Difference Between Red and Green Cabbage (With Table)

Cabbage is a versatile vegetable with a leafy head used in various cuisines. It arrives from the plant family that is closely associated with broccoli and cauliflower. Red cabbage consists of a leafy head that is usually purple. Whereas the green cabbage contains pale light green colored leaves. The intensity of the color of the purple cabbage leaves is determined by the acidic nature of the soil.

Red Cabbage vs Green Cabbage

The difference between red cabbage and green cabbage is that they vary in color and are hence used in different types of cooking based on preference. Red cabbage is also referred to as ‘purple cabbage.’ The green cabbage is usually pale green-colored, and it also contains considerable amounts of nutrients. Both the cabbages have a distinct taste. Cabbage weighs somewhere around 500 to 1000 grams. The leaves are tender.

The red cabbage provides a distinct pop of color to the salads and other dishes when added. Interestingly, red cabbages turn bluish after it is cooked. It also tends to stay fresh and dormant during the cold winters. The julienned cut of red cabbages is used in various salads and coleslaw preparation.

The green cabbage is rich in nutrients like the red cabbage. But the green cabbage possesses the nutrient folate. It turns mildly sweeter after being cooked. It is also used to cook different dishes, and it is one of the most commonly used vegetables in various native cuisines. But except for a hint of sweetness, there isn’t any other change in the taste of both red and green cabbages.

Comparison Table Between Red and Green Cabbage

Parameters of ComparisonRed CabbageGreen Cabbage
Nutrient compositionA mix of vitamins, minerals, folate, vitamin C, and potassium.It contains protein, fiber, Vitamin K, and vitamin C.
TasteIt tastes flavorful when raw and cooked.It tastes close to lettuce and it is used in preparing coleslaw.
Dormant and fresh stageIt keeps well when it is raw during the period of winter.It has to be prepared as sauerkraut to keep well in the winter months.
ColorIt turns blue in color when cooked.It has a hint of sweetness when it is cooked.
Anti-oxidants compositionIt possesses anthocyanins that contain anti-cancerous properties.In comparison to red cabbage, it does not contain anthocyanin and anti-oxidants.

What is Red Cabbage?

Red cabbage contains ten times more nutrients than green cabbage. Cabbage with red or purple color comes from soil that contains an accurate, neutral pH scale. From a nutritional point of view, red cabbages are preferred in place of green cabbage.

It is a spring vegetable and hence cultivated and harvested during the spring season. It can be found in the region such as Europe, America, and China. It keeps well even in extreme winters. It does not have to be prepared into sauerkraut. Sauerkraut refers to a German pickled cabbage. This particular cabbage pickle is consumed for its vitamin-K2.

Red cabbage contains unique health benefits. Unlike green cabbage, it aids in an additional boost to the immune system of the consumer. It is also said to reduce the risk of lung and breast cancer. It also helps in skin protection and helps in battling sun damage to the skin.

It is cultivated in well-fertilized, humid soil. It is also extremely advantageous to the consumers as it helps in preventing cancer with its extreme flavonoid content. Overall, red cabbage is being used in various meal preparations in different cuisines. It is used in improving immune and eye health.

What is Green Cabbage?

Green cabbage contains more vitamin-K when compared to red cabbage. The quantity portion is almost doubled with respect to the amount of vitamin-k composition of the red cabbage. This aids in regulating blood clotting and regulation of blood calcium levels.

Green cabbage is rich in folate content, and the unique characteristic is that it turns a little sweet in taste when it is cooked. It must be turned into a pickle to keep it fresh for use during the winter months. This cabbage is distinct and pale greenish in color, and it plays an important role in bone mineralization and density.

The green cabbage does not contain as many flavonoids as red cabbage but is still considered healthy for its mineral and vitamin composition. It also does not contain too many anthocyanins. It does provide a considerable portion of iron to strengthen muscular health.

Green cabbage helps in weight maintenance as around half of cabbage’s carbs come from fiber. They contain a low number of calories, and it is also cholesterol-free, thus making it an extremely healthy option for intake. Green cabbages contain light to dark green with a negligibly pointed apical region. It is usually reserved for use during winters.

Main Differences Between Red and Green Cabbage

  1. The difference between red and green cabbage is that red cabbage possesses additional nutrients when compared to green cabbage.
  2. The green cabbage is usually preserved during winter for usage, whereas red cabbage stays fresh in winter without being pickled.
  3. The presence of anthocyanin in red cabbage makes it more anti-oxidant rich when compared to green cabbage.
  4. The intake of red cabbage helps in eye, teeth, and bone health improvisation, whereas the intake of the green cabbage helps in muscular health and regulation of blood calcium levels.
  5. The red cabbage is said to have ten times more Vitamin-A content than green cabbage.

Conclusion

Both red and green cabbages are versatile vegetables on their own and are highly nutritious for consumption. It contains the essential vitamin A in the precursors called carotenoids beta-carotene, lutein, and zeaxanthin. These anti-oxidant and flavonoid components present help in better vision and highly benefit the skin and immune health of individuals.

This vegetable is predominantly used in most parts of the world as a delicacy. It is extremely simple to cook this highly nutritious vegetable. It is crisp and an excellent addition to salads to enjoy in the course of a meal. Both cabbages contain various nutrients that are essential to the human body.

References

  1. https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3915797/
  2. https://fppn.biomedcentral.com/articles/10.1186/s43014-019-0003-6
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