Carb Counts for Red Cabbage

Red cabbage a variety of cabbage with additional pigments which change color according to the acidity or alkalinity in the soil it is grown or the acidity of the liquid cooking with it. To retain its red color in when cooking red cabbage, cook it with vinegar, lemon juice, or another acidic ingredient. If you don't, it will tend to turn blue. Homemade pH indicators can even be made with red cabbage.

Carbohydrate and Fiber Counts for Red Cabbage

• ½ cup chopped red cabbage: 2 grams effective (net) carbohydrate plus 1 gram fiber and 14 calories

• ½ cup shredded red cabbage: 2 grams effective (net) carbohydrate plus 1 gram fiber and 11 calories

• 1 small head of cabbage (4" diameter; about 20 oz): 30 grams effective (net) carbohydrate plus 12 grams fiber and 176 calories

Glycemic Index for Red Cabbage

As with most non-starchy vegetables, there is no scientific study of the glycemic index of red cabbage.

More Information about the Glycemic Index

Estimated Glycemic Load of Red Cabbage

• ½ cup chopped red cabbage: 1

• ½ cup shredded red cabbage: 1

• 1 small head of cabbage (4½" diameter; about 25 oz): 15

More Information About the Glycemic Load

Health Benefits of Red Cabbage

Red cabbage is a very good source of fiber. It is an excellent source of vitamin C and vitamin K, a very good source of vitamin A, and a good source of vitamin B6 and manganese.

In addition, cabbage is one of the cruciferous vegetables, which have been shown to have anti-cancer properties, As few as 3-5 servings per week of these vegetables (including green cabbage, cauliflower, broccoli, Brussels sprouts, kale, and collard greens) can help protect from several types of cancer including prostate, lung, breast, and colon cancers. There is some evidence that this may be accomplished in part by activating certain enzymes in the liver which bind to carcinogens.

Red cabbage has even higher quantities of antioxidant protection from many phytonutrients than green cabbage, particularly polyphenols including anthocyanins, which are responsible for the red color.

_Sources:

Leroux, MarcusFoster-Powell, Kaye, Holt, Susanna and Brand-Miller, Janette. "International table of glycemic index and glycemic load values: 2002." American Journal of Clinical Nutrition. Vol. 76, No. 1, 5-56, (2002).

Steinkellner H, Rabot S, Freywald C, et al. Effects of cruciferous vegetables and their constituents on drug metabolizing enzymes involved in the bioactivation of DNA-reactive dietary carcinogens. Mutation research Sep 1;480-481:285-97 (2001)

Stoewsand GS. Bioactive organosulfur phytochemicals in Brassica oleracea vegetables-- a review. Food Chemical Toxicology. (6):537-43 (1995).

United States Department of Agriculture. "Oxygen Radical Absorbance Capacity (ORAC) of Selected Foods - 2007. November 2007

USDA National Nutrient Database for Standard Reference, Release 20.

Voorrips LE, Goldbohm RA, et al. Vegetable and fruit consumption and risks of colon and rectal cancer in a prospective cohort study: The Netherlands Cohort Study on Diet and Cancer. American Journal of Epidemiology. (11):1081-92 (2000).