gut health.

The Nutrient Powerhouses of the Cruciferous Family

Cabbage, a member of the Brassica genus alongside broccoli, cauliflower, and kale, is packed with vitamins, minerals, and plant compounds like sulforaphane and anthocyanins. These compounds contribute to cabbage's many health benefits. The specific type of cabbage affects the nutrients you receive, making it helpful to understand the differences.

Red (Purple) Cabbage: The Antioxidant Champion

Red cabbage stands out for its high antioxidant content, especially anthocyanins, which give it its distinctive color and are also found in berries. Research suggests these compounds offer several health advantages:

Cardiovascular Support: High intake of anthocyanin-rich foods is linked to a lower risk of heart issues.
Inflammation Reduction: Anthocyanins and sulforaphane act as potent anti-inflammatory agents.
Potential Cancer-Fighting: Studies explore the ability of red cabbage compounds to combat cancer cells.
Higher Antioxidant Levels: Red cabbage can have significantly higher antioxidant levels than green varieties.

Green Cabbage: The Vitamin K Leader

Widely available green cabbage is a great source of vitamin K, which is essential for bone health and blood clotting.

Bone and Blood Health: Green cabbage provides a good amount of daily vitamin K.
Other Vitamins: It's also a good source of folate and vitamin C, supporting the immune system and iron absorption.
Digestive Health: High fiber content aids digestion.

Savoy Cabbage: The Easiest to Digest

Savoy cabbage, with its crinkled leaves, is a mild and tender option rich in vitamins A, C, and K. Many find it easier to digest.

Vitamin Rich: It's a strong source of vitamin K, providing a good portion of the daily value.
Versatile Use: Its texture makes it great for salads and wraps.
Minerals: Contains potassium, phosphorus, magnesium, zinc, and copper.

Napa Cabbage: The Stir-Fry Favorite

Napa cabbage, also known as Chinese cabbage, has a mild, sweet flavor and delicate leaves.

Lower in Calories and Sodium: Compared to green cabbage, it has fewer calories and less sodium.
Higher in Minerals: It offers more copper, selenium, iron, and manganese.
Kimchi Ingredient: It's a key ingredient in kimchi, a probiotic-rich fermented food.

Comparison Table: Red, Green, and Savoy Cabbage

This table highlights the key nutritional differences between red, green, and savoy cabbage per 100g serving.


Nutrient	Red (Purple) Cabbage	Green Cabbage	Savoy Cabbage
Antioxidants	Highest (Anthocyanins)	High (Quercetin, Kaempferol)	High
Vitamin C	Higher	High	High
Vitamin K	High	Higher	Highest
Folate	Moderate	Higher	High
Vitamin A	High	Low	Higher
Minerals	Higher Manganese, Magnesium, Potassium	Higher Calcium, Iron	Higher Potassium, Magnesium

Which Cabbage is the Healthiest?

There isn't one single "healthiest" cabbage, as each offers unique benefits. The best approach is to eat a variety of types to get a wide range of nutrients.

For antioxidants, red (purple) cabbage is best, especially raw.
For vitamin K, green cabbage is the top choice.
For easier digestion, savoy or napa cabbage may be preferred.

How you prepare cabbage also matters. Eating it raw preserves more vitamin C, but cooked or fermented cabbage is still highly beneficial. Fermented options like sauerkraut add probiotics for gut health. Incorporating different cabbages adds both nutrients and color to your diet.

Conclusion All types of cabbage are nutritious. By including red, green, savoy, and napa cabbages in your meals, you can enjoy a diverse range of antioxidants, vitamins, and minerals. Whether raw, cooked, or fermented, adding a variety of cabbage to your diet is a simple way to boost overall health.

Frequently Asked Questions

Both red and green cabbage are highly nutritious, but they excel in different areas. Red cabbage contains significantly more antioxidants like anthocyanins, while green cabbage is a richer source of vitamin K and folate.

Yes, cooking can reduce the level of heat-sensitive nutrients, particularly vitamin C. However, cooked cabbage is still very nutritious, and methods like light steaming or sautéing can help preserve more nutrients than prolonged boiling.

Yes, fermented cabbage, such as sauerkraut or kimchi, is very healthy. The fermentation process produces beneficial probiotics that support gut health and enhance the body's absorption of vitamins and minerals.

Savoy and Napa cabbage are generally considered milder and easier to digest than regular green or red cabbage due to their more delicate texture and fiber content. Those with digestive sensitivities may find these varieties more comfortable.

While highly beneficial, excessive consumption of cabbage, particularly in its raw form, can cause bloating and gas due to its high fiber content. Introducing it gradually into your diet and staying hydrated can help minimize these effects.

Sulforaphane is a sulfur-rich compound found in cruciferous vegetables like cabbage. It has powerful anti-inflammatory and anti-cancer properties and is activated when the cabbage is chopped or chewed.

For maximum benefit, incorporate different types of cabbage into your diet. Enjoy red cabbage raw in salads to preserve antioxidants and green cabbage lightly steamed. Consider fermented options like kimchi for probiotics. Always choose fresh, firm heads that are heavy for their size.