A fantastic way to add some beautiful spice to your dish

Appearance: Red Cabbage microgreens grow petite red and violet stems with variegated shades of green leaves.

Flavour: Mild, earthy, slight sweet, juicy

Nutrients: High in Vitamin C, Vitamin A, Vitamin E, beta-carotene, potassium and more. A 2016 study by the American Chemical Society implies that red cabbage may help reduce “bad” cholesterol. Health benefits may include reduced risk of cardiovascular diseases, lower cholesterol level, prevent cancer, and more

Health Benefits:

• Red cabbage (sometimes referred to as purple cabbage) has more nutrients than typical white or green varieties. This is mainly due to the colour pigmentation of red cabbage, which adds a number of benefits.
• Red cabbage microgreens are even healthier than mature cabbage. Of 25 microgreens varieties tested, red cabbage (along with cilantro, garnet amaranth, and green daikon radish) has the highest concentration of vitamins C, E, and K, as well as carotenoids.
• Red cabbage contains higher levels of vitamin C, carotenoids, and flavonoid antioxidants than green cabbage varieties. Studies show that red cabbage contains 4.5 times the amount of antioxidants than its green counterparts.
• Rich in antioxidants and minerals: Packed with vitamins A, C, and E, beta-carotenes, potassium and iron.
• Cabbage has especially high levels of vitamin K which helps to heal wounds (blood clotting), and supports bone health. Cabbage is also rich in vitamin C, which helps to fight against free radicals and cancer.
• Belonging to the Cruciferous family, they contain powerful antioxidants that help reduce chronic inflammation. This includes diseases such as arthritis, heart disease, and inflammatory bowel disease.
• This fiber-rich microgreen helps with digestion and contains both soluble and insoluble fibre.
• Found to decrease LDL cholesterol levels which is the “bad” type of cholesterol.
• Anthocyanin is the natural compound which gives red/purple cabbage its color. It’s also found in other colorful fruits such as grapes and blueberries. Eating foods rich in anthocyanin has been found to prevent heart disease.